Author: This Vegan French Toast is crispy on the outside, soft on the inside, and irresistibly rich and decadent. Made with banana and coconut milk (with easy substitutions available), this easy recipe comes together in minutes with a handful of simple ingredients. Because lazy mornings and golden, fluffy 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 banana and coconut milk blend into a thick, creamy pudding-like batter that clings beautifully to the bread, creating a golden crust while keeping the inside fluffy and tender. A touch of maple syrup, a swirl of cinnamon, and oh my! This vegan French toast will wow even the biggest skeptic.
Why This Vegan French Toast Is a Guaranteed Hit
- Quick and easy: You need just 7 simple ingredients and the recipe comes together with minimal time and effort.
- The perfect texture: Crispy on the outside, fluffy on the inside, just how we like it!
- Better than regular French toast: The flavor of this vegan French toast recipe is SO much better than the traditional version thanks to the tasty coconut milk and banana custard.
Vegan French Toast Ingredients
- Banana: Naturally sweet and creamy base. Don't like banana? Swap it for cornstarch and plant-based milk for the same thickening power-without the banana flavor.
- Coconut milk: For a rich, custard-like flavor. I love the coconut-banana combo, but you can also use vegan heavy cream or opt for soy, oat, or almond milk for a lighter version.
- Pure maple syrup: Adds sweetness and that classic breakfast touch.
- Vanilla extract & cinnamon: For yumminess.
- Bread: Sturdy, slightly stale bread slices work best so it can soak up the batter without falling apart. Great options include sourdough, French bread, baguette, ciabatta, and thick-cut sandwich bread. For a more decadent version, try vegan brioche. Gluten-free bread also works-just choose a firm brand.
- Light oil: For crisping and preventing sticking in the pan.
- Toppings: Try extra maple syrup, a pat of vegan butter, vegan whipped cream, or fresh berries.
How to Make Vegan French Toast
- Make the French toast batter: Puree the banana, coconut milk, maple syrup, vanilla extract, and cinnamon and pour into a dish.
- Preheat the pan: Preheat a non-stick pan over medium heat.
- Dip the bread: One at a time, dip the bread into the batter, coating both sides.
- Cook the French Toast: Swirl the oil in the pan and once it's warm, place the bread into the hot pan. Cook for 2-3 minutes per side, until golden brown. Wipe the pan between batches and if needed, add more oil between batches.
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 4 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 toaster, oven, or air fryer until hot and crisp.
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)
Vegan French Toast
The Best Vegan French Toast is crispy on the outside, soft on the inside, and irresistibly rich and decadent. Made with banana and coconut milk (with easy substitutions available), this easy vegan French toast recipe comes together in minutes with a handful of simple ingredients. Because lazy mornings and golden, fluffy French toast are a match made in heaven.
Servings:
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Ingredients
- 1 large banana, (or sub with ½ cup plant-based milk + 2 tablespoons cornstarch)
- ¾ cup full-fat coconut milk or vegan heavy cream, (or opt for soy, oat, or almond milk for a lighter version)
- 1 tablespoon maple syrup, (plus more for serving)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, (optional)
- 1 tablespoon light oil, for frying (more if needed)
- 4 - 6 slices slightly stale, firm bread, (gluten-free if preferred)
Instructions
- Make the Batter: In a blender or food processor, add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend until smooth. Pour the mixture into a shallow, wide bowl that fits a slice of bread.
- Preheat the Pan: Preheat a high-quality non-stick pan over medium heat. Before adding oil, check that it's hot by flicking a drop of water into the pan-it should sizzle and evaporate immediately. A properly preheated pan helps prevent sticking.
- Dip the Bread: Quickly dip a slice of bread into the batter, coating both sides. Do not soak, as this can make the toast soggy.
- Cook the French Toast: Swirl the oil in the pan and let it heat up. Place the coated bread directly into the hot pan. Cook for 2-3 minutes per side, until golden brown. Wipe the pan between batches to remove any burnt bits. If needed, add more oil between batches.
- Serve: Enjoy hot with maple syrup, fresh fruit, vegan butter, or any toppings of choice. Keep cooked slices warm in a 200°F (90°C) oven while cooking the rest.
Notes
What kind of bread is best for vegan French toast?
