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
& 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
Plate piled high with slices of our Vegan French Toast Recipe
4.45 from 183 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


  • 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 sturdy bread (it's important to use a sturdy, rustic bread NOT sandwich bread or it can turn out soggy/soft)


  • 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 batter is too thick, thin with a bit of dairy-free milk). 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.



*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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My Rating:

  1. Kaitlyn says

    So I have a loaf of gluten free cinnamon raisin bread ( by srsly) If I slice it thicker, do I keep it in the chia seed mixture for the longer amount of time? It’s sort of like sandwhich bread but not precut.

    • Support @ Minimalist Baker says

      Ohh, maybe! We haven’t tried that but it sounds delish. Let us know how it goes if you give it a try, Judith!

  2. Kate says

    All I had on hand was gluten free sandwich bread which I keep in the freezer. I know you said sandwich bread might become soggy, so I kept the slices of bread frozen and immediately dipped them into the batter and pan fried them while frozen and it turned out perfect. I also added about 1 tbsp of cornstarch to the batter to help it adhere to the frozen slices a bit better. Turned out great!

    • Support @ Minimalist Baker says

      Awesome! So glad to know this worked with frozen bread! Thanks so much for the great review and for sharing your modifications, Kate!

  3. Courtney says

    Don’t keep looking for any other vegan french toast recipe, you’ve found it. This recipe gives the comforting nostalgia I remember from having french toast as a kid (without the eggs or dairy). I’ve compared it against recipes with bottled vegan egg replacers and this one outshines by far and is a healthier alternative. The only note I have is that I personally prefer the method of using ground chia seeds — blitz whole chia seeds in the blender before adding other ingredients. All of that to say this is definitely a 10/10!

  4. Alex says

    I wanted to make this since I am trying to not eating eggs (finding out if they disrupt my tummy) so I used honey instead of maple syrup in the toast and then topped it with raspberries and maple syrup instead. It was divine! It worked well with rice milk and mixed chia seeds too.

  5. Manisha Govind says

    Wow, took me back to when I was a child….I made it savoury, so added, garlic, ginger, chillies, a dash of cumin/corriander powder, some turmeric and salt….hmmmmmm I felt I was back in my childhood home…..thank you

  6. Lynsey says

    Made 2 days in a row with the same homemade walnut sourdough. First time I used whole chia seeds and it was a bit of a mess, result still tasted good but the chia seeds didn’t stick to the bread well in the pan. Second time read the reviews and combined everything (sans maple syrup, I prefer to save the sweetener for on top) in the Vitamix (doing the chia seeds and cinnamon first) then letting it sit for 20 minutes. I opted to let the bread soak a full minute on each side as my bread was really rustic and the result was delightful! Had that custardy taste that restaurant French toast has – French toast was one of my favorites before going plant based and I’m happy to have it back! Also, this would be an excellent hack for anyone that is out of eggs on the weekend and wants French toast (happened to me all the time before!)

  7. Mark Britt says

    I used a baguette and also used flax seed, which I ground first, and I topped with pecans and blueberries then baked on 400 for 20 min. Wonderful!

  8. Diane says

    The kids love it.
    I only had sandwich bread too, so I put it in the toaster first. And did a quick dip. Worked perfectly.
    Thanks for the yummy recipe!

    • Josie Loayza says

      Thank you for mentioning this as I only have sandwich bread and promised my son French toast this morning. I will toast it first.

  9. Anna says

    This was delicious! Like another commenter, all I had on hand was some thick-sliced sandwich bread, so I just quickly dunked each slice and didn’t leave it to soak. Cooked with a lid on a griddle-style frying pan for probably about 4-5 minutes on each side.
    I used whole chia seeds and it totally did the job, but might try to grind them up in a food processor next time.

  10. Jessica says

    First off, this was forking amazing!!!
    Second … I used sandwich bread. Hear me out. I did not let it soak since it’s fast absorbing, instead I dunked it quickly and transferred to the skillet. Medium heat, 4 min each side, omfg delicious!!!
    It was so quick to come together too. I added all ingredients in less than 5 min, placed it in the fridge, took my dog for a walk, came back and it was ready! Many thanks
    -from my stomach

  11. Lisa Lentz says

    I was so excited to find a vegan French toast recipe! I need to be gluten free (which can be difficult for French toast), so I toasted the gluten free bread first before soaking. I cooked it in coconut oil. I like it even better than traditional French toast.

    • Alyssa R says

      OMG this recipe is fantastic. I used it with my mom’s vegan challah and it cooked so well 😍 even my non-vegan Dad thinks it’s delish. Everyone should try this!

  12. Amy Lewis says

    I just made this with a rustic bread and used flax instead of chia, and it turned out great! The griddle produced softer (but not soggy) toast. The cast iron skillet put more of a crust on it. Both great! Thanks!

