Vegan French Toast
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Tropical Vegan French Toast with Mango & Pineapple

Tropical Vegan French Toast is a dazzling plateful of happy breakfast food. Stacks of yellow & golden fried bread, flavoured with mango & coconut come topped with griddled pineapple, coconut, strawberries and syrup. This fruity and colourful breakfast recipe is an incredibly cheerful way to start your day.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Breakfast/ Brunch
Cuisine: American
Keyword: dairy free french toast, egg free french toast, mango french toast, tropical french toast, vegan french toast
Servings: 2 servings
Author: Jane Saunders

Ingredients

  • 6 Thick slices day-old robust vegan white bread - DO NOT use regular white sliced sandwich bread - it will be soggy and stick to your pan (see notes)
  • 150 g Fresh mango (peeled and removed from stone)
  • 150 ml Vita Coco Coconut Milk Alternative
  • 1 1/2 tsp Vanilla extract
  • 1/8 - 1/4 tsp Ground allspice (optional/ to taste - I used 1/4 tsp))
  • 5 slices Fresh pineapple
  • 6 Strawberries - quartered
  • 1 tsp Dessicated coconut/ coconut flakes
  • Maple syrup - to taste
  • Coconut Oil

Instructions

  • Preheat the oven 120C/ 250F/ GM 1/2
  • Begin by preparing the pineapple - if using a whole fresh pineapple slice off the spiky end, then cut into 3/4 cm rounds. Remove the skin and the hard centre of each slice. I find the easiest way to do this is to use circular cookie cutters - use a small one to remove the tough centre and a larger one to separate the flesh from the skin (see my photo above)
  • Put 1 tsp coconut oil into the frying/ griddle pan. Melt over a medium-high heat then add the pineapple in a single layer (cook in batches if necessary). Let cook for 2-3 minutes each side until it turns golden. Turn onto a plate and keep warm in the oven
  • Put the fresh mango, allspice, vanilla extract and coconut milk into a jug or bowl and blitz with a stick blender until smooth. Pour the batter into a shallow bowl
  • Place the bread into the bowl and allow to sit for 1 minute. Flip over and allow to sit in the batter again for 1 more minute (you may need to do this in several batches)
  • Return the pan to the heat, add 2 tsp coconut oil then carefully place the soaked bread into the pan. Do not overcrowd the pan - cook in batches. Let cook for around 3 minutes, completely UNDISTURBED (see notes). By this stage the batter should have taken on a golden colour and be crisping up. Carefully flip and let the second side cook for around 3 minutes too. Once cooked, transfer to another plate and keep warm in the oven while you cook any remaining toast, adding more coconut oil as necessary
  • Assemble the plates - put 1 round of toast onto each plate and top with a ring of pineapple. Add another slice of toast and another slice of pineapple. Add a third piece of toast to each plate. Chop the remaining pineapple ring and divide between the plates, along with the strawberries. Scatter the coconut over the fruit
  • Serve immediately, with a jug of maple syrup

Notes

It is essential to use robust, sturdy, thick white bread - I used a poppyseed white bloomer, but ciabatta, sourdough or a wide baguette would work. Whatever you do, DO NOT resort to using thin, floppy regular sandwich bread - the result will be a mushy mess in your pan (I know because I used such bread on my first test of this recipe). Use the best pan you have to cook it - I recommend a non stick pan that you know performs well. Also, ensure you allow the bread to cook undisturbed for 2-3 minutes on each side to allow the batter to cook and stay attached to the bread. Constantly poking or moving the bread as it cooks will result in a mess. Once one side is cooked to golden brown flip carefully.