frenchtoast

21st: Favourite memory – What’s your favourite ever food memory? Recreate it.

1mofo16

I can’t recreate my favourite food memory. Not really, anyhow. I set out making this french toast with fond thoughts of my dad who would make me his famous french toast every single breakfast for my birthday. And also sometimes when I had friends sleep over as it was sure to impress. I am not sure how he made his french toast, it was the most delicious I have ever had. He would make the batter up with spices and such and believe me, when you got the finished product, you didn’t need to add anything to it. That’s how good it was. I tried making something like this, and although it was extremely good (no need for maple syrup on this as is it’s pleasantly sweet on it’s own), it’s just not the same.

frenchtoast1

This is however by far much better than my only other attempt at making french toast.

I will let you know that I made this on a Sunday morning for brunch and it was the perfect day for it. A lazy Sunday, we had nowhere to be and nothing to do. We haven’t had a day like that in ages and I wanted to relish it as much as I could. The lazy day still had me taking the dog for a long walk, 5 loads of laundry, cleaning, tidying, organizing and trying to get through the mountains of blogging I am behind on, but I’m sitting her enjoying a cup of tea listening to the rain fall outside my window and it’s pretty blissful.

frenchtoast2

French Toast (inspired by Kathy Patalsky’s Egg Nog French Toast)

6  slices of bread (I’ve been enjoying Happy Campers gluten free bread)
1 cup of coconut milk
1/2 a banana
1 tbsp of ground flax
1 tbsp of maple syrup
1 tsp of vanilla
1/2 tsp of cinnamon
1/4 tsp of nutmeg

Heat a cast iron skillet (or frying pan) on medium high heat. Throw all of the batter ingredients (coconut milk through nutmeg) into a blender and blend until smooth. Arrange your 6 slices of bread in a shallow container and pour the batter over top allowing it to marinade a few minutes.
Add a generous tbsp of coconut oil once it’s warm (it should sizzle) and carefully spread it all over the pan. Add 4 slices of bread (or as many that will comfortably fit in the pan without touching each other) and cook for 2 minutes. I poured a bit more batter on the bread as it cooked. Flip and cook for 2 minutes. Flip each side again and cook them for another minute each. Continue this until all of the marinated bread slices are cooked. Be careful if you use gluten free bread as it tends to be delicate.

frenchtoast3

My dad’s french toast was always my favourite part of my birthday. Partly because it tasted SO GOOD! But also because I love it when people make me food. I appreciate the time and effort spent to make something for someone and the love that goes in the food. Dad passed away 11 years ago this past spring and I still miss him terribly. I can’t recreate the feeling I got as he’s gone, but I’ll always have memories 💕 

frenchtoast4

Looking forward to seeing your food memories =)

13 thoughts on “French Toast

  1. love was probably the mystery ingredient – I am sure you miss him when you eat french toast knowing you have have him there making it for you but it is lovely that you can have fond food memories – I never ate french toast with eggs but every now and again try it vegan and enjoy it. Esp if there are fun toppings!

    1. Aw that is a very good mystery ingredient. That’s got to be it =) My heart melted a bit when I read that.
      I think I’d actually like to try this again with coconut whipped cream and berries. Those are some fun toppings 😉

  2. I never had French Toast growing up. I think since being vegan I’ve ordered it twice and made it a couple of times. But I am more a pancake girl.
    I love your beautiful memory that goes with this post!

  3. French toast was one of my absolute favorite breakfasts growing up! I don’t think I’ve ever tried a vegan version, so this sounds exciting. It will be perfect for breakfast tomorrow! I love that you used coconut milk– genius.

Leave a Reply

Your email address will not be published. Required fields are marked *