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.
Tami Geysbeek says
I am using the 100 days cookbooks to try to eat cleaner and this blender would be so helpful!
Melissa W. says
I'd make all the smoothies!!!
Jen L says
MIlk shakes and would love to learn new, quick & easy recipes using the blender!
Kimberly VanZandt says
We would make tons of smoothies!! Or as my youngest calls them, fruit juice :) fi gets crossed!!
Nancy N says
I would use the blender to make smoothies, soups and anything else I could blend.
Michelle says
Love this blender series. Want the red one something fierce!
Becky Lindgren-Dyas says
I would love to have this blender to prepare more healthy meals for me and my family! The blender would help me to prepare better quality meals quicker for my family. I also really enjoy your cookbooks !
Monica says
I would use it to make blender muffins, smoothies, and the recipe above!! Would love to win and get rid of me cheap blender!
Tracey Gorham says
I would definitely use it several times a week for smoothies! Also, salsa, hummus and other dips, sauces.
Terri M says
I think I'd have to try something creative out of one of your cookbooks to break it in properly!
Sandra Hammink says
Healthy eating has become a way of life for my family. Using kitchen utensils such as the Kitchen Aid mixer, along with the many recipes from the books, brings more spice (excuse the pun) to my meals and diversity to the daily menu..
Amber Meyer says
Smoothies, salsas, soups, milks, butters, and margaritas of course!! Woohoo!!
Lori Abrams says
Is it okay if I say margaritas?
ingrid says
I use my blender every day for so many things and it is getting old. It is one I got years ago from Costco and it is winding down now. I would so love to win a new one and also Tess' books. I have The Blender Girl and adore it..Thank you for offering contest. It is fun to think about winning.
Sarah V. says
My blender just bit the dust and my family could use an upgrade for our daily smoothies!
Geani Farrari says
Vegan Almond Ricotta, Eggplant Queso Dip, Banana Avocado Mint Ice Cream, Papaya Cucumber Smoothies... the possibilities are endless! (Oh man, now I'm hungry, lol.)
Gloria C says
I would love to have this blender for helping me keep healthy by making smoothies in the morning, making soups, and using it for my organic garden veggie canning!
JoAnn M Lakes says
I would love this blender. I've been thinking about teaching vegan cooking classes in my area. Most of the people wanting to check out plant based eating in my area (Southwest Florida) are interested in the health benefits but I don't care why they come to table just please come! I love your books, blogs, websites, and accent!
Bobbie McKinney says
To make smoothies and sauces
Carmela Kowert says
I want to make soups in my new blender!
Kimberly DeRossett says
I would love to have the blender to use for soups, smoothies and ice creams. I have admired these since they came out, and never have had the opportunity to try them out. Thanks for the opportunity!
Lynndel Flack says
The only blinder I've had was a 1950's hand me down. It's was good while it lasted. But would love to have a new one to make smoothies. That's how my last one broke.
Michele Simon says
Please & thank you !!!
Bonnie O says
I would blend up some of those awesome recipes that contain nuts - my present blender leaves lumps. :-(
Nayna Lal says
I'd make but mylks, nut cheese, nice cream, and smoothies galore!!
Nayna Lal says
Nut mylks***
Kristen B. says
I would love to use this blender to make every "blendable" soup recipe I can get my hands on! Fall is coming and I love soup :) Also looking forward to making the epic vegan ramen... While that one doesn't need a blender, it looks delicious!
Melissa Davis says
I need a blender to help me feel better .
I really could use some help .
Suzanna Nielson says
I would use the blender to try some new gazpacho recipes that I have been wanting to try. And also home made nut milks of course!
Nicole L. says
Our blender is on its last legs...so a new one would make my day! And this recipe looks like the ideal way for my daughter to eat french toast without worrying about her egg allergy. Yum.
Annie says
I love your recipes, Tess! Your first cookbook is still my blender bible. I'd use this spiffy blender for smoothies, shakes, batters, dips, popsicles, fruit leather, sauces, and soups. Thank you so much for opening my eyes to all the ways to utilize a high speed blender!
Trish O'Connor says
Salsa
Sydney Gray says
I would make mostly smoothies!
Devorah Merwitz says
The Blender looks fabulous!
My husband uses our Vitamix for smoothies and other meals.
Would love to have it for my own meals.
Rachel Shibley says
I would use it for making baby food :)
John says
This blender would be used to bring my family back to health! thank you
Susan S. says
Healthy green smoothies!
Leota Toombs says
I need a blender that can tackle my fav- kale, mango, and pineapple smoothies!!
Joan Elliott says
I would joyfully use the new Kitchen Aid blender most often to make "ice cream". I use almond milk with frozen bananas to make many types of smoothies - my favorite is to add frozen cherries and cocao nibs to the bananas and almond milk for a delicious smoothie or "ice cream" depending on how much almond milk I add. Thank you for this opportunity to win these great prizes!!
Kathleen Manor says
Smoothies!!!
Lina ospina-blanco says
We will use it for blending soups and green smoothies.