Easy Vanilla French Toast
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
One of the things I love about So Delicious’ creamers are the ingredients list - with just 5 pronounceable ingredients, it’s an extra you can feel good about adding to your coffee OR your brownies! I especially love the coconutmilk creamers - they seem to blend into any drink, even hot ones, totally seamlessly. I’m always impressed!
Today, I’m sharing with you babes one of my favorite easy ways to use creamer to make a normal meal a brunch-worthy dish. My French Vanilla-Scented French Toast will have you drooling before your first plate and heading back for seconds afterward. We used thick-sliced french bread dipped in a luxurious plant-based batter to make the most luscious version of this favorite dish. You’re gonna love it and I cannot WAIT to hear what you think. Wednesday is the perfect day for a sleep-in, mid-morning french toast brunch - don’t you think?? Make sure you take a little time after wiping the drool off your keyboard to circle back and check out my friend Jenny over at Nourished Kitchen - she’s sharing her favorite way to cook with So Delicious’ Organic Coconutmilk this morning on her blog, too! Recipe below, brunch babes.
INGREDIENTS:
2 medium ripe bananas, mashed 3/4 cup So Delicious Coconutmilk French Vanilla Creamer 2 tablespoons melted butter splash of maple syrup OR a few drops of vanilla stevia (optional) 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 4-6 thick slices bread, about 1 in, bread maple syrup, butter + fruit for topping DIRECTIONS: Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly. Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy! Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too!
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Banana Cinnamon French Toast
We've been in Maine for about a week now, and its been lovely. Catching up with cousins, hiking with our puppy, watching the wild turkeys in the field outside our cabin every morning with Alex; its been idyllic and relaxing.
But now that we're settled in? I want to cook. I offered to make breakfast Sunday morning and wanted a simple meal that was sure to please, especially since I was feeding a breakfast table full of non-vegans. It turned out perfectly, hearty and sweet. A crunchy cinnamon crust leading into warm, gooey banana bread. Topped with some earth balance and a little of Dad's homemade maple syrup? Oh man.
My Dad makes his own maple syrup from the sugar maple trees on his land. It tastes phenomenal. Its lighter, naturally sweeter, and darker in color than even the most raw, organic syrups you find at the grocery store.
It is liquid gold on warm, fluffy french toast.
After mixing my batter, I always like to pour it into a wider, more shallow dish for dipping. A pie pan or casserole dish works great, and makes dipping, flipping and coating your french toast slices super easy.
The bread is really the secret to a great french toast. Thin, soft bread makes for soggy frech toast; too thickly sliced and it will be too dry in the middle.
Baguettes and boules, cut into about 1/2 inch slices, are best. Having air pockets in the bread allows trapped batter to get gooey and gives you pockets of warm, melty cinnamon goodness. Mmmm. This recipe has been approved and officially dubbed by my sister: Banana Bread French Toast. Its her new favorite.
Ingredients:
2 ripe bananas 3/4 cup hemp milk 1 1/2 tsp cinnamon 1 1/2 tsp vanilla 6-8 slices of crusty vegan bread optional add-ins: 1/2 tsp. orange, lemon, or almond extract 1/4 cup chopped nuts 2 T. powdered peanut butter (I just discovered powdered PB. It adds a nice, light PB flavor to things without being overwhelming. Great in baked goods and oatmeal!) Instructions: Mash bananas in a medium mixing bowl with a fork. Whisk in milk, cinnamon, & vanilla until combined. Pour mixture into a shallow dish- a pie plate works great. Dip bread into the wet mixture, flipping to coat the whole slice evenly. Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Enjoy while warm with maple syrup, agave nectar, or fresh fruit! Makes 6-8 pieces of french toast. 
SAVORY RYE & VEGG FRENCH TOAST
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