Basic Vegan French Toast

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Tall stack of Vegan French Toast with Fresh Strawberries and Coconut Whipped Cream

We just celebrated our fourth wedding anniversary and it caused me to reflect on our early days of marriage, living in Portland in late spring, early summer. I made us breakfast most mornings – just like I do now – and  we’d sit and talk with the windows open before getting to the day’s tasks. I discovered early on John isn’t a pancake guy. The thing is, I’m a pancake girl. But our common ground? French toast. Thank goodness.

Bread, vanilla, agave, cinnamon, and other ingredients for making Vegan French Toast
Slices of Vegan French Toast on a baking sheet

Since going dairy-free, I haven’t made french toast as often as I used to, but I do miss it. Our favorite recipe is basic with a little cinnamon and vanilla, then topped with fresh strawberries and maple syrup or honey.

I’m not entirely egg-free (though am growing more suspicious of them by the moment), but I wanted to make a vegan french toast recipe A) to see if it was in fact possible to make french toast without eggs, and B) to come up with my own variation to share with you all, as I know there are already a lot of vegan frenchy recipes out there.

At first I considered “thickening” the batter with a starch (i.e. flour) of some kind, but then I really just wanted to keep it healthy and natural. And so, I went with chia seeds. I ground mine up to make them less visible in the final product (for those eaters of yours who inspect every bite and ask, “What’s in this?” before digging in). But this certainly isn’t a necessary step.

Pouring agave onto a stack of our Vegan French Toast recipe

The batter is basic. Non-dairy milk, chia seeds, vanilla, agave, cinnamon. For the bread I went with a rustic wheat, and found that heartier breads to better here.

The trick to the batter is letting it sit to firm up a bit. Chia seeds typically take 10-15 minutes to activate (longer for pudding), and that’s about how long I let mine rest before dipping the bread in. Go longer for thicker batter, but no too long or it can turn into a pudding (which is not what you want). You’re basically looking for a batter that resembles traditional french toast batter with the egg. Ya dig?

Stack of Easy Eggless French Toast topped with coconut whipped cream and fresh strawberries

The result? A dreamy, simple, perfectly-sweet french toast that’s completely vegan. So what does it taste like?

It’s light
Slightly sweet
Warm from the cinnamon
Tender with a subtle bite
Filling
Wholesome
& Perfect for adding whatever toppings you prefer

Side view of a stack of Vegan French Toast slices with fresh strawberries and coconut whipped cream

Me? I went with coconut whipped cream, fresh strawberries, and a little maple syrup. This would also be lovely with a compote, sliced bananas, peanut or almond butter, or agave. Consider this recipe a basic french toast base, perfect for adding whatever flavors you want to make it your own.

I hope you enjoy it! And if you do, be sure to take a photo and tag it #minimalistbaker on Instagram. It’s kind of my favorite. Cheers!

Holding up a fork with a bite of Vegan French Toast on it
Plate of Vegan French Toast for a simple and delicious vegan brunch

Basic Vegan French Toast

1-bowl, 30-minute vegan french toast made with wholesome, natural ingredients like almond milk, cinnamon and chia seeds.
Author Minimalist Baker
Print
Plate piled high with slices of our Vegan French Toast Recipe
4.44 from 157 votes
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 5 (slices)
Course Breakfast
Cuisine Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 1 heaping Tbsp chia seeds (whole or ground into a fine meal so they’re undetectable)
  • 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4-5 slices bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)

Instructions

  • Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
  • Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.
  • Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you’re using sandwich bread, it should only need 25-30 seconds total to soak.
  • Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well – 3-4 minutes.
  • Top with desired toppings: I went with coconut whipped cream, strawberries, and maple syrup.

Video

Notes

*Nutrition information is a rough estimate calculated with 1 Tbsp coconut oil for greasing, with the lesser amount of bread, and without toppings.

Nutrition (1 of 5 servings)

Serving: 1 slices Calories: 165 Carbohydrates: 29.6 g Protein: 6.1 g Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Fiber: 2 g Sugar: 3.9 g

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  1. Laura says

    I’m so happy I found this recipe. I was so sad when I went vegan thinking I’d never have French toast again, but I was wrong, I have this recipe like every week now lol.
    I added a bit of flax seed to the mixture too in addition to the chia and it thickens it up a bit more.

  2. Ana H says

    Loved this recipe! Solved the soggy batard bread issue with the oven at 350 for 5 minutes and a few extra minutes back on the skillet. An extra step but worth the time!! Thank you so much for sharing this recipe. It was a nice treat for Father’s Day.

  3. Maitri says

    I’ve made this twice now, and it is delicious! We use Ezekiel Bread. Per another commenter’s suggestion, I toasted the bread first. I then placed the bread in the batter 10 seconds on one side and about 6 seconds on the other side. I probably don’t have to be that specific, but I was worried about it getting soggy. No need to worry, though, it turned out perfectly! The first time we served it with fresh cut peaches, maple syrup, and fresh mint. Today we served it with Bananas Foster. It is definitely a favorite!

  4. Laura says

    This turned out beautifully. It was my first time making vegan French toast and I was a little dubious, but no need as it resulted in a breakfast which was even tastier than its eggy counterpart. Perfect amount of cinnamon and sweetness. I used Promise Gluten Free Brioche loaf for extra indulgence. Highly recommended!

  5. Anna says

    I’d probably be giving this recipe 5 stars if I was using the recommended bread, however I was just trying this for my kids and all I have is sandwich bread on hand. As other commenters noted, it didn’t work out but all is not lost. The mixture is so delicious and I just added granola and banana to it and ate it as my breakfast. Will definitely try again with a heartier bread

  6. Jessica says

    The flavor of the batter was good but overall this was a complete fail. The bread pieces were super soggy. I was unable to flip them without them falling to pieces and they we’re burned.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, sorry to hear that was your experience! Did you use a sturdy, rustic bread? It’s important not to use sandwich bread in this recipe as that will cause it to be soggy.

  7. Diane Ridings says

    Made this for Sunday brunch. Really very good. Served it with some homemade blueberry sauce as we have a plethora of blueberries in the garden right now. Also made coconut whipped cream. Mmmm. I may add a little more vanilla and a pinch of salt to bring out the flavor a bit next time. This was my first time making vegan french toast and I was pleasantly surprised. Thank you for this simple and very yummy recipe.

  8. Katrina says

    Made this today for the first time since I have been craving French Toast since the shut down and we can’t(and wouldn’t anyway) go out to brunch. The batter was delicious! The perfect amount of sweetness and cinnamon. I used Dave’s Killer sandwich bread, because that is what we have, and so only dipped each side for 2-3 seconds…that was PERFECT. Also used ground flax instead of chia. Heated griddle to just under 350, buttered with EB, and followed directions. the first piece started to burn at 350, so that’s why I turned it down a tiny bit. They were crispy on the outside and soft but not mushy inside. Thanks!

  9. Yesenia says

    Great recipe! Made this recipe TWICE in a row after my staunchly (and suspicious of all foods vegan) non-vegan family LOVED it and asked me to make them again for breakfast the next day \(^o^)/ Thank you for such an easy and delicious recipe that “doesn’t taste vegan” that can be shared with everyone at the table.

  10. Yvonne says

    I thought the batter was delicious (made as written). We served it with a homemade strawberry sauce. Delish! The one issue I had was with the chia seeds sticking and peeling off the some of the slices of French toast when I flipped them. I used a well-seasoned cast iron griddle and coconut oil, so perhaps it was the temperature of the griddle. Will definitely be making this again, tinkering with the griddle temp. My picky children did not mind or question the chia seeds, either. A win!

  11. Ren Sing Lim says

    Made it this morning with my gluten free bread. Was worried it may crumble since GF stale bread doesn’t hold very well. but the moisture held it together! Nice crispy outer layer. Beautiful layers of spices. Family very happy with breakfast! Thanks for the recipe. Definitely will make it again,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Liz says

        Normally I love recipes from this site, but this one was atrocious. I followed the recipe exactly (with ground chia seed), dipped the bread in for 2 seconds, and it turned out so soggy and gummy that I could barely flip it on the pan. For the first two slices, I then tried baking them on parchment paper and that didn’t help. For the third slice, I only dipped lightly for 1 second and then turned up the heat slightly on my pan. After flipping it, one side was burned a little. Then after cooking the second side, somehow it was STILL soggy in the middle. Burned AND soggy. After removing them from the pan, they fell apart so I’m left with mush on my plate. I didn’t bother making any more slices. What a waste. I see I’m not the only one who has had this problem with this recipe. I’ve had really good homemade vegan French toast, but this is by far the worst.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so sorry that was your experience, Liz! Did you use a sturdy, rustic bread? It’s important not to use sandwich bread in this recipe as that will cause it to be soggy.

  12. T says

    Thanks for the great recipe! I used franz gf bread and toasted it first, then did a quick dip and cooked on a nonstick griddle. It was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Michele says

    I made no substitutions. I left all spices out. Don’t like them. The bread was not particularly thick. Between 1/4 and 1/2 inch. Rustic. A bit stale as I used to use for French toast. I dipped quickly, but the bread was still so soggy in the pan. It took fooooever to cook. Then it was tough. Very tough.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry this didn’t work out, Michele! Perhaps your pan was not quite hot enough? You could also transfer to a 375 F oven after searing for even more doneness in the center. Hope that helps!

      • Michele says

        Thank you. Clearly this works for others. But my pan was plenty hot. I’ll muse a bit about what else I might do differently. But I followed directions to a T.

  14. Michele says

    Oh, my. This did not work out. Used good rustic bread. Dipped quick. Took at least 40 minutes to get over soggy. Pretty tough. Steak knife tough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that was your experience, Michele! Did you make any modifications? Were the bread slices really thick?

  15. Carmella says

    My favourite and only french toast recipe! Thank you for creating an amazing recipe that our family uses all the time! I normally just have normal bread in the house, its a bit firmer than regular wholewheat (Silver Hills bakery bread) but not much, I usually keep my bread in the freezer and either dip the frozen bread in the mixture or just toast it slightly if it hasn’t been in the freezer and leave it dry out while I wait for the chia to gel and it never seems soggy. So delicious!

