Bestest French Toast of All Time

It sure feels good to be writing a  new blog post.  It’s been a ridiculously busy couple of weeks, but I am happy to report that my ice cream making endeavor and new Grade Two and Three classroom are both open and ready for business. 🙂  I couldn’t be more delighted.

In foodie news, I surprised myself last weekend by pulling off a vegan french toast recipe.  I’ve tried to master vegan french toast, using various recipe’s and techniques, several times over the years to no avail.  It always ends up soggy and disappointing.   😦  

All that changed last weekend when I got a wild hair up my you-know-where and decided to give it another go.  I finally discovered the secret to making killer vegan french toast- it’s all in the bread!  

So simple, so true.  Here’s the bread that I used:

That’s Flax and Millet bread from Little Streams Bakery, located about 1 hour outside of Toronto.  They make some truly impressive bread, with tons of gluten-free options.  The flax millet bread was wheat-based and was dense without being overly heavy.  That is the ticket- dense bread that doesn’t feel like a brick.  It’s a tough find, but well worth the hunt. 

I made this scrumptious cinnamon banana almond butter batter first.

Then I double-dipped 4 slices of the ah-freaking-mazing bread in it, till they were literally smothered.

Check out the chunkage factor.  Very yummy times ahead.

I fried the bread in a pan over medium heat, until both sides were sensationally browned.  This happened beautifully due to the fact that the banana chunks carmelized!  Carmelized! It was french toast heaven.

While the toast was sizzling to carmelized perfection, I decided to mark this momentous event with a spread of sorts.  Behold the breakfast spread:

Cantaloup, home-baked banana muffins, apricot preserves, coffee and pure dark maple syrup.  My knees are weak. 

Behold the star of the feast:

And again, served with left-over cinnamon banana almond butter batter and pure maple crack syrup:

Hubba, bubba.  Words do not express.

Your poor eyes must be full after all this feasting.  And you must be getting hungry.  Here’s the champion recipe – but remember, it’s all about the bread!

Killer Vegan French Toast


4 slices very dense and yummy bread of choice

2 ripe bananas, mashed

1/8-1/4 C almond milk (you want a thick batter- go easy on the milk)

1.5 T almond butter

1 tsp cinnamon

1-2 tsp coconut oil, for frying


1. Mix all ingredients except coconut oil together in a bowl until a thick and chunky batter is achieved. 

2. Heat 1 tsp coconut oil in a skillet over medium heat

3. Dip 2 slices of break in the batter until completely smothered.  

4. Add the slices to your hot pan and fry for at least 4 mins. Peek under the slices and when they are no longer gooey, and nicely browned flip and fry the other side. 

5. Repeat with other two slices, trying to refrain from eating the first two until the whole batch is complete. 

6. Enjoy!


About madebyjill

I'm a vegan foodie who lives in the kitchen. I like to blog about what I make because it's fun to share.
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