vegan french toast

1-bowl, 30-minute vegan french toast made with wholesome, natural ingredients like almond milk, cinnamon and chia seeds.

Basic Vegan French Toast

Tbsp chia seeds ((whole

Tbsp agave nectar

almond milk ((or any non-dairy milk))

tsp cinnamon

tsp vanilla extract

bread ((it's important to use a sturdy, rustic bread

Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.

Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.

Dip each slice of bread in the batter for about 20 seconds on each side (If your batter is too thick, thin with a bit of dairy-free milk). If your bread is dry, leave it in a little longer. If you&#039;re using sandwich bread, it should only need 25-30 seconds total to soak.

Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes.

Top with desired toppings: I went with coconut whipped cream, strawberries, and maple syrup.

https://www.youtube.com/watch?v=5bsgIbxtnQM

1-bowl, 30-minute vegan french toast made with wholesome, natural ingredients like almond milk, cinnamon and chia seeds.

Full Recipe: https://minimalistbaker.com/basic-vegan-french-toast/
 
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Basic Vegan French Toast | Minimalist Baker Recipes

How to make the BEST Vegan French Toast! So easy to make in just 10 minutes, using everyday ingredients. You won't miss the eggs at all in this delicious weekend morning breakfast. A secret ingredient makes these french toast incredibly crisp, thick and perfect!

Vegan French Toast

soy milk

cornstarch

flaxseeds

baking powder

cinnamon

maple syrup

vanilla

bread,

vegan butter oil

For serving: maple syrup, powdered sugar, or fresh fruit

In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.

Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.&nbsp;

Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter/oil to the pan as needed in between pieces of bread.&nbsp;

Serve with maple syrup, powdered sugar and fresh fruit, if desired.&nbsp;

https://content.jwplatform.com/videos/5Bj27N5j.mp4

So easy to make in just 10 minutes, using everyday ingredients. You won’t miss the eggs at all in this delicious weekend morning breakfast.

Vegan French toast that’s quick and easy, custardy, eggy, vanilla- and cinnamon-infused, and SO delicious! Ready in 10 minutes with simple methods.

Easy Vegan French Toast (10 Minutes!)

almond milk

((kala

Tbsp banana

turmeric ((optional // for color))

bread

butter

Nut butter butter

Maple syrup

sugar

whipped cream

BATTER: To a shallow bowl or baking dish add cornstarch, then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), cinnamon, ripe mashed banana (adds custardy texture and subtle sweetness — leave out if you dislike banana), and turmeric (optional — for color). Whisk again to combine.

Next, heat a large skillet over medium heat.

DIP: In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon.

COOK: Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.

SERVING: Serve as is, or (our preferred) with vegan butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add coconut whipped cream for a more decadent touch.

STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!

Vegan French Toast made with coconut milk and banana. 7 ingredients, quick and easy to make, and tastes so much better than regular French toast!&nbsp;

banana

full-fat coconut milk

maple syrup ((plus more for serving))

vanilla extract

vegan butter

day-old bread ((gluten-free if preferred))

In a blender or food processor add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon.&nbsp;Blend to a&nbsp;smoothie-like consistency.&nbsp;Pour the mixture into a shallow wide bowl that will fit a slice of bread.

Heat the vegan butter in a non-stick frying pan over medium heat. The sugars in the fruit make the mixture very sticky, so I highly recommend using a very good non-stick pan such as this one. When the pan is hot and the butter is melted, dip a slice of bread into the batter and coat both sides. Place the bread in a hot pan and fry for a couple of minutes per side until golden brown. Serve hot with maple syrup, vegan butter, fruit, or any toppings of choice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299671/i6OeIKQPT.mp4

How to make the BEST Vegan French Toast! So easy to make in just 10 minutes, using everyday ingredients. You won’t miss the eggs at all in this delicious weekend morning breakfast.

Vegan French toast is the perfect breakfast for a weekend. Crispy on the outside, but soft on the inside, and so easy to make with only 8 everyday ingredients.

Easy Vegan French Toast

all-purpose flour

unsweetened non-dairy milk

sugar (granulated, brown,

vanilla extract (optional)

salt

Whisk all the batter ingredients (flour, milk, sugar, vanilla, cinnamon, and salt) in a shallow bowl or dish.

Preheat a skillet over medium-low heat (you can also use a griddle). Add the vegan butter or coconut oil to melt.

Dip both sides of the bread into the batter allowing the bread to soak in some of it for a few seconds.

Soaking time depends on how old the bread is and on the type of bread. Be careful not to soak them too much. If they get soggy, they might break.

Add the bread to the skillet and cook over medium-low heat until cooked through, about 2-3 minutes per side.

Add more vegan butter or coconut oil as needed for the remaining bread slices.

Serve immediately with your favorite toppings (I added maple syrup and vegan butter).

