Quick & Easy French Toast

During the week I try to have a healthy breakfast, so by the time the weekend comes I always crave something drowned in maple syrup. Traditional french toast is made with a custard (eggs and milk) that browns and crisps, so to achieve that with all vegan ingredients can be tricky. I’ve seen recipes calling for tofu, but I’ve found that it gives it too much of a soy flavor which can be a little off-putting. So here’s a simple recipe you can make in ten minutes or less to fill the void in your french toast soul.

Ingredients

  • Stale Italian bread, cut into inch thick slices on a bias
  • 1/2 C plant milk
  • 1 Tbsp flax seed meal
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp kala namak (black salt)
  • Pinch of salt
  • Cooking spray
  • Vegan butter
  • Maple syrup

Preparation

  1. Heat a cast iron skillet or griddle on medium, and lightly mist it with cooking spray or a small pat of vegan butter.
  2. While the skillet is heating, combine the water and flax seed and set aside. Next, combine the milk, vanilla, cinnamon, kala namak and salt in a shallow pie dish.
  3. After about 3 or so minutes, the flax and water should have thickened to form an egg-like texture. If it’s too thick, thin it with a few drops of water, then add to the milk mixture.
  4. Cut your stale bread into one inch thick slices on a bias, then submerge and flip them in the milk mixture to ensure they’re adequately moist. If your bread is really stale like mine, you may need to let the pieces of bread sit in the milk for a minute but you don’t want it to be soggy and dripping.
  5. Add the bread to the hot skillet, and try to only flip them once so they form a crust. If your skillet starts smoking, lower the heat because it’ll begin to burn the french toast.
  6. Once the bread is crusty and no longer wet, transfer to a plate. Top with with an extra few sprinkles of cinnamon, a pat of butter, and warm maple syrup. Feel free to add fresh fruit, and serve hot.

And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

Author: Amanda Spinosa

Amanda Spinosa is a vegan illustrator, animal rights advocate and mother to two adopted dogs, Ludo and Sasha. She is born and raised in the Hudson Valley of New York where she spends much of her time hiking, foraging, experimenting with plant-based recipes and volunteering at the Woodstock Farm Sanctuary. Amanda is also an avid gardener and grows her own food during the summer months.

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