This dish checks every box already, since it's built entirely from plant-based staples with nothing in the ingredient list that a vegetarian kitchen would need to think twice about. A quick flax-and-water gel stands in for the usual egg wash, whisked into rich coconut milk with maple syrup, cinnamon, nutmeg, and a pinch of salt for that classic warm, custardy flavor. Thick slices of brioche-style bread soak up all that spiced custard before hitting a hot skillet, turning deep golden brown with crisp edges and a soft, set center. It's a satisfying weekend breakfast that comes together in one pan and one bowl, no fuss involved. Pile it high with maple syrup, fresh berries, and a dusting of powdered sugar, and you've got a French toast that fits right into a vegetarian breakfast rotation without any hesitation.
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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.
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