This amazing coconut french toast tastes a bit like eggnog making it just perfect for a luxurious Christmas morning breakfast. Enjoy topped with pure maple syrup and a light sprinkled of nutmeg and powdered sugar.

Coconut Vegan French Toast

coconut milk, shake well before opening

maple syrup or agave syrup

½ tsp ground nutmeg, plus extra for topping

tsp salt

tbsp coconut oil (or cooking spray,

Stir coconut milk, maple syrup or agave, nutmeg, vanilla and salt together in small bowl. Whisk in flour and cornstarch until batter is smooth. Transfer to a shallow dish.

Coat skillet or griddle with oil or cooking spray and heat to medium-high. Dip each side of a slice of bread in batter, to coat. Place in skillet and cook until lightly browned on bottom, about 3 minutes. Flip and cook another 3 minutes.

Repeat until all slices are cooked, adding a bit more oil between batches if cooking surface begins to dry up.

Serve with maple syrup, a sprinkle of nutmeg and for a special holiday treat, a dusting of powdered sugar.

This is my favorite vegan recipe!!! No need to adjust any of the ingredients. It's literally perfect as it is. The first day I made it I couldn't believe how good it was so I had it for breakfast and then snack before I went to bed. You need to try it!!

Holy this was SO GOOD. I was a little unsure because I love french toast and I've never made it without eggs but this was really good and totally hit the spot. Will make them again for sure!

This worked well! I used this batter with an additional 1/2 tsp of cinnamon and a shake of kala namak for eggy flavor, plus I used chickpea flour instead of wheat flour to make it a complete protein. I diced the baguette up into large cubes and let it sit for half an hour before baking. I was worried it wouldn't get soft enough but some pieces were actually a little soggy, so next time I might put it in right away and let it bake a little longer. Flavors were excellent; I ate maybe 2/3 of it and saved the rest for breakfast tomorrow. Perfect way to use up those rock-hard baguettes when they go stale. Will make this again. Thank you!

Tender on the inside and with crispy edges, this pumpkin French toast is comforting and loaded with pumpkin flavor and spices! Egg-free and dairy-free!

Pumpkin Baked French Toast (Vegan)

sandwich bread* (about 9 ounces)

pumpkin purée

tsp pumpkin pie spice

tbsp melted vegan butter

tbsp coconut sugar

Slice the sandwich bread into thick slices about 1 and 1/2 inches thick. You should get 6-8 slices.

In a large bowl, whisk together the almond milk, pumpkin purée, cornstarch, maple syrup, pumpkin pie spice, salt, and vanilla extract.

Slightly grease a 10x6-inch baking dish. Dip each slice of bread into the batter and arrange it in the baking dish. The slices can overlap each other. This is not an issue. Pour the remaining batter evenly over the bread slices and let it sit for at least 30 minutes or up to 6 hours in the refrigerator.

Preheat oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes. In the meantime, whisk together the topping ingredients: melted vegan butter, coconut sugar, and pumpkin pie spice.

After 25 minutes in the oven, remove the foil and brush the top of the bread with the melted vegan butter mixture. Bake for another 10 minutes uncovered.

Serve warm with a drizzle of maple syrup and berries!

Will the batter and the topping last in the fridge for a few days by itself? I am just wondering if I would be able to make the French toast again a different day without having to make the batter and topping again? Thanks

Yum -- these were absolutely scrumptious and perfect for Christmas brunch!  I love that they're baked instead of fried.  Thanks for sharing, Thomas!

Upgrade your brunch game with this incredible Vegan French Toast recipe! Made with everyday ingredients, every indulgent and buttery bite tastes like the French toast you grew up with. Treat yourself to this fluffy, crispy, and rich brunch favorite!

(10-inch/18

THICK-CUT white sandwich bread ((¾” thick) (see Note 3))

(340 grams) silken tofu,

½ cups (360 mL) unsweetened soy milk

vegan butter, (melted)

(50 to 55 grams) organic brown sugar

cinnamon ((see Note 4))

nutmeg

orange

fine sea salt, (more as needed)

⅛ teaspoon kala namak ((optional,

arrowroot powder ((or cornstarch))

If using FRESH BAKERY BREAD: Slice the loaf into 1” (2.5 cm) thick slices. With a standard 10-inch loaf weighing 18 to 20 ounces (510-570g), you should get 10 slices.

Place sliced bakery bread or sandwich bread slices on a wire rack set over a sheet pan. Arrange a rack in the middle of the oven.Bake the bread using the times below, or until the bread feels lightly toasted: the center should be slightly moist but not soft or squishy, not super hard or crusty.

If using FRESH BAKERY BREAD: Preheat the oven to 250ºF/120ºC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.

If using THICK SANDWICH BREAD: Preheat the oven to 300ºF/150ºC. Bake for 8 minutes, then flip and bake for 6 minutes.

