For my first Mother’s Day celebration, my newborn son decided to make me breakfast =) Of course, he had to ask his daddy for help and together, the two of them made me some eggless french toast and it was delicious! I originally tried a few other ingredients to substitute for the liquid coat, but ended up going with a simple cornstarch based coating mainly due to it’s neutral taste. The traditional taste of eggy bread was definitely not missed in this egg-free soggy, yet crispy version. To top it off, my husband added powdered sugar, fresh strawberries, and some good-quality maple syrup. The recipe takes all of about 10 minutes to make. Thanks to my husband and son for a very special first Mother’s Day!
Make your own vegan french toast for weekend brunch! Add on any toppings you want and have breakfast ready in no time at all!
Combine the non-dairy milk, cornstarch, and vanilla in a large shallow sauce pan and whisk until everything is combined and the corn starch is dissolved.
- Pre-heat a nonstick pan on medium heat.
Place one slice of bread face down in the milk mixture. After a few seconds, flip the bread over so that the other side soaks in the milk mixture for a few seconds.
Quickly add some of vegan butter to the heated pan (it should start to fry). Immediately place the soaked bread on the buttered pan and cook for 2-3 minutes until golden brown (be sure not to try and move the bread while it is cooking).
Carefully pick the bread up with a wide spatula, add some more vegan butter to the pan (it should instantly fry), and flip the bread to brown the other side. Repeat with the other slice of bread.
- Top with some maple syrup, sliced strawberries, and powdered sugar. Serve hot and enjoy!
The bread needs to be able to hold the liquid mixture and therefore cannot be too soft or thinly sliced (otherwise it may not hold up while cooking). For best results, use a thick slice of bread, but this recipe also tastes great with whole wheat bread.