Vegan French Toast

One of the keys to successful French toast, vegan or not, is using day-old, stale bread-fresh bread is too soft and more likely to fall apart. This recipe makes a slightly drier French toast. For a more custardy version, let the bread soak in the milk-yogurt mixture for about 2 minutes per side.
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  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 cups unsweetened almond milk

1/2 cup soy yogurt

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

4 tablespoons refined coconut oil, melted

One 1-pound day-old Italian-style loaf, ends discarded and loaf cut into 3/4-inch-thick slices

Warm pure maple syrup, for serving


  1. Set a baking sheet on an oven rack and preheat to 200 degrees F.
  2. Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the oil, swirling the skillet to coat the surface. Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed). Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining oil, bread and milk-soy mixture. Serve with maple syrup.