Easy French Toast (Vegan)
Ingredients:
- 4 pieces French or sourdough bread
- 1 ripe banana (optional)
- 16 g (2 tbsp) cornstarch
- 2.7 g (1 tsp) cinnamon powder
- 4.3 g (1 tsp) vanilla extract
- 1.1 g (½ tsp) turmeric powder
- 15 ml (1 tbsp) maple syrup
- 240 ml (1 cup) almond or oat milk
- 1–3 tbsp vegan butter
Equipments:
Features:
Soy-Free
20 minutes or less
Gluten-Free
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Use bread that's a day or two old, or lightly toasted fresh bread — fresher, softer bread soaks up too much custard and falls apart instead of holding together.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cornstarch thickens the mixture to give it the right body and texture. The cinnamon powder adds warmth and a comforting, spiced aroma. The vanilla extract rounds out the sweetness with warm, aromatic depth. The maple syrup brings natural sweetness with a hint of caramel depth.
Easy French Toast (Vegan)
Ingredients:
- 4 pieces French or sourdough bread
- 1 ripe banana (optional)
- 16 g (2 tbsp) cornstarch
- 2.7 g (1 tsp) cinnamon powder
- 4.3 g (1 tsp) vanilla extract
- 1.1 g (½ tsp) turmeric powder
- 15 ml (1 tbsp) maple syrup
- 240 ml (1 cup) almond or oat milk
- 1–3 tbsp vegan butter
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cornstarch thickens the mixture to give it the right body and texture. The cinnamon powder adds warmth and a comforting, spiced aroma. The vanilla extract rounds out the sweetness with warm, aromatic depth. The maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Use bread that's a day or two old, or lightly toasted fresh bread — fresher, softer bread soaks up too much custard and falls apart instead of holding together.
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.
