French toast is one of my favorite breakfasts, so I was delighted to learn it can be made without milk or eggs. This vegan French toast is crisp on the outside, soft in the middle, and carries that warm cinnamon-vanilla flavor you expect from the classic.
It’s simple enough for a weekday breakfast, yet special enough for a lazy weekend brunch (or even “breakfast for dinner,” as Larissa loves!). No unusual ingredients, no complicated steps—just straightforward comfort food. If you’ve been missing French toast since going plant-based, this version brings it right back to your table.
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What Makes This Vegan French Toast Recipe Special
This isn’t a “good for vegan” recipe. It’s just good.
The batter uses pantry ingredients to create the same custardy texture without eggs or dairy. You’ll get golden edges, a tender center, and a hint of sweetness that pairs with fruit, syrup, or a dusting of powdered sugar.
It also works with any non-dairy milk and a range of breads, so you can use what you have on hand. Whether you’re cooking for vegans, someone with an egg allergy, or just trying something new, this recipe delivers the familiar comfort of classic French toast.
Ingredients
- day-old bread (sourdough, country loaf, or thick sandwich bread; slightly stale is best — gluten-free if needed)
- non-dairy milk (oat, almond, or soy)
- cornstarch or arrowroot powder
- ground
flaxseed or chia seeds - maple syrup
- vanilla extract
- ground cinnamon
- salt
- vegan butter or neutral oil
- Optional toppings: fresh berries, banana slices, powdered sugar, chopped
nuts , coconut yogurt, or extra cinnamon
To keep this gluten-free, be sure to check that your bread, starch, and flavorings (like vanilla extract) are certified gluten-free. Some brands can sneak in wheat-based stabilizers.
Step-by-Step Instructions
Choose the Right Bread
Pick a sturdy loaf that won’t fall apart. Day-old or slightly dried bread absorbs the batter better and toasts more evenly. For a gluten-free version, use a firm gluten-free loaf like Little Northern Bakehouse or Canyon Bakehouse. Avoid super soft slices—they can break down quickly in the batter.
Make the Batter
In a shallow dish, whisk the non-dairy milk, cornstarch,
Preheat the Pan
Heat a nonstick skillet or griddle over medium heat. Add a small pat of vegan butter or a drizzle of oil. You want the surface evenly hot but not smoking.
Dip the Bread
Place one slice at a time into the batter. Let it soak for 10–15 seconds per side. Don’t leave it too long—or it may get soggy. Lift and let the excess drip off.
Cook Until Golden
Lay the soaked bread on the hot pan. Cook for 3–4 minutes per side, until deep golden with crisp edges. Adjust heat as needed to avoid scorching.
Finish the Batch
Add more butter or oil between slices as needed. Keep cooked slices warm on a low oven rack (200°F/95°C) while you finish the rest.
Serve Right Away
Top with maple syrup, fresh fruit, and a sprinkle of cinnamon. For extra richness, add a dollop of coconut yogurt or a dusting of powdered sugar.
How to Store
Refrigerate Let leftovers cool completely. Store in an airtight container for up to 3 days.
Freeze Layer slices with parchment and freeze for up to 2 months. Reheat straight from the freezer.
Reheat Use a toaster oven or skillet over medium heat for best texture. Avoid microwaving if you can—it softens the edges.
Why This Vegan French Toast is Good for You
This recipe cuts the cholesterol by skipping eggs and dairy, while the
It’s also flexible: choose a fortified plant milk for added calcium and vitamin D, or go lighter on the syrup and heavier on berries and
What Not to Do
Don’t use super soft, fresh bread It can tear or turn mushy. Slightly stale is best.
Don’t soak too long A quick dip is enough. Over-soaking leads to soggy centers and uneven cooking.
Don’t cook on high heat You’ll burn the outside before the inside sets. Medium heat is your friend.
Don’t skip the thickener Cornstarch or
Don’t crowd the pan Give each slice room so they brown properly.
