Crunchy french toast with maple-banana purée

Time required: 35 minutes
Yield : 6 servings Prep Time: 15 minutes
Level : Easy Cook Time: 20 minutes


Crunchy French toast

  • 2 eggs 250 mL (1 cup) milk
  • 15 mL (1 tbsp.) maple sugar
  • 175 mL (¾ cup) quick-cooking rolled oats
  • 125 mL (½ cup) unsweetened coconut flakes
  • 75 mL (¼ cup) wheat germ
  • 6 slices of crusty, whole grain bread about 2 cm (½ in.) thick

Maple-banana purée

  • 60 mL (¼ cup) maple syrup
  • 3 fully ripe bananas, sliced into rounds
  • 30 mL (2 tbsp.) lemon juice (about ½ lemon)
  • 60 mL (¼ cup) 15% M.F. cooking cream


French toast

  1. Preheat the oven to 375°C (190°F) and line a baking sheet with parchment paper.
  2. Whisk together the eggs, milk, and maple sugar in a bowl. Set aside. In another bowl, combine the rolled oats, coconut flakes, and wheat germ..
  3. Soak each slice of bread in the egg mixture 1 minute per side. Next dip them in the oat mixture so both sides are well coated.
  4. Place on the baking sheet and bake for 20 minutes, turning at the halfway point.

Maple-banana purée

  1. In a saucepan, heat maple syrup over medium-high heat until it begins to caramelize, about 5 minutes. Add bananas and lemon juice and continue cooking for 5 minutes. Remove from heat and add cream. Purée mixture with a hand mixer. Serve warm with French toast.