Easy French Toast (Vegan)
Breakfast
Ingredients:
- 4 pieces French or sourdough bread
- 1 ripe banana (optional)
- 2 tbsp cornstarch
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- ½ tsp turmeric powder
- 1 tbsp maple syrup
- 240 ml (1 cup) almond or oat milk
- 1–3 tbsp vegan butter
Equipments:
- Large non-stick skillet or griddle
- Shallow bowl or dish (for batter)
- Whisk or fork
- Spatula
Features:
20 minutes or less
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Make the Custard
In a shallow bowl, whisk together 240 ml (1 cup) almond or oat milk, 2 tbsp cornstarch, 1 tsp cinnamon powder, 1 tsp vanilla extract, ½ tsp turmeric powder, and 1 tbsp maple syrup until smooth. - Soak the Bread
Dip each slice of bread in the custard mixture, letting it soak for 15–20 seconds per side. If using banana, mash it into the custard mixture first. - Cook
Heat 1–3 tbsp vegan butter in a non-stick skillet over medium heat. Add the soaked bread slices and cook for 2–3 minutes per side until golden brown and slightly crispy. - Serve
Serve immediately with maple syrup, fresh fruit, dairy-free whipped cream, or powdered sugar.
Notes:
Thick bread like brioche or sourdough makes better French toast than thin sandwich bread — it absorbs the batter without falling apart.
The batter should coat the back of the bread without dripping off excessively. If too thin, add a little more flour or cornstarch.
Tips:
Let each slice soak for 20–30 seconds per side to fully absorb the batter.
Cook over medium heat, not high — high heat browns the outside before the interior is cooked through.
Storage:
Leftover cooked French toast keeps in the refrigerator for up to 2 days. Reheat in a dry skillet or toaster oven. It also freezes well — freeze in a single layer then transfer to a bag for up to 1 month.
Swaps:
Any non-dairy milk works. Challah or sourdough can be used instead of brioche. Add 1 tsp of orange zest to the batter for a citrus twist.
Easy French Toast (Vegan)
Ingredients:
- 4 pieces French or sourdough bread
- 1 ripe banana (optional)
- 2 tbsp cornstarch
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- ½ tsp turmeric powder
- 1 tbsp maple syrup
- 240 ml (1 cup) almond or oat milk
- 1–3 tbsp vegan butter
Features:
Instructions:
- Make the Custard
In a shallow bowl, whisk together 240 ml (1 cup) almond or oat milk, 2 tbsp cornstarch, 1 tsp cinnamon powder, 1 tsp vanilla extract, ½ tsp turmeric powder, and 1 tbsp maple syrup until smooth. - Soak the Bread
Dip each slice of bread in the custard mixture, letting it soak for 15–20 seconds per side. If using banana, mash it into the custard mixture first. - Cook
Heat 1–3 tbsp vegan butter in a non-stick skillet over medium heat. Add the soaked bread slices and cook for 2–3 minutes per side until golden brown and slightly crispy. - Serve
Serve immediately with maple syrup, fresh fruit, dairy-free whipped cream, or powdered sugar.
