Fruited French Toast

This French toast swaps the traditional egg-milk custard for a blended fruit batter, and it works beautifully. A ripe banana, orange juice, vanilla, and a pinch of cinnamon get blended smooth in a food processor, creating a thick, naturally sweet coating that clings to whole wheat bread and fries up golden.

The ripe banana is doing the job that eggs normally do. It binds to the bread, adds body, and caramelizes in the pan. Use a banana with plenty of brown spots for maximum sweetness and a smoother blend.

No added sugar needed here. The banana and orange juice bring all the sweetness, so you can eat these without syrup and still feel like you’re having a treat.

Pro Tips

• Blend until completely smooth. Chunks of banana won’t coat the bread evenly and create uneven cooking.
• Turn the bread gently in the fruit mixture several times. This batter is thicker than egg custard and needs a moment to soak in.
• Cook over medium heat on a lightly oiled non-stick pan. The natural sugars in the banana burn easily on high heat.
• Drizzle any leftover batter directly on the bread in the pan for maximum flavor.

Variations

• Add a tablespoon of peanut butter to the blender for a richer, more filling breakfast.
• Use strawberries or blueberries instead of banana for a different fruit flavor.
• Top with sliced fresh fruit and a light drizzle of maple syrup for a more indulgent finish.