Try this Vegan French Toast recipe, or contribute your own.
- Carbohydrate 16.320685 g
- Cholesterol 0 mg
- Fat 0.23372 g
- Fiber 2.11314992523193 g
- Protein 0.768395 g
- Saturated Fat 0.0786125 g
- Serving Size 1 1 -3 (71g)
- Sodium 0.934 mg
- Sugar 14.2075350747681 g
- Trans Fat 0.0813725 g
- Calories 68 calories
Step-by-step
- In a food processor or blender, add your coconut milk (shake can before opening), banana, vanilla, a bit of maple syrup, and cinnamon.
- Pulse, and whizz that up until you have a thin smoothie like consistency. If it is too watery, add more banana and blend again.
- Heat up your pan to about medium and add a pat of butter. Pour your French Toast dip into a shallow bowl that will fit your slices of bread. When pan looks ready, dip your bread in and coat both sides.
- Fry the bread up just like you would any French Toast.*Note Sometime the sauce ventures around the pan and burns, just scrape it out and add a new pat of butter between batches.
Limited pantry inventory requires utilizing what is already on hand rather than purchasing specialty items. Stale loaves possess a lower moisture content than fresh ones, allowing them to absorb liquid batters efficiently without disintegrating into mush during frying. Day-old artisan sourdough or robust brioche work particularly well when structural integrity is paramount.
Blending ripe fruit with plant-based milk creates an emulsion that mimics traditional egg-based binders without any animal products. Canned coconut milk supplies the necessary fat content for browning, while the starch in a softened banana thickens the mixture into a coating consistency. Shaking the coconut cream can before measuring ensures the fat distributes evenly through the liquid.
Maintaining a medium heat setting prevents the natural sugars in the maple syrup and fruit from burning before the center cooks through. Scraping the skillet between batches removes residual solids that might otherwise impart a bitter flavor to fresh butter and oil. Monitoring the edges of the bread provides a visual cue for when to flip.
Adjusting yields downward requires halving the fruit portion or saving surplus batter in a sealed jar for up to forty-eight hours. Doubling the quantities demands working in smaller batches to avoid overcrowding the cooking surface and dropping the pan temperature.
