Description
This easy vegan French toast recipe is ready in just 10 minutes and made with wholesome ingredients like almond milk, cornstarch, and ripe banana for a deliciously custardy texture. Perfect for a quick breakfast or brunch, it uses sturdy day-old bread and is cooked on the stovetop with vegan butter, making it crispy, golden, and flavorful without any eggs or dairy.
Ingredients
Batter Ingredients
- 3 Tbsp cornstarch
- 1/2 cup almond milk
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp black salt (kala namak) or sea salt
- 1/2 tsp ground cinnamon
- 1 Tbsp mashed ripe banana
- 1 dash ground turmeric (optional)
For the French Toast
- 2 large pieces sturdy day-old bread (recommend sourdough)
- 2 tsp vegan butter (such as Miyoko’s with a hint of salt)
For Serving
- Nut butter or vegan butter (optional, Miyoko’s recommended)
- Fruit of choice (sliced bananas, fresh berries, or compote)
- Maple syrup
- Organic powdered sugar (optional)
- Coconut whipped cream (optional)
Instructions
- Prepare the Batter: In a shallow bowl or baking dish, whisk together 3 tablespoons of cornstarch. Slowly add 1/2 cup almond milk while whisking constantly to avoid clumps. Once smooth, add 2 teaspoons maple syrup, 1 teaspoon vanilla extract, 1/8 teaspoon black salt or sea salt, 1/2 teaspoon ground cinnamon, 1 tablespoon mashed ripe banana, and an optional dash of turmeric for color. Whisk again to combine thoroughly.
- Heat the Skillet: Place a large skillet over medium heat and allow it to warm up sufficiently for cooking.
- Dip the Bread: Dip each slice of sturdy day-old bread into the batter, soaking each side for about 15–20 seconds. Bread should be well coated but not soggy. Optionally, dust each side with a little cinnamon for extra flavor.
- Cook the French Toast: Add 2 teaspoons of vegan butter to the hot skillet. Place the soaked bread slices in the skillet, making sure not to overcrowd. Cook for about 2 minutes until the bottom is golden brown. Flip using a spatula or fork and cook the other side for an additional 2 minutes or until equally golden and caramelized. Repeat for all slices.
- Serve: Serve immediately with your choice of vegan butter or nut butter, fresh fruit like sliced bananas or berries, and drizzle with maple syrup. For indulgence, sprinkle with organic powdered sugar or add a dollop of coconut whipped cream.
- Storage: Best enjoyed fresh. The batter can be made up to 2 days in advance and stored, but the finished French toast does not freeze well.
Notes
- Use sturdy day-old bread like sourdough for best results to prevent sogginess.
- Kala namak (black salt) adds an eggy flavor, optional but recommended.
- Mashed banana adds custard-like texture and subtle sweetness; omit if disliked.
- Turmeric is optional and used for color only.
- The French toast is best served fresh as it doesn’t freeze well.
- The batter can be prepared up to 2 days ahead and stored in the fridge.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
