My favorite item at Sunday brunch growing up — french toast! This past weekend, Chris and I took an impromptu trip to Big Bear, CA to spend the Fourth of July weekend with my family and enjoy the festivities held at the lake. My mom surprised us with homemade bread on Saturday morning and Chris had a brilliant idea — let’s make french toast!
This is my first blog post in a little over a month, and wow does it feel good! There is more fun coming as to where I have been, but I will put a brief summary here. I was in a car accident at the start of June, and I kind of felt all over the place when it all happened. Shortly after that, I graduated from my university with a Bachelors of Science in Nutritional Science, then Chris and I immediately headed out on a 12 day road trip. We returned, caught up with all of the work and familial responsibilities we needed to handle, then headed right out to Big Bear this weekend. You can catch up on all of this on my Instagram and Youtube (I vlogged almost daily), and a blog summary is underway and will be linked here when it is up <3
Needless to say, it has been a whirl wind this past month, but in terms of my blog, I think it was exactly what I needed. I took a breather for a while, and now I am here to start fresh again, and to deliver even better than I have before.
Anyways, this recipe required a bit of trial and error (you can see in our video above), but in the end we figured it out and after remaking the recipe once more, we got the recipe just right and are happy to share it with you all to enjoy!
- 2 large bananas (ours were about 10" long)
- 1 cup almond milk
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- 5 thick slices vegan bread (about ½") or sub gluten-free bread
- Topping suggestions: Maple syrup, peanut butter, cinnamon and/or fruit
- Preheat a nonstick griddle or pan to medium heat.
- Blend the first 5 ingredients together.
- In a 9x13" baking dish, pour ⅓ of the batter evenly into it, then place the bread on top being sure it soaks up some of it. Pour over the rest of the liquid and let it sit for about 30 seconds. In order to fully coat, you can flip the bread and/or swirl it into the batter as needed.
- Cook for about 3-4 minutes on each side, or when dry and golden brown.
- Serve with toppings of choice.
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