Easy vegan French toast
There’s nothing better than a stack of warm French toast on a slow morning, and this easy vegan French toast is made with pantry staples you probably already have. The outside gets golden and lightly crisp, while the center stays soft, tender, and full of cinnamon-vanilla flavor.
The batter is made with plant-based milk, cornstarch, ground flaxseed, maple syrup, and a little baking powder, so there’s no need for eggs. Vanilla and almond extract give it that classic bakery-style flavor, especially when you use a slightly sweet bread.
Top it with fresh fruit and plenty of maple syrup, and you have a vegan breakfast that feels a little special without much extra effort.
Ingredients
Calories:
400
Protein:
9
g
French toast
- 6 large slices thick-cut or slightly sweet bread
- 1 cup unsweetened plant-based milk
- 0.25 cup cornstarch
- 2 tablespoons ground flaxseed
- 2 tablespoons maple syrup
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons vegan butter, for frying
For serving (optional)
- fresh fruit
- maple syrup
Preparation
- Make the batter: Add the plant-based milk, cornstarch, flaxseed, maple syrup, baking powder, cinnamon, vanilla, and almond extract to a shallow bowl. Whisk until smooth.
- Let it rest: Let the batter sit for about 5 minutes so the flaxseed can thicken it slightly.
- Heat the pan: Melt a small amount of vegan butter in a large skillet or griddle over medium heat.
- Coat the bread: Give the batter a quick stir, since the cornstarch settles. Dip a slice of bread into the batter, coating both sides, and let the excess drip back into the bowl.
- Cook: Place the bread in the hot skillet and cook for 2 to 4 minutes per side, until golden brown and lightly crisp.
- Repeat: Continue with the remaining slices, stirring the batter before each one and adding more vegan butter to the pan as needed. To keep cooked slices warm, place them on a baking sheet in a 200°F oven.
- Serve: Serve warm with fresh fruit and maple syrup.
Tips
- Use thick bread: Thick slices soak up the batter without falling apart. Brioche-style or challah-style vegan bread, thick-cut white bread, Texas toast, sourdough, and French bread all work well.
- Try day-old bread: Slightly dry bread absorbs the batter without getting too soft, though fresh bread works too.
- Don’t soak it too long: A quick dip on both sides is all you need, especially with soft or sweet bread. Soaking too long can make it soggy.
- Cook over medium heat: If the pan is too hot, the outside will brown before the center warms through. Add more vegan butter between batches for even, golden edges.
- Swap the sweetener: Agave works in place of maple syrup, though the flavor will change slightly.
- Skip the almond extract: Leave it out for a more traditional vanilla flavor.
- Add more spice: Add a pinch of nutmeg or extra cinnamon for a warmer, more spiced flavor.
- Chocolate French toast: Whisk 1 to 2 tablespoons of cocoa powder into the batter, and serve with chocolate chips or chocolate sauce.
- Toppings: Berries, sliced bananas, powdered sugar, vegan whipped cream, chopped pecans or walnuts, nut butter, chocolate chips, or fruit compote all work well.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheating: For the best texture, reheat in a skillet over medium-low heat or in a toaster oven. The microwave works too, but the outside will be softer.
- Freezing: Freeze cooled slices between pieces of parchment paper in a freezer-safe container for up to 2 to 3 months. Reheat straight from frozen in a toaster or toaster oven.
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