Mmmmmmmm...French toast! Slices of golden-brown deliciousness drizzled in glistening maple syrup. Are you drooling yet? THIS is what you should be making for breakfast this weekend. These bad boys are light and crispy on the outside and soft and chewy on the inside. Serve them with a side of fresh fruit and a cup of coffee and you've got yourself the perfect treat to enjoy on a lazy Sunday morning.
The secret to my allergy-friendly recipe is that I use thick slices of French baguette that cook up nice and crispy around the edges but stays soft and chewy in the middle without getting soggy. Also, I use a combination of mashed bananas, rice milk and flour to create a custardy mixture without using milk or eggs.
Just like my pancakes and waffles, you can save any leftover French toast to reheat and enjoy later. Place them in ziploc bags and store them in the freezer. When you're ready to eat them, just reheat them in the microwave or toaster oven.
Allergy-Friendly French Toast
Makes about 12 to 16 slices
Allergy Note: contains wheat ingredients
1 French baguette
1/2 cup mashed bananas
1 cup rice milk
1 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 cup all-purpose flour
1/4 tsp. salt
powdered sugar (optional)
non-dairy buttery spread (optional)
fresh fruit (optional)
Slice the baguette diagonally, about 1-inch thick. In a small bowl, mix together mashed bananas, rice milk, vanilla extract, ground cinnamon, flour and salt. Pour mixture into a shallow dish, like a glass baking pan or a pie plate.
Place a few slices of baguette in the mixture and allow to soak for about 1 minute.
Turn over and dip the other side. Allow to soak for about a minute.
Finish with a drizzle of maple syrup or a dusting of powdered sugar. Serve with some non-dairy buttery spread and sliced fresh fruit.