(Fluffy, Custardy, Vegan)
🥄 Serves 2–3 | ⏱ Prep: 5 min | Cook: 10 min
🥛 Vegan “Egg” Mixture
1 cup unsweetened almond milk (or oat milk)
2 tbsp chickpea flour (aka gram flour)
1 tbsp cornstarch
1 tbsp ground flaxseed (optional but adds thickness)
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
🍞 Bread (Best Choices)
Thick-cut vegan bread (sourdough, brioche-style, or challah)
Use 4–6 slices
🧈 For Cooking
2 tbsp vegan butter or coconut oil
🍓 Optional Toppings
Maple syrup
Fresh berries
Banana slices
Vegan whipped cream
Nut butter
Powdered sugar
🔪 Instructions
1️⃣ Whisk the batter
In a shallow bowl, whisk together:
almond milk
chickpea flour
cornstarch
flaxseed
maple syrup
vanilla
cinnamon
salt
Whisk until smooth and slightly thickened.
2️⃣ Dip the bread
Dip each slice of bread into the mixture, soaking both sides.
Let it sit 15–20 seconds per side for maximum custardy texture.
3️⃣ Cook
Heat a skillet over medium heat and add vegan butter.
Cook each slice 3–4 minutes per side, until golden brown and slightly crisp.
4️⃣ Serve
Top with your favorites:
🍓 berries, 🍌 banana, maple syrup, or vegan whipped cream.
💡 Pro Tips (Makes it the BEST)
✅ Use thick bread for a custardy center
✅ Soak longer if your bread is dense
✅ Cook on medium-low to prevent burning
✅ Add nutmeg or orange zest for extra flavor
🍽 Optional “French Toast Casserole” Upgrade
Place soaked slices in a baking dish
Bake at 350°F (175°C) for 20–25 min
Serve warm with syrup