This vegan french toast with caramelised bananas and berries is the perfect Christmas morning brunch! Crispy on the outside, soft on the inside and covered in decadent fruity toppings, this is the way to start Christmas Day!
Breakfast is normally a pretty simple affair for me, I tend to stick to toast, a smoothie or some oatmeal, but Christmas morning just seems like one of those days you need to go a step further. That’s where this french toast comes in!
The base for this recipe was developed by the lovely Dana over at Minimalist Baker (who I’m sure you will all know and love already, but if not, go check her out!). Dana’s recipes are all simple, contain minimal ingredients and are plant based, so her blog is a total haven for vegan recipes!
I decided to jazz this awesome french toast recipe up with some simple caramelised bananas and berries. It’s a relatively quick brunch recipe that will make your Christmas morning just that little bit extra special.
Don’t forget to come back tomorrow at 4pm GMT for the LAST post in our advent calendar series for 2016! I seriously can’t believe it’s nearly over! What’s been your favourite post in the series?
Eggless French Toast with Caramelized Bananas and Berries
- 1 cup (235ml) Almond milk
- 1/2 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/2 tbsp Maple Syrup
- 1 tbsp Chia Seeds ground into a fine mill
- 5-6 Slices of Bread 1-2 days old is best
- 1 Ripe Banana
- 2 tbsp Brown Sugar
- 2 tbsp Vegan Butter or Coconut Oil
- Flaked Almonds
- Maple Syrup
- Grind up the chia seeds into a powder, I used the milling blade on my nutri bullet for this. It is not essential to grind them, it just means you won’t have any whole seeds in the final product.
- Mix all the ingredients for the french toast (except the bread) in a large bowl and place in the fridge for 10-20 minutes. This will allow the chia seeds time to thicken the mixture and give it that “eggy” texture.
- Heat a tablespoon of coconut oil in a large frying pan on a medium/high heat. Dip each slice of bread into the mixture, giving it around 20 seconds on each side in the mixture. Fry for 3-4 minutes on each side until golden brown.
- Meanwhile, in another frying pan, make the bananas. Slice the ripe banana in half lengthways. Place the brown sugar and vegan butter (or coconut oil) in the frying pan and melt until the sugar has dissolved. Add the banana and coat in the caramel, let bubble away for around 5 minutes until the banana is soft.
- Serve the banana on top of the french toast and use any leftover sauce to drizzle over the top. Add some berries, flaked almonds and if you want, a little extra maple syrup. Serve immediately.