Vegan French Toast | The Picky Eater

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For this 20-minute vegan French toast, I use sturdy bread, ground chia seeds as an egg replacer, non dairy milk, and vanilla. The result is fluffy French toast with warm spices and a lightly sweet flavor. My healthy and easy recipe is perfect to serve picky eaters kids of all ages.

Traditional French toast is not vegan because it relies on an egg based custard and can taste egg forward if it is not cooked properly. My vegan version skips eggs completely and still delivers classic sweet French toast flavor by using a simple plant based egg replacer. I promise even picky eaters will enjoy this breakfast option, and it works well as an alternative to mini pancakes or my quinoa oatmeal.

I make this recipe on weekends or as an easy breakfast for dinner because it is simple and ready in about 20 minutes. Yup, that’s right! It also works well for holidays like Christmas morning or easter holiday when I want something familiar but plant based. The recipe can even be cut into French toast sticks, which makes it practical for serving and easy to enjoy.

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🥘 Ingredients

Here are the different ingredients I use to make this French toast flavorful, hearty, and perfectly egg-free.

Crusty Bread: I use thick slices of sourdough bread, but you can use any bread you like. I make sure not to use super fresh bread, as day-old, stale bread works best. I personally think sturdy, thick slices are ideal. The only bread I avoid is one with a strong flavor that does not pair well with French toast, like pumpernickel.

Ground Chia Seeds: I use ground chia seeds to help the milk absorb well and to replace the egg in this recipe. If my chia seeds are whole, I grind them in a spice grinder or with a mortar and pestle.

Spices: I use a ¼ teaspoon of ground nutmeg and ½ teaspoon of ground cinnamon.

Milk: I make this French toast with soy milk, but any milk of your choice works.

Vanilla Extract: I use rich, pure vanilla extract to give the French toast all the flavor it deserves.

Pure Maple Syrup: I add a little bit of pure maple syrup for sweetness.

Substitutions

Crusty Bread: I like to use whole wheat or whole grain bread, white bread, challah, brioche, or my favorite sandwich bread. Ezekiel bread is also a great healthy option.

Chia Seeds: I sometimes substitute chia seeds with flax seeds if I prefer. I use one tablespoon of ground flaxseed with two tablespoons of water to make a flax egg. 

Milk: I use unsweetened almond milk, cashew milk, or any non-dairy milk for this recipe. For extra decadence, I sometimes use canned coconut milk.

🔪 How To Make

This recipe comes together with simple steps and minimal effort! Here is how I make this vegan French toast without eggs or dairy:

Mix Ingredients, Chill Mixture: In a bowl, I mix all of the ingredients except for the bread and oil. Then I place the mixture in the fridge for 10 minutes.

Dip and Soak Bread: After the batter has thickened, I pour it into a shallow dish or casserole dish, since a rimmed baking sheet is too shallow. I dip each piece of bread into the mixture and soak it for a couple of minutes, then flip the slices to soak the other side before removing them.

Cook: Next, I add some coconut oil, spray oil, or vegan butter to a large nonstick skillet or frying pan over medium heat. Once the oil has melted, I add a slice of bread at a time, cooking for 2 to 3 minutes until golden brown, then flip and cook for another couple of minutes. I remove the French toast from the heat and repeat until all the slices are cooked.

Serve: I serve my French toast immediately with my favorite toppings and a drizzle of maple syrup.

📖 Variations 

I love finding different ways to customize my vegan French toast to suit my taste.

Vegan Banana French Toast: For a sweet twist, I mash a ripe, spotty banana in my bowl until it becomes a smooth paste before adding the other ingredients, and I skip the maple syrup in this case. The banana gives a mild flavor while naturally sweetening the batter.

Vegan Pumpkin French Toast: For a fall-flavored twist, I add some pumpkin pie spice to the dry ingredients. I can also whisk in a tablespoon or 2 of pumpkin puree into the milk mixture if I want a richer pumpkin flavor.

Different Egg Substitute: Instead of ground chia seeds, I sometimes use ground flax seeds or chickpea flour, also known as besan or gram flour. I combine 3 tablespoons of chickpea flour with 3 tablespoons of water to replace 1 egg.

🍽 Serving Suggestions

I sometimes set up a toppings bar and let everyone choose how to make their vegan French toast their own. Some of my favorite toppings include fresh fruit like strawberries, blueberries, raspberries, and blackberries. I also like to make a simple pear compote or a fresh breakfast fruit salad in the summer. Sliced bananas are another delicious option.

For a bigger spread, I like to serve this alongside other breakfast recipes like sweet potato breakfast hash or this silken tofu scramble. It also tastes great with smoothies, tea, coffee, or even a healthy hot chocolate!

🧊 Storage Directions

Refrigerating: I let my plant-based French toast cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 5 days.

Freezing: To store my French toast in the freezer, I wrap each slice in plastic wrap, then transfer them to an airtight, freezer-safe container or a gallon-size freezer bag. It keeps well for up to 2 months.

Reheating: To reheat, I warm my French toast in the toaster oven or regular oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 5 minutes, or until it’s heated through.

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