Vegan French Toast

This is one of my favorite and most surprising vegan versions of a recipe. Jon was finally back after traveling way too long for work, so he asked for a breakfast treat. French toast seemed like a good option!

 Vegan French Toast
The batter for the toast is very easy to make. All you need is some almond milk, a little sugar, and your preferred flavorings.

 Cooking the toast
I like to include some type of fruit topping. This time I used blueberries warmed with a little sugar and vanilla extract, but you could use fresh fruit, jams, or even just powdered sugar.

 Blueberry Topping


Paired with some of Jon’s homemade espresso, this breakfast was a great way to celebrate his return home.

 Vegan French Toast Topped with Blueberries

Vegan French Toast with Blueberry Topping

Serves 2

4 pieces sourdough bread
1 cup almond milk
2 Tbsp brown sugar
1 1/4 tsp vanilla extract 
1/2 tsp almond extract
1/3 cup blueberries (frozen is ok)
1/2 tsp lemon zest
1/2 Tbsp vegan butter
In a flat dish, stir together the almond milk, 1.5 Tbsp of sugar, 3/4 tsp vanilla extract, and the almond extract.
Heat a large non-stick pan over medium-high heat, adding the vegan butter once it is heated.
Quickly dip each piece of bread in the almond milk mixture, flipping to ensure both sides are coated.
Cook until golden brown on both sides. Don’t try to flip the bread early because you’ll end up tearing it.
While the bread is cooking, make the blueberry sauce. Combine the blueberries, remaining sugar and vanilla in a small pot and cover over low heat until the berries have released their juices. Remove from heat and add the lemon zest.
Top the French toast with the blueberry sauce, and serve with maple syrup.



Blueberry Vanilla French Toast

This weekend, I decided to make breakfast. I had a lot of sourdough bread left over, so I thought I would try French toast. One of the breakfast places my family often went to on summer vacation has blueberry French toast that uses tiny Maine blueberries and is delicious.


I started off by slicing up some day-old (really several days old!) bread, and soaking it in a mixture of almond milk, vanilla and almond extract, and brown sugar. The brown sugar really helps to create a crust on the French toast.


As the slices of bread went into the hot pan, i pressed the blueberries into the uncooked side of the bread.


After the toast was crispy on one side, I carefully flipped it over to finish cooking on the other side. I only sent a few blueberries flying across the kitchen!


The toast was great served with some warm maple syrup, and accompanied by some of Jon’s espresso.


Blueberry Vanilla French Toast
1 cup almond milk (preferably unsweetened)
1 Tbsp brown sugar
1 1/2 tsp vanilla extract
1 tsp almond extract 
2 Tbsp vegan butter
12 slices day-old bread (sourdough or other crusty bread is best)
1/2 cup frozen or fresh blueberries
Maple syrup for serving

In a shallow dish, combine the almond milk, brown sugar, vanilla extract, and almond extract. Heat about 1/2 Tbsp of the vegan butter in a skillet (preferably non-stick) over medium-high heat. 

Once the butter is melted and starting to brown, quickly dip enough slices of bread in the almond milk mixture to coat both sides. As the bread cooks, press several blueberries into the uncooked side of the bread.

After the first side of the French toast is golden brown and slightly crisp, gently flip the toast over, trying to keep the blueberries embedded in the bread. Cook the second side until golden brown and crispy. 

Continue to cook the toast in batches until all slices of bread have been used. Serve topped with a little bit of the vegan butter and warm maple syrup.