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
4.44 from 186 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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  1. 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.

  2. paula says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. 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.

  4. 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 ☺️

  5. 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!

  6. 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.

  8. 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!!!

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. 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!

  14. 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!!!

  15. 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!

  16. 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

  17. 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!

  18. Amy S says

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

  19. 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!

  20. Deena Kur says

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

  21. 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!

  22. 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

  23. 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!

  24. 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.

  25. 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! ❤️

  26. 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.

  27. 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!!

  28. 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

  29. 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!

  30. 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

  31. 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.

  32. 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.

  33. 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”.

  34. 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!

  35. 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 ?

  36. 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! :)

  37. 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 :)!

  38. 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!

  39. 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!

  40. 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!

  41. 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. :)

  42. Shirin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. 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

  44. 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.

  45. 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!

  46. 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!

  47. 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

  48. 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.

  49. 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.

  50. 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.

  51. 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!

  52. 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!

  53. Mckaila says

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

    • Bec says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • RaY says

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

  54. 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

  55. Courtney says

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

  56. 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!

  57. 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.

  58. 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. :)

  59. 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.

  60. 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

  61. 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.

  62. 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!

  63. 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).

  64. 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.

  65. 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

  66. 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!

  67. 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.

  68. 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!!

  69. 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

  70. 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.

  71. 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 !

  72. 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..

  73. 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.

  74. 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 :)

  75. 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 :)


  76. 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. :)

  77. 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?!)

  78. 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

  79. 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.

  80. 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 :)

  81. 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.