  13. KA says

    I just made this and had to throw everything away. It did not turn out at all. After the failure, I read the comments & found that I really shouldn’t have used a sandwich bread & should have used a more sturdy bakery bread. I also hadn’t ground the chia seeds & I probably should have.

    I’ll probably try this again someday but am pretty disappointed right now since I was expecting to have french toast & have none. Don’t make my mistake & make sure to only attempt this with a sturdier bread because it became a mushy/sticky mess using sandwich bread.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry to hear that, KA. Yeah, using a sturdy bread is kind of key here as it helps the chai egg absorb/cling better and also is easier to flip – sandwich bread just isn’t ideal for French Toast in my experience.

  14. Charlissa says

    Made these for everyone and it was a hit! Start making it early though because the chia seeds need to soak in the mixture for 20mins. It was really good, we had a side of strawberries with ours.

  15. Shelley says

    Just curious, has anyone tried this with bagels? I have the hardest time finding the right bread but always have bagels on hand…

    • Support @ Minimalist Baker says

      Hi Shelley, we haven’t. If they’re a sturdier bagel it might work, but wouldn’t recommend the softer ones. Let us know if you try it!

  16. Courtney says

    This has been a staple in my breakfast rotation for quite some time now. The flavors are so on point and the end result is a comforting, delicious French toast better than any egg version I’ve ever had.

    With that being said I opt for the ground chia seed method — I pulse whole chia seeds in my blender until a fine meal forms then add sweetener, almond milk, cinnamon, vanilla extract (and add a pinch of nutmeg + salt) and blend to combine. Put that mixture into a shallow dish, pop into the fridge and 20 minutes later you’re all set to dip your bread.

    Oh, the kind of bread is an important factor in the success of this recipe. I tried sandwich bread the first time and well, don’t. Now I use a study bakery bread that can really hold the mixture and withstand cooking to perfection on a griddle.

    Literally about to make right now, and you should too — thank you Dana for this sweet, nostalgic goodness!

  17. Karen says

    Delicious. It exceeded our anticipation for goodness. We topped it with berries and a dusting of powdered sugar.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Karen! Love those toppings. Thanks so much for the lovely review! xo

  18. Kathy says

    This is absolutely delicious French toast. I grind the chia seeds in my spice blender and they work beautifully. We love to top this with berry coulis that I make with frozen mixed berries and cranberries, with a touch of maple syrup. Today, after I put the berry coulis on the French toast, I topped the French toast off with some hemp seeds and chopped toasted pecan. Mmmm. Thanks for the wonderful recipe – vegan or not, it is delicious. There is nothing “basic” about it – it should be titled “Extreme French Toast!”

  19. Nina says

    Hey! Just tried this and was absolutely delish… so crispy and soft on the inside perfectly paired with maple syrup and berries. sooooo glad it’s vegan. also i had no problem with adding the chia seeds before i put the mixture in the fridge.


  20. Hayli says

    A decent French toast! I think next time I would just op for cornstarch instead of chia seeds. They just soaked into the bread and then peeled off everytime I flipped the bread.

  21. Taylor says

    I used a larger tupperware container and only got through 2 pieces of sourdough sandwich bread before I had no more milk. Granted, I probably soaked my bread for way too long, so that’s my fault, but both pieces of bread were completely covered in chia seeds. I did let the mixture chill in the fridge for 15 minutes, so I don’t know what I did wrong. The chia seeds completely coated both pieces of bread and made the end result weird.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like they were soaked for too long. And if the chia seeds sit for longer than a few minutes they thicken the entire mixture. Next time, don’t add the chia seeds until you’re just about ready to soak the bread!

      • Taylor Moessinger says

        Okay, the first step says “Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.” So next time I’ll try putting the chia seeds in only a minute or two before the bread. It might be worthwhile to note that or change the wording on the recipe.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I hear you! In your case it sounded like a combination of the chia seeds over-geling, and the bread soaking for too long. I’ll clarify those instructions!

  22. Brooke says

    Ladies and gents- run out (or join the movement and bake it) and get the best loaf of sourdough you can find! This recipe is killer with a hearty piece of sourdough! It was tangy, sweet, and oddly had that almost eggy flavor. My hubby couldn’t even tell I hadn’t used egg!

    Also, for trial and error, I tried this with Ezekiel bread (even toasted a piece first, as was rec by another user) and it wasn’t nearly as good. The middle was pretty soggy still. I can say, you do not need to soak any of the breads for more than a second. A simple quick dip, covering both sides, is sufficient! Thanks again, MB!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Brooke! We’re so glad it worked well with the sourdough =)

  23. Hannah says

    There’s no way those photos are correct! How can this recipe use chia seeds and have her french toast not picture any? The chia seeds gel up and then the bread is uncookable. I ended up eating grilled chia seeds for breakfast.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, most people have great success with this method. The chia gel is what helps make it egg-like. Did you use hearty bread?

