4-Ingredient French Toast
This spongy, sweet, and delicious plant-based, classic French toast is just three basic ingredients (with optional additions), simple to make, and a perfect base for all your preferred toppings. It's a basic, sugary little recipe to make on lazy weekend mornings to mix up your routine and add some variety to your breakfast options.
Equipment
- non-stick skillet or griddle
- shallow or flat-bottomed bowl
Ingredients
- 1+ tbsp ground flax seeds sub ground chia seeds
- 1 cup unsweetened plant milk I prefer almond
- 2 tsp agave optional; sub maple syrup or sugar (cane, coconut, etc.)
- 1/2-1 tsp cinnamon optional; plus more for topping
- 1 tsp vanilla extract optional
- 6-10 slices bread of choice [note#1] 3/4-1 inch thick; check ingredients for oil-free!
Instructions
- In a shallow or flat-bottomed bowl, mix together all ingredients (except the bread) to make a wash. Let it rest to 'activate' [note#2] the flax seeds for at least 10 minutes.
- In the meantime, slice your bread. If you're using a smaller baguette, slice at an angle to increase the overall size of your slices.
- Heat your non-stick pan or skillet over a low to medium-low heat.
- Place each piece of bread in your wash for 20 seconds to a minute on each side to absorb the liquid [note#3], then place it in the pan and cook for 2-5 minutes per side [note#4] until each side is golden brown to brown, but not burning [note#5].
- Serve immediately [note#6] with toppings of choice. I enjoy mine with strawberries, agave or maple syrup and a little bit of powdered sugar over top.
- Enjoy!
Video
Notes
- Most breads should work fine, but I like the texture of a sourdough or french baguette best. Fresh rather than stale bread will also work better, as it will more easily absorb your wash.
- The flax seeds will release their starches and make your wash slightly thicker.
- I prefer my French toast softer and less bready so I tend to soak mine in the wash for longer until it's clearly soaked through. Using a softer sandwich bread will soak up more of the wash, faster, where a harder bread like a baguette with absorb liquid slower but will hold up it's texture better.
- You'll figure out the pan temperature and bread soaking/cooking times as you go. I would recommend starting on a lower heat (just above the lowest setting) and increasing as needed if the bread isn't browning up to your liking.
- While the cinnamon is optional, if you're a fan, I would recommend sprinkling your second side with cinnamon while the first side is cooking, so that it cooks into the French toast when you flip it.
- If you are making a larger batch to serve at all once, set your oven on the lowest temp and store your cooked French toast on a plate or in a pan until ready to serve.