Perhaps the Swiss, who call it "Fotzelschnitte"?
Or the Americans, for whom a brunch without "French toast" would be inconceivable?
It could have been the Germans. "Poor knights," they say.
Corn not, the French will object, le "Pain Perdu" we have invented!
The Brazilians were probably not, although the name "Rabanada" promises delicious.
Or was it the Laotians with their "Bombay Toast"?
It is first mentioned in texts from the Middle Ages. Formerly a popular fasting dish, later cried out as poor people's food. Today French toast is usually served for breakfast or as a sweet z'night. What has never changed, however, are the basic ingredients. Eggs, milk and stale bread. For vegan varieties, vegetable milk is often mixed with flour, starch or tofu as an egg substitute. Not bad, but this version with banana and coconut flakes beats everything.
For 2 persons:
- 1/2 baguette from the day before
- 1 large banana, almost overripe
- 200 ml milk or coconut milk
- 2 pinches of salt
- 1 tbsp cornflour
- about 4 tbsp coconut flakes
- Alsan and rapeseed oil for frying
Cut the baguette into thumb-thick slices. Peel the banana, cut into small pieces and puree together with milk and salt. Whisk the starch with part of the banana milk without lumps, then mix everything together. Place baguette slices side by side in a casserole dish and pour the banana milk over them.
Soak for ten minutes, then turn the slices and let them steep for another 5-10 minutes. Heat Alsan and rapeseed oil in equal parts in a large pan. Sprinkle the coconut flakes on both sides of the baguette slices. Fry on each side over medium heat until golden brown. Serve with speculoosugar, cinnamon-sugar, maple syrup or muscat syrup. Source: Vegan Brunch.
Caramel version: If the slices are still light golden, sprinkle with sugar in the pan. Turn around and fry briefly until it smells wonderful. Sprinkle the second side with sugar and caramelize as well.
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