I used the recipe from yesterday’s Cinnamon Swirl Raisin Bread to make this french toast. This is one of my new favorites. 

BANANA COCONUT FRENCH TOAST

1/4 cup raw cashews, ground
2 bananas, mashed
1 tsp cinnamon
1 tsp vanilla
3/4 cup coconut milk (canned)*
6 thick slices Cinnamon Swirl Raisin Bread

Blend together first 5 ingredients, and pour into a shallow dish. Dip each side of each slice of bread in the mixture, and cook on a greased skillet on medium heat until golden on each side. Enjoy with Coconut Whipped Cream (see recipe below).

* Refrigerate a can of coconut milk overnight. In the morning, scoop out the cream on top, and reserve it. Use the rest of the liquid here. Mine turned out to be about 3/4cup, but more is okay. Use the cream to make Coconut Whipped Cream (below) to put on top of your French Toast! :)
———————————————————
COCONUT WHIPPED CREAM

The cream you scooped out of the can of Coconut Milk
1/2 cup powdered sugar
2 TB non-dairy milk
1 tsp vanilla

BLEND at a high speed. (I used the whisk attachment on my immersion blender.) Chill until serving.

No picture this time; it was eaten up too quickly! I also used some to make French Toast. (I’ll post the recipe for that tomorrow.)
 

CINNAMON SWIRL RAISIN BREAD (for Bread Machine)

In this order, add to bread machine:

Egg replacer for 1 egg + 1/4c almond milk + 3/4 c warm water (enough to make 1 cup total)

1/4 c vegan butter, softened 

1/3c sugar

1 packet yeast

1 tsp salt

3 1/2 c flour

SET BREAD MACHINE TO “DOUGH” CYCLE

At the beep, add:

1/2 c raisins 

Remove dough +

Roll into 10” x 12” rectangle

Brush on dough:

2 TB vegan butter, melted

Sprinkle on dough:

2 tsp cinnamon + 2 tsp sugar

Roll (tightly) from the short side and pinch where the dough meets. Roll ends underneath. Place in a loaf pan. Cover with a cloth and let rise for 1 hour.

Preheat oven to 350ºF. Place in the oven and bake for 35 mins.

CREAM OF BROCCOLI SOUP

olive oil

1 onion , chopped

2 cloves garlic , chopped

4 stalks celery , chopped

salt & pepper

4 cups broccoli

4c  veggie broth

3 tablespoons flour

2 cups almond milk (plain, not vanilla)

Directions:

1. Sauté onion, garlic and celery in olive oil until tender.

2. Add salt & pepper, broccoli and broth; cover and cook for 20 minutes.

3. Let soup cool, then purée *

4. Return to heat.

5. Mix together flour & almond milk, then add to soup.

Serve warm with bread!

* I used my immersion blender, but in the past I’ve transferred it in batches to the food processor, left the chute open and covered with a towel while blending.