      • Jessica M says

        Used Ezekiel bread cuz I’m trying to find healthy vegan french substitute for the real thing. Came out as many others soggy and IMPOSSIBLE to flip without tearing the bread to shreds. Such a waste. 😭

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that, Jessica! Unfortunately Ezekiel bread isn’t a good fit for this recipe. It’s important to use a sturdy, rustic bread such as the one in the photos.

  16. Christina says

    This recipe is amazing! My daughter is so picky and this is her favorite breakfast. Thank you for this delicious recipe!

  17. Franziska Gach says

    hi,
    this recipe sounds delicious!! can the chia seeds be replaced with something else?… or are they strictly necessary?
    thank you
    franziska

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Franziska, another reader mentioned subbing ground flaxseed with success! Let us know if you try it!

      • Erin says

        This is an amazingly simple and delicious recipe! I was so excited to make vegan French toast I forgot to grind the chia seeds but they just added a bit more texture. Additionally, I threw in a bit of turmeric and orange zest to the batter for added flavor and color. Yum!!

  18. Gabbi says

    This is the 2nd recipe I’ve made of yours. I’ve been following your blog for a couple years now, but until recently haven’t actually tried any of the recipes. I Made this French toast this morning for my family and one of my sons friends. They all loved it! So much better than the traditional egg French toast I’ve always made. And much more satisfying. A couple weeks ago my son made your kale, chicken, & white bean soup. OMG. BEST. SOUP. I’VE. EVER. HAD. My whole family loved that one too and my kids aren’t huge soup fans. I had no idea chicken soup could taste that good. Absolutely drool worthy. Tonight I’m trying out your Barbacoa lentil tacos.
    I’ve tried recipes from other blogs before and they are ok. But usually more effort and the results are meh. I really appreciate how most of your recipes don’t call for a ridiculous amount of ingredient staples that I need to go buy. Most of it I already have on hand. So far the items that I have had to purchase (like lentils) aren’t expensive. Also, time is a concern. I am not a patient cook so I appreciate meals that don’t require me to spend a lot of time on them. So for the 2 meals of yours I’ve made so far I am so so so impressed. They have been pretty quick, nourishing, and delicious. I’ll have to post a review for the lentil tacos, but I’m sure we’ll like those too. Big Mexican food fans in this house.

  19. Annie Watkins says

    Omg! So yummy! I went vegan in November and I miss french toast so much! This recipe quenched my craving :) I can’t soak my bread though or it would come out very soggy. Just a quick dip :) thanks so much!!

  20. Deborah Gilbert says

    I’m so happy I chose this recipe!! I did use flaxseed meal instead of chia because I didn’t have chia. I used scharff gluten-free white sandwich bread. I followed everything except the 20 second rule… I dip French Toast. Super french toast now I can go all the way plant based!!!

  21. Heather Glad says

    Amazing! I didn’t have chai seeds so I used flax seed and it worked perfectly! So so good! Perfect for Sunday Brunch

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kayleigh! How long you “soak” will depend on how thick, sturdy and dry your bread is.

    • Laurie says

      EXCELLENT!!! This will br my go to french toast recipe from now on. I had a half loaf of Cranberry Chocolate Pave in the freezer that I used. A very hearty bread which took about 30 seconds to soak on each side. Slightly messy with the dark chocolate melt so I added a bit more vegan butter and cranked the heat to medium-high to brown it nicely at the end.

  22. David Dodenhoff says

    Love it. My experience is VERY different. I don’t soak … just dip. If I soak any bread (I have tried several, including whole grain) for any length of time it comes out soggy. I find that as it’s cooking the ‘batter’ on top soaks well into the bread so its alway moist in the middle and crispy on the outside. And my batter stores well in the fridge. I have used it up to a week later and it cooks up exactly the same. I have used ground and unground chia. I like the whole chia better as it gives it a nice “crisp.” I find a crusty bread holds the surface away from the griddle and it won’t stick to the surface. The trade off is a little tougher chew around the edges. PS: if soggy … 400 degrees in an oven for 8 minutes is an easy fix

  23. Tara says

    Utterly disappointing. Followed recipe to a T, but ended up with a mess of soggy bread and a very crusty and sludgy coating on my beautiful ceramic pan. Never again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Tara! What type of bread did you use? A griddle, cast-iron skillet, or non-stick pan works best for this recipe.

  24. Allen says

    The taste of these was nice, but was definitely surprised at how soggy they were. the bread soaked up the milk like a sponge and stayed that way– definitely didn’t crisp up, the outside was slightly crispy but the inside rather soggy unlike traditional french toast; and they were on the pan medium high heat for a little while! I don’t think I’ll make these again because the texture really put me off.

  25. MOLLY says

    This was my first ever vegan French toast experiment and I have to say these are simply delicious! I will never go back to eggy FT again!! Thank you!

  26. Melissa Florez says

    I just made this french toast last minute for my two toddlers, and my youngest just asked me if I could go to the store and buy some more! I followed the directions as written, only using sliced sandwich bread since thats all I had on hand. The middle definitely stayed soggy, but the chia coating and edges crisped up nicely, with a little butter and maple syrup it tasted heavenly. Would even choose to eat this version over my old egg recipe!! I agree with other posters that buttering the pan in between slices is a good idea, and dip the slice of bread just for 2 seconds each side! This recipe was only enough for four large sandwich slices.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dora. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Marisa says

    So yummy! I added 1/2 teaspoon kala namak to get that “eggyness” and it reminded me of French toast from my childhood! Quick, easy, delicious, and all pantry staples. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Marisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Tawnya Zemenchik says

    Can you suggest another sweetener to use besides agave? Maple syrup perhaps? I don’t normally have agave on hand.

  29. Rose says

    I made this yesterday so we could have “eggs” on our vegan sausage, egg and cheese English muffins sandwich. 1/4 cup makes the perfect size “egg”. Great addition to the sandwich!
    This morning I used 1 cup of batter and added 1T coconut milk, cinnamon, sugar and vanilla and made some amazing French Toast!! What a great versatile recipe. Thank you Dana!!

      • Susan says

        I used 3-day-old challah and dipped some quickly and some for the full 20 seconds. Both times, the “crust” stuck to the pan and fell off the bread. I tried different cooking temps too. Any suggestions for how to get the chia crust to stock to the bread?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Susan, This recipe works best with a crusty, sturdy bread, so that may have been part of the issue. As for it sticking, it could be the type of bread or pan- a griddle, cast-iron skillet, or non-stick pan works best.

    • Marlene says

      I usually don’t comment but Omg!! This was probably the best french toast I have ever made (non-vegan included), I followed the recipe exactly exept for substituting the chia seeds for ground flaxseed and it turned out perfect! I will never need another french toast recipe again, Thank you so much <3

  30. CRG says

    We made this without grinding the chia seeds. We found that they burned on the stove before the toast was done. Consider grinding the seeds a necessary step.

  31. Christine says

    This is ultra easy and super yummy! Made it rather quickly since I had the chai seeds on hand. The coconut whipped cream however will have to wait until next time since I didn’t have any cold coconut milk..
    still sooo good. I didn’t grind the chia seeds and it added a tiny crunch which we all expect with crisp edged French toast anyways. It was perfect. My husband loved it. I put some blueberry compote and fresh strawberries with it and of course a sprinkle of powdered sugar!
    So happy to find vegan French toast is possible and so good, thank you for that.

  32. Mindy says

    What a great recipe! Was really in the mood for some French toast but I didn’t want any eggs. The Chia seed works like a charm. I did break up the bread and make it like a casserole. I used this really great dense whole wheat sesame bread and added a touch of Himalayan pink salt, a cup of fresh blueberries and went with the maple syrup alternative. Thanks sooo much for this wonderful recipe!!! Such a treat!

  33. Pam says

    I have tried several vegan french toast recipes, and I believe this is the best one. I loving making this for my family for a tasty weekend breakfast. The only change I make is to use 1 tbsp ground flax rather than chia because it’s what I have on hand and it’s undetectable. So tasty! I will say to always grease your pan between each piece. It does tend to stick (even to nonstick) if it’s not greased enough. 10/10!

  34. Nancy Girvan says

    This morning I made this & really enjoyed it ! I prefer this over recipes that use cashews for a thickener. Great taste ! Definitely this is a keeper! I haven’t tried the coconut whipped topping yet . Thanks for sharing !

  35. Caroline says

    I’ve been in there mood for French toast and wanted easy recipe. So called up Siri to search and this page was the first thing. I looked and read the ingredients and how to do it.
    Went shopping for more unsweetened almond milk and bread. Cooked it up and added vegan powdered confetti sugar.

    This was amazing! It tastes exactly what I remembered! ? Definitely make it again! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Caroline. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Laura Phillips says

    I made this recipe for my brother and his girlfriend who are vegan. I am not vegan but still enjoy vegan recipes. The French toast turned out great – was very easy and delish. The bread that I purchased was soft white Italian sandwich bread. My husband and I used a food paint brush (is that the name of the utensil I’m talking about?) to apply the mixture because dipping made the bread way too soggy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we’re so glad you enjoyed this recipe! Thanks for sharing! P.s. we think you are referring to a pastry brush =)

  37. Christine Lund-Molfese says

    Could I use flax meal in this recipe, to substitute for chia? I do not have chia at the moment, and since I often use flax (and it swells up, and becomes “egg-like”), I’m thinking maybe it would work? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, we haven’t tried that, but it should work! Other readers have reported success. Let us know how it goes for you!

  38. Lisa Ruther says

    Oh my, I finally made this!!!! So easy and oh so good! ?? Very economical too. Remember to size up your container to match the bread you are using. Definately a new favorite!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and reminder, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Taylor Renee says

    Best french toast ever! It turned out perfectly first try. I highly recommend making a coconut whipped cream and throwing some berries on there for an out-of-this-world taste. I used sourdough to make the first batch, but will be trying vegan challah for my next batch. Do you have any recommendations for a softer bread? Challah french toast is my (vegan) partner’s favorite and I would love to make it for him. Thanks much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Taylor! We haven’t tested with challa but assume it would work. Your best bet in something like that would be a local bakery or Trader Joe’s if you have access? They have a huge bread selection.

