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.
Maggie Snyder says
Besides making this awesome recipe, I will definitely definitely definitely be using it to make smoothies. I know I can use the blender for a lot more, which I will, but I make a smoothie every single day and I really want to make one in this blender. I've been obsessed with this blender since I heard Tess review it. I want it soooooo badly.
Maggie says
I know it says use the blender for more than just smoothies (which I totally will), but I will definitely use it to make smoothies. I make one everyday. I've literally been drooling over this blender since I heard Tess review it. I want this blender sooooooooo badly.
Blu says
I'd love to try new Blender Girl recipes! Thanks for the French Toast recipe :)
And a chance to win a blender ;)
Paulette says
Smoothies!
Marie Hoy says
I would use the blender to make smoothies for my family and myself. That's an easy way to ensure my two girls get their vegetables. My toddler will slurp down almost anything through a straw!
Tammi Rachels says
I would love to try the French toast! Sounds delicious!
Elizabeth Hamlett says
I'd use the blender for smoothies, pesto, and lots of other things, I'm sure, with the help of the cookbooks.
Jill Schad says
I would use the blender for smoothies, ice cream and margaritas!!
Lorena says
Definitely smoothies and nice cream!!
Myles Prince says
With such a blender there is no telling what I would be capable of blending. I can say it'd be all love filled vegan ingredients. I'd like to make my own nut milks and nut butter.
Maribell Flores says
I would use this blender for green smoothies and maybe venture into making soups too (never made soups using a blender before).
Lisa Fisher says
I would use the blender to try new recipes and to make soups and smoothies to help me eat healthier!
Mada Campos says
I'm trying to decide on what blender to buy, so nothing better then get the best one on a giveaway!!!
Gwen Murphy says
Love the banana ice cream. How simple yet so creamy
Jess Earls says
Oh wow! I have never had a blender that worked well so I would love to make vegan cheese, hummus, pesto, salsa, smoothies!
Kris Pritchard says
I would love to use this blender to make different batters, smoothies, and shakes!!
Susan says
I would whip up healthy smoothies and decadent milkshakes!
Gina Harris says
I use a blender daily for shakes/smoothies. I currently have to blend ingredients before adding ice otherwise, I cannot fit. :)
Kim Tuzik Tomasulo says
I use my blender to make from scratch flourless pancakes. I can change up the flavors -- adding c.chips, blueberries, peanut butter maple syrup or applesauce and cinnamon. Basically whatever we have in the fridge the kids will eat goes in the blender.
Jessica Marquis says
Smoothies...and soups. But mostly smoothie bowls :)
Kathy Murphy says
I would use this blender for morning smoothies for my children and to blend creamy soups.
Carmen says
we make Swedish pancake mix in our blender all the time. I didn't think about doing the same for French toast! Our recipe is great because technically you're supposed to make it the day before and refrigerate overnight - but I like it because leftovers can stored and easily be reblended the following day.
Marla Sterling says
I would use the blender for healthy shakes, smoothies, and blender pancakes/muffins.
Teri says
I would use the blender to make super healthy smoothie! :))
Mary Mazz says
My oldest daughter is entering 6th grade and is really beginning to notice how the foods she eats impacts the way she feels. I would use this blender with her to encourage her to continue to make healthy choices.
sig says
I would use this blender to make super creamy, smooth hummus with roasted garlic!
Rejoicedover says
Smoothies, smashed beans and hummus!
DBC says
I would use this blender for making soup out of our organic vegetables.
Carol Carlile says
Smoothies, smoothies & more smoothies. Plus soups, etc.
Fallon Carl says
I love eating my fruits and veggies. My boyfriend on the other hand has a hard time with the textures of some of those foods. With this blender I could makes soups and smoothies we can both enjoy!
Jeanne Jellison says
Breakfast smoothies and that new French Toast recipe that sounds amazing!
Kim says
I would love it for soups, smoothies, or nut butters. I don't have a blender or food processor of any kind so This would be life changing!
kristi V says
Smoothies for my breakfast each morning. The cookbook will be helpful too so I can try new recipes!!!
Shanna says
I have been wanting a GOOD blender forever! I've only ever had the cheapy ones and drooling over the nice ones as I watch the info-mercials...What would I do with it? Everything that you use blenders for! Healthy smoothies, soups, gluten-free pancake batter...I could go on...but I won't. I would just love to have an amazing blender glowing on my counter top, enticing me to make another fabulous healthy snack!
Amy says
I'm working very hard at getting smoothies as part of my families daily breakfast routine. This would help us out a lot!!
Trisha Riggs says
I would love this for smoothies!
Mindy G says
Making/blending soups and smoothies!
Laura F. says
Would love to increase the types of fruits and veggies we incorporate into our smoothies. It would also be fabulous for making our own fruit and veggie pouches for the kiddos!
Tara Willard says
Love making smoothies!
Susan Rangel says
Would love it to make better smoothies. Healthier recipes.