This Vegan French Toast is golden on the outside, soft and custardy in the middle, and full of cozy vanilla-cinnamon flavor without eggs or dairy. It’s simple, comforting, and proof that plant-based breakfasts can feel just as indulgent as the classic. Perfect for slow mornings or an easy weekend treat.
Ingredients
- 6 slices sturdy bread (sourdough, brioche-style vegan bread, or Texas toast)
- 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
- 2 tbsp cornstarch
- 1 tbsp maple syrup or sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- 1 tbsp vegan butter or oil, for the pan
Optional toppings:
- Maple syrup
- Fresh berries or sliced bananas
- Powdered sugar
Steps
- Make the batter. In a shallow bowl, whisk plant milk, cornstarch, maple syrup, vanilla, cinnamon, and salt until completely smooth. Don’t worry if it seems thi it thickens slightly as it sits.
- Heat the skillet. Warm a skillet or griddle over medium heat and add a little vegan butter or oil.
- Dip the bread. Dip each slice into the batter, letting it soak for just a few seconds per side. You want it coated, not soggy.
- Cook until golden. Place bread in the skillet and cook 2–3 minutes per side until golden brown and lightly crisp.
- Repeat. Add more butter to the pan as needed between batches.
- Serve warm. Stack them up while hot so they stay soft and cozy.
Chef’s Tips
- Use day-old bread: Slightly stale bread absorbs the batter beautifully.
- Whisk well: Cornstarch needs to be fully dissolved for a smooth coating.
- Medium heat is key: Too hot and the outside browns before the inside warms through.
Variations
- Banana French toast: Mash 1/2 ripe banana into the batter for extra sweetness.
- Pumpkin spice version: Add 1 tbsp pumpkin purée and a pinch of pumpkin spice.
- Protein boost: Use soy milk and add 1 tbsp almond butter to the batter.