Vegan French Toast

by Steph Sunshine at StephSunshine.com

Yield3 servings

Prep Time25 minutes

Cook Time20 minutes

Total Time45 minutes

Ingredients

  • 4-6 slices of bread, cut about 3/4- to 1-inch thick
  • 1 cup plain, unsweetened almond milk (or other non-dairy milk)
  • 3 tbsp. aquafaba (liquid from a can of chickpeas)
  • 1 tsp. vanilla extract
  • 1 tbsp. nutritional yeast
  • 1 tbsp. all-purpose flour
  • 1 tsp. ground flaxseed
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • vegan butter for cooking
  • light oil spray for cooking (such as coconut oil)
  • maple syrup for serving

Instructions

  1. Pre-heat a large nonstick skillet or griddle on a stove over medium heat.

  2. Prepare your custard mixture in a medium bowl: mix almond milk, aquafaba, vanilla, nutritional yeast, flour, cinnamon, ground flax, and salt. Set aside for 5 minutes to thicken.

  3. Pour some of the custard (milk mixture) onto a small-medium plate with raised edges, then place a slice of bread in the custard to soak. Make sure your plate is large enough to allow the bread to lay flat in the custard. You can use a larger plate or multiple plates to soak multiple pieces of bread simultaneously. Soak for 3-8 minutes (depending on how absorbant your bread is), then flip the bread and soak for another 3-8 minutes, adding more custard to the plate if necessary.

  4. Add a combination of vegan butter and oil to the pre-heated pan, and turn the pan to coat. Place your pre-soaked bread on the pan and cook until golden brown, about 3-4 minutes per side.

  5. Serve French toast with your choice of fresh berries, powdered sugar, and maple syrup.

Notes & Hints

This recipe should make enough custard to soak 4-6 slices of bread. Your mileage will vary depending on how big the slices are.

To sprinkle powdered sugar evenly over your French toast, put a spoonful of sugar in a mesh metal sieve. Hold the sieve over your French toast and tap it lightly, moving it around to sprinkle sugar where you'd like it.

French toast is best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. Reheat on a baking sheet in the oven at 350°F for 10-12 minutes.

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