Vegan French Toast tastes yummy and is perfect for a delicious and filling breakfast. Whether you desire to avoid eggs for some reasons or are simply out of eggs, the Eggless French Toast recipe is a simple and sumptuous alternative to the traditional French toast.
A traditional French toast is bread dipped in a mixture of seasoned and beaten egg, often with added milk, and fried on both sides. However even if you are someone who does not eggs, you can still enjoy this eggless variation of French Toast. This is also famous in India by the name of Bombay Toast.
You can make a Vegan French Toast by simply substituting eggs with cornstarch or custard powder. For the best flavor you can top the French Toast with Powdered Sugar, Cinnamon, Maple Syrup and fresh fruits like banana & strawberry.
To make Vegan French Toast at home follow the detailed step by step recipe with photos posted below.
Servings: 6 Toasts
Nutrition (per serving)
Ingredients For Vegan French Toast Recipe
- 6 Slices of Bread
- 1 Cup Regular or Almond Milk
- 2 Tablespoons Cornstarch
- 1 Tablespoon Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 2 Tablespoons Butter
- 1/4 Teaspoon Powdered Sugar, for sprinkling
- 1/4 Teaspoon Cinnamon Powder, for sprinkling
- 2 Teaspoons Maple Syrup, or any syrup of your choice
Step By Step Instructions With Photos for Vegan French Toast Recipe
In a wide mixing bowl, add 2 tablespoons of Corn Starch, 1 tablespoon Sugar, 1 teaspoon Vanilla Extract and 1/2 teaspoon Salt. Add 1 cup milk and mix to make a smooth batter.
You can also substitute Corn Starch and Vanilla Extract with Vanilla flavored Custard Powder.
Dip the bread in the batter from both sides and let it soak up the mixture.
Heat 2 tablespoons butter in a pan and fry the bread from one side till it is golden brown. Flip the bread and fry the other side in the same way.
Vegan French Toast is ready. Sprinkle a pinch of Sugar and Cinnamon Powder on the slices. Serve it hot with fresh fruits like bananas, strawberries or blueberries along with maple syrup.