brazillian french toast

Cooking is proving difficult for me right now. Well, planned cooking anyway. I'm back to the days of making pizzas of whatevers in my fridge and corn tortillas for bases. Coles garlic bread, bigilla or a toasted sandwich. There really just isn't the time. Thankfully I am seeing someone just as obsessed with food as I am (I know, prepare to crane me out of my house in about 3 months time) but with more drive to actually get things done. So my love affair with Vegan Brunch has been rekindled. More specifically after the french toast at Monk Bodhi Dharma we are now *obsessed* with sweet breakfast. Its still bad for you, it still burns off within about an hour and you're hungry again, but damn, DAMN.

Recipe slightly modified from Vegan Brunch.

ingredients
2 very ripe bananas*
1 1/2 cups of milk
2 tablespoons of cornflour
1 tsp vanilla essence
1 tsp of cinnamon
1 tbsp of kahlua or some booze! (optional)
1 stale baguette, sliced diagonally in 1 inch slices
berries of your choice and syrup

method
1. Blend bananas, milk, cornflour, vanilla and booze in a blender or food processor until smooth.

2. Spread out baguette slices in a single layer on a baking pan. Pour banana mixture onto the bread and flip slices to coat. Let sit for 10 minutes, then flip over and let soak for 10 minutes more.

3. Preheat a large, non stick pan over medium heat. Spray with cooking spray and fry the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other. When ready, the toast should be golden to medium brown. Keep warm on a plate covered with tinfoil while you cook the second batch.

notes: I used defrosted frozen bananas and it made the dip really creamy and smooth. I had REAL trouble with these sticking monsterously to the pan. I need a non stick pan. Stat.