      • Taylor says

        I actually make my own challah because it’s so hard to find places that make it vegan. I tried it this weekend and found that quickly dipping the bread and throwing it right on the pan is perfect.

        • Nicola says

          Taylor, do you have a (published, or online) recipe for vegan challah? I’m not the baker I imagine myself to be, but now that the weather reports are using those awful F-words: (frost and freeze) it could be time to turn on the oven and start!
          Dana, today I made this French toast with regular store-bought whole-wheat bread. It was great—only problem was my other half wanted some partway through my cooking, so I sloshed a bit of my cup of tea into the bowl. Surprisingly, it turned out just as good, for the one piece.

  40. Brada Berg says

    What kind of pan do you use to cook your French toast on? We have not been successful in cooking French toast without it sticking to the pan since going vegan. Never had this issue before. So frustrating because we love French toast!

  41. Kate Rigatuso says

    I can’t tell you HOW GOOD these are! After reading other comments, I can only say, try again. I used 1 flax egg (ground flax 1 T, 3T water let sit 10 min), mix with only a splash of almond/oat milk, a little salt, vanilla and cinnamon. QUICKLY coat bread (I used Publix GW sprouted wheat sandwich bread from their bakery so it’s kind of soft.) It might be smarter to spread the coating on with a knife, rather than dipping. Throw it onto pan with sizzling EB “butter”. Then be prepared to cook it for a long time on medium until the outside is hard. I jacked the heat up to med-high near the end because I was really hungry and I like a crispy outside. With real maple syrup, they were fabulous! I’ll never want eggy French Toast again.

  42. Taylor says

    This turned out horribly. The chia seeds burned and stuck to the griddle long before the bread cooked. It also had no flavor. It just tasted like bread. Perhaps with the seeds blended it would have worked but then why mention that they could be left whole????
    I will not be making this again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I Taylor. Sorry you had issues! If you had an issue with the chia seeds burning before the bread was cooked, I’m wondering if your heat was too high? Also, perhaps you could try blending the chia seeds into a meal so they are more seamlessly integrated into the batter. Let us know – we’d love to help troubleshoot.

  43. Frenchy says

    Used my Vitamix to mix the ingredients and breakdown the whole chia seeds (all I had). Batter came out of Vitamix smooth and creamy. Also, added 1/8 teaspoon of nutmeg to my recipe. Turned out great!

  44. Jessi Summers says

    I think next time I make this, I will blend the chia seeds first. That way I’ll have a more consistent batter throughout. That said, this was very tasty and totally scratched my itch for French toast. Thank you!

  45. Ann says

    I just made this and I must say it was delightful p, delicious and quite a treat. I also carmalizec a half of a banana in the non stick pan,,,delish! Highly recommend it.

  46. Danielle says

    Used “White Mountain Bread” from Publix…not the most hearty but it worked well. I followed the recipe exactly, but instead of letting the bread soak for 30 seconds I just quickly flipped it in the custard so that it was coated. Came out really delicious!

  47. Dora Nelson says

    This batter is really tasty. I didn’t have chia seeds so I used a different egg replacement. I used sandwich bread which stayed really soggy. So next time I will follow the directions exactly. The batter was delicious. My recommendation…used chia seed and thick stale-ish bread then it will be perfect. All in all super yummy!

  48. Izzy van Bavel says

    I used thick-cut wholewheat bread, oat milk and ground flax seed instead of chia and it was sooo good!
    It made 2 and a half slices and I tried some different toppings. Fig jam and coconut yogurt, marmalade and cinnamon – but my favourite was just maple syrup.
    I only used half a cup of oat milk because it was just for me but used the suggested amount of the other ingredients.
    I never review recipes but had to with this one. I used to love pancakes but haven’t been able to make decent vegan ones and have kinda given up on it… but I reckon I might like this vegan french toast even more than I liked non-vegan pancakes!
    Next time I want to try it with sourdough.

  49. Lizzy says

    I just tried this recipe, following it almost exactly as written. Unfortunately the only bread I had was a sandwich bread, though more of a thick/sturdy variety. I pre-toasted the slices and let them sit for a minute to get a bit tougher, before dipping them in the batter. I did 10 second soaks on each side before dropping them in the pan. I noticed the bread stayed feeling very soggy… I couldn’t get a good browning crispiness going. They tasted great (peanut butter and maple syrup made it taste a bit like a healthier, less-sweet, vegan Nutter Butter), but the texture was not quite what I was going for. When I tried cooking for longer, or upping the heat, all that happened was the bread stayed too moist while the chia-seed custard burned. Definitely fulfilled the craving, but I want to try tweaking it to get a good crispy exterior while maintaining that custardy, fluffy interior.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lizzy, sorry to hear these didn’t turn out quite as you hoped! We definitely recommend trying a more sturdy bread next time. It makes a big difference!

  50. Amy Forister says

    This was so yummy! I LOVE french toast, and I like my bread saturated in batter so it turns out more custard-like. We had to give up dairy and egg due to my son’s food allergies, so I was excited when I found this recipe! The bread I used was my very first try at homemade whole wheat yeast-free sourdough that I had baked the night before, so it was pretty dense. The french toast batter accidentally sat a little too long and was probably a little thicker than my dense bread could absorb, so I had to leave it to soak for a long time and then scrape some of the excess batter off the outside. The taste was excellent! It was a hit with the whole family! Aside from making some adjustments to my bread, this will be my go-to french toast recipe. I’m also excited to try to make this into a french toast casserole too!

  51. Sara says

    I’m so happy to have found this. We are trying really hard to be plant based and our toddler is picky about breakfast. I would have had a photo but they didn’t wait for me to finish before digging in.

    Thanks for all your recipes!!!!

  52. calgal says

    I made this and it turned out perfect! I used 1 tablespoon of ground flaxseed because I was out of chia seeds. I also used the maple syrup option. I used day-old sourdough bread and didn’t pre-toast the bread like others mentioned having to do. Just soaked each side about 5 seconds, cooked for the recommended time and it came out absolutely perfect. I also used a nonstick skillet and didn’t use any oil or butter to coat, but I did leave it a full 5-6 minutes on each side without messing around with it – it basically caramelizes itself in the batter and slightly hardens, making it easy to flip. I topped with maple syrup and caramelized bananas. Key is a good nonstick skillet! 10/10 would make again!

  53. Dave Gladson says

    Flavor wise, this recipe is amazing. The chia nicely stimulates the French toast texture. The dipping times are way too long though; even after pretoasting the bread, anything longer than a quick dip turned it to mush.

  54. Audrey Webb says

    Okay, so first off… I’m not vegan, but I love the creative foods that come out of the vegan community and this is one of them.
    I’m already partially dairy free (butter and cheese don’t bother my stomach, but milk can.) and I willingly went mostly egg free (again, inside of other things I am fine, I don’t have an adverse reaction..but to have french toast or scrambled eggs is a major (literal) pain.).
    With that being said, I tried this recipe today! I used what I had at home, so honey and sandwich bread was used. I don’t recommend sandwich bread unless you are quick on the dunk and flip method for French Toast…and I am not.
    I ended up burning a side.
    I had way too many chia seeds in mine and kind of wish I tried them ground up first.
    Even with my human error…this is amazing. It’s not the traditional batter that you would normally think of and it doesn’t puff up like egg batters can. This is that vegan creativity though, and it is delicious!!!!!

  55. Alicia says

    Just made this today and it turned out great! I haven’t had luck in the past with french toast recipes, but this one was fantastic! I think the key was using a thicker bread. If you use a thinner bread I could see how it might get mushy and stick to the pan but with a thick bread it turned out delish! ?

  56. Z says

    Didn’t work at all. A huge mass of mush. Do not attempt unless you want to spend half an hour scrubbing your spatulas and griddle.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this didn’t work out for you. Did you make any modifications or perhaps skip the instruction of greasing the pan with 1 Tbsp butter or coconut oil? We would love to help troubleshoot, if possible!

  57. Susan says

    Recipe came out fine. My only quibble is with your nutrition information. It’s inaccurate and understates calories and fat. You list a calorie count of 95 including 2gr of fat per slice. Your recipe is for five slices. The recipe calls for 1 Tbsp of coconut oil for cooking. 1 Tbsp of coconut oil has 14 gr of fat. Dividing that by 5 you get 2.8 gr of fat from the oil alone. There is also fat in the chia, the non-dairy milk, and most breads. Don’t change the recipe but do fix the nutrition information.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, thanks for catching this! It looks like we missed the oil since it was listed in the instructions, but not ingredients. The nutrition info has now been updated. Thanks again!

  58. David says

    I just made this recipe for the first time, using Martha Rose Shulman’s mixed grain bread recipe I prepared earlier in the week. Slices cut about 1/2” to 3/4” were perfect for this. I heated New Balance vegan butter in a cast iron skillet, fried as directed without any sticking issues.
    I served the toast with blueberries and papaya, and maple syrup of course. I missed having something creamy so this totally happening again tomorrow morning, by which time I will have made some coconut whipped cream!

    Thanks for this fantastic, super easy recipe.

  59. paula says

    I made these and unfortunately they were destroyed because of how badly they stuck to the pan. I even have a great super non-stick pan. Any suggestions??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm sorry to hear that, Paula! It sounds like your pan might need a bit of oil on it next time and that should help.

  60. Myrianne says

    Hi. I’m wondering if anybody has tried letting this sit overnight then baking it in the morning. We always do that for Christmas morning, and now that we have a food allergy family I’m trying to find something that will work for everyone. Would the chia get to puddingy?
    Any help welcome.

  61. Paola says

    It was so yummy! I was nervous to make it, but the chia seeds gave it a special touch. I didn’t grind them. I topped with homemade strawberry compote, fresh bananas, powdered sugar and maple syrup. So worth it ☺️

  62. Kirsten says

    Not vegan but didn’t have eggs in the house and I was craving French toast so I decided to give it a try! I used ground up chia seeds, coconut milk, and sandwich-style sourdough bread. I soaked my first batch way too long (maybe 20 seconds) so of course it turned out soggy. I did a quick dip for the second batch and it turned out absolutely perfect! I couldn’t even taste the difference from traditional French toast. Will definitely use this recipe again. Thank you!

