Vegan French Toast for One
Classic Resturant-style French Toast that makes just enough for one. This dairy free, eggless French Toast recipe is like having your favorite brunch cafe right in your own kitchen and it only takes about fifteen minutes to prepare.
Servings: 1 person
Ingredients
- ½ cup soy milk unsweetened
- 2 tsp cornstarch
- ½ tsp baking powder
- 1 tsp nutritional yeast
- ½ tsp vanilla extract
- 2 pinches cinnamon
- 1 pinch sea salt
- 2-3 slices stale or toasted bread large slices of country white or light multigrain bread work best
- 1-2 tbsp vegan butter or coconut oil for the pan
Instructions
Make the Custard
- In a wide shallow bowl, combine the soy milk, cornstarch, baking powder, nutritional yeast, vanilla, cinnamon, and salt. Whisk for 30-40 seconds or until the cornstarch is completely dissolved and no lumps remain.
Warm the Pan
- Warm a large non-stick frying pan to medium heat (6 out of 10) and allow 1 tbsp of vegan butter to melt.
- While the pan warms, dip the bread into the custard and flip twice to make sure it's well saturated.
Cook
- Transfer the soaked slices into the pan and let the bread cook for 4ish minutes or until golden brown. Then gently flip. I do this using a thin spatula and my trick is to slide it along the bottom of the pan as I wedge the spatula under the toast, as opposed to scooping the toast upward as I wedge the spatula underneath. This small adjustment makes it much easier to flip everything from French Toast to pancakes to burgers! Handy trick 😊Cook the other side for another 4ish minutes or until golden brown.Serve warm with whatever you like! Some of my favorite toppings are maple syrup, berries, almond butter or vegan butter, and toasted walnuts. I also love adding a sprinkle of powdered sugar for that authentic restaurant presentation and flavor too. So good! Hope you enjoy!
Notes
I sometimes add 1 tsp of orange zest and a squeeze of orange juice to the custard. So delicious with the vanilla and cinnamon but completely optional 😊
Tips Making the Perfect French Toast
- Any plant-based milk will work well for this recipe but my favorite is soy or oat as they're really nice and creamy.
- Make sure you're using stale or well toasted bread so that it can easily absorb the vanilla custard mixture. Fresh bread will be too soft for this recipe.
- One thing my Grandma taught me, and I swear I could hear her voice when I was making this recipe: make sure you have some butter or oil in the pan so that it cooks properly! I have a tendency to skimp on butter when cooking, especially since I use non-stick pans, but for this recipe, having a little butter in the pan is everything. It truly changes not just the texture of the French Toast but also the flavor and it's the secret to creating that classic restaurant-style breakfast at home. Remember, the relatively small amount needed for this recipe is still muucccchhh less than the amount of grease they use in a restaurant kitchen, so don't be stingy. It's super important for this recipe.
- You can use any bread you like for this recipe, but large slices of country white or light multigrain bread work best. That said, I have made this recipe with cranberry walnut bread and with sourdough too. Both were fun ways to change up the flavor and texture 😊
- Important: Medium heat is important (about a 6 out of 10 is perfect) If the heat is too high, the outside will brown before the inside has enough time to cook through and you'll end up with soggy toast. Also, if you're making this in batches, you'll probably want to lower the heat slightly between rounds.
- Make sure the pan is warm before you add the bread. This actually makes a huge difference 👩🏻🍳