Vegan French Toast Recipe Variations
What’s great about this vegan French toast recipe is that you can customize it to fit your taste or just to try something different.
Banana Batter Blend 1/2 ripe banana into the milk for extra sweetness and a thicker batter. Great topped with walnuts and banana slices.
Protein Boost Add 1 scoop unflavored or vanilla vegan protein powder and a splash more milk to keep the batter pourable.
Pumpkin Spice Whisk in 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice. Serve with pecans.
Coconut Almond Use coconut milk, add almond extract, and top with toasted coconut flakes and almonds.
Savory Twist Skip the maple, vanilla, and cinnamon. Add nutritional yeast, garlic powder, and black pepper. Serve with avocado and tomatoes.
Gluten-Free Use sturdy gluten-free bread and ensure your starch and flavorings are certified gluten-free.
Vegan French Toast (with Gluten-Free Option)
Ingredients
- 8 slices day-old bread use gluten-free if needed
- 1 cup non-dairy milk oat, almond, or soy
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons ground flaxseed or chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- vegan butter or neutral oil for the pan
- Optional toppings: fresh berries, banana slices, powdered sugar, chopped nuts, coconut yogurt, or extra cinnamon
Instructions
- Use sturdy, slightly stale slices that won’t fall apart. For gluten-free, use firm GF bread like Canyon Bakehouse or Little Northern Bakehouse.
- In a shallow dish, whisk together the non-dairy milk, cornstarch, flaxseed, maple syrup, vanilla, cinnamon, and salt. Let sit for 3–5 minutes to thicken slightly.
- Heat a nonstick skillet or griddle over medium. Add a little vegan butter or oil to coat the surface.
- Soak each slice of bread in the batter for 10–15 seconds per side. Don’t oversoak. Let any excess drip off.
- Place the soaked bread on the hot pan and cook for 3–4 minutes per side, until crisp and golden brown.
- Repeat with remaining slices, adding more butter or oil as needed. Keep finished slices warm in a 200°F oven.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or coconut yogurt.
Wrapping It Up
This vegan French toast tastes like its non-vegan cousin. It’s golden, custardy, and cozy—and will hit the spot!
With a simple batter and the right bread, you’ll get consistent, craveable results every time. Keep the ingredients on hand and you can turn any morning into a warm, relaxed brunch moment. Top it how you like, share it with someone, and enjoy the kind of breakfast that never goes out of style.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What’s the best bread for vegan French toast?
Use a sturdy loaf like sourdough, French bread, or thick-cut country bread. Slightly stale bread works best because it soaks up the batter without falling apart. Avoid thin, ultra-soft slices.
Can I make the batter ahead of time?
Yes, you can mix the batter up to a day in advance. Store it covered in the fridge and give it a good whisk before using. It may thicken slightly; just add a splash of milk to loosen.
Why is my French toast soggy?
Common causes are over-soaking, bread that’s too soft, or pan heat that’s too low. Keep the soak quick, use day-old bread, and cook over medium heat until the exterior is well browned.
Do I need flax or chia?
They help bind the batter and mimic the texture of eggs. If you don’t have them, you can increase the cornstarch by 1 tablespoon and add 1 tablespoon almond butter or tahini for body.
Can I bake instead of pan-fry?
Yes. Arrange dipped slices on a lined baking sheet and bake at 400°F (200°C) for 10–12 minutes per side, until golden. Brush lightly with oil for better color and crispness.
Which non-dairy milk works best?
Oat milk or soy milk give the richest texture, but almond milk works, too. Choose unsweetened if you want to control the sweetness.
How do I keep it warm for a crowd?
Place cooked slices on a wire rack over a baking sheet in a 200°F (95°C) oven. The rack keeps them from steaming and going limp.
Can I make it without added sugar?
Definitely. Skip the maple syrup in the batter and sweeten with fruit and a light drizzle at the table, if desired.