  63. Abigail says

    This is a brilliant French toast recipe! I added a little nutmeg and clove to mine and used soy milk instead of almond. Best French toast I’ve had since going vegan! Never really cared for that “eggy” smell of typical French toast… so I’m really happy to have this in my breakfast repertoire. I’ve made it four times already!

  64. MARIANNE CORNEJO says

    I absolutely love this recipe and make it all the time. I don’t have a griddle so I use a regular pan. The appearance suffers a bit but it is so flavorful. I’m a big fan.

  65. Kat says

    This was SOOOOOOO GOOOD!!!!!! Followed the recipe to a t and used sourdough sliced bread!!! I made it the first time Thursday…made it again today…it’s as good as a restaurant but vegan and healthy!!! Make this today! You won’t regret it!!! Thanks so much for posting the recipe!!!

  66. Dave S says

    Super good. I have been a vegan for 10+ years, so I don’t really remember what “real” French toast tastes like, but it could not have been better than this. I added a Tsp or two of flax seed.

  67. Nikolai says

    Strawberries & maple or lemon & sugar are my favourite toppings. Works everytime, whether I use ground flaxmeal or chia. My omnivore partner loves it. :) Leaving the chia whole actually makes for a really nice crust.

  68. Shan W says

    Haven’t had french toast since we went vegan over a year ago. I didn’t know what to expect and was pleasantly surprised. I ground the chia seeds into a fine meal so no one would see them, added a little extra maple syrup and served with carmelized bananas. Glad I followed the suggestion to use rustic bread. So. Good. And my family loved it! Thanks for another fantastic recipe!

  69. Sierra Rubalcaba says

    Delicious recipe!!
    I used Dave’s killer bread and while it did get quite soggy, I blame that on that fact that their breads are ultra soft and rather thin. With a harder, crustier, more rustic, thicker bread this would be an absolute perfect dream!! But since I didn’t mind the fact that it was soggy at all, I was still completely happy. I left the chia seeds whole and cooked it in a nonstick pan with earth balance. It was incredible and didn’t burn at all on medium heat. Topped with mashed fresh strawberries and 100% pure maple syrup!

  70. Lori says

    Outstanding french toast!
    So so easy!
    Will become my go to recipe!
    Whenever I need to veganize anything I look to you Dana!
    Thank you!

  71. Adrienne Edge says

    I made a half batch of this recipe today after making another banana-based version from another site. I wanted to try this one out just to see if this would taste better bc the Banana one was awful (although my kids LOVED it). When I tried this version, I threw away all of the other recipes I had on deck to try… THIS IS IT!!! So good! It has the “eggy” essence of regular French toast without making you feel like you’re eating a fried egg on toast. AMAZING!!! Thank you so much!!!

  72. Kayla says

    THIS WAS DELICIOUS! I made it while camping for an impromptu bridal shower we through for my cousin. Everyone (even those who regularly consume egg and dairy products) loved it. It’s become a new staple for brunch parties. I’m making it again this weekend and will test out strawberries and coconut whipped cream for the toppings!

  73. Patty says

    I just made this for the second time only this time I baked it on a lightly greased cookie sheet in a 350 degree oven because I was making a lot. It was perfect . I served it with mixed berries, toasted walnuts and maple syrup. I’ll be making this every time I have company over for breakfast

  74. Michele Hutchins says

    This was delicious. My husband had no idea I didn’t use eggs until after he devoured it. Only change was that I combined ingredients in a blender and set it in fridge for ten minutes to activate. Then put it on base to blend. My kids could not see the chia seeds which was crucial. Suggestions: bread makes a difference. I made some with regular whole wheat and thick cut Italian loaf and the Italian was definitely better. Also, for those with soggy middles and burned edges, lower your heat and cook it longer. Way longer. I mutilated several good pieces this way. I was hungry and trying to cook them faster and all I did was mess up perfectly good bread. My cooking technique aside, this recipe is great, thanks!

  75. Amy S says

    We made this while camping and they were a huge success. The kids loved them. Thank you for a great recipe.

  76. Cassandra says

    I’ve made this twice now for my vegan boyfriend and I as well as his omni grandparents and mom, and everyone is shocked by how good it is. I use ground flax (a heaping tablespoon or two) and throw in a pinch of cloves. I’ve started doubling the recipe because it’s so good. I’ve used both medium thick wheat bread and wheat sandwich bread and the recipe turned out fine, just dip for a shorter amount of time for thinner bread (I do like 8-15 seconds per side, longer on the first side) and cook til golden. Pancake griddles are wonderful. Also, a little extra cinnamon never hurt anyone ;) Enjoy the recipe!

    Dana – Thank you for making such yummy recipes all the time! Your photography and variety of content is great but it’s the delicious simple recipes that keep me coming back. I have a feeling I’ll be making this recipe over many decades and for several generations. Thanks for being wonderful — have a lovely week!

  77. Deena Kur says

    If you wanted to use eggs in this recipe instead of the chia seeds, how many would you use? Thank you!

  78. Alexis says

    This is such an amazing recipe! Quick, easy, and tasty! I made it for my boyfriend this morning (who is not vegan) and he absolutely loved it!! Planning on making it again soon and for everyone on our family ski trip :) thank you for the delicious recipes!

  79. brandon says

    I LOVEEEEE THIS RECIPE – i made it and actually included it in one of my ‘what i eat in a day VEGAN RECIPE’ video! SO YUMMY! THANK YOU

  80. Alexandra says

    OMG another favourite!! This was delicious!! Before going vegan just over a year ago I used to LOVEEE French Toast – now I can have it again!! We only had sandwich bread but next time I’m going to try with a sturdier bread and get some coconut whipped cream to top! SO SO SO good. Thank you!

  81. Kathy says

    I made this. Terrible recipe for sandwich bread. The chia stuck to the pan, even with the oil on it, and ripped the bread apart. All went into the garbage.

  82. Michelle says

    I didn’t have the correct bread but it worked out anyway! Everyone including my 5 almost 6 year old loves it! ???? Tagged you in my post on IG! Thank you for this great easy recipe! ❤️

  83. Ruby says

    It had cut off the end of my comment. One of the most discouraging things is to read reviews and waste so.much time scrolling through complaints. Sometimes there are so many complaints, people give up trying to read the reviews and move on to another recipe.

    Just a thought for you.

    I appreciate your effort in creating recipes.

  84. Cassie C. says

    My family and I decided to go Vegan 2 weeks ago. It has not been easy. However, the breakfasts have always been my favorite meal of the day; french toast and pancakes have always been a staple in pur house, and there has been A LOT of trial and error trting to find good recipes (mostly error). This was a blessing!! My 5 year old even told me it was the best french toast I’ve ever made, and my 2 year old who does not eat hardly anything would not leave this alone! She ate 2 pieces (with help from grandma and brother), and I cut the bread THICK! I cannot tell you how grateful I am for this!! Thank you a million times!!

  85. Bev says

    Hi Dana
    We just tried your French toast recipe. Yum!! I used Ripple milk just cause I had it. Still a delicious recipe. Thank you for creating and sharing this wonderful recipe! We will definitely make it again
    Bev

  86. Pina says

    I’ve made this a few times now. Grinding up the chia is much better as it gives batter a thicker even batter. My trick is to toast the bread beforehand so it doesn’t come soggy! Delicious!

  87. helen says

    Hey Dana,
    This french toast is incredible. Thank you so much for the recipe and great instructions. I love your your creations.
    Cheers from Germany
    Helen

  88. Christina says

    Dana,
    I can’t even describe how I feel about your recipes. They have changed my life as a vegan for the better. This french toast recipe, made exactly as you have it using ciabatta in thick slices, was heaven. One by one your recipes are giving me back my sense of normalcy with my food. I have been vegan for 4.5 years due to extreme lactose intolerance and other dietary/allergy issues. I know I can always count on your site and cookbook to provide me with ways to make my favorite comfort foods.
    Thank you for making my life better one dish at a time.

  89. Angela says

    Bravo!!! Eggs are full of vitamins, healthy fats and proteins but some people are just allergic. I love that you found a way to replace them with another super food.

  90. Erika Harms says

    I made this with a little to rani caramel simple syrup. While it looked like it might have been a disaster (soggy & having a hard time crisping) my boyfriend stepped in and fixed them for me. This is totally a winner & my first opportunity to try a vegan egg. Next time I might try flax seed or the “neat egg”.

  91. Donna Lanna says

    New vegan family here! I have been cooking my way thru your blog for the past few weeks. I just ordered your book on Amazon last night. I can’t wait to get it. I just made the French toast with ciabatta and added a pinch of nutmeg. My family loves it. This is a repeat for sure. I love that there isn’t a bucket of white sugar added to the custard. The maple syrup on top gives it all the sugar it needs!

    Thank you for lending your passion and dedication to us.
    On the menu this week is your chickpea schwarma salad and wrap, and caesar salad dressing and vegan parm. I love that these recipes can be made in advance in a few batches so we can eat on it throughout the week!

  92. Bev says

    I made this today! Delicious… I blended my wet ingredients in a small blender before I let it sit in refrigerator! It worked really well!?loved it ?

  93. Ruby says

    So yummy! I added just a bit of nutritional yeast to give it that eggy flavor that a non-vegan version might have. It was SO GOOD! Thanks for sharing! :)

  94. Aisha says

    Hey! I actually used cinnamon raisin bagels for this recipe and they came out great! only like you said i had to cook it quite a bit so it doesnt stay soggy in the middle which leads me to my question if these can be baked? Also so i can save time and make a whole batch at once. they were getting hard on the outside so i could cook the inside well. im new to being vegan. my son has soy dairy and egg allergies. i used daves killer breads’ bagels for this. if you can suggest another vegan bread id appreciate it!

    Btw, it still tasted awesome :)!

  95. SB512 says

    As a kid, one of my favorite breakfasts was my mother’s french toast. My wife and I have been wanting french toast for a while but since we’ve been vegan, we just haven’t been able to find a good version until now. I made it today for her on Mother’s Day and she (we) all loved it.

    My recommendation is to not vary from the recipe – it is perfect. Easy, quick and turned out fantastic. I garnished it just like it is here with the fresh strawberries, and topped it your coconut whipped cream. I did grind the chia in the vitamix, and your tip to use thick bread is a must-do. I only soaked for about 10-15 seconds. Just give it enough time on the griddle – not soggy at all.

