I don't think there's a credible source of the invention of French Toast. It may have started in Ancient Rome, however, no one is 100% sure.
It has also gone by other names such as eggy toast, and is topped with maple syrup and sometimes powdered sugar, as well as fruits and cream sauces. Honestly, the possibilities are endless.
Why you need to try this recipe:
- Can be made gluten-free
- Super easy on the budget
- Deliciously sweet
- Perfectly customizable with any fruit
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!
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. 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.
- In a medium bowl add the milk, egg replacer, cinnamon, and kala namak.
- Whisk until smooth and set aside. This will need around 5 minutes to thicken.
- While your batter is resting, take this opportunity to make the sour cream sauce. In a small bowl place the sour cream, apple cider vinegar if using Tofutti, and brown sugar. Mix well and place in the refrigerator to rest.
- In a small sauce pot, start heating up your peaches or whichever fruit you have.
- When the peaches have become softened, add brown sugar and allow them to caramelize. drool
- Turn off the heat and set aside, move on to your bread and batter. Dunk each slice of bread into the batter and make sure to coat super well. Be careful not to let them sit in the batter too long or your bread will start to fall apart.
- On medium-low heat, fry up your battered bread. Your bread will let you know when it is time to flip, they should stop sticking at that point. Be sure to use a good non-stick pan or well seasoned cast iron.
💡Tips & Information
- 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.
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!
Eggless French Toast
- 2-4 slices bread of choice
- 2 Tablespoons oil
- 1 cup frozen or fresh sliced peaches
- 1 Tablespoons brown sugar
- 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.1 cup plant milk of choice,4 Tablespoons Bob's red mill egg replacer,¼ teaspoon kala namak,1 teaspoon cinnamon
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
- 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 or fresh sliced peaches,1 Tablespoons brown sugar
- 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!
- 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.
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