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A delicious breakfast made easily with frozen peaches! Battered with a thick, egg-like batter, then fried to perfection and topped with caramelized peaches and a sweet and tangy cream.
French toast is probably one of my favorite breakfasts, but with no where having a good vegan french toast that I know of, I had to just make my own. It was so very worth it!
In the mood for a sweet something else for breakfast? I've got you covered with some apple cinnamon oatmeal!
🥘Ingredients
I have only tested this recipe with the Bob's Redmill egg replacer for this recipe. However, I have heard this can work with Just Egg or even aquafaba.
Use any bread you can find, preferably stale. Typically french toast is made with a thick, french brioche type of bread but we do not live in a place where fancy vegan brioche bread exists and all of the french bread has allergens, haha. Really, any bread is fine.
Apple cider vinegar is optional depending on the sour cream you go with. I find that some vegan sour creams need a little more sour injected and ACV is perfect at doing that. Attenion Tofutti fans, here's your hint to make it more sour.
See recipe card for specific measurements.
🔪Instructions
Step One - Add milk, egg replacer powder, cinnamon, and Kala Namak to a bowl.
Step Two - Whisk everything until well combined, then set aside and allow it to thicken.
Step Three - In a saucepan, add the peaches and cook until softened, then add brown sugar.
Step Four - Cook until the peaches caramelize a bit and become sauce-like.
Step Five - Make the creamy sauce with sour cream, apple cider vinegar (optional depending on the sour cream) and brown sugar.
Step Six - Mix well and allow to sit so that the sugar dissolves better. It should be sweet, yet tangy.
Step Seven - Dip the bread in the batter and get it well coated.
Step Eight - Fry up the bread!
👩🏻🍳Chef's Tip
If you feel the batter is too thick, cut back on the egg replacer. Optionally, you can also use Just Egg product. I would season the Just Egg with a bit if sugar, cinnamon, and kala namak.
💡Variations & Substitutions
- Adding regular sugar and a bit of flour to your caramelizing fruit will give you the same desired results in case you don't have brown sugar on hand.
- You can add more than cinnamon to this recipe, allspice and nutmeg are other great choices for this!
- If you do not have bobs red mill egg replacer, try Just Egg as is (feel free to add a little more black salt to it), or try using aquafaba (the liquid from a can of chickpeas). Just add a little plant-based milk, black salt, cinnamon and sugar. The texture will be different, but you will get a good crust.
- If using sandwich bread, do not let the bread sit in the batter too long. Dip and coat quickly and get it into the frying pan.
- The best bread to use for this recipe would be french bread of course. If using french bread, soak in the batter for at least 5 seconds. It is stronger than that weakling sandwich bread. Don't tell sandwich bread I said that.
🍱Storage
French Toast is best eaten right away, but if you must store it for later:
- Refrigerator - In an airtight container for up to 2 days.
- Store everything separately - If you're serving a large amount and need to wait for the next day, I would advise keeping everything separate in the fridge, then finishing the next day. You may get away with cooking up the bread half and storing those by themselves in some foil, then cooking the peaches and storing those in a glass dish, then on the day of, just warm everything in the microwave. You may also need to warm up the cream sauce, or add a little more lemon juice.
- Freeze - Yes, it IS possible! (keeping the fruit and cream sauce separate). Once you've cooked your french toast slices, allow them to cool completely, then lay them on a tray and freeze them. Once frozen, they can be placed into a freezer bag or freezer container for up to 3 months.
- Reheat - Microwave at 30 second intervals. Can also bake if no microwave available. If heating from frozen, use a toaster (like you would with frozen waffles), or very low heat on stove top in a frying pan.
Check out my other amazing breakfast recipes!
- Homemade Baked Blueberry Granola (Vegan)
- Cozy Vegan Autumn Recipes
- Quick and Tasty Vegan Blueberry Oatmeal
- Vegan Breakfast Sausage Crumbles
❓FAQ
If you're ever in France, do not ask for French Toast. French toast is not actually French. Instead ask for "Pain Perdu" which translates to "lost bread". The roots of French toast date back to Ancient Rome.
