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.
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 13 grams
- Sodium
- 560 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 9 grams
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 13 grams
- Sodium
- 560 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 9 grams
Ingredients
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
Directions
- Set a baking sheet on an oven rack and preheat to 200 degrees F.
- 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.
- 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.
