Vegan french toast recipe that is crispy on the outside, soft on the inside and makes a perfect breakfast served as is or with toppings on it!
- 8 slices Bread Sturdy
- 2 tablespoons Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1 cup Just Egg
- 1/2 cup Unsweetened Almond Milk
- 1 tablespoon Vegan Butter
Whisk all of the ingredients together (except for the bread) until smooth. If you would like, you can blend it all in a high-speed blender as well. Pour the batter into a wide and shallow dish.
Preheat a large pan or a griddle over medium heat and lightly grease it with vegan butter, even if it's its to keep the golden crust that develops on the bread intact when turning it.
Dip each slice of bread in the batter for about 20 seconds on each side and then place onto the heated griddle. Cook for about 3-4 minutes per side or until golden brown. Continue until you have cooked all of the french toast.
Serve with toppings of choice. We like to serve our vegan french toast with maple syrup, a touch of powdered sugar, and fresh berries.
MAKE IT GLUTEN-FREE: Simply use a loaf of gluten-free bread.
*BREAD NOTES: It is important to use bread that is both sturdy and thick like French loaf or brioche. We aim for a thickness of 3/4-1″ and that is a few days old so that it has dried out and hardened up a bit. Avoid sandwich bread to ensure that your french toast does not get soggy or break apart!
**GRIDDLE: If you're using a griddle set it to 350 °F (177 °C)
***VEGAN BUTTER: You can use coconut oil as a substitute to vegan butter just add a bit more coconut oil (around one teaspoon) with every slice of french toast.
****FREEZING: Leftover 'custard' will keep in a sealed container in the fridge for 3-4 days. It does thicken up and go a little jelly-like. Just add a little milk, put the lid on and give it a good shake or a quick whisk until it's smooth again and the consistency it was originally.