The BEST Vegan French Toast Ever – Crunchy, chewy, caramelized French toast made without any eggs or milk!
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I like pancakes, I like waffles, I like most breakfast foods, but French toast is MY JAM. Unfortunately it’s something I haven’t had in almost 5 years since going vegan. Vegans always say, “Oh no, I don’t miss ANYTHING I used to eat!”… well, I’m here to set the record straight that yes, vegans do (sometimes) miss food they used to eat. I miss being able to go out to breakfast with my family, get a big plate of French toast, and just go to town.
To be honest it’s kind of hard for me to make breakfast, partly because I stumble out of bed every morning starving and exhausted and need a cup of coffee and a piece of toast before I can do ANYTHING. But also partly because vegan breakfast takes so darn long to make. I know many people love a quiet morning in the kitchen, sipping their coffee and making a delicious tofu scramble with home fries while planning their day. But I don’t have the patience for that. I’m the “I want breakfast and I want it NOW” kind of person.
I found this recipe and got so excited, and guys. Guys. GUYS. This isn’t just “good for vegan French toast”. This is just GOOD FRENCH TOAST. And it’s QUICK and EASY and SO FREAKIN’ DELICIOUS.
Sorry for shouting.
I made it with the cinnamon swirl bread I made recently, and boy howdy was that a good choice. 10/10, do recommend.
Here’s What I Used:
- 1 Tbsp. chia seeds
- ½ Tbsp. agave nectar
- 1 cup nondairy milk
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 4-6 slices of bread
- Blend the chia seeds until they are a fine powder (I used a coffee grinder).
- Mix together all ingredients except bread and mix well.
- Chill in the fridge until thickened slightly, about 20 minutes.
- Heat a frying pan over medium heat and grease with butter or coconut oil.
- Dip each side of the bread in the chia mixture and let soak for 5-10 seconds.
- Place in frying pan and cook until golden brown.
Recipe adapted from Minimalist Baker – “Vegan French Toast“
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