Vegan French Toast
French toast is one of those weekend-morning classics that feels indulgent and comforting in equal measure, and this plant-based version absolutely delivers on both fronts. The secret is a flax egg — ground flaxseed whisked with water and left to gel — which gives the custard the binding richness that eggs normally provide. Full-fat coconut milk adds a creamy, luscious body to the soak, while maple syrup, vanilla, cinnamon, and a pinch of nutmeg make the whole thing smell like a bakery the moment it hits the pan. Thick-cut brioche-style or Texas toast slices are ideal here because they absorb the custard without disintegrating, and cooking them in vegan butter produces that deep golden crust you absolutely want. Each batch comes out set through the middle with no soggy center — just crisp edges and a soft, custardy interior. Serve the whole spread with fresh berries, a dusting of powdered sugar, and an extra drizzle of maple syrup for a breakfast that serves four and disappears fast.
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Learn more →Ingredients
4 servings
For the custard
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 8 slices vegan bread, about ¾-inch thick (brioche-style or texas toast preferred)
- 2 tbsp vegan butter, divided
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
- powdered sugar, for serving (optional)
Instructions
- 1
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.
- 2
Whisk the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt into the flax gel until smooth and fully combined.
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