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.
Brianna l says
We share our house with kids from a troubled neighborhood teaching them life skill like healthy cooking. This would be great to use making smoothies, hummus, with them
Jennifer Ziegelmeier says
I would love to win this awesome blender to continue drinking my juices. My cheap little 30 dollar blender couldn't keep,up with me.
Liz Howard says
I would use the blender to whip up my smoothies, make soup, salsa and if I won I would get to try your recipes since I will have your books!!!
Denise says
Smoothies!
Linda says
I never used a blender such as this. I have an old 1980s one that doesn't blend very well. My family and I could really use this. The cookbooks would be so helpful to my family since we have major food allergies and diabetes. I have ran out of ideas to feed us and need cookbooks that I don't have to alter much. Thank you for this chance to be a winner!
Isabelle says
A blender - this one in particular - is a must in my raw kitchen. I'd use it to make desserts & breakfasts, breads & kale chip mixtures and so, SO much more. I would use it everyday like the very old one I own right now.
joan Elliott says
I would use this wonderful blender daily for smoothies, making soups, chopping vegetables, making dips or spreads, chopping nuts, etc. So many uses!!!
Isabelle Martin says
I absolutely NEED this blender. Mine is about to ''die'' because I use it all the time for everything, mostly raw: dips, spreads, dehydrated cereals, desserts, dressings & so much more. It would be Christmas in August if I won. Please, Santa, be REAL!
Heather says
My kids & I make smoothies every morning & they love blender pancakes & muffins!
Kim H says
I would like to use this blender to make soup!
Amy Slagle says
Just read through this French Toast recipe and wowza! I would make this first thing! Thanks for this great giveaway.
Carrie says
Love your recipes! I would love the blender so I could make my 3 year old smoothies, he loves fresh fruit and veggies. It is all he wants to eat.☺️
Anita Marks says
Having reached 70 years of age, it has become very clear how important good nutrition is for health here on out! This blender, these books would be invaluable.
Sarah Herrera says
I use my blender every day and it sure has seen better days. My favorite thing to use a blender for is pesto sauce! My favorite!
Tanya Williams says
I make shakes for extra nutrition. Currently I'm using a $20 personal blender. I would love an upgrade!
Penny Werner says
I would just love to have this entire set up! I would use it daily for helping feeding tube patients with their meals that all have to be blended.
Anakarina Anderson says
I suffer from fibromyalgia, bipolar disorder, interstitial cystitis, depression, memory is bad and I can't remember if anything else. This would totally help me with my health issues!!!
Timothy E. Nona says
Kitchen Aid is a superior brand, and the cookbooks look good
Emily mckay says
I have a vintage blender and would love an upgrade to make smoothies and acai bowls and so much more!
susan ming says
would love the blender for our morning smoothies.
Sara says
I would love to use this blender for making not only smoothies but also dips, nut milk and nut butters!
Valorie Hanna says
Would be great to win this!
Joanna Miller says
My family is slowly coming off processed foods. We're a large family (5 kids), so the teeny tiny one serving blender we currently have is not working for us anymore. We're using it for more smoothies recently, but the opportunities are limitless! Lol
Jessica Otka says
I would to have the blender to try out all the recipes in Tess's cookbooks.
I make pulverized green drinks, coconut milk ice creams and make nut milks and butters. I love the knowledge see offers in so many mediums.
Vikki says
Morning smoothie and hummus.
Robin Goodman says
I would use the blender for everything. Especially nut milks, nut butters & smoothies.
Lynn says
Smoothies and nut butters and plant-based milks, oh my! :)
Jan Coghan says
I would so much love this blender and books.
Bessie Renfrow says
I would love to be more adventurous and courageous with recipes give me a opportunity make recipes that I don't have to worry about over or under blending with high speed I could be bold try different recipes.
Mary S. says
My husband and I are nutri tartan (plant based) and I am always in the kitchen. I would love to have a good blender to make my soups, smoothies and other dishes and to also make some of Tess's delicious recipes.
Rachel Haber says
I have an old blender now that desperately needs replaced. I use it to blend soups, make smoothies, sauces and pesto (when it is feeling up for the job!) and will hopefully use one to make baby food when my first little babe comes this December!
Holly F says
I would love to make your amazing smoothies.
Donna Williams says
Love blended nut milk (cashew), creamy dressings, & must not forget the salsa. Nothing blends the salad greens better for the morning smoothie.
Jennifer Skala says
Soup! With summer coming to an end and fall around the corner, Id love to start making chilled and warm soups to bridge the season change!
Sylvie Ouellet says
I would use the blender to learn a new way to feed myself and my family in a more healthier fashion!
Debbie Wise says
I would most LOVE to use the blender for soups and smoothies. Then I'd want to learn about all the other healthy ways to prepare all kinds of food with the blender.
Laura latzak keith says
I would start the day by making almond milk
Next I'd use the almond milk to make a delicious fruit nut seed veg filled smoothie followed by a creamy hot soup maybe cauliflower or broccoli based in the afternoon I'd make my own tahini to use in a nice batch of boiled peanut hummus since I'm from the south Whew now it's time for a big post workout protein shake for two
A creamy raw cashew based Alfredo sauce for a pasta dinner and then for the grand finale - frozen banana ice cream whipped up with coconut milk fresh cherries luxardo cherries cherry liquor pecans and pineapple ❤️
Whitney L says
To help start cooking at home more. A good quality piece of kitchen equipment will go a long way. Also, eating at home will save my wallet some money while being more healthy for myself.
Chely C says
Smoothies and vegan cheese.
Barbara Copeland says
I would first try your recipe for the french toast which I havent had in yrs, then my smoothies.spinach frozen banana carrots apple almond milk flaxseeds chia seeds