Transfer toasted bread to a plate or cutting board; cool 5 minutes. Turn the oven off, or reduce the temp to 200ºF/95ºC and keep the rack-fitted sheet pan handy.

While the bread toasts, make the batter: In a blender or food processor, combine the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, orange zest, vanilla, and sea salt. Do not add the kala namak or arrowroot powder yet (so you can taste and adjust). Blend until completely smooth and no lumps remain.Taste, adding more nutmeg, cinnamon, salt, or orange zest as desired. Now add the kala namak, if using, and arrowroot powder. Blend again to incorporate. Note: it will smell eggy from the kala namak!

Pour the batter into a 9x9”, 8x8”, 7x11”, or similar baking pan (~2 liter baking pan).

Heat a large nonstick skillet over medium heat with 2 teaspoons of vegan butter and 2 to 3 teaspoons of high-heat oil. Heat for about 3 minutes, swirling the skillet occasionally, until the foaming subsides.

When the pan is almost done heating up, add two slices of bread to the batter. Use your hands to swirl the bread around in the batter but don’t completely dunk them.a. Fresh bakery bread AND ¾” (2 cm) sandwich bread slices: Soak for 30 seconds on one side, then turn and soak the second side for 30 seconds, or until saturated but not falling apart. 60 seconds total. b. Sandwich bread slices thinner than ¾”: Soak for 20 seconds on one side, then turn and soak the second side for 20 seconds, or until saturated but not falling apart. 40 seconds total.

Use a slotted spatula to transfer battered slices to the hot pan, leaving behind excess batter. Don’t push the bread around in the pan.Cook until golden brown on the bottom, 3 to 4 minutes, swirling the pan occasionally so the butter/oil soaks into the bottom of the bread.When golden brown on the bottom, flip. Cook until the second side is golden brown, 3 to 4 minutes. If you can push down on the center of the toast and see liquid squeezing out, it&#39;s not done yet.NOTE: If the toast is cooking too quickly, reduce the heat to medium-low. After the second batch, I typically reduce the heat to somewhere between medium and medium-low.

Transfer cooked French toast to the wire rack-fitted pan in the oven to stay warm. Wipe the pan between batches to ensure the butter doesn’t burn. Repeat with the remaining slices, adding more butter/oil to have a light coating in the pan.

Serve French toast warm with a pat of vegan butter, if desired, and drizzle with maple syrup.

Absolutely amazing french toast! So easy to make and I love how it has silken tofu as a base ingredient. Highly recommend - and it was popular even with non-vegans

Such an impressive recipe!! I've been dreaming of finding a good vegan French toast recipe for years now, and was so excited to see that you were working on one. It's absolutely perfect. Plus it reheats really well in the toaster!

Really good texture and flavor, thank you Nisha! I used a loaf that was too small so I had extra batter left over that made a nice Protein shake too.

Loved it! Such a nice treat to be able to make for my mom on Mother's Day. She was shocked it's vegan (she knows I'm vegan but still couldn't believe it).

Hands down the best French toast I’ve ever had. I’ve made a few vegan ones in the past, but nothing using silken tofu. Amazing recipe and detailed explanations. Thank you for making my day!

I used to love French toast before becoming vegan so this was a must try.  It's fantastic, you really nailed it I must say.  My only adjustment would be to use slightly less soy milk next time, but not sure if that will make a difference.  Thank you for experimenting with the silken tofu, much better than any of the vegan egg substitutes out there.

I must start by apologizing and saying this is the first review I've left, even though I've made many of your recipes. I just had to stop by to leave a review because wow, this just made my weekend. Buttery, soft and a little crispy, rich - Just how I like it. I topped with raspberries and strawberries and a drizzle of bourbon infused maple syrup. Unbelievable.

My wonderful wife does most of the cooking, but I'm in charge of weekend breakfast. And let's just say I'm now the most popular husband and dad. The kids went crazy for this. My wife loved it. I also loved it. Great recipe.

Really loved it!!! My family couldn't stop raving about it!

I like to make this vegan french toast in the Instant Pot the night before and store it in the fridge overnight. In the morning, it can be eaten cold or heated up!

Vegan Instant Pot French Toast

bread (preferably artisan bread)

oat milk or almond milk

brown sugar

Grease a 7&quot; springform pan with coconut oil. Insert the steam rack into the Instant Pot and add 1 cup water.

Place bread cubes into the pan.

In a small bowl, whisk together egg substitute, almond/oat milk, vanilla extract, cinnamon, cardamon, and brown sugar. Pour over the bread and press the bread down into the pan until it is all completely moistened.

