Vegan French Toast

Eggs were the one non-vegetarian thing in our fridge growing up. My mom rarely purchased them, but every once in a while my dad would crave an omelet and grab a carton. After using the 2 eggs he needed, the eggs would just sit in the fridge, cold and alone.

I tried to incubate an egg once. I carried it around in my palm with the sweater sleeve pulled over. My parents refused to buy me a pet, so I figured I would just, uh, grow one. I think at this point I knew the difference between store eggs and real eggs. I just wanted to double check that my teachers knew what they were talking about. Well, I'm sure you know how that turned out.

I walked home with yolk running down the inside of my sweater. I was pretty bummed out. I invested a solid 2 hours incubating that egg. That's 2 hours I'll never get back.

The eggs that my dad didn't use in his once-a-month omelet and that weren't used for my "science" experiments became french toast. Sometimes, they became a cake. But usually, they worked magic on our day old sandwich bread.

This vegan version doesn't disappoint. It has just the right amount of sweetness and gives you that custard-like middle that is hands-down the best part.



Vegan French Toast
Enough for 3 slices

1 ripe banana, smashed
1/2 cup almond milk (or any non-dairy milk)
1 tsp vanilla
cinnamon (a couple shakes/pinches)
3 slices bread (I used Ezekiel 4:9)
cooking spray or coconut oil (optional)

Whip together the banana, almond milk, vanilla and cinnamon in a blender and pour into a shallow bowl.

Heat a pan over a medium-low flame. Use a small amount of cooking spray or coconut oil to coat the center of the pan (optional).

Coat bread in mixture (count to 45 if you are using Ezekiel 4:9 bread). Place in heated and oiled pan and cook for roughly 2 minutes on each side.

Serve with fresh fruit, maple syrup and/or powdered sugar.