Vegan Life | Recipes
French toast is another one of my lazy weekend brunch favorites. It's pancakes' quicker and easier cousin. But both are equally delicious!
When I set out to make this vegan French toast recipe, it was important to me to get both the flavor and the texture right. That means I needed a little bit of a savory egg-like flavor, a touch of cinnamon, a firm toasted exterior, and a soft, chewy center. The nutritional yeast in this recipe helps to create the savory flavor, while ground flax and aquafaba create the perfect texture. (Aquafaba is the liquid from a can of garbanzo beans.)
Another key to this recipe is selecting the right bread. I recommend using a soft loaf such as French bread, Italian bread, vegan brioche, or vegan challah. (Brioche or challah would be my first choice, but it can be hard to find vegan versions of those!) If you can, use bread that's a day or two old. One-inch-thick slices are ideal for French toast, so I always buy the bread unsliced and slice it myself at home. If you buy pre-sliced bread, it may fall apart when you soak it.
Serve your French toast with fresh fruit, maple syrup, cashew cheese, vegan Nutella, or anything else your heart desires. It's the weekend, so rules don't apply. (Even if it's not the actual weekend, I believe "weekend" is just a state of mind, and you can't tell me otherwise!)
This recipe will make enough custard for 4-6 slices of bread (depending on how large the bread slices are).
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
4-6 slices of bread, cut about 3/4- to 1-inch thick
1 cup unsweetened almond milk
3 tbsp. aquafaba (liquid from can of garbanzo beans)
1 tsp. vanilla extract
1 tbsp. nutritional yeast
1 tbsp. flour
1 tsp. ground flax
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
Pre-heat a large non-stick pan or griddle on a stove over medium heat.
In a medium bowl, mix almond milk, aquafaba, vanilla, nutritional yeast, flour, cinnamon, ground flax, and salt. Set aside for 5 minutes to thicken.
Pour some of the milk mixture onto a small-medium plate with raised edges, then place a slice of bread in the milk to soak. Make sure your plate is large enough to allow the bread to lay flat in the milk mixture. 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 milk mixture to the plate if necessary.
Add a combination of vegan butter and oil to the 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.
Serve French toast with your choice of fruits, powdered sugar, and maple syrup.
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.
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