French Toast Using Polenta Instead Of Bread

French toast is one of those breakfast meals that you may forget about until you actually see it on a menu.  I can understand why French Toast is not something that gets made in the house as often as pancakes, waffles or omelets.  They involve some work as well as some crusty bread and it is may not be typical to purchase French or Italian bread.  Better yet the best French Toast (until this recipe) is made with challah bread.  The eggy bread has a head start on any baguette because of its eggy taste and soft texture.

A few days ago, Brittany of The Fit Formula posted a recipe that was a take on my baked polenta and eggs recipe and it got me to thinking about how else to incorporate polenta into my meal planning.  I had previously made waffles (here and here) using polenta and figured that there was another application to polenta that could work.  That is when I realized that the previous weekend I had made Vegan Banana Bread French Toast (recipehere) and the idea of Polenta French Toast was born.

One note before you dive into the Polenta French Toast recipe is that this requires a small amount of prep work the day before you want to make it.  So if you are reading this on a Saturday morning just know that you will either have it for Saturday brinner (breakfast for dinner) or Sunday morning.

French Toast Using Polenta Instead Of Bread

PREP TIME 5 mins
COOK TIME 10 mins

Polenta French Toast


  • 1/4c polenta
  • 3/4c water
  • 3 Tbsp Pure Maple Syrup
  • 1 egg
  • 1/2c coconut milk
  • 2 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla
  • 1 banana 50g Strawberries
  • 1/4 oz Pecans (crushed)
  • 1 Tbsp Nut Butter

Nutritional Information (just French Toast): 280 calories, 67g Carbohydrates, 1g Fat, 3g Protein, 2g Fiber

Nutritional Information (with fruit, nuts and nut butter): 667 calories, 109g Carbohydrates, 26g Fat, 15g Protein, 11g Fiber


  1. In a deep pot bring water to a boil then add in polenta and reduce to simmer.  Stir the polenta until all the liquid is absorbed.
  2. In a rectangular dish lined with plastic wrap spoon the cooked polenta and flatten to spread into each corner.  Wrap and place in refrigerator over night.
  3. The next day make a custard with the egg, coconut milk, and spices including vanilla in a large sealable dish.
  4. Remove the polenta from the refrigerator and flip over onto a cutting board.  Cut into triangles and place into custard.  Cover and place in refrigerator for 5-10 minutes to allow custard to soak in.
  5. Pre-heat olive oil or melt butter and when ready add polenta french toast and cook for 3-5 minutes per side until a golden brown.
  6. When the french toast is done plate it with the fresh fruit, crushed pecans and maple syrup.
  7. Pour yourself a hot cup of coffee or tea and enjoy the best french toast you have ever had.


Do You Enjoy French Toast?  Is Polenta Part Of Your Diet?



French Toast Using Polenta Instead Of Bread
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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