The following is a guest post by Tess Masters, The Blender Girl - actor, presenter, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies book, The Perfect Blend, and The Detox Dynamo Cleanse. She and her easy healthy recipes have been featured in the LA Times, Washington Post, InStyle, Real Simple, Prevention, Clean Eating, the Today Show, and other media outlets. She is the global spokesperson for KitchenAid blenders and lives in Los Angeles.
For a fabulous family breakfast, brunch, dessert, or (dare I say it?) snack, you can’t beat this phenomenal French toast. My family and I have been battering up with this baby for years, and it is a huge hit with everyone we serve it to. People even say they prefer this healthier incantation of the classic comfort food to its original counterpart! I've received thousands of elated emails and messages on social media about this righteous recipe since I included it in my latest book The Perfect Blend, so I had to share it with you.
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So simple, so delicious, so creamy, so crispy you may never blend your batter using dairy milk and eggs again. Yep! This terrific treasure is dairy free, egg free, and also gluten free, and it utilizes whole ingredients.
Now, before you grimace at the thought of using cardboard-like gluten-free sandwich bread (we all know how awful that can be), the brilliant batter in this recipe makes even the worst gluten-free bread full and fluffy! I use whole-grain gluten-free bread, but you could use regular whole-wheat bread as well. Just know that this recipe (ingredient ratios and cook times) has been calibrated for gluten-free bread. So, you may need more coconut oil when frying and will need to adjust the temperature of your stove top as well as the cook time.
But, resist the urge to use less coconut oil than what I've prescribed, otherwise, your bread won't crisp up. I don't know about you, but I love my French toast crispy on the outside and moist and chewy on the inside.
This French toast is a fun, family-friendly recipe. I make it with my niece and nephew, and they love soaking the bread and preparing their toppings so they can get their serving juuust right. The caramelized bananas I've included in this recipe are always a hit, but this fried bread will get cozy with any fruit that takes your fancy. Try serving it with stewed or poached apples, pears, peaches, rhubarb, or some fresh berries.
If you want to make this recipe nut-free, use rice, soy, or hemp milk in the batter, and top it with coconut flakes instead of nuts. Bon appetit!
Blend More Than Smoothies
I use my blender to make all kinds of delicious recipes. I think it's the greatest culinary tool we've been given since fire and spoons! So, I want to encourage you to use your blender beyond smoothies, soups, and cocktails. Your blender can make healthy fast food possible. Blending makes life easier, levels the playing field in the kitchen, and allows anybody to whip up nutrient-dense, tasty foods with limited skills and time.
While my books and website do contain a full repertoire of drinks, smoothies, and soups, you’ll find more than food to sip, glug, or scoop up with a spoon. My recipes are blender centered but by no means blender only. I favor blender-inspired dishes—appetizers, snacks, salads, desserts, and easy main dishes you can attack with your trusty knife and fork.
This is why I love this blender more than anything else on the market:
- The most powerful blender to pulverize ingredients for silky smooth consistencies.
- 3 Adapti-Blend™ pre-programmed settings for smoothies, soups, and juices.
- Insulated jar that keeps the contents cool when you're blending smoothies and juices.
- BPA-free container with soft-touch handle grip and asymmetric stainless steel blade.
- Speed dial that goes to 11 to take things beyond regular speeds to completely pulverize ingredients more quickly.
- Pulse switch for an extra boost of power at any speed.
This is the best blender I have ever used. And I own them all!
You May Also Enjoy
- Peanut Butter Banana Stuffed French Toast
- Sourdough French Toast
- Whole Wheat French Toast
- Quick Breakfast Ideas
- Healthy Breakfast Ideas
If you enjoyed this homemade French toast recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Breakfast Recipes.
French Toast
Ingredients
French Toast
- 1 cup almond milk (unsweetened)
- 1 medium banana (ripe)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds (white or black)
- 1 teaspoon cinnamon (ground)
- ¼ teaspoon salt
- 8 slices bread (gluten-free)
- ¼ cup coconut oil (melted)
Caramelized Bananas
- 2 medium bananas (thickly sliced on the diagonal)
- ¼ cup coconut sugar ((or regular sugar))
- 1 - 2 tablespoons coconut oil (melted)
- Pure maple syrup (for serving)
Toppings
- 2 tablespoons pecans (or walnuts, crushed)
- 1 tablespoon unsweetened coconut flakes
Instructions
- Set the oven to its lowest temperature or the “warm” setting.
- To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds until well combined.
- Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
- In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
- While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zip-lock bag, seal, and shake to coat evenly.
- In a skillet over medium-high heat, warm the coconut oil, add the coated bananas, and fry for about 2 minutes on each side until nicely caramelized.
- Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.
Geetha says
I would love to use the blender to make variety of smoothies for entire family and get healthy!!
Also use to make batter for pancakes, bread
Gayle Pollick says
I would use the blender mostly for smoothies and creamy cashew cheese.
