Perfectly Golden Vegan French Toast with a Crispy Edge That Holds Up to Syrup
Golden, custardy centers with lacy crispy edges — this vegan French toast uses chickpea flour for a perfect set texture that holds up to maple syrup. A quick and easy breakfast that passes the Marcus taste test.
Equipment
- Shallow dish or pie plate
- Non-stick skillet or cast iron pan
- Thin, flexible spatula
- Wire rack
Ingredients
- 8 slices stale French bread or vegan brioche
- 1/2 cup chickpea flour
- 1 1/2 cups unsweetened oat milk or soy milk
- 2 tablespoons maple syrup
- 1 tablespoon ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- as needed vegan butter or coconut oil for frying
Instructions
- If your bread is fresh, slice it 1-inch thick and toast in a 300°F oven for 5-7 minutes per side. Let cool completely. This dries it out to absorb the custard without falling apart.
- In a shallow dish, whisk together the chickpea flour, ground flaxseed, cinnamon, and nutmeg. Slowly pour in the oat milk, maple syrup, and vanilla, whisking until completely smooth and no lumps remain.
- Dip each bread slice into the custard for 15-20 seconds per side. Let the excess drip off. The bread should be fully saturated but still firm enough to hold its shape when lifted.
- Heat a skillet over medium heat. Add 1 tablespoon of vegan butter. Once melted and bubbling, place the soaked bread in the pan (work in batches if needed). Cook for 3-4 minutes per side, until deep golden brown with lacy, caramelized edges.
- Transfer the cooked slices to a wire rack. Rest for 2 minutes. This lets steam escape, keeping the outside crisp and the inside tender. Do not skip this step.
- Serve immediately with a drizzle of maple syrup, a pat of vegan butter, fresh berries, and a dusting of cinnamon.
Notes
The bread must be stale — fresh bread will become soggy. If using fresh bread, dry it in a 300°F oven. Medium heat is key: high heat burns the outside, low heat makes it dense. Don't overcrowd the pan; cook in batches. Rest on a wire rack, not a plate, to prevent soggy bottoms.
Cooked French toast keeps in the fridge for 3-4 days. Freeze in a single layer then transfer to a bag; toast straight from frozen.