This vegan version of French toast is hearty, rich, and dairy-free. Instead of milk and eggs, it makes use of coconut milk. You may find this recipe on my blog, Olives for Dinner. French toast can be covered in Earth Balance®, powdered sugar, and real maple syrup if you prefer it sweet. Add some nutritional yeast, Earth Balance®, a trace of powdered sugar, and more if you prefer your French toast to be more savory.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (13 ounce) can unsweetened coconut milk
- 1 cup soy milk
- 3 tablespoons garbanzo bean flour
- 1 tablespoon cornstarch
- 1 loaf day-old Italian bread, cut into 1 to 1 1/2-inch slices
- 2 tablespoons olive oil, or more as needed
Instructions
- Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
- Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
- Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.
- You can use canola oil instead of olive.
- If using fresh bread, leave out to dry during the day. The dry bread will soak up the coconut mixture better. Sandwich bread will work too–if you use it though, skip the overnight soaking and dunk the bread into the mixture for 5 minutes or less before browning in a pan.