      • Support @ Minimalist Baker says

        Hi Terelle, hmm, we wonder if maybe you used sandwich bread? This recipe requires a sturdy, rustic bread so that doesn’t happen.

      • Josie Loayza says

        I used sandwich bread. I kept checking underneath so it doesn’t stick but basically it needed to cook for longer. Maybe at lower flame.

  24. 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.

  25. 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.

  26. 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!

  27. 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!

    • Tamyra Simpson says

      Hi Laura! I was reading through the comments to finds tips on best practices and noticed your comment; particularly the part where you say “ but no need as it resulted in a breakfast which was even tastier than its eggy counterpart.” This had me under the impression that you were trying to avoid eggs. You then mention the brioche bread that you used, which got me excited thinking that I’d finally found a vegan brioche bread — only to discover that Promise Gluten Free Brioche definitely contains egg *sad face* I say all that to say, I hope you weren’t actually trying to avoid egg! Happy baking :))

  28. 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

      • Beth goodwin says

        Not sure what I did wrong here… I used homemade thick bread, but the chia seeds just stuck to the pan and I was left with soggy bread 🙁

          • Beth Goodwin says

            I used my favourite cast iron non stick pan, it’s actually the only one I use! It turned out OK, it was delicious, but the chia seeds just didn’t stick to the bread. I think I’ll try and grind them more next time so they’re a lot finer before adding them to the mixture 😊

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            OK thanks for sharing! I love using a cast iron, too. It just needs to be seasoned or dishes like this will stick.

  29. 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.

    • Support @ 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.

  30. 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.

  31. 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!

  32. 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.

  33. 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!

  34. 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,

    • Support @ 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.

        • Support @ 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.

  35. 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!

    • Support @ 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

  36. 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.

  37. 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.

    • Support @ 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?

  38. 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. 😭

        • Support @ 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.

  39. Christina says

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

  40. Franziska Gach says

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

    • Support @ 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!!

  41. 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.

  42. 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!!

  43. 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!!!

  44. 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.

  45. 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

  46. 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.

    • Support @ 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.

  47. 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.

  48. 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!

  49. 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.

    • Support @ 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

  50. 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!

    • Support @ 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

  51. Tawnya Zemenchik says

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

  52. 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?

        • Support @ 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

  53. 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.

  54. 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.

  55. 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!

  56. 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!

  57. 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 !

  58. 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! ❤️

    • Support @ 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

  59. 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.

    • Support @ 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 =)

  60. 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!

    • Support @ 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!

  61. 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!!!

    • Support @ 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

  62. 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.

  63. 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!

  64. 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.

  65. 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.

  66. 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!

  67. 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!

  68. 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.

  69. 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!

  70. 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!

  71. 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.

  72. 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.

    • Support @ 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!

  73. 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!

  74. 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!!!!

  75. 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!

  76. 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.

  77. 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!!!!!

  78. 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! ?

  79. 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.

    • Support @ 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!

  80. 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.

    • Support @ 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!

  81. 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.

  82. 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??

    • Support @ 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.

  83. 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.

  84. 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 ☺️

  85. 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!

  86. 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!


    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.

  88. 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!!!

  89. 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.

  90. 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.

  91. 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!

  92. 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!

  93. 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!

  94. 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!!!

  95. 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!

  96. 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

  97. 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!

  98. Amy S says

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

  99. 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!

  100. Deena Kur says

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

  101. 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!

  102. 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

  103. 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!

  104. 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.

  105. 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! ❤️

  106. 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.

  107. 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!!

  108. 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

  109. 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!

  110. 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

  111. Christina says

    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.

  112. 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.

  113. 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”.

  114. 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!

  115. 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 ?

  116. 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! :)

  117. 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 :)!

  118. 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!

  119. 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!

  120. 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!

  121. 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. :)

  122. 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?

    • Support @ 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!

  123. 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

  124. 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.

  125. 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!

  126. 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!

  127. 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

  128. 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.

  129. 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.

  130. 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.

  131. 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!

  132. 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!

  133. 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!

      • Support @ 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.

  134. 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

  135. Courtney says

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

  136. 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!

  137. 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.

  138. 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. :)

  139. 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.

  140. 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

  141. 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.

  142. 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!

  143. 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).

  144. 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.

  145. 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

  146. 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!

  147. 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.

  148. 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!!

  149. 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

  150. 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.

  151. 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 !

  152. 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..

  153. 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.

  154. Julie says

    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 :)

  155. 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 :)


  156. 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. :)

  157. 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?!)

  158. 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

  159. 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.

  160. 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 :)

  161. 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.

  162. 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!

  163. 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!

  164. 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.

  165. 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).

  166. 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

  167. 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!!!

  168. 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?

  169. Lucie says

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

  170. 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!!!

  171. 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!

  172. 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!