The outside of French toast should be crispy while the inside custard-like.
Around 4-5 days at most. Most food starts to lose flavor after day 3 so keep that in mind. You could also freeze it for later!
Recipe
Easy Vegan French Toast with Peaches
Equipment
- medium bowl
- large skillet
- small saucepot
Ingredients
Batter
- 1 cup plant milk of choice
- 2-3 Tablespoons Bob's red mill egg replacer see notes
- 1 teaspoon cinnamon
- ¼ teaspoon kala namak
- ⅛ teaspoon salt
Cream sauce
- ¼ cup vegan sour cream
- 1 Tablespoons brown sugar
- 1 teaspoon apple cider vinegar optional
Main
- 2-4 slices bread of choice
- 2 Tablespoons oil
- 1 cup frozen peaches can sub for fresh
- 1 Tablespoons brown sugar
Instructions
Batter
- In a medium bowl whisk together the plant milk, egg replacer, kala namak, and cinnamon. Set aside for 5-10 minutes so that the egg replacer can thicken.When you go to whisk it again, the batter should be like a pancake batter.1 cup plant milk of choice, 2-3 Tablespoons Bob's red mill egg replacer, 1 teaspoon cinnamon, ¼ teaspoon kala namak, ⅛ teaspoon salt
Sour Cream Sauce
- In a small bowl combine sour cream, brown sugar, and apple cider vinegar. mix until smooth and set aside or in the fridge.¼ cup vegan sour cream, 1 Tablespoons brown sugar, 1 teaspoon apple cider vinegar
Peaches
- In a saute pan add your peaches and heat through. Once starting to brown, add brown sugar and mix up until caramelized and set aside.1 cup frozen peaches, 1 Tablespoons brown sugar
French toast
- In a hot skillet add a little oil, then dip your bread in your batter and make sure it is thoroughly coated. Quickly but carefully add the soaked bread to the skillet. Once desired brown-ness occurs, flip the bread to cook the other side.2 Tablespoons oil, 2-4 slices bread of choice
- Plate the toast, optionally adding sauce between the two slices and then drizzling sauce on top (save some for the peaches).
- Then place your peaches on top of the toast, drizzle more sauce and enjoy!
Notes
- For Gluten-Free - Use a gluten-free bread of your choice and of course make any switches elsewhere as necessary.
- Bread types - If you can get good, thick french bread without dairy or egg, that's fantastic, use that! If you do not have access like me, regular bread is fine. Just be aware that regular bread will need to be in and out of the batter much quicker to avoid falling apart.
- Egg replacer options - If you do not have bobs red mill egg replacer, I would suggest trying Just Egg if you have access to it, or trying aquafaba the liquid from a can of chickpeas.
- Storage - While this is something you should eat the same day, it is possible to store this Refrigerator - In an airtight container for up to 2 days. Store everything separately - If you're serving a large amount and need to wait for the next day, I would advise keeping everything separate in the fridge, then finishing the next day. You may get away with cooking up the bread half and storing those by themselves in some foil, then cooking the peaches and storing those in a glass dish, then on the day of, just warm everything in the microwave. You may also need to warm up the cream sauce.
- Freeze - Yes, it IS possible! (keeping the fruit and cream sauce separate). Once you've cooked your french toast slices, allow them to cool completely, then lay them on a tray and freeze them. Once frozen, they can be placed into a freezer bag or freezer container for up to 3 months.
- Reheat - Microwave at 30 second intervals. Can also bake if no microwave available.
Nutrition
This post was posted first on May 24, 2021 and has been updated as of 3/29/23
Steve
I found that I did not enjoy making this with Bobs red mill egg replacer. It simply did not work out for me! So I used Just Egg with a little bit of Maple syrup as a replacement and it worked better for me that way. I'm sure I did something wrong somewhere, but just in case anyone else has an issue with it, this might work for them.
Bree
Steve, I'm glad you found a work-around that works for you! I'm sorry the Bobs egg replacer did not work out for you, I hope you'll give it another try in the future! Thank you for your feedback as well, this will be helpful to others!