This skillet-fried toast gets its rich, custardy soak from a blend of ground flaxseed, full-fat coconut milk, maple syrup, and warm cinnamon and nutmeg — a base that turns thick slices of vegan bread into something deeply golden and tender on the inside. Pressing the bread gently into that custard for thirty seconds a side lets it soak all the way through without turning mushy, so every bite has that classic French toast pull. A pat of vegan butter in the skillet gives the crust its deep, caramelized edges as it cooks to a set, no-longer-wet center. Pile it high with fresh berries, a dusting of powdered sugar, and extra maple syrup, and you've got a brunch centerpiece that's an easy, reliable pick for an egg free table. It's the kind of recipe you'll want on repeat for lazy weekend mornings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large shallow bowl or baking dish, whisk together the ground flaxseed and water. Let stand for 5 minutes until the mixture thickens to a gel.
Whisk the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt into the flax gel until smooth and fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
