Vegan French Toast
This vegan French toast is the easiest version you can make, ready in about 10 minutes with no eggs and no dairy. Day-old bread gets dipped in a spiced almond milk batter thickened with tapioca flour, then pan-fried in coconut oil until golden and crisp on the outside, soft in the middle. It is a lighter take on the breakfast classic that still tastes like the real thing.
I always loved French toast, since it was a dessert we made often when I was little. The original recipe is not particularly healthy, so I tried to keep it as close to the classic as possible while swapping in better ingredients like coconut oil, brown sugar, and whole-grain bread. After the vegan crepes earlier, this week I have been eating like royalty for breakfast, and I could get used to it. This is the second recipe in my French cuisine challenge this month. I started with something sweet, but the savory recipes are coming soon, so keep an eye out for the vegan quiche Lorraine next.
How eggs and milk get replaced here
Classic French toast leans on eggs for richness and structure and on milk for the custardy soak. In this vegan version, unsweetened almond milk (or any plant milk you like) does the soaking, while tapioca flour is the small but important swap that replaces the egg. It gives the batter enough body to cling to the bread and helps the surface crisp up instead of turning soggy. Brown sugar adds a gentle caramel note, and a dash of vanilla plus freshly ground nutmeg carry the warm, familiar flavor. A pinch of sea salt keeps everything balanced.
Choosing the right bread
Bread is the part that makes or breaks French toast, and the single most useful tip is to use day-old bread. Slightly stale slices are drier, so they drink up the batter without collapsing into mush the way very fresh, soft bread tends to. I used a whole-grain loaf with seeds, which holds its shape well and adds a bit of nutty texture. Cut your slices a little on the thicker side if you can, so the center stays tender while the outside crisps. If your only bread is very fresh, leave the slices out uncovered for an hour or lightly toast them first.
How to get it golden, not soggy
Whisk the almond milk, brown sugar, tapioca flour, nutmeg, vanilla, and salt together until the tapioca is fully dissolved with no lumps, otherwise you can get chalky streaks on the finished toast. Heat the coconut oil over medium, not high: too hot and the outside browns before the inside warms through, too low and the slices soak up oil and stay pale. Dip each slice just long enough to coat both sides evenly, then let a little excess drip off before it hits the pan. Fry for about 2 minutes per side, until each side is deep golden and set. The visual cue you want is an even, glossy-golden crust and edges that look dry rather than wet.
Toppings and sweetener swaps
I serve mine with fresh strawberries, scoops of cantaloupe, and a scatter of shredded coconut, which keeps the whole plate light and fruity. The recipe is flexible on the sweetener too. I did not have any coconut sugar left when I made this, but you can use whatever sugar alternative you prefer. If you want to keep it lower in refined sugar, take a look at these healthy sugar alternatives and simply swap in the one you like. Maple syrup, a dusting of powdered sugar, or a spoonful of nut butter all work beautifully on top as well.
Make-ahead and storing leftovers
This is best eaten fresh off the pan, but leftovers keep well. Let the slices cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or a toaster oven rather than the microwave, which helps them crisp back up instead of going limp. You can also freeze cooled slices in a single layer, then reheat straight from frozen in the toaster on a busy morning. If you are building out a bigger vegan breakfast spread, these pair naturally with my gluten-free vegan pancakes or a batch of vegan whole-grain cookies for later, and they fit right in with my other vegan sugar-free desserts when you want something sweet without the guilt.
If you make this 10-minute vegan French toast, I would love to know how it turned out. Rate the recipe and leave a comment telling me which bread and toppings you went with, or if you found a sweetener swap you loved.
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Vegan French Toast
Ingredients
- 4 slices day-old bread I used whole grain bread with seeds
- ¾ cup almond milk or any other kind of veg milk of choice
- 1 Tbsp brown sugar
- 1 Tbsp tapioca flour
- ¼ tsp ground nutmeg freshly ground
- 1 dash vanilla extract
- 1 pinch sea salt
- coconut oil for frying
For topping:
- shredded coconut
- strawberries
- cantaloupe
Instructions
- In a small bowl, whisk together the almond milk, brown sugar, tapioca flour, nutmeg, vanilla, and salt.
- Heat the coconut oil in a large skillet over medium heat.
- Dip a slice of the bread into the mixture and coat it well on each side. Place it in the skillet and fry for 2 minutes on each side until golden brown
- Serve with fresh strawberries, scoops of cantaloupe and shredded coconut.
Frequently Asked Questions
Yes. It uses no eggs and no dairy. Almond milk (or any plant milk) does the soaking, tapioca flour replaces the egg to bind the batter, and coconut oil is used for frying. Every ingredient in the recipe is plant-based.
Tapioca flour is the egg replacer here. Whisked into the plant milk, it thickens the batter so it clings to the bread and helps the surface crisp up rather than turn soggy. It plays the structural role eggs normally have in classic French toast.
Day-old bread works best because slightly stale, drier slices soak up the batter without collapsing. I used a whole-grain loaf with seeds, which holds its shape and adds a nutty texture. Cut the slices a bit thicker so the center stays soft while the outside crisps.
Usually it is the bread or the heat. Very fresh, soft bread absorbs too much batter, so use day-old slices instead. Keep the pan on medium heat, dip each slice just long enough to coat both sides, and let excess batter drip off before frying about 2 minutes per side until deep golden.
Yes, the recipe is flexible on sweetener. Coconut sugar works well, and you can use any sugar alternative you prefer. See the linked guide to healthy sugar alternatives to pick one, and remember you can also add maple syrup or a dusting of powdered sugar on top.
Let the slices cool, then keep them in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or toaster oven rather than the microwave so they crisp back up. You can also freeze cooled slices in a single layer and reheat them straight from frozen in the toaster.
So simple! Made this for breakfast today. Loved it!
Glad you like it!