french toast with coconut milk and banana

October 7, 2010

The kids in our house love French Toast. It’s an almost daily routine – throw some cinnamon bread on the griddle for breakfast, lunch, dinner, snack, you name it. One weekend I decided to try this vegan version to test the limits of their adoration for this comfort food. Full disclosure: they didn’t love it. But we did! They had a hard time switching gears to the banana and coconut milk but for us it was a lovely indulgence on a Saturday morning.

1 banana

1 cup coconut milk

1 tsp vanilla

1/4 tsp freshly grated nutmeg

1/4 tsp cinnamon

1 1/2 tsp arrowroot powder (or cornstarch)

1/4 tsp salt

1 loaf of good french-toast-making bread

Place all ingredients (except bread) into a blender and blend until smooth. Pour into a large shallow bowl and set aside.

Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices in the batter, lift out with a pair of tongs and place on the hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite topping.

Adapted from Rebar Cookbook.

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