Sturdy, slightly stale bread slices work best so it can soak up the batter without falling apart. Great options include sourdough, French bread, baguette, ciabatta, and thick-cut sandwich bread. For a more decadent version, try vegan brioche. Gluten-free bread also works-just choose a firm brand.
Sturdy, slightly stale bread slices work best so it can soak up the batter without falling apart. Great options include sourdough, French bread, baguette, ciabatta, and thick-cut sandwich bread. For a more decadent version, try vegan brioche. Gluten-free bread also works-just choose a firm brand.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 228kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 161mg | Potassium: 269mg | Fiber: 2g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg
Andrea says
This is so much tastier than conventional French toast! I loved the caramelization. Between this and your “egg yolk” dipping sauce, why did I ever think I needed eggs in the first place?
Sam Turnbull says
Hahaha! I love it! Thanks so much, Andrea 🙂
Cindi says
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!
Sam Turnbull says
So thrilled you loved it so much, Cindi!! Thanks for the review 🙂
Mama of 3 says
We are not specifically vegan but I use vegan recipes a lot because of food issues. All 3 of my kids don’t tolorate dairy and my youngest can’t have eggs so this recipe was just what I was looking for. I only had oat milk on hand even though we typically have coconut and oat worked well. I did not add maple syrup to the “batter” but I did add 2 bananas. We only have cast iron pans and it worked ok they just have to be really really hot & I used coconut oil. My kids loved these!!
Sam Turnbull says
So happy your kids loved them 🙂
Chris says
I used a nonstick pan and plenty of butter and ruined several slices before calling it quits. I wouldn't recommend this recipe.
Sam Turnbull says
Oh no, sorry you had a hard time, Chris! It is a bit sticky, but the key is to let one side cook before trying to move it, then it should release a little easier.
Allison says
Way to recycle content from a long time ago! I am impressed (since I do marketing for a living, this is an excellent thing to do). I read the response from the person saying she was trying fat-free (no oil) vegan, but that you have to "cheat" sometimes. I was wondering, has anyone tried cooking this recipe in an air fryer? Sounds like a delicious recipe and I just bought an air fryer but so far have only made sweet potato "fries" and brussel sprouts in it.
Sam Turnbull says
Thanks, Allison! I haven't but hopefully, someone else can help you with that. 🙂
Ann says
Just a thought about reducing the sogginess. Dip one side and cook until firming up, remove from pan and dip the other side, cook that. Then less batter will be soaking into the middle. You can then flip a few additional times to get the toast exactly as you like it. This has always worked for me with other french toast batters using a tofu base.
Sam Turnbull says
Thanks Ann! I don't find there is a problem with sogginess in this recipe as long as you use day-old bread and just do a quick dip on both sides, but glad you found a technique you enjoy 🙂
Lesly says
what if you don't have a day-old bread is it still ok to go ahead with the recipe and just use less batter for the sogginess.
Taylor says
I used normal loaf bread and the first round was definitely too soggy so for the next couple rounds I toasted the bread first. Best results were toasting to a golden color then dip and cook normally.
Sandwich says
Hi, my rating is for the French toast recipe in your book, which is similar to this one. I'm excited to try this one next! I'm doing fat-free vegan but have to cheat on the fat once in a while. LOL. (I used Pam and a non-stick pan instead of any vegan butter.) This recipe's really good, and I'm not missing the eggs at all. (Actually I think it smells amazing while it's in the pan, while traditional egg-based French toast always smells sort of off-putting while it's frying.) My young daughter thought it was a little too soggy (even though she ate it all, ha ha), so next time I'll try a crustier bread or something stale since this time I used a regular shelf-stable wheat bread. Thanks for the great recipes!
Sam Turnbull says
So thrilled you are enjoying my recipes so much!! Thanks for coming and leaving a review. 🙂
Cassie B. says
I'm not one to ever comment on recipes, but this one I just had to! The banana taste is so dreamy, this is by far the best French toast I have ever made (vegan or not!) And has made it to the keepers hall of fame with my carnivore hubby and 3 kiddos! Delicious!