    Thanks for another great recipe!

  96. Destinee says

    It was amazing!! I noticed in the picture the bread seemed to be toasted first before dipping it into the Chia seed mixture, but that wasn’t in the step by step directions. Because I was following the directions I did not toast the bread first. If I had to do anything different that would be it. I’d totally toast it first then dip then to the griddle it goes. Otherwise this was a truly amazing recipe and I look forward to many more mornings just like it :). Thank you!

  97. Sharon says

    I made this recipe today….was worried about sogginess…but make sure to keep heat on high and let the bread cook before turning over. Turned out great.,.delish! I replaced chia with flax! Will make again! Thanks for great recipe!

  98. Anthony says

    French toast was delicious. I used Texas Toast (vegan of course) and it was warm and fluffy. Can’t wait to make it again. Thanks so much for your genius. :)

  99. Shirin says

    Love, love, love this recipe. It’s a hit with everyone in our house. I love French toast and have missed it so much! This is a wonderful recipe. What kind of bread is best to use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirin! For the bread I went with a rustic wheat, and found that heartier breads are best for this recipe, but you can use whatever you have on hand!

  100. LF says

    I’ve been searching all over for eggless breakfast dishes and this is exactly what i’ve been looking for. I’m a new cumber. The recipes aren’t to complicated, though i haven’t used them yet i know they’re going to be good. I’m going to reccomend this site to every one

  101. adam says

    i made this today for my vegan wife and she enjoyed it. but be aware that if you use crappy white bread, like the generic sandwich bread , you will most likely only want to do a quick dip (rather than soak) of your bread into the mixture. im curious to try this recipe with a more rustic bread.

  102. Amanda says

    French toast was always one of my favourite quick and easy meals. I was delighted with the results! I’m even ready to say I like the vegan version better! (Note: I tried using a cast iron skillet at first, this is a no go, stick to NO STICK!)

    Thank you for this wonderful recipe!

  103. Debi says

    I thought I commented but it must have been in my head while enjoying my french toast!! EVERYONE loved them! We didn’t think it tasted any different than our old milk/egg recipe. Everyone was on board (which is considerable since there are 8 of us!). Thank you!! We will be adding these to our mornings for sure!

  104. Mark says

    Thanks Dana, quite simply the best french toast I have ever had, the coconut cream pulls it all together perfectly!

    I use French Boulle which has a little sour dough (but not too much as it can easily overpower) and slow cook the bread so the crust is crispy without losing the centre softness – everyone loves it!

    Thanks again

  105. Sarah says

    I was just wondering if anyone was having trouble to it sticking to the pan. I’ve obviously used oils and vegan butter in the pan and a nonstick pan but it just won’t stop sticking.

  106. Lori Andersen says

    I made this with sandwich bread because it was all I had. It still came out great!
    I put cashew milk and the chia seeds in the Vitamix so you could not detect them.
    They did not stick in my cast iron skillet.
    Great alternative to egg-based french toast.

  107. Jennifer says

    I tried this with the loaf of bread at hand I had. It came out way too soggy- I used the measurements suggested with chia seeds. I threw out the bread since it was turning my bread into mush.
    Should this be a versatile recipe for any choice breads?

    • Erin says

      I haven’t had any success with this recipe, either. I’ve never ground the Chia seeds, but it’s always been mush, then it burns or sticks to the pan. Sad.

  108. Ilka says

    I used regular wheat bread instead of rustic. It turned out soggy, but I let them rest for about 5 minutes before serving, and they got harder and ended up with the right consistency for the topping. We had them with coconut cream and bananas for breakfast. My husband loved them! Definitively a keeper. It is absolutely delicious!

  109. Santana says

    This looks delicious!

    Do you have any recommendations on how to make a vegan French toast bake? I found a few, but they call for an obscene amount of flour- 3 cups!

    Pre vegan days I made a kick ass bake, but now I don’t know what to do!

  110. Mckaila says

    I wish this worked for me :( but the bread stayed soggy in the middle and the outsides got burnt, maybe I did something wrong?

    • Bec says

      this happened to me too! it was soggy and burnt and it didn’t taste too great:( I was wondering if I did something wrong, too. I followed the recipe but maybe I didn’t have the right bread? I’m not really sure. Being allergic to dairy means I’ve never tried french toast—so I’d be really excited to find a way to do it right!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm it sounds like your pan may have been running too hot? Better luck next time, Bec!

    • RaY says

      I made this, with baguette bread slices. It was the perfect mix of crisp and chewy French toast. I even fed it to my brother (whose not a vegan) and he couldn’t tell the difference (only that it’s a little bit sweeter). I guess I finally found a way to eat French toast without having to suffer the weird taste or texture. Thank you so much for this recipe.

  111. Emma says

    Just made this today and it was AMAZING. I didn’t have any chia seeds on hand but instead a raw flax, chia, cocoa, and coconut mix which I used in place of the plain chia. I also used some bee free honey (vegan honey is unbelievably good) opposed to maple syrup. It turned out amazing topped with some fresh fruit and berries-no syrup needed. Thank you for the recipie, it’s a new staple

  112. Courtney says

    I followed the directions and mine was a soggy mess that I threw away…gross…maybe skipping the egg is the problem?

  113. Ani says

    This looks so delicious! Definitely making these. I’ve just turned vegan for ethical reasons and thought I’d have to make some sacrifices with taste…how wrong I was! I’m so thankful for blogs like this that show me how delicious and innovative meals can be. Now I can eat a variety of foods that taste amazing and are cruel free!

  114. Marina says

    I loved this recipe. I ground the chia seeds, used soy milk for a bit more protein and I used whole wheat French bread. They turned out perfect.

  115. Chelsea says

    Super dissapointed :( Mine came out extremely soggy. I even used thicker toast, and only left it in the batter for a few seconds each side. My bf didn’t even attempt it. Haha. Oh well, though. :)

  116. Nicole says

    This french toast didn’t crisp up at all. Unfortunately it’s the egg in traditional recipes that crisp the bread. Mine came out soggy and soft. Could hardly eat it.

  117. jen says

    Love this! But I can only get one side toasty brown. The other side stays soggy and the chia seeds stick to the bottom of the pan. Thoughts? Should I re-butter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, definitely try re-buttering the pan as that will help. You can also try increasing the heat a little to quicken cook time. Best of luck, Jen!

      • jen says

        Thank you, great suggestions!! My kids ate this with so much gusto. I love the flavor. This is going to be a weekly staple for sure :) xx

  118. Joey says

    My first go at this was a moderate failure. I cut the recipe in half thinking I’d get two or three slices of bread, just for me. Got two pieces of soggy, slimy mush and one perfect piece of French toast. I made the full recipe today and replaced the chia with flaxmeal, and used light coconut milk. I held my bread by diaganol corners and just barely booped it into the mix, and I got twelve pieces of perfect, crunchy-on-the-outside, soft-in-the-center, wonderful delicious French toast! Extra coconutty, too! Don’t give up, folks, this is amazing if you tweak it to your preference.

    I’d give it four stars – for the original soggy mess – but I can’t seem to click on them, hm.

  119. Christy says

    If you’re using sandwich bread just tap it in the mixture for like a second on both sides or else it’ll get too soggy. Also it sticks to the pan no matter what so after a failed attempt I put it in the oven at 400 for 10-15 min and they came out GREAT!

  120. ari says

    this recipe was a fail for me I suck at cooking so I probably did something wrong, I used sandwich bread which wasint thick enough so it came out soggy and not edible my tip for others would be to not use sandwich bread I guess .

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry! I recommend hearty baguette for best results (for vegan french toast or not).

  121. John Bitondo says

    This recipe results in a soggy mess with a weird slimy texture. Unfortunately chia is not an acceptable substitute for eggs in this case. The mixture does not coagulate when heated resulting in the soggy slimy mess. Making french toast is a classic example of when to use a proper egg replacement like Ener-G.

  122. Misty says

    I’ve tried flax before this tasted much butter. My husband said it was good not knowing it was vegan. Thanks for sharing

  123. Charlotte says

    Just made this and it’s soo delicious!! French toast used to be one of my favorite breakfasts before I was vegan, and now I have a delicious, cruelty-free, vegan recipe!

  124. klaudia says

    I tried this with a bagel and OMG, its amazing. This recipe made my all time favourite food (like seriously I have a bagel problem, luckily they are vegan) into something out of dreams, also delicious when topped of with berries 10/10. I love all of these recipes on here, i’m new to this vegan life style and I was really skeptical at first, but i have found so many great recipes and i don’t feel like I’m missing out on anything.

  125. Sandy says

    I left the chia seeds whole and I found that they gave it an extra crunch which I loved! I made them with French bread, which wasn’t the best texture except for the yummy edges.the middle soaked up too much mix and was taking so long to finish cooking. I will try a thicker bread next time. I also added some cinnamon sugar to the mix and it was just all delicious!!

    Thank you, I’ve missed French toast so much and this was super easy! I also want to try it with flax seeds…yum!!

  126. Lauren says

    I’m thinking of making this for my Mum on mother’s day, but she isn’t vegan and I was wondering how I could sub eggs into this? I’m definitely going to try it myself with the Chia seeds one day, but I’d also like to give her the recipe to keep with eggs if that makes sense, because unfortunately she wouldn’t be interested in buying Chia seeds :P if it won’t work, that’s okay! Your recipes never disappoint anyway. thank you x

  127. Tess says

    Best French toast I’ve ever had including at restutants. Wow, I’m so impressed. This was my first recipe from your site I’ve made, now I’m excited to try them all.

  128. Maya says

    Amazing! Loved it. I cut out squares of bread and put them on toothpicks with raspberries and banana slices for a delicious brunch finger food. Thanks so much for the recipe !

  129. Irem Ozekici says

    I was really disappointed.. My french toast was sobby, however it tasted good. But, I don’t think i will do this recipe again..

  130. Jess says

    I woke up craving French toast and I thought… I can veganize that! I wonder if chia seeds would do the trick to thicken up almond milk into a batter? Then I stumbled upon this recipe! Thanks so much four posting this. I can’t wait to give it a go.

