Author: This Vegan French Toast is golden and lightly crisp on the outside with a soft, custardy center, just like classic French toast, but completely egg-free! The simple batter comes together in minutes with pantry staples and works beautifully with thick slices of bread. Because lazy mornings and golden French toast are a match made in heaven.
FEATURED COMMENT:
This was SO unbelievably easy to make and so delicious!! 10/10! I used all the ingredients as you listed them & will definitely be making this a staple at my house. Thanks for the amazing recipe! - Cindi ⭐⭐⭐⭐⭐
This Vegan French Toast recipe tastes like something you'd order at a fancy brunch spot, but it's secretly so simple you can whip it up in your pajamas on the laziest of mornings. The easy egg-free batter coats the bread and cooks up beautifully golden on the outside while staying soft and custardy in the middle. A little maple syrup, vanilla, and cinnamon give it that cozy classic French toast flavor. And if you're a longtime reader looking for my original banana-coconut version, don't worry, I kept that version in the recipe card notes too!
Why This Vegan French Toast Is a Guaranteed Hit
- Quick and easy: The simple batter comes together in minutes with everyday ingredients.
- The perfect texture: Golden and lightly crisp on the outside with a soft, custardy center.
- Tastes like classic French toast: No eggs needed! The simple plant-based batter gives you that rich, custardy French toast texture without any banana flavor.
Vegan French Toast Ingredients
- Plant-based milk: Soy or oat milk work especially well and give the batter a creamy texture.
- Cornstarch + all-purpose flour: These help replace the eggs in traditional French toast and create that soft, custardy coating.
- Maple syrup: Adds just a touch of sweetness.
- Vanilla, cinnamon & salt: Simple ingredients that give the French toast its classic cozy flavor. The cinnamon is optional.
- Bread: Sturdy, slightly stale bread works best so it can hold up to the batter without becoming soggy. Sourdough, French bread, baguette, ciabatta, thick-cut sandwich bread, or vegan brioche are all great options.
- Vegan butter or neutral oil: For frying the French toast until beautifully golden and lightly crisp.
- Toppings: Try maple syrup, vegan butter, powdered sugar, vegan whipped cream, or fresh berries.
How to Make Vegan French Toast
- Make the French toast batter: In a shallow bowl, whisk together the plant-based milk, cornstarch, flour, maple syrup, vanilla, cinnamon (if using), and salt until smooth.
- Preheat the pan: Heat a non-stick pan over medium heat. Add vegan butter or oil and let it get hot before adding the bread.
- Dip the bread: Quickly dip each slice of bread into the batter, coating both sides. Don't let it soak, a quick dip helps prevent soggy French toast.
- Cook the French toast: Place the coated bread in the hot pan and cook for 2-3 minutes per side, until golden brown and lightly crisp. Work in batches and add more vegan butter or oil as needed.
Tips and Variations
- Keep it from being soggy: Soggy French toast usually means the bread was too soft or soaked too long. Use slightly stale, firm bread and dip quickly, just enough to coat. Also make sure your pan is fully preheated so the toast sears right away.
- Prevent it from sticking: Use a high-quality non-stick pan or well-seasoned griddle, and make sure it's fully preheated before adding oil. To check if your pan is ready, flick a few drops of water onto the surface. If the water sizzles and evaporates immediately, the pan is hot enough. If it just sits there and bubbles slowly, give it another minute or two. You want the pan hot, but not smoking. Wipe the pan clean between batches, and always add fresh oil if needed.
- Cook it in the air fryer: Preheat your air fryer to 375°F (190°C). Lightly grease the basket, place battered slices inside (don't overcrowd), and cook for 8-10 minutes, flipping halfway through. They may not get as golden as pan-frying, but vegan French toast in the air fryer is still super tasty.
What to Serve with Vegan French Toast
- Maple syrup, vegan butter, powdered sugar, or fresh berries
- Homemade Vegan Whipped Cream
- Vegan Tofu Bacon
- Hearty Tofu Scramble
- Vegan Breakfast Sausage Patties
- Tofu Scramble Spice Mix
Storing and Reheating
- Refrigerator: Transfer leftover vegan French toast to an airtight container and refrigerate for up to 3 days.
- Freezer: Once cooked and cooled, lay the slices in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or container and freeze for up to 3 months.
- To reheat: Reheat in a skillet, toaster oven, or toaster until warmed through and lightly crisp. Frozen slices can be reheated directly from frozen.
If you try this vegan French toast recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram so I can see your brunch masterpiece!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan French Toast (Easy and Custardy)
This vegan French toast is golden and lightly crisp on the outside with a soft, custardy center, just like classic French toast, but completely egg-free. The simple batter comes together in minutes with pantry staples and works beautifully with thick slices of bread. Perfect for weekend brunch or an easy breakfast-for-dinner.
