Now, this isn’t your traditional vegan french toast made with mashed banana…we are not going that healthy route. This recipe is as close as the real deal as you can get.
Super fluffy inside texture with a golden brown crispy crust. Sweetened with a touch of maple syrup and topped with all the goods. Of course, you can’t forget the dusting of powdered sugar.
I remember making french toast as a kid with my grandma. A little bit of whisked eggs, buttermilk, vanilla, and a few other ingredients. I dosed it with real maple syrup and a bunch of powdered sugar. Those were the days…
However, I am not a fan of eggs anymore, but I still wanted to get the ideal taste and texture in this recipe that would bring me back to those days.
The secret to getting the perfect french toast is, without doubt, the bread. My favorite is fresh sourdough bread from the bakery at my local supermarket. Thick and sturdy bread is ideal.
A trick I learned from the bakery lady where I got my bread is to cut the slices of bread, place them on a baking rack, and let them sit overnight to get a little stale. The next day you have perfectly sturdy bread that will hold the batter and not get soggy. Yum!
Easy Vegan French Toast
By: Taavi Elizabeth Serves: 3-4
- 1 loaf of sturdy & thick sourdough bread*
- 2 cups non-dairy milk (my favorite is cashew)
- 1 1/4 cup chickpea flour
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- Vegan butter
- Powdered sugar
- Maple syrup
- Fresh berries
- Sliced bananas
- Sliced almonds
- In a large mixing bowl, whisk together flour, cinnamon, nutmeg, & salt. Pour in milk, maple syrup, and vanilla extract and stir to combine.
- Melt 1 tsp of butter in a large skillet. Soak a piece of bread in the batter generously on both sides. Place on skillet and cook for 30-45 sec. on each side or until golden brown. Repeat with all remaining slices.
- (Optional): Top with fresh berries, sliced bananas, almonds, a dusting of powdered sugar, and of course a healthy dose of maple syrup. Enjoy!
* For ideal bread texture I recommend leaving the slices of bread on a wire cooling rack the night before, as it will get slightly stale and make for a perfect texture to hold onto the batter when you make it the next day.