Carrie says
I would love to make my own Shake Shack milkshakes! Oh and I guess healthy smoothies as well.
LucyH says
My blender is for everything from pesto to potato soup! Personal fave is fresh scottish strawberries and blueberries, local oatmeal and lashings of organic oat milk :)
Maree S says
I'd use the blender to try this recipe as I haven't had French toast since going GF (yeah the idea of GF bread in beloved French toast was not inspiring)!
Dottie LeBlanc-Overland says
All of the smoothies, plus the occasional homemade-junkless milkshakes. And batter for things like pancakes, waffles, small batch muffins or quick breads.
Jacob LaFountaine says
Would make piles of berry smoothies. Best drink outside a cold diet mountain dew
Monique parry says
I would use the blender to make smoothies at home that tast like smoothie restaurants. Smoothies that are really smooth, but not made from powder concentrate especially since I have a toddler.
Hannah Nicolet says
Soups, sauces, and of course smoothies. I need something to help me will all my basil that came in this year.
Nadia Diky says
I would love to win this amazing blender and the cookbooks! I would love to try all the recipes in the cookbooks and attempt to make my own nut butters and hot soups! Thank you!
Bryce Limon says
Tess, I'd love to use this beautiful blender to make your uncannily appetizing raw desserts! All of them! In one day......
Susan Erickson says
I would love the blender so that it can be use to eat healthier, and making those healthy smoothies.
Alice Ben-Harush says
I feel like there would be so many things I'd love to use the blender for.... I'd make salad dressings, soups, smoothies, banana nice cream, nut milks... (Maybe I won't have to deal with the pulp with this blender)...Mmm I'm getting hungry again, haha. I have been wanting to get your cookbooks, but I've been relying on recipes online, but I've been a fan since the pistachio ice cream kale smoothie.. I hope to have at least one of these cookbooks to add to my collection of vegan yummies!
Valerie Ann C. says
My children love soup, but, want it pureed (except for the rice/pasta). I'd make it more often with this! Thanks!
grace says
I would like to use the blender because i have suffered acne for
Natalie Fullmer says
Awesome giveaway, my blender broke so I am using my food processor right now to make my smoothies. It's not doing a very good job so I'd like this blender to replace my food processor as I expected to do a much better job!
Lory Guardado says
I would make smoothies and my famous salsas
JAMIE PENNELL says
I would LOVE to make ALL the recipies in the cookbooks!!! After six months of only having liquids, I'm ready to make some HUUUMMUS, NUT BUTTERS, ALL OF THE THINGS, AALLL!!! I'm getting a little hangry, hahaha..
Rachel says
For smoothies! Yum!
Michelle says
I would love to win the blender to make smoothies, soups and dressings!! Thank you for the opportunity(-:
Diane Rubin says
I would make my daughter cashew milk to use in all sorts of vegan recipes.
Brittany Ardito says
I would use the blender mostly for desserts like sorbet.
Fairlight says
I'd make healthy smoothies for my family. I have Tess' smoothie book and her app.
Leena says
I'd start the smoothie project from weelicious
Carol C says
Soups! I love soup!
Misty says
I would create yummy smoothies, salad dressings, soups, and desserts for my family and co-workers to show how easy it is to eat clean!
Brenda says
I love smoothies and have the blender girl app so would be creating a new one on the daily. :)
Jean Santoro says
I'd use the blender to make healthy smoothies and snack to help me lose weight.
Verna Howard says
Making Smoothies and Orange Julius are what I make for the grandkids - they LOVE it! My daughter's blender recently sprung a leak so I gave her ours as her husband is dealing with Cancer and they need it for their Green Smoothies!
Rebecca Moore says
If I win this Kitchen Aide blender I am going to make Green Smoothies for my husband and I for breakfast. Soups for supper in the winter and homemade salad dressing for salads in the summer! I am sure with these 3 cookbooks I will have everything covered. Thanks for this chance.
Alex Franchi says
Amazing vegan smoothies!!
Mandy Coyle says
Rocket Fuel/Bulletproof Lattes: Coffee, Cocoa Butter and Coconut Oil
Julia says
Smoothies and soups!
Hope Mangum says
I will use this blender for smoothies, sauces, dressings & endless other fabulous things for my plant based kitchen
Catherine says
I'd love to make soups with the blender.
Ariel Cox says
Blender bread!
Donna Fournier says
I would use the blender to make all kinds of healthy foods including smoothies, salsa, salad dressings, healthy ice cream & all kinds of desserts!
Marilyn says
Delicious green smoothies!!! Yum!
Alexandra says
I am a DIII college basketball coach. I would use it in the basketball offices to make my player's smoothies pre/post-practice.
Julie says
I would LOVE To try this recipe. I would also love to use this blender to make smoothies for my family and me to enhance our wellness. ❤️