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

Course Breakfast
Cuisine American


  • 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


  • powdered sugar to dust
  • maple syrup to taste


  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.