Vegan French Toast with Triple Berry Sauce is a lightened up breakfast recipe! This healthier version uses natural sweetness and is egg and dairy free.
Any morning that starts with french toast is a good morning.
Especially when that french toast is made healthier with a few healthy swaps. And especially when the healthified version tastes every bit as good as the original.
This breakfast is healthy enough to be eaten on Monday, and tasty enough to be had for brunch on Sunday.
The swaps we make in this recipe are all simple. First, swap out your white bread for a whole grain version. You can even pick a gluten-free bread if needed, but make sure it contains mostly whole grains.
Next, we mix things up with the batter. Instead of a mixture of eggs, cream, and sugar, we will use coconut milk, banana, and maple syrup. All of these swaps add nutrition AND make for a great french toast.
Lastly, the berry sauce we whip up is full of flavor and nutrients. It feels decadent on top of a stack of french toast, but is full of good-for-you nutrients.
These simple swaps add up to a decadent breakfast without any guilt.
Berries are a basket of health. Berries of all types are some of the best sources of antioxidants. Strawberries can protect the brain and eyes from degeneration. Blueberries help build up collagen which can prevent wrinkles and other signs of skin aging. And blackberries can combat ironic diseases and cancer.
Bananas, which get blended into the batter, help to sweeten our french toast and give it that deep golden caramelized exterior during cooking. Though bananas are sweet and tender, they are full of resistant starch which can stabilize blood sugar levels. Eating bananas has also been linked with improved endurance, so runners, cyclists, and other endurance athletes, grab a banana and get peeling.
- 1 can full fat coconut milk
- 1 ripe banana, peeled
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 8 slices bread (gluten-free if needed)
- Coconut oil for cooking
For the berry sauce:
- 1 1/2 cups frozen mixed berries
- 1/2 cup water
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
1. Add the coconut milk, banana, coconut sugar, vanilla, and cinnamon into a blender. Blend until smooth. Pour into a 9×11 baking dish.
2. Add in the bread slices and turn them to completely coat. Let sit for 20 minutes to let the bread absorb the batter.
3. While the bread is soaking, add the berries, water, and maple syrup ingredients into a pot. Bring to a simmer over medium heat. Once the berries are thawed, use a potato masher or the back of a fork to break up the berries into a sauce. Add in the cornstarch slurry and simmer until thickened, about 3 minutes. Remove from the heat and set aside.
4. Heat a nonstick skillet over medium heat. Add in enough coconut oil to thinly cover the pan when melted. Add in the as many bread slices as you can fit, without the french toast overlapping. Cook on each side until golden brown, about 3 minutes per side. If you are cooking the french toast in batches, preheat the oven to its lowest setting. Place the finished french toast straight onto the oven racks until you are ready to serve. This keeps the French toast warm and keeps them from getting soggy.
5. Serve the french toast topped with berry sauce and fruits of choice.
Picture this: pulling up a chair to a plate with a triple stack of golden brown french toast smothered in deep purple berry sauce which is slowly dripping down the sides and coating each and every bite. Then imagine this breakfast tower comes with zero guilt, is easy to make, and is full of healthy ingredients.
Pinch yourself. You aren’t sleeping. This is real life.