Buffet on Table: Breakfasts across Countries
Day 18: Brazilian French Toast
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.
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:
Vegan Banana Rabanada (Brazilian French Toast)
- 1 , 1 Baguette " Stale - sliced diagonally into pieces (I used wholewheat French bread)
- 2 Bananas - very ripe
- 1½ 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
- Blend bananas, milk, cornstarch and vanilla until smooth.
- 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.
- 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.
- The toast should be golden brown with dark spots. Keep warm on a plate covered with foil while cooking the second batch.
- Mix together cocoa powder and cinnamon in a small bowl.
- 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.