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! :)
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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.