Servings:
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Ingredients
- 1 cup plant-based milk, (soy or oat work especially well)
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon, (optional)
- Pinch of salt
- vegan butter or neutral oil, for frying
- 4 - 6 slices sturdy bread, (thick slices of slightly stale bread are best)
Instructions
- Make the batter: In a shallow bowl, whisk together the plant-based milk, cornstarch, flour, maple syrup, vanilla, cinnamon (if using), and salt until completely smooth and no lumps remain.
- Preheat the pan: Heat a non-stick pan over medium heat. Add 1 tablespoon vegan butter or oil and let it get hot before adding the bread. A properly preheated pan prevents sticking.
- Dip the bread: Quickly dip each slice into the batter, coating both sides. Do not soak! Just a quick dip is key to avoid soggy French toast.
- Cook: Place the coated bread in the hot skillet and cook for 2 to 3 minutes per side, until golden brown and lightly crisp. Work in batches if needed, adding more vegan butter or oil to the pan as needed.
- Serve: Enjoy warm with maple syrup, fresh fruit, powdered sugar, vegan butter, or your favorite toppings.
Notes
Oil-Free Option: Use a good non-stick skillet and omit the butter or oil.
Gluten-Free Option: Use a gluten-free all purpose flour blend and your favorite gluten-free bread. Since gluten-free breads vary widely, cooking time and texture may differ slightly.
Storage: Store leftover French toast in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked slices in a single layer, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
Reheating: Reheat in a skillet, toaster oven, or toaster until warmed through and lightly crisp. Frozen slices can be reheated directly from frozen.
Banana Coconut French Toast (original version)
This vegan French toast recipe has been on my website for a long time, but after lots of tweaking, I created the version above to taste even closer to classic French toast: golden, custardy, and wonderfully simple. That said, I know many readers have loved the original banana version, so I didn't want it to disappear completely. If you're wondering where the banana went, don't worry, it's still here! For the banana version, blend together:- 1 large banana
- ¾ cup full-fat coconut milk or vegan cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 163mg | Potassium: 141mg | Fiber: 2g | Sugar: 6g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg
Dana says
This french toast is AMAZING! And so easy. I had some left over "batter" and drizzled it on the strawberries that I served with it. So good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! That sounds amazing, Dana 😄 Love that strawberry idea!
Maria Gervasio says
I am eating this right now. so good!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you're enjoying it! 🙂
Barbara says
This is so easy and really really good. I have made this
aeveral times. Thanks Sam!!
Jess @ It Doesn't Taste Like Chicken says
Wonderful, Barbara!
Marci says
This is one of my favorite breakfasts to splurge on. I love it even more than traditional French toast. I was never a fan of the eggy parts of French toast, so this is perfect.
Sandy Wolff says
I use only coffee creamer and bananas, and dip cinnamon raisin swirl bread. Wow!
Jess @ IDTLC Support says
Wow is right! Sounds tasty!
Pam says
Can I freeze these?
Deb Z says
Hi Sam!
What can I sub for the coconut milk. Avoid the stuff whenever possible.
Sam Turnbull says
Any plant-based creamer should work. Enjoy!
David Greer says
When frying, the trick to avoid that delicious, crunchy skin from peeling off the toast like a summer sunburn is to caramelize the sugar—burn it into the toast—and use chopsticks to flip. Also, eat leftover batter using your fingers. If you slurp it up using a spoon, you'll get unwanted calories
Doug says
Best French Toast ever! They were so good. Just a hint of banana. We served them with fresh raspberries and of course some more real maple syrup. Your recipes never disappoint us. Thanks for sharing.
Sam Turnbull says
Wonderful!!! Thrilled you loved them, Doug!
Olivia says
It was so good topped with blueberries, maple sugar and sprinkle of cinnamon powder.. servef with the vegan scrambled egg and vegan bacon which I all cooked for the first time as I was craving a big vegan brunch. I used to make vegan french toast but with almond milk and chia as binder. Yours was chewy crusty and yummy! Will make it again this week. I rally enjoyed it! Thanks for sharing this continental vegan breakfast!
David Greer says
Thanks for making our Sunday mornings so much more pleasant! Unless it's for a good cause, I usually swap coconut milk for something less fatty, but in this case, the fat was for a very good cause!
Sam Turnbull says
Haha! Amazing 🙂
Crystal says
I had to use almond milk because that’s all I had due to shortages related to the pandemic. I will probably try using only 1/2 cup next time. The bread I had was fresh so I did a light toast to crisp them up a bit without changing the color. I also chose to bake them instead. 350° for 30 minutes flipping halfway through. They came out quite good. Like a cross between banana bread and French toast.
Jessica says
My family loves this recipe! It’s the best!
Sam Turnbull says
Yay! So happy to hear that 🙂