What we love about French toast: the fluffy, custardy center and contrasting crisp, golden edges. This vegan recipe replicates those heavenly qualities—and is just as speedy to whip up as the OG version.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 cups plain oat milk
- 1/4 cup flaxseed meal (or flaxseed, finely ground in a spice grinder)
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- One 1-pound, day-old loaf sourdough bread
- 4 tablespoons unsalted vegan butter
- Confectioners’ sugar, for serving
- Warm pure maple syrup, for serving
Instructions
- Whisk together the oat milk, flaxseed meal, cornstarch, sugar, cinnamon and vanilla in a casserole dish or pie plate until combined. Set the batter aside for 15 minutes.
- Meanwhile, slice the bread into 3/4-inch-thick slices, discarding both ends of the loaf.
- Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter, swirling to coat. Place 3 slices of bread in the batter and gently press them down for 10 seconds; flip and submerge the second side for 10 seconds. Remove, letting excess batter drip back into the dish, and carefully place the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side.
- Repeat with the remaining butter, bread and batter, adjusting heat as necessary. Dust with confectioners’ sugar and serve with warm maple syrup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 23 g |
| Saturated Fat | 16 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 5 g |
| Sugar | 31 g |
| Protein | 18 g |
| Cholesterol | 12 mg |
| Sodium | 739 mg |
Reviews
I found this through the newsletter and just had to try it. I half the recipe to just feed 2 people and used rye bread instead of sourdough and it was really delicious!! I made this recipe three times since then.