Fish Free French Toast
Total time35 min
Prep time10 min
Cook time20 min
4.6(21)
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Learn more →Ingredients
4 servings
- 1 medium ripe banana
- 1 cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- ¼ tsp salt
- 8 slices thick-cut bread (about ¾-inch thick)
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- maple syrup, for serving
- fresh berries, for serving (optional)
- powdered sugar, for serving (optional)
Instructions
- 1
In a large shallow bowl or baking dish, mash the banana thoroughly with a fork until no large lumps remain, then whisk in the milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt until the mixture is smooth and the cornstarch is fully dissolved.
- 2
Let the custard mixture rest for 5 minutes so the cornstarch fully hydrates and the batter thickens slightly — it should coat the back of a spoon.
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