Banana Bread French Toast (gluten-free, dairy-free)
1loaf Johnna's version of Blue Heaven's Banana Bread
3large eggs from happy hens
1cupdairy-free milk of your choice(I use unsweetened almond)
1 1/2teaspoonsvanilla bean paste or vanilla extract
Maple Syrup, grade B (optional)
Bake bread one day in advance, allowing to cool completely. Slice into eight slices.
In a medium mixing bowl, whisk together eggs, milk and vanilla.
Heat griddle over medium heat until warm enough that a drop of water will skittle across the surface. Add just a touch of oil of your choice. I use coconut oil spray.
Gently dip a slice of the banana bread into the custard mixture, flipping to fully coat both sides. Place on griddle. Cook for 1 1/2 to 2 minutes, until lightly browned and the custard is set. Then flip and cook on other side.
Repeat for the entire loaf.
Serve with sliced bananas and maple syrup.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.