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French Toast

May 13, 2019

Recipe adapted from Thug Kitchen[Recipe makes enough batter for 4 servings].

French toast is one of those dishes that many people feel like they have to say goodbye to with a vegan diet (since it originally calls for eggs, a splash of cream, and butter).  But fear not!  We have a recipe to share with you that truly tastes like "the real thing".

To us, French toast is all about two things.

  1. First, the bread that is used.  Many people have their own favorites, but we are strong believers that sliced baguettes make the best French toast.  It has no problem soaking up the batter yet is still able to keep its structure through to the end.  
  2. And secondly, the perfect French toast comes down to proper technique.  Frying the bread in a small dose of (vegan) butter is essential to really allow the bread to build a crust,.  Equally as important is avoiding the temptation to constantly move the slices around while they're cooking.  Once the battered bread hits the pan, just walk away!  If you're a "constant flipper" because you're afraid that the bread will stick, I promise you that with a proper pan, you have nothing to worry about.  The bread needs time to build a crust, and then once that happens, you're free to flip.
Once you have the basics down, you've got a simple, crowd-pleasing addition to use at your next brunch.  Serve them up with fresh berries and a berry coulis, or with sliced bananas and toasted walnuts—the choice is yours!


1 1/2 teaspoons ground flax seed
2 tablespoons whole wheat flour
1 tablespoon plus 1 1/2 teaspoon nutritional yeast
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 cup non-dairy milk
1/2 teaspoon vanilla

2 tablespoons vegan butter

Sliced bread of your choice (we recommend a baguette, cut on the bias to 1-inch thick slices)


In a medium bowl add the flax seed, flour, nutritional yeast, cinnamon, and salt.  While whisking, gradually add the milk, followed by the vanilla.  Let the batter rest in the refrigerator for at least 15 minutes, or until it has thickened.

Once the batter is ready, preheat a large non-stick skillet over medium-low heat.  Add 1/2 tablespoon of butter and coat the entire surface.  Dip your baguette slices in the batter, wait for a second,  then use your fingers to remove any excess batter and transfer to the skillet.  Repeat until your skillet is full, making sure that individual slices don't touch each other.  [Side note:  If you overcrowd the pan, the French toast will have a hard time crisping up].  Cook for three minutes on one side.  Add another 1/2 tablespoon of butter, and flip the pieces.  Cook for another three minutes, or until golden brown and crispy.  At this point, continue to sear the French toast on all sides (including the narrow sides), until your preferred level of color and crispiness is achieved.  Transfer the pieces to a cooling rack to prevent the bottoms from getting soggy.  Continue cooking the remaining slices of bread (adding additional butter with each batch) until you're out.

[Side note:  If you're serving for a crowd, it might be smart to preheat your oven to 200° F before you start.  Once your first batch is ready, place the French toast-filled cooling rack on top of a rimmed cookie sheet, and transfer to the oven to keep warm while your second batch is going].

Serve with your favorite fresh berries or bananas, an optional dusting of powdered sugar, and 100% maple syrup.

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