  131. Julie says

    OMGoddess!
    That was DELICIOUS!!!
    Thank you for this awesome recipe! Made it for my girlfriend this morning and she was SO impressed and delighted, as was I!
    Merci beaucoup!
    Julie :)

  132. Murielle says

    Once again Dana, your recipe does not disappoint! My boyfriend and I were looking for a new french toast recipe and found this one; I was not sure how it would turn out because the eggs are replaced by the chia seeds, but the recipe was delicious! Thank you for sharing :)

    xx
    Murielle

  133. Josee says

    This recipe turned out great. I ground up my chia seeds and made sure to let mixture sit a good 15mins. I used coconut oil in the pan with fairly high heat then turned temp down once outside was crispy. This may be the solution to all of those ‘soggy’ toasts. My non-vegan husband even admitted they were tasty. :)

  134. Veronique says

    I just made this and IT’S AMAZING!!!!!! I couldn’t believe how this works… I’m a ‘begginner vegan’ (it’s only been 6 months) and still learning how to eliminate/replacee eggs (my biggest problem with cheese) without having the taste and texture suffer… this is 100% the same (and I have a very fine palate but I also have a rebellious teenager who thinks I’m being an idiot -I’ll spare you the actual quote- and he HAD NO IDEA this was ‘vegan’!!! ;) so that’s the acid test isn’t it?!)
    THANK YOU FOR THIS!

  135. Jessa says

    I used flax seed, not having chia seeds, and it worked perfectly with them ground fine. Crispy on the outside, soft on the inside, delicious all the way through! The bread really does absorb the mixture quickly so a fast dip is all you need, and it’s definitely essential to oil the pan between flips. I’ve been vegan for three years, and this is one of those dishes I’ve missed the most. Now, can you find me some vegan bacon that has the texture of bacon? :D

  136. Mike says

    I made the recipe exactly like the instructions and found the french toast to be soggy and the chia seeds made the outside have a crunchy texture that didn’t resemble french toast. With butter, syrup and powdered sugar it was good enough to eat but I probably wouldn’t make it again.

    • Erica says

      I would recommend making sure the pan is piping hot prior to putting the French toast in. I had the same issue but once I waited longer to let the skillet heat up it turned out great. I also recommend sloughing off some of the excess chia seeds before cooking.

  137. Amanda says

    Being cooked as we speak with your gluten free banana bread including raisins. I am so grateful for your site and the work you put into recipes. I moved in with my vegan boyfriend a year ago and I always look to your site for food-spiration :)

  138. Niky says

    Been wanting to make this for ages. I made it with sandwich bread and it turned out better than I thought, thank you for the recipe.
    It was a lovely, simple dish and everyone loved it.

  139. Sarah says

    If I were to make this as a French toast bake (because I want the vegan version of the batter) would I follow the same directions as your pumpkin French toast bake? I promise my kids French toast for dinner and figured it might be easier! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah! I don’t think this would work as a bake, because you need the hot surface to get the crispy edge. But if you give it a try, let me know how it goes!

      • Sarah says

        It was pretty mushy at the bottom but I also used regular sprouted bread so it wasn’t super thick and I upped all the ingredients by three so it may have been too much liquid? I also feel like I should have let the batter sit longer since I did all the extra liquid. AND the bread only had the batter on it for an hour. I know a lot of people do it over night. Ah! I’ll keep trying. I feel like it’s easier to do the bake inside of individual pieces. French toast has never been easy for me!

        Thanks for all your great posts. I’m newly vegan and you’ve helped me make my food edible!

  140. Sarah says

    I’ve been trying to eat less animal product. So I googled vegan french toast and found this! I tried it and it was super delicious! I used honey because I didn’t have agave, and I didn’t have chia seeds at the moment. So I plan on getting those two ingredients and trying it again. SUPER GOOD!

  141. M Ess says

    Just made these this morning for my girlfriend and I, using Ezekial sprout bread, and it turned out so amazing! Perfect recipe! Thanks so much.

  142. Renee Johnson says

    I had a craving for ‘eggless’ french toast (breakfast for dinner) this evening. Upon a google search, I found your recipe among the top 3. I followed directions to the letter – they were amazing! I am a simple girl: The toasts were complimented with hot maple syrup only. I am ashamed to admit this, but for the first time, I did NOT gobble my dinner! Thanks for sharing and may you have continued blog success (and beautiful marital bliss).

  143. Breanna purves says

    Yeah…tried this today and I did the amount of ingredients exactly and even soaked the bread for less time than you suggested and I ran out of it on my 4th piece of bread…so the amounts don’t work and also is it not possible to do this on a pan like what most people have, I don’t believe everyone has a griddle. Well no its not possible because I tried and it was a disaster. Bread stayed mushy and fell apart before it could cook. Disappointing

  144. Stacy and Sami says

    My daughter and I love, love, love your website! Thank you so much for making an almost teen’s (egads!) life happier. My daughter has food allergies and has been challenged with eating like a “normal” kid. French toast for breakfast this morning – yahoo!! Awesome, awesome, awesome! BTW, the photos are GORGEOUS! Bless you!!!

  145. Julia says

    Whenever I made this, the crispy part stuck to the pan and we got a mushy toast! Instead I broiled them with a bit of sugar on top. Any suggestions?

  146. Lucie says

    ABSOLUTELY AMAZING I cannot thank you enough for this recipe. This is the best french toast I’ve ever made.

  147. Nicci says

    I ? these little french toasties! Everyone ate them right up and asked for more. I will say, they are a sweet labour of love. No matter what I did, I too has them sticking to the pan. I crumbled those chia seeds in the coffee grinder then did the rest. Began with 15 second or so soak- went down to the dip fast dip. Primarily used coconut oil. I turned the oven to the lowest temp. Then after cooking each piece for over 10+ minutes, I tossed them in the oven on a cookie sheet. Voila. Delicious frawnch toast! Thanks Dana!!!

  148. Julia says

    Which did you find worked best — whole chia seeds or ground! I looked through the post twice & skimmed the comments but didn’t see a preference. I’ve been making French toast the the Vegg egg replacement and it’s been hit or miss thus far so I would like to do whatever method gives the best chance for success!

  149. Andi says

    I am so happy I found this recipe! Went vegan a few years ago and french toast is definitely at the top of my miss list. Toys was a tasty replacement, with the Chia seeds adding the perfect amount of ooey gooey yumminess! I topped with nectarines, blueberries, and coco whip! Thanks for sharing this recipe!

  150. Annie says

    Thank you for this recipe for French Toast. I served it to my omnivore mother today – and also to my WFPB self – this morning and both of us were very very happy with our breakfasts. Topped with bananas and a drizzle of maple syrup, they were delectable. I made extra with the remaining batter and bread and have frozen the slices for a happily anticipated breakfast tomorrow or the next day.

  151. Sarah says

    Can you give me an example of what type of ‘hearty rustic bread’ to buy? I really want to make this recipe since it doesn’t require cashews/tofu and it’s pretty inexpensive. I just am not sure what type of [vegan] bread to buy & I don’t want to use sandwich bread. Thanks!! Btw I LOVE your cupcake/muffin recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Like the loaves that are fresh baked in the bakery section with a hard crust and soft center!

  152. Katie says

    I made this recipe this morning and it was delicious! I used a whole grain bread and it worked just fine. The only issue I had was when I tried to use earth balance to grease the pan because the bread kept sticking, but I switched to coconut oil and it was so much easier. Definitely recommend!

  153. Tracey says

    Grind up the chia add a little warm water and it will thicken quicker – like egg whites, will save time.

    Can’t wait to try this recipe, I have yet to make vegan french toast, the chia sold me.

  154. Tracy says

    Thank you SO much for sharing this delicious recipe!! My daughter is allergic to dairy, eggs, gluten,soy & many other things. I never thought french toast was possible for her. I FINALLY found a bread she can eat & with your recipe she gets more variety for breakfast!! She LOVED it!! So did i! Thank you again!!

  155. Toni says

    Shortly after becoming a vegan I began looking for recipes and this was the first vegan French toast I found. I haven’t tried another one since. It includes ingredients I normally keep in my kitchen (which is a huge deal when trying new recipes). I’ve made this recipe about 4 times over the last couple of months and the only “negative” thing I can say is that I have had issues with it sticking to the pan. I know it’s the combination of the chia seeds and milk that forms the binding factor, but for some reason oil or butter it still sticks. If
    Anyone has any advice to help with that I’d greatly appreciate it. In the end this recipe is SO yummy and I’m so glad I found it

  156. Monika P. says

    I’ve been experimenting with alot of vegan recipes lately, some good, some not so much. My first try at vegan french toast was a disaster (another recipe using flour and almond milk). But I didn’t want to give up. So, I decided to try yours as I had great success with your Cinnamon Roll recipe (it was awesome). I REALLY liked this french toast recipe, and with some stewed fruit on top (I did apples and bananas) and maple syrup, I truly could not tell the difference between this and eggey french toast. On its own, yes, not quite the same as an authentic french toast, but with fruit and syrup, just fabulous! The ONLY thing I would add next time is abit of salt, as I did feel it needed that. But, thats just a personal preference. Oh, I ground my chia seeds, and used a soft (but not too soft) bread. Don’t cook it at too high a temp (med is good), and like others have mentioned, make sure the pan is well oiled when you flip. Mine turned out perfect, and it’s my new go to French Toast recipe….thanks!!!! :-)

  157. Ilene says

    Just made this recipe and it was delicious. I didn’t have chia seeds so used flax instead. For the topping I heated some frozen wild blueberries and added a little maple syrup. And the bread was sprouted Ezekial. I’m putting this one down as a favorite weekend breakfast. Thanks!

  158. Nikki says

    Hello!!!

    I am currently writing several articles for a Japanese (but later to be English bilingual) website about healthy eco-positive and sustainable lifestyles, and I was wondering if I could please use a few of your French toast images for an article about the benefits and uses of chia seeds? Of course you will be credited with a direct link. The recipe will also be translated into Japanese. I look forward to your reply!!

    Kind Regards,
    Nikki

  159. Melissa says

    I was wondering which bread brand is the kind used here? Is it gluten free as well or is it simply whole grain vegan? Thanks!

    (P.S. I love your site!)

