Vegan French Toast Recipe

While I am definitely no vegan myself, I have certainly noticed the vegan craze sweeping the nation - and the world at large! Today we're sharing this Vegan French Toast Recipe to make breakfast a little easier for all of you vegans out there! French toast is delicious, no matter how you slice it - so get your brekkie on!

Vegan French Toast Recipe

For the exact dish shown, I made an extra-large batch that combined both a multigrain and regular white loaves of ciabatta bread, both delicious options.  The recipe below will be for one standard load/dish that easily serves 3-5 adults.

• 1 large loaf of ciabatta bread
• ¼ cup pure maple syrup
• ¼ cup flax meal (this is the magic that brings it all together and thus is very important)
• 2 cups warm almond milk or blend of almond walnut milk as we used.  Must be warm to activate the flax meal, think yeast and bread making…
• ⅓ cup orange juice or just squeeze one full clementine, fruit bits and all into the liquid.
• Coconut oil for browning before the oven.
• optional, more pure maple syrup and pomegranate to top.

The day before…  Slice the entire loaf of bread into ½ inch thick pieces and allow to dry out/become stale on the counter.  If you are in a rush, you can toss them into the baking dish you’ll plan to use and put them in the oven at 300 degrees for about 5 minutes per side-just be sure to keep a close eye so you do not actually toast the bread.

In a large measuring cup or jar, combine the maple syrup, warm almond milk and flax meal together.  Stir well and then allow to rest and thicken for a few minutes.  Then add in the orange juice/fruit and mix again.  This mixture can be made ahead of time and kept in the refrigerator.  We love this so much I tend to keep a pre mixed jar on hand at all times.  Keeps well for about 8 days after mixing.

Pour a bit of the liquid on the bottom of the pan, just enough to cover.  Then lay the sliced bread in with a cut side down.  Then drizzle all of the liquid evenly over the top of the bread.  Be sure to cover the entire surface of each piece, if needed you can simply use a pinch more almond milk.   Wait about 10 to 20 minutes and then flip the bread over, make sure all of the second side is also coated.

Cover and chill over night or at least 6 hours.

The next morning or about 30 minutes before planning to eat, eat a large nonstick pan to medium and melt a generous amount of coconut oil.  Brown both sides of the bread just like you would for French toast then return to the large oven safe baking dish it soaked in. This may need to happen in matches depending on the size of your nonstick pan.

When all of the pieces are crisped, bake at 400 degrees for 10 minutes.

Enjoy right away, chilled later that day or on the go!  Freezes well too!

To print this Vegan French Toast Recipe, click here!

Print

Vegan French Toast Recipe

Course Breakfast

Author Jenn Quillen

Ingredients

• 1 large loaf of ciabatta bread
• ¼ cup pure maple syrup
• ¼ cup flax meal this is the magic that brings it all together and thus is very important
• 2 cups warm almond milk or blend of almond walnut milk as we used.  Must be warm to activate the flax meal think yeast and bread making…
• ⅓ cup orange juice or just squeeze one full clementine fruit bits and all into the liquid.
• Coconut oil for browning before the oven.
• optional more pure maple syrup and pomegranate to top.

Instructions

1. The day before…  Slice the entire loaf of bread into ½ inch thick pieces and allow to dry out/become stale on the counter.  If you are in a rush, you can toss them into the baking dish you’ll plan to use and put them in the oven at 300 degrees for about 5 minutes per side-just be sure to keep a close eye so you do not actually toast the bread.
2. In a large measuring cup or jar, combine the maple syrup, warm almond milk and flax meal together.  Stir well and then allow to rest and thicken for a few minutes.  Then add in the orange juice/fruit and mix again.  This mixture can be made ahead of time and kept in the refrigerator.  We love this so much I tend to keep a pre mixed jar on hand at all times.  Keeps well for about 8 days after mixing.
3. Pour a bit of the liquid on the bottom of the pan, just enough to cover.  Then lay the sliced bread in with a cut side down.  Then drizzle all of the liquid evenly over the top of the bread.  Be sure to cover the entire surface of each piece, if needed you can simply use a pinch more almond milk.   Wait about 10 to 20 minutes and then flip the bread over, make sure all of the second side is also coated.
4. Cover and chill over night or at least 6 hours.
5. The next morning or about 30 minutes before planning to eat, eat a large nonstick pan to medium and melt a generous amount of coconut oil.  Brown both sides of the bread just like you would for French toast then return to the large oven safe baking dish it soaked in. This may need to happen in matches depending on the size of your nonstick pan.
6. When all of the pieces are crisped, bake at 400 degrees for 10 minutes.