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French Toast; an easy vegan take on an American Diner Classic
Breakfast Brunch Kid-Approved Sweet

French Toast—A Vegan Recipe for Classic French Toast with Aquafaba

French Toast. Ahh, the classic diner staple. Many vegan recipes call for things like bananas and coconut milk. Delicious, but detectable. This french toast, however, uses just a bit of your favorite plant milk, aquafaba*, & vanilla extract. It’s a quick and easy breakfast you could even easily make in a non-vegan kitchen. Perfect when visiting friends and family! I especially like mine served with some tofu scramble, like the one in my Jackfruit Machaca recipe.

*if you haven’t heard about aquafaba, it’s simply the juice one would usually discard from a can of beans. If you make your own beans from dry, that works too! A good rule of thumb is 3 tablespoons per egg.

While many french toast recipes call for stale bread, what you really need is dry bread. If possible, set out your bread to dry in a cold oven the night before. If not, you can bake it on low heat for a bit, or just know that it will soak up the milk mixture more and perhaps be more difficult to work with. We make our own bread in our bread machine, but already sliced bread should work fine.

French Toast; an easy vegan take on an American Diner Classic

French Toast—A Vegan Recipe for Classic French Toast with Aquafaba

Course Breakfast
Cuisine American

Ingredients

  • 1 lb dry
  • 3/4 cup aquafaba
  • 1 cup neutral plant milk, such as soy
  • 1 tsp vanilla extract
  • pinch of salt
  • neutral oil, such as canola or avocado

Topping

  • powdered sugar to dust
  • maple syrup to taste

Instructions

  1. In a flat bottomed dish with moderately high sides, such as a 9x9 brownie pan, whisk together the aquafaba with the plant milk of your choice, the teaspoon of vanilla, and a pinch of salt, until frothy. 

  2. Heat a large skillet on medium high, and add a generous amount of oil. Dip bread in wet mixture just before placing in pan, if you do them ahead of time they'll too soon they'll get too soggy.

  3. Be sure to let a nice golden crust form before flipping, or they'll stick. If you do flip too soon, the piece should still be salvageable. Scrape up as much as you can and you can quickly clean the pan between batches with a quarter cup of water to easily scrape off any residue. You'll know they're done when a nice crust starts to appear on the sides. 

  4. Keep finished pieces on a rack until time to serve rather than a flat surface so they don't get soggy. A warm oven works perfectly. I use cast iron and need to re-oil the pan between batches, but your mileage may vary depending on the pan you use. This would be a perfect occasion to break out an electric griddle, if you have one in your garage! 

  5. After plating, dust each portion with powdered sugar and drizzle with maple syrup. Serve with your favorite breakfast accompaniments. 

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