  160. Danielle says

    Looks to be a great recipe, I will try it out this morning. I’ve always made our vegan French toast with banana in the batter, which works well, but not if your guests aren’t fans of bananas. Excited to try it with chia seeds. Thanks.

  161. Amber says

    I want to leave a comment that actually tells your readers how the recipe turned out. I liked it! Obviously it’s not QUITE the same, but the recipe tastes great!

  162. Cynthia says

    I made this recipe this morning. It was delicious. We plan to try a couple changes next time. The chia seeds really thickened the batter so we plan to try flax instead. Also to help it be less soggy, it might be good to put it in the oven for a while so that it gets crispy.

  163. Cheryl says

    Yum!! Thanks for this recipe! It is delicious and, you’re right, it’s very close to the original. I was really craving French toast and wasn’t sure if a vegan version would satisfy my craving, but it totally did! I’m so glad because I haven’t had French toast since going vegan almost 2 1/2 years ago. This will be a new staple in my recipe collection. I left the chia seeds whole, and they added some nice texture. I was using plain old French bread. Even though it was kinda dry, a wimpy bread like that soaked up the milk mixture really fast. I had to cook my French toast for a long time on low heat to un-soggy it. Next time, if I’m using up wimpy, white bread again, I’ll only soak it for a few second on each side. But I can’t wait to try it with a hearty, substantive, whole-grain bread.

  164. LizC says

    Thankyou, thankyou, thankyou. There are very few things I have missed since becoming vegan and french toast was one of them. I haven’t had success with other vegan french toast recipes in the past but your’s turned out great. Delicious. Loved it.

  165. Trista says

    The first time I made this was on Christmas morning, as a treat for my parents who have recently gone vegan but who very much miss their favourite French toast. It turned out amazing! We were delighted! However, strangely enough, I just tried to make it right now, following the exact recipe just the way that I did last time… and the bread was beyond mushy. The outside was perfect, but the moment I cut into it, the inside was a goopy off-white mess in a texture I didn’t think was even possible. I wish I knew what I’d done wrong! (It’s possible, however, that I messed something up without realising; I’m pretty sick right now and yesterday I actually managed to screw up oatmeal, I was so out of it. But I don’t know what I did wrong this time…)

  166. Sheena says

    I most definitely had all of the problems described! However through experimenting and determination I discovered that the pan needs to be quite hot and use a decent amount of coconut oil. Leave in the pan for at least 3 or more minutes and flip carefully almost scraping off the pan. The center was still slightly mushy but tasted pretty good, my daughter who is two absolutely LOVED it, I’ll make it again for sure.

  167. Andrea says

    I tried making this recipe this morning and it was a disaster. I am not sure what went wrong. I used vegan butter in the pan, but it kept sticking. I barely dipped the bread in the batter but for some reason each piece came out incredibly soggy. I tried different temperatures and nothing seemed to work. I’m wondering if my batter didn’t thicken enough. Do you think it’s possible to use flaxseed instead of chia seeds?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, what kind of cooking surface did you use? Stainless steel may pose some problems – perhaps that was it!

  168. Amanda says

    Absolutely, utterly fantastic! Though I’m not vegan, I’ve found that vegan recipes are a great help in accommodating those with egg allergies. This was so good that I had to FORCE myself to stop eating once I got full. Twice. :P

  169. Elizabeth says

    I just made your french toast and wow! I can’t believe I just made something so delicious. I’m pregnant and have been looking for some good easy meals to make for my new family. This is perfect. I’m so happy I found your site.
    I started out soaking the bread for 20 seconds and ended up with a soggy mess. The next piece I barely dabbed each side in the mixture. They came out perfect this way. I also tried it with sourdough bread and the rustic bread. The rustic bread did stay more dry. With the sourdough I cooked 4 minutes each side then found I had to cook it a few more minutes on each side. But it was still delicious no matter which type I used

  170. B. says

    So excited to try this recipe! I’m not vegan at all, but wanted to thank you for going through the trial-and-error of coming up with this recipe. I recently developed a mild egg allergy and have been trying (and failing) to come up with a viable french toast variation since!

  171. Mackaity says

    Tried posting on Instagram but couldn’t work out how to link it to your page. I made this with homemade vegan butter and served it up with homegrown strawberries, soy yoghurt, and sweetfreedom syrup. Mmmmmmmmmm. Very nice!! I was actually at the point of thinking about using eggs but thanks to this amazing recipe I didn’t need them! My only suggestion for others is when you turn the slice, quickly butter the pan underneath before putting it down again as otherwise all the nice crunchiness sticks to the pan too much. Actually more satisfying than egg & milky french toast!

  172. Joanna says

    I am so thankful I found this recipe! Before being diagnosed with food allergies (dairy, egg, nuts), my girls’ and I loved French toast. This is on our menu for next week and I am so looking forward to it!

  173. Amy says

    This. was. amazing.
    I have not had french toast since going vegan in 2007. I have seen many recipes but I never had all the ingredients. This morning I thought of your site and how simple your ingredient lists always are and did a quick search for french toast. I am so glad I did!
    My first batch started to fail, like others had mentioned, it wasn’t cooking or really browning, so I gently scraped off most of the layer of coagulated (whole) chia seeds that were on the bread and then it cooked and turned a nice brown without sticking.
    Thanks for making such quick easy recipes!!

  174. Autumn says

    This recipe is incredible! I just tried it out, and my goodness, it was exactly like french toast! (Once I figured out the right soak time, oil usage, pan heat, and used chia “flour”) My suggestions: Grind your chia seeds into a fine powder/flour in order to have more of an egg-like mixture. I think this helps the mixture thicken up quicker too. Experiment with soak times. I used a soft sandwich bread, (It was the only bread I had in the house-next time I will use a sturdier french baguette!) so I only needed about 5 seconds of soaking. About half way through cooking, I started using a tiny bit of coconut oil for each slice and each cooking side. This really helped make the edges crispy. By tiny bit, I literally mean tiny. I only used about a pea size of oil on each side and focused on spreading the oil around the edges. As for pan heat, I set my stove-top between medium-low and medium.

  175. Shari says

    I tried making these last night and unfortunately, they turned out mushy and soggy. I used vegan butter and whole chia seeds. I tried many different kinds of bread that I had on hand, lightly coated each piece, each time, and I experimented with the temp of the pan also to see if that would help, it did not. Every time I had the same problem some of the other people posted about, it turned my bread into a mush pudding :(

  176. Nicola says

    Thanks so much for this recipe, I made it the other day as a recent convert to vegan food and eggs used to be a staple for me. I had not even thought about making vegan french toast… And then I stumbled across this. It is so super tasty and is actually better than using eggs! Love love love. Thanks so much for sharing. x

    P.s. If your tofu scramble and omelet are as tasty as this I won’t be giving eggs another thought!

  177. Jodie says

    I just made this and it’s a recipe I will try again although I did have trouble with it sticking to the frying pan and the batter took an incredibly long time to brown and “crisp” up. It was half an hour in the pan! I even switched pans because I had such a mess in the first one. I raised the temperature. I lowered the temperature. I used more oil. I used less oil. It was an experimental recipe for sure. I did eventually end up with a satisfying result and that’s why I will try it again.

  178. Megan says

    I tried this recipe but my bread turned out very mushy! I was using a thick bread too! is there anything I could’ve done to prevent this??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Next time, try soaking it for less time and cooking it on pretty high heat. It could’ve been that you either soaked it too long and (or) didn’t have your heat high enough, which doesn’t create a crust and can make the toast soggy. Hope that helps!

  179. Dave says

    Awesome! A crowd favorite on the first try! Just need to soak the bread a little more next time. Crusts were a little dry but I may have been the only one who noticed. Clean plates all around. Thx!

  180. beachmama says

    This recipe sounds delicious! I notice some people struggling a bit with this recipe . . . it may be that they’re allowing the bread to soak up the batter too long which could create a real mess. With other eggless recipes I’ve learned to dip quick and not let the bread soak up a lot of liquid. Just a thought ~ hope this helps. I would love a knock out lemon cake recipe for my 60th b-day next year . . . any suggestions? LOVING your recipes (and stunning food photography) for this life-long veg, 10-year vegan.

  181. Megan says

    I was SO excited to try this recipe and replace eggs, and it failed miserably!!!! I followed everything to a “T” with no luck and became so frustrated it was ridiculous. I apologize for being negative, but for someone who rarely eats eggs–replacing them in everything I bake, but would rather eat them occasionally to have decent french toast than to get frustrated over making it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry it didn’t work out Megan! What kind of bread did you use? I had best luck with a hearty, rustic bread, but other people have had success with sandwich bread as well. What seemed to be the issue? I’d love to help troubleshoot!

  182. Liz says

    I will admit up front that I am not vegan, although I respect the lifestyle and many of my family members are vegetarian/vegan. I made these for me and my 9 month old son because we recently discovered that he has an egg allergy. Now I am on the hunt to replace all of my recipes with egg-less versions. Your french toast recipe was delicious!! I absolutely loved it. I tried to grind the chia seeds in my sesame seed suribachi, but those things are hard as a rock and wouldn’t crack!! I have to say that I loved them whole in this recipe, though. It was kinda like a seeded bread – they didn’t seem at all out of place for me. Thank you so much for a wonderful recipe that has earned a spot in my recipe box!

  183. Dan says

    yeaaah! ditch the eggs, they are menstrutions!

    ok sorry about that

    this recipe is amazing! can’t wait to try!

      • Dan says

        Perhaps a naive interpretation is that what is fact, is rude.

        If you are unaware that cycle of unfertile bird eggs, are in fact the exact same outflow as a human period, EGGS- well, now you know.

        If anything is rude, it’s the masking of such a crude act of consuming eggs or feeding them to children, without telling them what they are, why or where they come from, and growing having no idea…

        • Jodie says

          Thanks for your reply! I had a wonderful chuckle to begin my day! It’s people such as yourself that give vegans bad names. Or maybe it’s egg eaters you give a bad name to? How awful they all are feeding their innocent, unsuspecting children something so horrific as EGGS.

          • nickschwamb says

            People who dont want to accept the truth are the ones denying what vegans will tell them and act like there saying such terrible things. Why dont you do some research on how animal agriculture is affecting tue environment and destroying the world then try and justify yourself.

