Vegan Cinnamon Roll French Toast
This is the kind of brunch that makes people think you spent hours in the kitchen — but it comes together faster than a trip to a café. The custard soak uses oat milk and cornstarch in place of eggs and dairy, and it works beautifully: the bread soaks up the spiced, maple-sweetened mixture and cooks into thick, golden slabs with a set, custardy center. A quick cinnamon swirl made from vegan butter and brown sugar gets drizzled right over the top, giving you that sticky, caramelized cinnamon roll flavor in every bite. Then comes the vanilla glaze — just powdered sugar, oat milk, and vanilla whisked together into a pourable ribbon that ties the whole plate together. It serves four, so it's perfect for a weekend gathering where you want to impress without stressing. Every component is straightforward and built from pantry staples, which means no hunting for specialty products or worrying about hidden animal-derived ingredients.
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Learn more →Ingredients
4 servings
For the custard soak
- 1 cup oat 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
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
- 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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