Basic Vegan French Toast

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.

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!

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!

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

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.

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.

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!

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.

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!

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,

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!

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.

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.

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!

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.

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!!

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!!!

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

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

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.

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.

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!

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.

Made this this morning! It was a hit! Put them in the oven to dry them up a bit more.. delicious though!

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!

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!!

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.

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.

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!

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!

This is my go to recipe! It says it’s not freezer friendly but I find it works great in the freezer.

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 !

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! ❤️

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.

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!!!

This didn’t turn out well at all. Soggy despite using dry bread.

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.

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.

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!

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!

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.

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!

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!

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.

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.

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!

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!!!!

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!

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.

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!!!!!

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! ?

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.

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.

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 ☺️

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!

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.

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!!!

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.

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.

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!

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!

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!

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!!!

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!

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

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!

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

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!

simple & delicious :)
thank you!

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!

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

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!

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.

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! ❤️

This made a great breakfast today. Thanks Dana!!

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.

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!!

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

I also add vegan chocolate chips at times

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!

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

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.

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”.

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!

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 ?

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! :)

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!

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!

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!

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. :)

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.

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!

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!

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

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.

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?

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!

This recipe is perfect!!! Delicious vegan french toast, so yummy!!!

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