Cinnamon Raisin French Toast with Caramelized Bananas
Sweet cinnamon French toast is a breakfast everyone can agree on. Crispy on the outside, gooey on the inside, and drizzled with pure sweet maple syrup. Who wouldn't love it? I love to veganize old favorite recipes and create even better versions. French toast was a must for the transformation and definitely a winner!
I started with this fabulous sprouted grain cinnamon raisin bread from Beta Bread Bakery, perfectly seared in a cast iron pan, topped with maple glazed bananas, sprinkled with a few walnuts, and for a moment life is good! If only everything was that simple.
At least your morning can start off perfect! The rest of the day is up to you!🌟
6-8 Slices sprouted cinnamon raisin bread
3/4 cup unsweetened vanilla cashew milk
1 Teaspoon ground cinnamon
1 Teaspoon pure vanilla extract
2 Tablespoons ground flax seed
Unrefined coconut oil
Mix milk, cinnamon, vanilla, and flax seed in a shallow bowl. Let sit about 5 minutes to thicken. Heat cast iron pan about 4 minutes on medium heat. Add 1 teaspoon coconut oil to pan and spread evenly. Dip each side of bread into mixture to coat each side. Don't soak. Lay bread in pan and let cook 2-3 minutes, spray top of bread with cooking spray or brush with melted coconut oil to help from sticking, flip, and cook 2-3 minutes more until nicely browned.
4-6 very ripe bananas, peeled and sliced
2 tablespoons pure maple syrup
Chopped walnuts for topping
Heat large non-stick pan on medium heat, add 1 tablespoon maple syrup and bananas, cook about 1 minute, turn bananas, add 1 more tablespoon maple syrup and cook 1 more minute until browned.
Serve warm on top of French toast with walnuts and enjoy!