Sam Turnbull says
Amazing!!! So thrilled you love it so much, Cassie 🙂
Nada says
I added 1 tsp nutritional yeast and thinned it with 4 oz almond milk and it was still quite thick, next time I will scrape off more of the batter. I may also try pumpkin purée since I am not wild about the banana taste. The edges were better than the soggy middle. Appreciate your recipe and like the suggestion about using leftover batter for crepes...
Sam Turnbull says
I also have a banana free french toast recipe in my cookbook if you are interested 🙂
Ivy Pearl says
The french toast tasted amazing! But I did have a problem with how soggy it made the bread. I even tried drizzling the sauce instead of drenching it, and it still was supper dense. Do you have ay recommendations for this problem?
Sam Turnbull says
I recommend trying bread that is a bit stale! It will hold it's shape better and not become soggy. Enjoy!
Sam Turnbull says
I'm referring to vegan butter, such as Earth Balance brand.
Natalie says
There’s vegan butter.
Steve says
I tried this for breakfast this morning. It was really tasty! I'll be doing it again. There were two problems, though. The first was that some of the coating stuck to the pan. I'll try cooking it a little hotter next time and maybe using a different pan.
The second problem was that I ate too much.
Thanks!
Sam Turnbull says
Hahaha! Yes, the coating can stick to the pan. Make sure to use your best non-stick pan to help. 🙂
Anne says
This easiest and tastiest french toast I've ever made!! Thank you! 😀
Sam Turnbull says
Awesome!! You're welcome, Anne 🙂
Nikol says
Sam, are you tired of me singing your praises yet? I had been struggling with French Toast since becoming vegan. Tried this recipe this morning and it was magnificent! My house still smells amazing! This will definitely be a staple in my home. So easy to make and amazingly delish! Thanks again!
Sam Turnbull says
Haha, never!!!!! Thrilled you enjoyed it so much, Nikol 😀
DM Ghaziabad says
This looks like the perfect french toast! Amazing!
Sam Turnbull says
Thank you so much!
Jeannie Martin-Sago says
I found this recipe when I was trying to find vegan breakfast ideas for our Thanksgiving company since one of them is vegan. I needed something the non-vegans would enjoy too, which can be a challenge.
This french toast is so good that I will be making it this way from now on even though we're not vegan ourselves. I used a loaf of homemade vegan bread for it and we all agreed that it was the best french toast any of us had ever had.
Sam, thank you. This breakfast was a huge hit and one of my guest's favorite memories of their trip to our house!
I'd rate it ten stars if I could! 🙂
Sam Turnbull says
Aww that's amazing! So thrilled it was loved so much 😀
Ilga Celmins says
This is delicious, but we are having problems with the bread sticking to the pan, no matter how much canola oil/coconut oil/vegan butter we put it the pan. Any advice?
When we go to flip it, it leaves a small layer on the pan, which is the really good crunchy part 🙁
Sam Turnbull says
Ah yes, it is very sticky. You want to make sure you use a very non-stick pan. Either a super well-seasoned cast iron pan, or a new scratch free non-stick coated pan. It's also important to make sure the pan is hot before adding in the bread. If the pan is cold, then the sauce will fuse to the pan. Hope that helps a little!
Lisa says
Who needs eggs!! This recipe is BANGIN!
Sam Turnbull says
Woohoo! So glad you think so 🙂
Jessica says
I'm loving your recipes so far! Quick question... I detest bananas so do you have any ideas for a substitute, perhaps applesauce? Thanks
Sam Turnbull says
Thank you Jessica! Hmmm... bananas help make it thick and creamy. You could try applesauce, but if you do I would reduce the amount of non-dairy milk used. Not sure if it would work, I would have to do some experimenting myself! Sorry I can't be more help!
Venus says
How about some canned pumpkin that might work
Ashleigh W says
I don't know why I waited so long to try this! It's so easy and delicious, I will definitely be making this more often.
You should try and figure out a baked/casserole version of this for feeding a crowd at brunch.
P.s I tried to rate it 5 stars but I don't know if it's my device or the website
Sam Turnbull says
Thanks so much Ashleigh, yea... there are some glitches with the star rating on mobile I believe. It's being worked on 🙂
I actually will have a baked french toast in my cookbook when it comes out, so stay tuned for that! So happy you enjoyed the recipe!