I’ve wanted to try this for such a long time. Once I discovered the amazingness of banana French toast, I realized there was so much French toasty goodness that I could achieve without eggs.
Let me backtrack a bit. Most of my regular readers are probably aware of the fact that all of my posts are vegan at this point, while my diet is largely, though not completely, plant based. You guys may also know that while I may get a hankering for an ice cream cone or cream cheese bagel from time to time, one thing I have no problem doing without is eggs. I’ve never liked the taste or texture. I’ve never been a fussy eater, but my mom tells me that I used to spit eggs out when I was a baby.
I tried to like conventional French toast, but could never get past the eggy taste, no matter how subtle. Then, during my early teens, a friend taught me about grilled bread. Yes, grilled bread. It’s like a grilled cheese without the cheese, or French toast without the egg. Butter (or margarine) up a slice of bread, and grill it up. And guess what? This is actually good. At least, it was actually good to me as a fifteen year old without a food budget of her own, then good again as a poor college student who couldn’t afford cheese to put between yon grilled bread slices.
So of course, when I heard about banana French toast I knew it had to be good.
Grilled Bread + Banana = Of course it’s delicious!
Then there’s the added bonus of that little caramelization you get from the banana. When banana French toast turned out to exceed all expectations, I realized there was so much more I could do with this concept. The next logical egg substitute, for me, was sweet potato. Why’s this? For one, I was aware that sweet potato works as an egg substitute in lots of baked goods, much like banana. For another thing, like the banana, it’s also got some fantastically caramelizable natural sugar, which has to make for deliciousness. It’s mashable and blendable, so you can get a nice French toasty batter. And finally, what could possibly be a better compliment to that maple syrup and cinnamon you’ve got all ready to pour onto your French toast.
- 1 medium sweet potato
- 1 cup of unsweetened, non dairy milk (I used almond)
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ tsp. vanilla extract
- 1½ tbsp. maple syrup
- 8-10 slices of bread
- about 2 tbsp. vegan margarine
- Bake sweet potato in a 400 degree oven for 45 minutes to an hour, OR microwave it for 5-10 minutes, checking on it after the first five minutes and then cooking in additional two minute increments. You want to get your potato nice and soft, so it mashes easily.
- Carefully cut the sweet potato open and allow to cool sufficiently that you can handle it without burning yourself.
- Once it's cool, scoop out the inside and place in a food processor or blender. (You should have about a cup of sweet potato. If you end up with substantially more or less, you might want to increase or decrease the other ingredients proportionally.)
- Add milk, cinnamon, nutmeg, vanilla and maple syrup to food processor or blender. Puree until you've got a nice, smooth batter.
- Preheat skillet or griddle to medium and melt margarine inside. Carefully batter one side of a bread slice. I say carefully, because unlike with eggy French toast batter, this one will cause most bread to fall apart if fully immersed. I used a basting brush to coat my bread.
- Place the bread slice, batter side down, in your buttered skillet, then apply batter to the other side. Cook until bottom side is nice and brown. If your skillet was nicely preheated, this should take around five minutes, but be patient and make sure your slice is nice and sturdily cooked up before flipping. Once you flip, you should only need about two or three minutes to get the other side adequately browned.
- Repeat this for each of your slices, adding additional margarine to skillet as needed, and serve everything up with some additional vegan margarine, cinnamon, maple syrup, and perhaps a pecan or two.