Shake off the weekend blues with a walloping dose of banana-coconut French toast: thick slices of bread coated with a crisp layer of caramelized banana, and topped with decadent blueberry sauce. A good vegan French toast can be hard to find, but take one bite of this recipe and you’ll never brunch again without it! Serves 4.
What You’ll Need
– 6 thick slices of wheat bread (we like it with our Scotian Brown Bread)
– 2 (over)ripe bananas, peeled
– 2/3 c. coconut milk
– 1/2 c. almond milk
– 2 t. sugar
– 2 t. rum
– 1/2 t. vanilla
– 1/4 t. nutmeg
– 1/4 t. cinnamon
– Pinch of salt
– 2 c. fresh or frozen blueberries
– 2 T. sugar
– 1/4 t. corn starch
In a small saucepan, add blueberries and sugar and simmer over medium-low heat until a thin syrup forms (5 to 10 minutes). Remove a small amount of the blueberry juice to a small bowl and stir in corn starch vigorously, until smooth. Add the juice and corn starch mixture back into the saucepan and stir to thicken. Remove from heat and set aside.
In a bowl, crush the ripe banana with a fork. Add all remaining ingredients and mix. Poke a few holes in the slices of bread with a fork and immerse each slice in the banana mixture, until well-covered and soaked through. Toss a few tablespoons of vegan margarine into a large skillet and heat over medium-low. Add slices of bread (in batches, if necessary) to the skillet and cook 2-3 minutes on each side, until golden brown.
Remove from skillet and serve immediately with a healthy topping of blueberry sauce!