The Best Vegan French Toast (Easy and Custardy)

4.93 from 40 votes

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.

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4

Author: Sam Turnbull

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)

US Customary - Metric

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

Then dip and cook the bread using the same method as above.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-french-toast/

Scan the QR code for updates, tips, and to ask me any questions!