Snow day! Stuck at home with nowhere to go, so I decided to make something nice for breakfast. This post is for my brother in law, Anthony, who is a vegan and needs to branch out from his daily Chipotle routine. This is a quick, easy, recipe that is great for a weekend breakfast or a snow day like today! I added some caramelized bananas as a topping, which tasted great with maple syrup and the spice of the cardamom.
- 1 can coconut milk
- ½ cup almond milk (or other nondairy milk)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ tablespoon cornstarch
- a loaf of bread – I prefer Challah or brioche for French toast
- some oil (olive, canola, coconut) or non-hydrogenated margarine for the pan
Combine all the ingredients except the bread and the oil in a casserole or large, shallow bowl and mix well.
Heat a skillet or griddle pan over medium-high heat and add some fat.
Dip slices of bread into the mixture; make sure they are soaked through.
Put them in your hot skillet. Check them after a few minutes, and every minute or so after that. Flip them when they’re browned to your liking.
Serve with any combination of maple syrup, fruit compote, margarine, coconut butter, or chopped nuts that suit your fancy.
I topped the French toast with a drizzling of maple syrup and caramelized bananas. To caramelize the bananas, and keep it vegan, use margarine. For us non-vegans – butter is best! 🙂 For one banana, heat about 1 tablespoon of margarine in a pan, add 1 1/2 tablespoon of brown sugar and heat until sugar starts to melt. Add sliced banana and saute until browned. Top French toast immediately.