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Vegan French Toast

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 1 1/4 cups unsweetened almond milk

  • 1/2 cup soy yoghurt

  • 2 tablespoons cornflour

  • 2 tablespoons sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pure vanilla extract

  • 4 tablespoons refined coconut oil, melted

  • One 1-pound day-old Italian-style loaf, ends discarded and loaf cut into 3/4-inch-thick slices

  • Warm pure maple syrup, for serving


Step 1

Set a baking sheet on an oven rack and preheat to 95°C.

Step 2

Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.

Step 3

Heat a large nonstick frying pan over medium heat. Add 1 tablespoon of the oil, swirling the frying pan to coat the surface. Place 3 slices of bread in the milk-yoghurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the frying pan. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed). Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining oil, bread and milk-soy mixture. Serve with maple syrup.


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