![]() They’ve been fun recipes to create over the years to expand my sourdough repertoire but admittedly, the sweeter breads don’t happen here very often…or sweet treats in general. This recipe does not store or freeze well, so it’s best served hot and fresh.Lately I have been receiving some nice feedback on the chocolate sourdough recipes I have in the archives. However, I would not fry the French toast in advance, because that needs to be served warm and crispy. You can prepare the ingredients in advance and keep the dipping mix in the fridge until you’re ready to start. You can serve it plain or with some maple syrup, or if you want to get a bit fancy, some jams, vegan whipped cream and fresh berries! It’s a pretty fine breakfast no matter how you serve it. I used a sourdough bread for this recipe that had also been sitting for a couple of days so it was a little stale. If it’s a bit stale too that’s even better. ![]() So you really need a sturdy sort of bread that you can slice thick. Soft, thinly sliced sandwich bread is an issue because as soon as you dunk it in the batter it will want to break apart. Sturdy Bread: The first time I tried this recipe the only bread I had on hand was pre-sliced sandwich bread, and that struggled a bit to stay together. It’s not at all crucial in this recipe, but if you have some on hand you can use it. Black salt isn’t actually black at all, but is a salt that has a very strong eggy taste. ![]() It can be used to create cheesy flavors, buttery flavors AND eggy flavors! Of course it’s here for eggy flavor.īlack Salt: We used regular salt in this recipe but if you happen to have some black salt aka kala namak on hand, then you can use half black salt and half regular salt. Nutritional Yeast is a very versatile ingredient. So whatever you have on hand will be great. Chickpea flour is a little more suited to an eggy vibe, but it’s not a huge difference. I have tested this recipe with all purpose flour and I found it worked just as well. We used chickpea flour but you can also make this with all purpose flour. Ingredient Notes & SubstitutionsĬhickpea flour. ![]() You will love this vegan french toast for its perfectly sweet taste and mix of subtle flavors, its texture, and how quick and easy it is to make. It’s crispy on the outside, soft on the inside, with a deliciously light flavor. The frying pan should be very hot and the combination of the mix that you dip the bread in, plus the coconut oil creates the perfectly browned result you see here. Just whisk up the wet ingredients in a bowl and slice up some bread into thick sturdy slices.ĭip the bread in the wet mix (both sides) and then fry it in a hot frying pan with a little coconut oil. This recipe is super easy and takes only around 30 minutes or less from beginning to end, which is the way I like it. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Of course it’s not like what you’re used to, if what you’re used to is the regular (egg) version. And wow, it works so well!Ĭhickpea flour works wonderfully to create ‘eggy’ dishes, we’ve used it for our vegan scrambled eggs and our vegan omelette. Well the answer turned out to be a little chickpea flour with non-dairy milk and a few other ingredients to mimic the ‘eggy’ flavor. I mean french toast is just so….eggy. Like… how would you do this without eggs? When I was first thinking about making vegan french toast, I really had no clue how to make this happen. The best vegan French toast is crispy on the outside, tender on the inside and makes the perfect breakfast! You won’t miss the eggs at all.
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