French toast always brings back cozy weekend memories for me but going vegan meant I had to get creative. I wanted all the golden crispiness and sweet flavor without any eggs or dairy. That’s when I discovered just how easy and delicious vegan French toast can be.
This recipe captures everything I love about the classic breakfast treat. The bread soaks up a rich plant-based mixture and cooks up perfectly golden every time. A drizzle of maple syrup on top makes it irresistible. Whether you’re vegan or just looking to try something new you’ll be surprised by how simple and satisfying this version is.
Ingredients for Vegan French Toast with Maple Syrup
I believe that flavor and nutrition can go hand in hand. These essential ingredients create French toast that’s golden outside and fluffy inside with a naturally sweet maple touch. I always focus on whole food choices for tastier and healthier vegan breakfasts.
For the French Toast Batter
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons cornstarch
- 2 tablespoons chickpea flour (for eggy texture)
- 1 tablespoon ground flaxseed
- 1½ tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of sea salt
For the Bread
- 6 thick slices of sturdy sourdough or country-style bread (preferably a day old for better texture)
Toppings and Garnishes
- Pure maple syrup for drizzling
- Fresh berries, banana slices, or apple slices
- Toasted nuts or seeds (like walnuts or pumpkin seeds)
- Vegan butter (optional)
- Dusting of cinnamon or powdered sugar (optional)
Necessary Tools and Equipment
To make perfect vegan French toast with maple syrup at home, I always gather these essential kitchen tools. Using the right equipment makes each step smooth and ensures that the final result is crisp, golden, and delicious.
- Large mixing bowl: I use this for whisking the batter and making sure all ingredients combine evenly.
- Measuring cups and spoons: These tools help me keep every measurement precise for consistent flavor and texture.
- Whisk or fork: I whisk the batter until it is completely smooth and free of lumps.
- Wide shallow dish: I pour the batter in here to soak each slice of bread evenly without breaking it.
- Cast-iron skillet or nonstick frying pan: For achieving a crisp exterior and even browning, my favorite is a well-seasoned cast iron pan, but a good nonstick pan works great too.
- Spatula: I use a wide spatula to gently lift and flip the soaked bread without tearing it.
- Cooling rack (optional): This helps keep slices crisp if I make a larger batch and want to avoid sogginess.
- Serving plates: I use sturdy plates to serve my French toast stacked high and drizzled with maple syrup.
Having these tools ready streamlines the process and helps me focus on achieving that perfect balance of texture and flavor every time.
Make-Ahead Tips
I know that busy mornings call for smart planning. When I ran my vegan restaurant, I always prepared ingredients ahead to keep things smooth and stress-free. Vegan French toast is no exception. Here are my favorite strategies to help you prep this classic breakfast in advance and enjoy it even on hectic days.
- Prepare the Vegan Batter in Advance
Whisk together unsweetened almond milk, cornstarch, chickpea flour, ground flaxseed, maple syrup, vanilla extract, cinnamon, and salt. Store the batter in an airtight container in the refrigerator for up to 2 days. Whisk again before using, as some starches may settle at the bottom.
- Slice the Bread Ahead of Time
Cut your sourdough or country-style bread into thick slices the night before. Lay the slices out on a rack or tray to air dry slightly. Day-old bread absorbs the vegan batter better and yields a crispier finish.
- Pre-Soak Option
For an even deeper flavor, soak bread slices in the vegan batter for up to 10 minutes, then cover and refrigerate overnight. This method is perfect for a make-ahead vegan French toast casserole or for prepping a family brunch.
- Cook and Store
Cook the French toast as usual. Allow the slices to cool completely on a rack, then store them in a single layer in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in a toaster oven until warmed and crisp.
- Freeze for Later
Layer cooled French toast between sheets of parchment paper and freeze in a zip-top bag. To reheat, place frozen slices directly on a hot skillet or in a toaster and heat until golden and warm throughout.
- Prep Toppings in Advance
Chop fresh fruit, toast nuts, or portion out maple syrup into small jars. Store toppings in the refrigerator for easy, ready-to-go assembly each morning.
Here’s a summary of the make-ahead options:
| Step | How Far Ahead | Storage Method | Reheating Method |
|---|---|---|---|
| Vegan batter | Up to 2 days | Fridge, airtight jar | Whisk before using |
| Pre-sliced bread | 1 day | Room temp, covered | No reheating needed |
| Pre-soaked bread | Overnight | Fridge, covered | Cook as usual |
| Cooked French toast | 3 days | Fridge, airtight box | Skillet or toaster oven |
| Frozen French toast | 1 month | Freezer, parchment | Skillet or toaster (from frozen) |
These make-ahead tips let you savor delicious vegan French toast with maple syrup, even on the busiest mornings.
Directions for Making Vegan French Toast with Maple Syrup
Making vegan French toast is simple and rewarding. I’ve outlined my go-to method below so you can create the perfect plate every time.
Step 1: Prepare the French Toast Batter
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I pour 1 cup unsweetened almond milk into a large mixing bowl. I add 2 tablespoons cornstarch, 2 tablespoons chickpea flour, and 1 tablespoon ground flaxseed. Next, I whisk in 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of sea salt. I whisk until the mixture is completely smooth and a little thick. If the batter sits for more than 10 minutes, I give it another quick stir before using.