Lock the instant pot lid in place. Using the manual setting, set the instant pot on high pressure to cook for 12 minutes. Once finished cooking, let sit for 5 minutes before quick releasing the pressure valve. Carefully open the lid and remove the pan from the instant pot using the foil strips. Loosely cover and let cool for 10 minutes to let everything settle before serving.

Top with powdered sugar or maple syrup if desired.

Warm pumpkin spices, a vanilla-scented vegan custard, and thick slices of bread fried to perfection make for a satisfying breakfast!

Vegan Pumpkin French Toast

pumpkin spice

Maple syrup (for serving)

cinnamon (for sprinkling)

Coconut cream* (for topping)

pecans (for garnish)

In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.

When the batter is thicker, whisk again.

Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.

Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.

Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn't burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.

If your pan can hold all the bread, you can put them in all at once, or in two batches.

Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.

This was the best French toast recipe I have ever tried! It came out so good!! My husband does not like pumpkin and he LOVED it!! A new regular for us :)

This was so great! Made it this morning for my girls. A perfect treat for fall and used up all my old bread too! We all loved it!

I loved this recipe. The French toast came out delicious with the perfect amount of pumpkin flavour.  I topped mine with coconut cream that I added a bit of pumpkin and cinnamon to and a few pecans and maple syrup!! I will be making these again :)

Great recipe! I used Ezechial bread, which worked very well. I might try using a bit more flax meal...the mix was a bit thin, but delicious.

Three layers of easy, baked French toast are topped with yogurt, berries, and coconut whipped cream for a gorgeous vegan breakfast everyone will love! Perfect for entertaining and special occasions. Free from oil and refined sugar. Can also be soy- and nut-free.Equipment needed: three 8-inch cake pans (see Notes for scaling down)

Vegan French Toast Breakfast Cake

sourdough or other sturdy vegan bread (either whole loaf or pre-sliced sandwich bread is fine)

non-dairy milk (I used plain soy milk.)

Tablespoons corn starch

cinnamon, divided

berries

walnuts

Tablespoons dried coconut flakes, optional

whipped coconut cream (or use the add'l 1/2 cup of yogurt)

maple syrup,

Preheat oven to 400 degrees. Line three 8-inch cake pans with parchment; let the parchment come up the sides of the pan for easy removal and to prevent sticking. 

If starting with a whole loaf of bread, cut it into slices about 2 inches thick. Cut off the top crust of the breaf if it seems extra tough.

In a large, shallow dish, whisk together the milk, maple syrup, corn starch, 3 teaspoons of cinnamon, and vanilla. Working in batches, place 4 or 5 slices of bread in the batter, leaving them just long enough to get fully saturated. Lay one piece of bread in the pan, then tear other pieces before placing them in the pan, fitting them all together like a puzzle; this doesn&#039;t have to be perfect (see images). *If using pre-sliced sandwich bread, versus thicker pieces you sliced yourself, make two layers of bread in each pan. 

Repeat this puzzle work for the other two cake pans. Lightly sprinkle the tops with cinnamon. Bake the French toast for 18 to 20 minutes or until hot in the center.

Allow to cool in the pans for 5 to 10 minutes, then transfer to racks to cool to room temperature.

Place one layer of French toast on a serving plate or cake stand, and spread 1/2 cup yogurt on top; don&#039;t go quite all the way to the edges (except in a few spots where you want it to run down the side). Arrange an even but somewhat sparse layer of berries on top of the yogurt (refer to photo in post). The berries serve as a pedestal to hold up the next layer of French toast, creating space between the layers. Repeat for the 2nd layer - French toast, yogurt, berries.

Place the top layer of French toast. Spread with additional yogurt OR use whipped coconut cream or store-bought vegan whipped topping for a more decadent option. Decorate with berries, nuts, and coconut. Slice with a serrated knife, and serve with maple syrup.

This Vegan Elvis French Toast is a tribute to Elvis Presley and his favorite food – a fried peanut butter, banana, and bacon sandwich. I Can't Help Falling In Love with this surprisingly delicious breakfast recipe! 

Vegan Elvis French Toast

bacon

bananas,

peanut butter,

tablespoons peanuts,

non-dairy milk (I used almond milk)

Cook the vegan bacon

In a large frying pan, cook the bacon according to package instructions. Remove from the pan and set aside. 

Caramelize the bananas

In the same pan, heat up the vegan butter or oil over medium high heat. Once hot, pan fry the banana slices for 3 minutes on each side, until browned. Remove from the pan and set aside. 

Make the french toast.

In the same pan, add some vegan butter or oil over medium high heat.

In a wide, shallow bowl or dish large enough to hold a slice of bread, whisk together the milk, maple syrup, vanilla, cinnamon, corn starch, and baking powder.

Dip one slice of bread in the batter and let soak for 20-30 seconds on each side.  If you are using a thinner bread, you may not need to soak it as long. The bread should be evenly moist but not soggy. 

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