Eggnog French Toast: eggless

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Kinda sounds like a paradox, eh…EGGnog French Toast: EGGLESS :)….I stumbled upon the “skeleton” of this recipe at the bookstore yesterday and decided to try it out this morning…changed a few things like making it with soynog, adding cinnamon and nutmeg and using Pugilese bread slices…. boy, what a great find. If you love french toast, but are now vegan or a vegetarian that doesn’t eat eggs…you’ll LOVE this recipe. It’s quick, easy and REALLY de-lish! Perfect for holiday, family breakfasts!

Eggnog French Toast: eggless (makes 6 slices)

INGREDIENTS

• 6 slices of bread ( I used Pugilese bread slices, but sourdough would taste pretty good, too.)
• 1/2 cup olive oil, for cooking

BATTER

• 1 banana
• 2/3 cup soy-nog
• 1 teaspoon vanilla
• 1 teaspoon all-purpose flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

FRENCH TOAST directions

1. Heat skillet over medium heat and add 1-2 tablespoons of olive oil
2. Add batter ingredients to blender & blend until smooth; pour into shallow bowl
3. Dip bread into batter and place on heated skillet.
4. BE PATIENT and allow to cook 3-4 minutes on each side. I like to wiggle the spatula underneath every so often just to ensure the bread doesn’t stick

note: It is very important to keep the skillet well greased so that the toast does not stick. Also, when using a thick bread like Pugilese slices, while slices are cooking on pan, I like to place the next slices of bread in the batter…that way they soak a little. Also, if you don’t have time for the topping, maple syrup always tastes wonderful.

TOPPING directions

1. Place blueberries, agave on medium.
2. Once berries begin to cook/ melt, add cornstarch and stir thoroughly.
3. Let cook 5-7 minutes, or until sauce is thick and not too runny.