Step 2: Dip the Bread
I slice my favorite sturdy sourdough or country-style bread into thick slices, about 3/4 inch each. Using a wide shallow dish, I pour in the batter. I place one slice at a time into the mixture, letting it soak for 30 seconds per side. If the bread is very dense or day-old, I let it soak closer to 45 seconds, but I avoid letting it become soggy or break apart.
Step 3: Cook the French Toast
I heat a cast-iron skillet or a nonstick frying pan over medium heat. Once the surface is hot, I add a touch of vegan butter or a light drizzle of neutral oil. I place the soaked bread on the skillet. I cook for 3 to 4 minutes on the first side, until golden brown and crispy, then flip and cook for another 2 to 3 minutes. I often cook two slices at a time for even results, making sure not to crowd the pan.
Step 4: Serve and Add Maple Syrup
When the French toast is golden and crisp on both sides, I transfer it to a plate or a cooling rack. I drizzle generously with pure maple syrup. For extra flavor, I top with fresh berries, toasted pecans, or a dusting of cinnamon. Sometimes I add a dollop of vegan butter for an old-school touch. The result is a warm, comforting breakfast that’s both healthy and deeply satisfying.
Serving Suggestions
I love showing off vegan French toast at breakfast or brunch with lots of vibrant, healthy toppings. When I served this at my vegan restaurant, guests used to rave about their custom toppings. Here are my favorite ways to make your vegan French toast with maple syrup not just beautiful but flavor-packed and nourishing.
Classic Breakfast Platter
- Plate two golden slices of vegan French toast per person.
- Drizzle each slice generously with pure maple syrup.
- Top with a handful of fresh berries such as blueberries, strawberries or raspberries.
- Add a pat of vegan butter for extra richness.
Snack-Style Toast Sticks
- Cut each slice into thick sticks after cooking for easy dipping.
- Serve with a small bowl of warm maple syrup on the side.
- Sprinkle with ground cinnamon or a pinch of powdered sugar.
- Pair with fresh orange wedges or sliced bananas.
Protein-Packed Toppings
- Sprinkle with toasted walnuts, pecans or sliced almonds for crunch and plant protein.
- Add a dollop of almond yogurt or coconut yogurt on top.
- Finish with a spoonful of chia seeds or hemp hearts.
Wholesome Vegan Brunch Spread
- Arrange the French toast on a large platter.
- Surround with bowls of fruit, vegan whipped cream, nut butters and toasted seeds.
- Offer a variety of toppings so everyone can build their own.
- Serve with fresh-squeezed juice or coffee for the perfect morning feast.
Make-Ahead and On-the-Go
- Cool cooked French toast slices on a rack.
- Wrap and store in the fridge.
- Toast them crisp in the morning, then add toppings just before eating.
- Pack in a lunchbox with a small container of maple syrup and fresh fruit.
Suggested Pairings Table
| Topping | Sensory Experience | Nutritional Highlight |
|---|---|---|
| Fresh berries | Juicy, tart, refreshing | Vitamin C, antioxidants |
| Toasted nuts & seeds | Crunchy, nutty | Plant protein, healthy fats |
| Vegan butter | Creamy, savory | Non-dairy richness |
| Maple syrup | Sweet, aromatic | Natural sweetener |
| Coconut yogurt | Silky, tangy | Probiotics, calcium |
| Bananas or stone fruit | Soft, sweet | Potassium, fiber |
For those new to vegan eating, these creative serving ideas help showcase how satisfying and flavor-packed plant-based food can be. Mix and match to discover your favorite breakfast combination.
Storage and Reheating
When I ran my vegan restaurant, folks often asked how to keep vegan French toast fresh and ready for busy days. I love that you can prepare batches ahead and enjoy them throughout the week. Here’s how I store and reheat my French toast for the best texture and flavor.
Refrigerating Leftovers
- Let the cooked French toast slices cool completely on a wire rack. This prevents sogginess.
- Place them in a single layer inside an airtight container.
- Separate layers with parchment paper to keep the slices from sticking.
- Store in the fridge for up to 3 days.
Freezing for Later
- Lay cooled slices on a baking sheet lined with parchment or wax paper.
- Freeze for about 1 hour until solid.
- Transfer frozen slices to a freezer-safe bag or container, separating each layer with parchment.
- Keep in the freezer for up to 2 months.
Best Ways to Reheat
| Method | Steps | Texture Goal |
|---|---|---|
| Oven/Toaster Oven | Place slices on a baking sheet, bake at 350°F for 8-10 minutes (or until heated through) | Crispy outside, soft inside |
| Toaster | Toast on medium setting until hot and golden | Quick crispy slice |
| Skillet | Warm a nonstick skillet over medium heat, heat each side for 2-3 minutes | Fresh pan-fried finish |
| Microwave | Heat on a plate for 30-60 seconds, checking in 15-second bursts | Soft and tender |
I prefer the oven or skillet for the crispiest results, but the toaster works great when I need a quick breakfast.
Tips for Best Results
- Reheat only what you plan to eat. Repeated reheating can dry out the bread.
- If your slices seem a bit dry after storage, drizzle with a splash of plant milk before reheating.
- Always serve hot and finish with a fresh drizzle of maple syrup and your favorite toppings for that straight-from-the-pan taste.
Conclusion
I love how vegan French toast with maple syrup brings together comfort and creativity in one delicious bite. There’s something special about turning a classic into a plant-based treat that’s both easy and inviting for everyone at the table.
If you’re craving a cozy breakfast or want to impress friends with a new brunch favorite this recipe is sure to hit the spot. Grab your favorite bread and toppings and let your morning shine with a stack of golden goodness.
