By Chef Jo Ann Kim

June 2021

4 Servings

Ingredients

  • 4 - 6 slices french bread, sliced 1 1/2 in thick - stale or left out overnight
  • 4 large eggs
  • 3/4 cup coconut cream
  • 1/2 cup almond milk
  • 2 - 3 tbsp good whiskey
  • 1 1/2  tbsp vanilla extract
  • 2 tbsp turbinado sugar
  • 1/2 tsp sea salt
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • FOR CARAMELIZED BANANA TOPPING:
  • 4 - 6 ripe baby bananas, sliced in half lengthwise
  • 2 tbsp unsalted butter
  • Honey or maple syrup to serve

Steps

  • Whisk together the eggs, coconut cream, almond milk, whiskey, vanilla, sugar, and salt. Add the mixture to a large shallow bowl or pot.
  • Soak each slice of bread for about 10 minutes. Gently flip once, halfway through, taking care that bread stays intact.
  • Heat 1 tbsp of butter and 1 tbsp of oil in a large, heavy pan or griddle over medium heat. Add slices of toast in batches. Cook until crisped and toasted on each side. Add more butter/oil as needed.
  • In a small pan, heat 1 tbsp unsalted butter over medium heat. Add sliced bananas and cook until caramelized. Serve on top of toast and garnish with powdered sugar and drizzle with honey or maple syrup as desired.
  • Enjoy!