Sunday Brunch. I say brunch because this is usually a dish I eat with Ryan, but seeing as I'm a morning bird, I've already had my morning coffee and a snack/first breakfast and have started doing homework or typing up a blog post (like this morning) before he wakes up. Anyways, I've got the perfect recipe for your Sunday brunch or breakfast: super easy baked banana french toast or bread pudding (really, it's all the same thing). Seriously, there are only a handful of ingredients and you only need to dirty one mixing bowl and of course whatever you are baking this bad boy in. Seeing as we prefer not to eat eggs here at No Empty Fridge, we make our custard base out of bananas, non-dairy milk and cornstarch. It really is that easy. Since we like to get a little extra protein boost in the A.M., I like to add some toasted walnuts to the mix. Turns out great. This baked french toast casserole is rather firm so that you can serve it with a spatula or a large flat spoon but it's still soft and creamy on the inside. If you like it more custardy, take it out of the oven earlier, or leave it in a smidgen longer if you like it firmer.
Time: 15 min + bake 30 min
- 4-6 pieces of bread, cut into 1" by 2-3" chunks, or left whole
- 1 large ripe banana
- 1 cup non-dairy milk, I use regular soy milk
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 2 tsp canola oil
- 1/2 cup chopped walnuts, toasted (optional)
- Preheat oven to 350°F/175°C.
- Place your walnuts, if using, in your baking dish (see below), and toast uncovered while your oven is getting up to temp. By the time your oven gets up to temp your walnuts should be toasted (depending on how fast your oven heats up), but if they don't yet seem toasted enough, you can toast them for a couple more minutes at 350°F, checking often to make sure they don't burn.
- In a large mixing bowl mash banana until creamy, if your banana is really ripe you can do this with a whisk, otherwise use a fork.
- Whisk in soy milk, cornstarch, cinnamon, vanilla extract and canola oil. Mix in chopped walnuts if using.
- Coat all of the bread in the mixture. The older your bread is, the longer it will need to sit. Let sit for about 5-15 minutes, stirring every couple of minutes to make sure all of your bread gets coated in and absorbs the banana custard.
- While soaking up the banana custard, lightly grease a small baking dish, I use a 7"x7" square or a 9" oval glass or ceramic baking dish.
- Mix your bread mixture one last time before pouring into your baking dish. Bake uncovered for 25-30 minutes.
- Remove from oven and let cool for 10 minutes before serving with fresh fruit and a strong coffee.
|and ready to bake|
Have any favourite vegan breakfast or brunch options? Let me know!