Vegan French Toast

5 from 15 votes

Vegan French Toast is the perfect weekend breakfast. Crispy on the outside, soft on the inside, and so easy to make with just 8 everyday ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 263kcal

Author: Iosune

3 tablespoons all-purpose flour
1 cup unsweetened non-dairy milk I used soy milk
1 tablespoon sugar granulated, brown, or any type
1 tablespoon vanilla extract optional
½ teaspoon ground cinnamon
⅛ teaspoon salt
6 thick slices one-day-old bread of choice brioche, challah, baguette, ciabatta, and sourdough are top choices
2 tablespoons vegan butter or coconut oil for frying

Whisk all the batter ingredients (flour, milk, sugar, vanilla, cinnamon, and salt) in a shallow bowl or dish.
Preheat a skillet over medium-low heat (you can also use a griddle). Add the vegan butter or coconut oil to melt.
Dip both sides of the bread into the batter allowing the bread to soak in some of it for a few seconds.
Soaking time depends on how old the bread is and on the type of bread. Be careful not to soak them too much. If they get soggy, they might break.
Add the bread to the skillet and cook over medium-low heat until cooked through, about 2-3 minutes per side.
Add more vegan butter or coconut oil as needed for the remaining bread slices.
Serve immediately with your favorite toppings (I added maple syrup and vegan butter).

Substitutions:

I've only made this recipe by using all-purpose flour, but any type of flour should work.
Use a gluten-free flour blend and gluten-free bread for a gluten-free version of this recipe.
I've tried this recipe with granulated and brown sugar and both works great. However, any sweetener will do. Make sure the sugar you're using is vegan, though.
Feel free to use any oil instead of vegan butter or coconut oil (although they're my favorite ones). I would use a neutral flavor oil like canola or sunflower oil.

Storage:

Refrigerator: store the leftovers in an airtight container in the refrigerator for up to 2-3 days.
Freezer: place some parchment paper between each slice, wrap them tightly in aluminum foil or inside a freezer bag and freeze for up to 2 months.
Thaw: use the microwave, the toaster, or the oven.
Reheat: you can reheat them in the microwave, in the toaster, or in the oven. If you use the oven, make sure to heat them in a low-heat setting so they don’t get burnt.