I have to admit, I’ve never come across French toast quite like this. The fried eggy bread I knew from my childhood bears little resemblance to this creation. But I’ve often seen across blogs and websites the term ‘French toast’ used to describe recipes for sweet, decadent towers of bread drizzled in syrup and piled high with toppings and, needless to say, this treat sounded one hundred percent my jam. I’m a fool for dessert-like breakfast and an even bigger sucker for decadent feasts so, given the choice, I’d much rather go for this take on French toast any day. This recipe is an absolute breeze to make but offers a new and exciting discovery potentially the best thing since the sliced bread it’s made from.
For this recipe, I decided to focus on warming sweet flavours like cinnamon, vanilla, nutmeg and honey which are smooth and delicate, then paired with warm and gooey grilled bananas, strawberries and delicious lashings of peanut butter or slightly more biting tahini. The bread goes lovely, golden and crisp on the outside whilst soaking every marinating taste so that it bursts with indulgence. It’s an incredible brunch for every lazy morning!
- 4 thick slices of bread
- 1 cup almond milk
- 2 tablespoons flour (wholegrain, spelt or teff)
- 1 teaspoon ground cinnamon
- 1-2 teaspoons honey (to taste)
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Coconut oil for frying
For the topping
- 1 large/2 small bananas
- 10 large strawberries (thinly sliced)
- Runny peanut butter or tahini
- Coconut oil
Whisk together the almond milk, flour, cinnamon, honey, vanilla, nutmeg and salt until smooth. Then, pour into a shallow tray and soak your bread in the liquid for 2-3 minutes each side.
Bring a frying pan to medium heat and coat with a small amount of coconut oil. Place a slice of bread in the pan and cook on each side for around two minutes, until golden and crispy on the outside. Transfer to a plate and repeat with the rest of the slices.
For the topping
Slice your banana in half and then again length wise. Bring a griddle pan to medium heat and place the banana flat side down against the paneling. Do the same for your strawberries. Cook for around 1 minute on each side, ensuring nice lines form on your fruit. Then, top your french toast with half of the fruit each.
Add a lashing of peanut butter or tahini on top plus an extra drizzle of honey or cinnamon if you like. Enjoy!