Whether you're whipping this up for a cozy brunch or just want a sweet start to your day, this recipe is a winner. Plus, it’s totally vegan, so no eggs or dairy required—just pure, plant-based deliciousness.
The best part? You can customize this vegan french toast with any fruit you like, making this your go-to vegan breakfast when you want something that looks (and tastes) way fancier than the effort required.
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What Else Can I Serve With This French Toast?
If you've got more mental spoons and wanna spend them on a good breakfast spread, serve this with a few other goodies:
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Recipe
Peachy, Creamy Vegan French Toast - An Overachiever at Breakfast
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
Ingredients You Will Need
Ingredient Notes & Substitutions
First, I have a confession... that peach up there in the picture is a lie. I actually used frozen peaches for this recipe.
Don't worry it's a real peach, I just glitched in between that photo and when I actually took photos of the recipe in cook mode.
Frozen peaches all the way, my friends. For our delicate brains and hands.
I have used Bob's Redmill egg replacer for this recipe, however if you have some trouble with it or find that you just do not like it, you can use aquafaba, or chickpea flour (Besan) and a little water, oooooooor you can use Just Egg (the liquid kind you silly goose).
Kala Namak - you can skip this if you do not like a little eggy flavor with your french toast.
Use any bread you can find, preferably stale. You do not have to have this thick, fancy bread just to make french toast.
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.
Attention Tofutti fans, here's your hint to make it more sour.
Other Notes:
- 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 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.
Frequently Asked Questions
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 soft.
While this recipe is not gluten free, I do have a gluten free french toast recipe, using blueberries, but you can easily swap with peaches!
Step By Step 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!
How Can I Store This For Later?
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!
- Crispy Smokey Tempeh Bacon
- 4 Ingredient Guacamole (No Onion, No Cilantro)
- Deliciously Sweet Vegan Apple Cinnamon Oatmeal
- Moist Vegan Avocado Bread
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What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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!