  184. Christine says

    So sad this didn’t work for me! The chia/milk combo never cooked. It just wouldn’t brown. I had to throw them in the trash because they just stayed mushy. I can see that yours are browned….how did you do it?

  185. Linzey says

    My French toast turned into a scramble. :( it tasted delicious but was runny?? Did I over soak it? Under cook it? Help! Lol. Thanks for the awesome idea though! Just found your sure and can’t wait to go explore!! :-)

  186. Frank Pattie says

    I really liked this recipe. I didn’t have chia seeds though, but replaced them with flax seed and it seemed to turn out really good. I didn’t miss the egg at all.

  187. Sylvia says

    Wow!!! This looks amazing. My kids are going to love me tomorrow. I’m thinking of using ground flax for the eggy part. Wish me luck!!

  188. Ravyn says

    This looks amazing. We were having one of those morning where nothing sounded goog until we both thought of vegan French toast. Excited to make this!! One note (maybe someone mentioned it): Udi’s GF bread is not vegan. It’s a great GF option, but sadly, it contains eggs. For a non-vegan, it’s awesome. Thanks again for sharing!!

  189. Yigal Weinstein says

    Thank you that really made my brunch. My cold brewed coffee had just finished brewing, I give it 24 hours, and I had some raspberries that were on the verge of going bad. So I made some raspberry syrup with them as a topping to this delicious recipe. A great meal.

  190. Megan says

    I loved this recipe and tried it on my own with a thicker velagio style sandwhich bread. However when I cooked it it turned out really soggy. I’m not sure if that’s because I used butter instead of the coconut oil. Nonetheless a great recipe!

  191. Mindy says

    Cool shining pictures. Simple and practical recipe. I love it so much. It is really inspiring. I can make it with different kinds of fruit and ice cream. Go Dana!

  192. Laura says

    My first visit to your blog. I found it looking for a gluten free vegan rhubarb crisp recipe (which looks amazing) and spotted this recipe. I have a child who is gluten free, casein free, and egg free. I am excited to try this recipe! Just so you know, if one is trying to be gluten free and vegan, you can’t use Udi’s bread because it contains eggs (at least every version I have checked). :)

  193. ashley says

    this was really good. I used homemade coconut milk and worried that it would be too thin, but with the amazing chia seeds…THANK YOU!

  194. Rebecca says

    GREAT recipe! I made this french toast this morning and it was absolutely delicious! My only problem came when I tried to grind the chia seeds in my mortar and pestle…they didn’t grind. I used them whole and it worked just fine, but I’d rather have them hidden. Any suggestions?? Thanks for the wonderful recipes!

      • Jeni says

        You can also buy chia seed already ground. I keep a small bag in the freezer and reach into it whenever I need to make a chia egg. No need to thaw. It doesn’t freeze.

  195. Ayesha says

    Hi there!

    First off, I just want to say that i LOVE your website! This is my first time on, but i will definitely be coming back. I flew back to my hometown for Mother’s Day and wanted to make something for my mom tomorrow as a breakfast or brunch, however, I am vegan so I’ve been looking for recipe that suits everyone in the family, not just me, and this looks perfect! I was wondering if it would it be ok if i made the batter at night and left it to soak until the next morning or would that be way too long?

    Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could give it a try, but I think the batter would get too thick. And definitely don’t soak the bread overnight. It’ll be too mushy. Hope that helps!

  196. Grace says

    I always considered a chia egg, but never thought it would work because it might make the bread too “jelly-ish” and wouldn’t toast right. But now since the Minamalist Baker has tried it, it must be legit- and it worked! Woohoo, the grounded chia egg replacement worked just fine and my french toast turned out delish! I used both stale wheat bread and gluten free bread and both turned out wonderfully! Thanks for another amazing recipe!

  197. laurasmess says

    Oh wow… this is my first visit to your amazing blog and I am blown away with the fact that you’ve made the chia seeds disappear….! Why did I never think of that in terms of making a ‘chia egg’? Genius. Anyway, back to this French toast. It looks dense, crispy, deliciously wholesome, everything you’d want from a French toast breakfast. Definitely sharing this with my friends (I’m not entirely vegan either but probably 80% plant based, so I appreciate an amazing vegan recipe like this one). Great job guys. So happy to have found your blog! -Laura

  198. ce.leb says

    I made the vegan french toast this morning, and it was absolutly delish! I really like french toast, but i do not like the classic custard made with milk and cream.. its too heavy for me. We made this one with whole spelt baguette – it was wonderful!
    But, i have to say, we had again problems with the coconut whipped cream. I followed all directions, the coconut milk was in the fridge overnight, i scooped out the solid part, cooled the bowl, and I tried to whip it with a hand mixer, afterwards with a standmixer. It resembled a coarse meal.. even after a few minutes of mixing :( the coconut milk is whole, and doesnt contain any additives. Do you know what the problem might be?
    thanks alot for the great vegan french toast recipe!
    xxx,
    ce.leb

  199. Brittany says

    I never really liked french toast, simply because of the “eggy” flavor from the batter. THIS would be perfect, and LOOKs perfect.

  200. Sandy H says

    Oh my goodness this looks great. I am egg free(family isn’t). Every time I make French toast I get sad. It looks and smells so good. Iced tried 2 vegan recipes that were a flop. I’d given up. I never thought of using the chia seed as a thickener! Now I must get some beautiful bread to try! Xoxo happy vegan now

  201. Caitlin says

    So I tried to make this is morning, and I have to say, it was a complete disaster. My house smells like burned coconut oil and the French toast was burned but still so soggy that I had to throw it out. It seems French toast of any kind is just not my forte, going to try one of your pancake recipes next time instead! Round one: French Toast 1, me 0

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh no! So sorry Caitlin. What kind of coconut oil did you use? Perhaps you used a little too much or the temp was too high? Next time, perhaps you could try vegan butter as that’s what gave me the best results. This is the first issue I’ve heard with this recipe, so I’ll be sure to watch for anyone else who may experience similar issues.

  202. Charlie says

    I love French toast too! Your photos are always so good I just want to reach through the screen and eat!

  203. Shikha @ Shikha la mode says

    I love that it says “real deal” cinnamon, haha! Chia seeds are kind of a secret power food I feel like – I use them all the time in oatmeal!

  204. Nik@ABrownTable says

    Congratulations on the 4 year anniversary. You have become one of my inspirational blogs to get out there and try vegan baking which I used to be so scared off. The French toast photographs are gorgeous :)

  205. Phi @ The Sweetphi Blog says

    Awe, congrats on your anniversary! This post was so sweet, and those photos look soooo good, makes me what to try these for dinner (or brinner) tonight!

  206. Rosie says

    Wow that looks amazing. I didn’t think it was possible to create vegan French toast, I’m definitely going to give this a go.

    Rosie

  207. Lisa @ Simple Pairings says

    This looks incredible! My favorite breakfast treat is French Toast, and always has been. Yours looks like a fantastic dairy-free version. Love the use of flax seed in yours! I sometimes use a hearty flax bread, which may provide a similar effect. Great pictures!

  208. Ceara @ Ceara's Kitchen says

    THESE LOOK AMAZING! French toast slathered with maple syrup is one of my favourite breakfasts and I love that you managed to make it vegan (with chia seeds – amazing!) Thx for another great minimalist and healthy recipe!

  209. Jenny @ BAKE says

    Your photos as always are absolutely stunning, I just love the pops of red from the strawberries, it’s really eye catching!

  210. Annie says

    The French toast looks spectacular. In fact, I just bought a new bag of chia seeds and now know how I’ll use them in a day or two.
    I have only one complaint. In my daily email from you, I get a very long email that accompanies the recipe. I must scroll and scroll and scroll to actually get to the recipe. Not really a complaint, since the photos are very well done, but when I opened the email for the French Toast, and clicked on FrenchToast, I had to wade through the first photograph, then a photograph later of a piece of French Toast on a fork (a bite-sized piece, I imagined), and so forth. I understand the nature of photos, (one being worth a thousand words), but it is almost too much. I tend to find myself a bit annoyed. I want the recipe up first, so that I know what ingredients I need, and how to make it. Although, by my age (61), I rarely need the instructions. Been vegetarian since age 18, vegan now for several years. I do love your recipes – I have a huge collection of both vegan and vegetarian cookbooks, but what hangs me up always are recipes that contain 17 exotic ingredients when most often we eat very simply. A banana for breakfast, beans and rice for dinner most days. Miso soup with a bit of cubed tofu for lunch. Salads often. Sometimes steamed veggies for lunch if we’re hungry. Homemade whole grain bread. So, being a minimalist, I do enjoy your recipes. But, if possible, try some restraint with your photos. They are indeed beautiful, but open any recipe magazine, and they try to dazzle you with food photographs – I don’t enjoy them, since it is obvious that the food is faked – shaving cream used for whipped cream, etc. Please do continue my email subscription, though, because I do love your recipes. I just made your chai ice cream (vegan) last week, and it is almost gone now.DELICIOUS!
    Thanks,
    Annie

    • Avatar for Dana @ Minimalist BakerJohn says

      Thanks for your feedback Annie, we really do appreciate it. Although we can understand why our style might not fit with everybody, our original focus and desire here is to create something that we personally enjoy.

      We appreciate good food photography and feel that adding our photographs to posts contribute to our art in a style that reflects our personality.

      We aren’t trying to be a magazine, other blog, or something else; we just want to be us. For now, that means we will keep posting high-quality delicious photos that reflect our creations. Hope you understand.

    • Jodie says

      Good grief Annie. What a lot of effort you made to “complain” about something so trivial. Scroll, scroll, scroll or find some other site.

    • Marty says

      I totally agree. It is such a waste of my time scrolling to find out if I have all the ingredients or do I need to run to the store, that I will skip the whole post to avoid the pictures and the narrative. Tonight I woke up at 1:48 and have not been able to sleep so i scrolled through this one. But normally, all the pictures and narrative are just too much of a time waster. Please one picture and a recipe first. Then babble all you want.

      • Sandy says

        Wow! How rude those of you are being to complain! These people are sharing their passion, artistry & deliciousness with you! Be grateful, not critical. I happen to enjoy the entire blog, photos &a