I’ll never forget the first time I made vegan French toast for my then-five-year-old nephew. He’s a fiercely loyal fan of my “eggy bread,” as he calls it, and I was terrified he’d take one bite and declare it a fraud. I watched him, my heart doing a little tap dance in my chest, as he chewed thoughtfully. Then he looked up, shrugged, and said, “Can I have more?” and went back to demolishing the stack. That was the moment I knew this recipe wasn’t just a substitute; it was a triumph in its own right. It’s all about the custard, my friends. And I’ve finally, finally perfected it.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 mins | 10 mins | 15 mins | 2-3 people | Easy |
Why You’ll Love This Recipe
- It’s genuinely, shockingly good. This isn’t “good for vegan French toast.” It’s just fantastic French toast.
- Uses pantry staples. No weird egg replacers. You probably have everything you need right now.
- The texture is absolute perfection. Crisp, golden edges with a soft, pillowy center—no sogginess in sight.
- It’s a blank canvas. I’ll give you the perfect base recipe, and then you can go wild.
Grab These
- For the Custard:
- 1 cup unsweetened almond milk (or your favorite plant milk, but almond is my go-to here for its neutral flavor)
- 2 tablespoons chickpea flour (trust me on this! This is the magic ingredient.)
- 2 tablespoons all-purpose flour
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract (use the real stuff, please)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated if you have it—it makes a difference)
- A tiny pinch of salt
- The Rest:
- 6 slices of slightly stale, thick-cut bread (Brioche is the dream here, but a good, sturdy sourdough or even plain sandwich bread works in a pinch. Stale is key—it soaks up the custard without falling apart.)
- 2-3 tablespoons vegan butter or coconut oil for frying
- Fresh berries, powdered sugar, for serving
Let’s Make It
Okay, first thing’s first: the custard. This is where most recipes go wrong. They end up watery or just don’t stick. After more failed batches than I care to admit, I discovered the power of chickpea flour. Whisk it together with the all-purpose flour and your plant milk in a shallow bowl until it’s completely smooth. No lumps! It will look a little pale and, well, unappealing. But stay with me. Now, whisk in the maple syrup, vanilla, cinnamon, nutmeg, and that tiny pinch of salt. This is your liquid gold.
Now, the bread. I’m begging you, use stale bread. If your bread is fresh, just pop the slices in a toaster on the lowest setting for a minute or two to dry them out. It’s the single best trick for French toast that isn’t a mushy mess. You want it to be able to soak up the goodness without disintegrating.
Heat a large griddle or non-stick skillet over medium heat. Don’t go too high, or the outside will burn before the inside gets warm. Melt a good tablespoon of vegan butter—I love the Miyoko’s Kitchen brand for this—until it’s sizzling gently.
Here’s the crucial part: working one slice at a time, place a piece of bread into the custard. Let it soak for about 15-20 seconds. Lift it, let the excess drip off for a moment, then flip it and do the same on the other side. You want it fully saturated but not falling apart. Be gentle.
Place it straight onto the hot, buttery skillet. Repeat with as many slices as will fit without crowding the pan. Cook for 2-4 minutes per side. You’re looking for a deep, gorgeous golden brown. Lift a corner to peek. When it’s perfectly crisp and caramelized, flip it. The second side usually cooks a tiny bit faster.
Keep the finished slices warm on a baking sheet in a 200°F oven while you cook the rest, adding more butter to the pan as needed. I promise, the wait is worth it.
Nutritional Facts (Per Serving – 2 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~ 320 kcal |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 12g |
| Note: Values are estimates |
Variations & Add-Ins
- “Cinnamon Roll” Style: Add an extra teaspoon of cinnamon and a tablespoon of brown sugar to the custard. After cooking, drizzle with a simple powdered sugar glaze.
- Tropical Twist: Use canned coconut milk instead of almond milk for an ultra-rich version, and add a ¼ teaspoon of coconut extract along with the vanilla.
- Savory-Sweet: This sounds wild, but it’s so good. Omit the cinnamon and nutmeg, add a pinch of black pepper and a tablespoon of nutritional yeast. Top with avocado and everything bagel seasoning.
Serving Ideas
- The classic: a towering stack dusted with powdered sugar, a river of maple syrup, and a handful of fresh berries.
- For a real weekend treat, serve it with a side of crispy vegan bacon or sausage links.
- My personal favorite: a generous slather of almond butter and a drizzle of maple syrup. The salty-sweet combo is everything.
Storage & Reheating
This is best eaten immediately, but if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days. Reheat them in a toaster or a 350°F oven for about 10 minutes to bring back the crispness. Don’t microwave them—you’ll steam them into sadness.
My Two Cents (Pro-Tip)
Don’t rush the cooking. Medium heat is your best friend here. It gives the interior time to get warm and fluffy while the exterior develops that perfect, crisp crust. If your pan is too hot, you’ll get a dark outside and a cold, gummy inside. Patience, I promise, pays off.
You Asked, I’m Answering (FAQ)
- “Can I make the custard ahead of time?” You can! Whisk it up, cover it, and keep it in the fridge for up to 24 hours. Just give it a really good whisk again before using, as the flours can settle.
- “I don’t have chickpea flour. What can I use?” You can use all all-purpose flour, but the chickpea flour really gives it that eggy, rich body. A tablespoon of cornstarch is a decent backup plan.
- “Why isn’t my French toast getting crispy?” You’re either using bread that’s too fresh (so it steams instead of fries) or your pan isn’t hot enough when you add the bread. Make sure that butter is sizzling!