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Buffet on Table: Breakfasts across Countries

Day 18: Brazilian French Toast

Another week of mega marathon starts today and this week, we are going to explore the world of ‘Breakfasts‘. So for next 6 days you will be treated with delicious breakfast recipes from all around the world.

First stop is in Brazil and here’s a Brazilian version of French toast. It is served around Christmas time. Recipe is from ‘Vegan Brunch‘ cookbook and is made with bananas and cornstarch and no eggs.

Even though French Toast is served for breakfast or brunch in this part of the world, I read here that rabanada is usually served for Christmas supper as a dessert. It doesn’t matter, when you make it — it is a delicious dish and my kids loved it a LOT.

The use of cinnamon gives the dish a festive touch. Cocoa powder is sprinkled on top just before serving. Maple syrup is probably not served in Brazil, but we had our French Toast with some maple syrup and fruit.

Recipe from Vegan Brunch:

Print Recipe
Vegan Banana Rabanada (Brazilian French Toast) Yum
Vegan French toast from Brazil. The use of cinnamon gives the dish a festive touch. Cocoa powder is sprinkled on top just before serving.
Vegan Banana Rabanada (Brazilian French Toast)
Course breakfast
Cuisine brazilian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 1 , 1 Baguette " Stale - sliced diagonally into pieces (I used wholewheat French bread)
  • 2 Bananas - very ripe
  • cups Almond milk - (use any other non-dairy of choice)
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon Ground
  • 1 tbsp Cocoa Unsweetened powder
Course breakfast
Cuisine brazilian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 1 , 1 Baguette " Stale - sliced diagonally into pieces (I used wholewheat French bread)
  • 2 Bananas - very ripe
  • cups Almond milk - (use any other non-dairy of choice)
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon Ground
  • 1 tbsp Cocoa Unsweetened powder
Vegan Banana Rabanada (Brazilian French Toast)
Instructions
  1. Blend bananas, milk, cornstarch and vanilla until smooth.
  2. Place the baguette slices in a single layer on a baking pan. Pour the banana mixture over the bread and flip the slices to coat all over evenly. Let sit for 10 minutes, then flip over and soak for another 10 minutes.
  3. Preheat a large nonstick skillet over medium heat. Melt some vegan butter or spray with cooking spray, place 3~4 of the soaked bread (or as many as your skillet can accommodate) and cook for 5~7 minutes on one side and about 3 minutes on the other.
  4. The toast should be golden brown with dark spots. Keep warm on a plate covered with foil while cooking the second batch.
  5. Mix together cocoa powder and cinnamon in a small bowl.
  6. When ready to serve, put the French toast on serving plate and sprinkle generously with the cocoa-cinnamon mixture. Serve with vegan butter and maple syrup and topped with fresh fruit.
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18 thoughts on “Vegan Banana Rabanada (Brazilian French Toast)”

  1. Surely an interesting French toast..vegan makes it all the more interesting…love the click where you are pouring the syrup.

  2. Ha, nice way to use up stale baguettes. Your presentation makes the dish look exotic though it is French toast with different kind of bread & it is eggless. Wonderful breakfast to start the day & this week’s theme.

  3. i always wanted to try cornstarch as a replacement for egg…but u took it a step further making it vegan…good for a lot of people…and loved the blueberry addition

  4. All the pictures look stunning..love your props as well..that sieve looks so cute!..as I said I had bookmarked many of your pancakes for my week then ended up doing flatbreads..this one gets added as well!

  5. Hi Pavani…first time in your blog..love your space.what an interesting French toast indeed.am back into blogging after a real long hiatus and enjoying it.

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