What we love about French toast: the fluffy, custardy center and contrasting crisp, golden edges. This vegan recipe replicates those heavenly qualities—and is just as speedy to whip up as the OG version.
Whisk together the oat milk, flaxseed meal, cornstarch, sugar, cinnamon and vanilla in a casserole dish or pie plate until combined. Set the batter aside for 15 minutes.
Meanwhile, slice the bread into 3/4-inch-thick slices, discarding both ends of the loaf.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter, swirling to coat. Place 3 slices of bread in the batter and gently press them down for 10 seconds; flip and submerge the second side for 10 seconds. Remove, letting excess batter drip back into the dish, and carefully place the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side.
Repeat with the remaining butter, bread and batter, adjusting heat as necessary. Dust with confectioners’ sugar and serve with warm maple syrup.
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