Low Sodium Vegan Cinnamon Roll French Toast

Total time40 min

Prep time15 min

Cook time20 min

Low Sodium Vegan Cinnamon Roll French Toast

Thick slices of vegan bread soak up a rich, cornstarch-thickened custard built from oat milk, maple syrup, vanilla, cinnamon, and warm nutmeg until every bite turns soft and pillowy in the center with crisp, golden edges. A quick cinnamon swirl made from melted vegan butter and brown sugar gets drizzled right over the top, followed by a silky vanilla glaze that pools into every crevice. Griddled in batches until deeply caramelized, this comes together like a cross between a cinnamon roll and classic French toast, minus any fuss with yeast or rising time. It's a cozy, weekend-worthy breakfast that layers texture and spice in every forkful, and it's a smart pick if you're keeping an eye on added salt, since the sweetness here comes entirely from maple syrup, brown sugar, and powdered sugar rather than any salty seasoning. Serve it warm, glaze still glossy, for a stack that feels indulgent without leaning on salt-heavy shortcuts.

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Ingredients

4 servings

For the custard soak

1 cup oat milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
See all
Chef's tip
Use the same amount of plain, unsweetened soy milk.
3 tbsp cornstarch
2 tbsp maple syrup
1 tsp vanilla extract
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the French toast

8 slices vegan bread, cut ¾-inch thick (brioche-style or thick sandwich loaf)
2 tbsp vegan butter, divided

For the cinnamon swirl

2 tbsp vegan butter
3 tbsp packed brown sugar
1 tsp ground cinnamon

For the vanilla glaze

½ cup powdered sugar
2–3 tbsp oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
¼ tsp vanilla extract

Instructions

1
In a large shallow bowl or baking dish, whisk together the oat milk, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain.
2
Lay the bread slices in the custard soak in a single layer and let them rest for 2 minutes per side, pressing gently so the soak absorbs into the bread. The slices should feel heavy and saturated but not falling apart.

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