Name: Vegan French Toast
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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.

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Vegan French Toast

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