October 19, 2008

Fronch Toast

by IsaChandra

Serves 6

I couldn’t tell you what it is about chickpea flour, but this French toast looks and tastes just like the “real” thing. Chickpea flour is quite easy to find these days—if you don’t have a Middle Eastern grocery store nearby (where it may be called besan flour), try a health food store or one of those “gourmet” markets. I like to use a nice crusty baguette for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see below). Serve with fresh berries, sliced bananas, and pure maple syrup.

Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
1/2 cup rice milk or plain soy milk
2 tablespoons corn starch
1/4 cup chickpea flower
Several tablespoons canola or vegetable oil

Slice the read into 1-inch rounds. The bread should be a bit stale. If not, leave the slices out overnight or put them in a 350° oven for 3 or 4 minutes to dry them out—you don’t want to toast them. (If you’re in a rush, feel free to skip this step—the French toast will still taste good.)

Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.

Heat a non-stick skillet over medium heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).

Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes; if they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately.

Notes

* If you are cooking for a bunch, and you want to serve everyone at the same time, you can keep the cooked slices warm in a toaster over pre-heated to 325°.

* If you ever, ever get a chance to buy apple-maple jam, do it! It is the most wonderful thing over French toast. You can often find delightfully unusual flavors of jam at farmers markets, craft shows, and little out of the way places in Vermont.



  • November 7, 2010 at 3:04 pm: Sandra

    Hello Isa! The word “flower” in the list of ingredient should be “flour”. Just thought you’d like to know. Thanks for all your great recipes!!!

  • December 5, 2010 at 4:03 pm: Clara

    Beautiful! Because of a shopping list malfunction, though, I had to use soy yogurt (instead of soy creamer) and tapioca flour (instead of chickpea). It still turned out a highly edible brunch :)

  • January 2, 2011 at 2:46 pm: Shannon

    Unbelievably GOOD!!! My family went to town this morning. I really miss french toast since my venture down the vegan path. You are a genius Isa!

  • January 20, 2011 at 4:08 am: Jenny

    …and to drink: Peru.

  • January 28, 2011 at 8:24 pm: Alyssa

    peru….. Oh my. such a good scene.

  • February 8, 2011 at 3:29 am: Liz

    Isa,

    Am I just getting shitty chickpea flour or is it supposed to be that bitter? While I am a fan of this flour when toasted, I cannot consume it “raw” and the thought of it in French toast? Blech! I bow to your genius but am beyond apprehensive about using it untoasted in a recipe. Is there something I should be doing to mellow the bitter flavor or is that just part of it’s charm?

    • February 8, 2011 at 4:12 am: IsaChandra

      It’s in such a small quantity and mixed with other ingredients, so I’m really not sure why you’re finding it bitter! I guess it’s possible you’re not cooking it for long enough because really it should be browned and not raw at all. Or maybe you just don’t like chickpea flour! Try the banana french toast instead.

  • February 9, 2011 at 6:47 am: Liz

    Isa,
    Thanks for the quick reply! I haven’t actually MADE these; I was just dubious about how it would come out with the chickpea flour. I’ve used it, “raw”, in much lesser quantities in various (baked) recipes, and it’s always tarnished the end result. It never crossed my mind that while making the French TOAST, I’d be toasting the flour in the process. Duh!

  • April 7, 2011 at 12:33 pm: Jenny P

    I made some this morning and it is AMAZING! Thanks!

  • April 24, 2011 at 9:51 am: Skye X

    You still have chickpea flower, not chickpea flour, in the ingredients. I’m all for flower power, but let’s make the internet a better place with spelling! /fake cheery voice

    • April 24, 2011 at 3:15 pm: IsaChandra

      I like typos.

  • May 7, 2011 at 8:11 pm: RitaK

    You might want to add that a lot of people (such as I) are severely allergic to chickpea flour!!! People with nut allergies should probably avoid it.

    • May 7, 2011 at 11:06 pm: IsaChandra

      I can’t add everything about allergens to all of my recipes. I would hope that someone with an allergy would be educated about it. This is a food blog, not a medical blog.

  • May 13, 2011 at 8:51 pm: Chelsea

    I can’t believe I’m just finding this now…and to think, I just bought a huge *expensive* bag of organic chickpea flour! How convenient. I can’t wait to try this tomorrow morning covered in berries and maple syrup- thanks Isa!

  • May 14, 2011 at 10:30 pm: Roxie

    The Hubby and I will be making this in the morning. We have a late show to see tonight *feeling like an old lady for wishing it wasn’t so late* Theres a 24 hour shop across the street and they just so happen to have fresh vegan baguette……well it will be late so it wont be fresh anymore HAHAHAHA.

    Oh and I think its pretty silly to even comment about your allergy. If your allergic to an ingredient find a different recipe. And if you need Isa to tell you there is something in there that you may be allergic to, why are you cooking in the first place you could be a danger to yourself. PUT THE SPATULA DOWN!!

  • May 24, 2011 at 2:21 pm: Christel

    Thank you! delicious.. and very much kid approved!

  • May 24, 2011 at 10:35 pm: Jane

    Yeah, re: allergies, for crying out loud a lot of people are allergic to wheat and soy as well, and they manage to figure out what not to use in a recipe all by themselves. They would look at this recipe and go, hmm, substitute gluten free bread and use the rice milk option, and wouldn’t go whining that no one told them they might be allergic to some of the ingredients. I think you should read every recipe as though it said at the top “don’t use any of the following ingredients if you’re allergic to them.” Just sayin’.

  • June 12, 2011 at 5:56 am: Sharmila

    Hi Isa, I really enjoy reading your blog and your recipes are fabulous! Tried this recipe and my family loved it! Although if I may point out, you spelled “French” as “Fronch” in the blog post heading. Keep up the good work with the blog! :)

  • June 24, 2011 at 10:44 am: babels

    great recipe – love it. works right nice for me. i <3 FRONCH. thats how australians would say that WE say French. viva la difference! i might see if i can give okara a look in. damn stuff drives me LOCO just sitting in the fridge saying "im too much for you ho"!

  • July 25, 2011 at 10:14 pm: Tricia Bayer-Burkholder

    Made this on Sunday…a hit with me AND my non-vegan hubby! KUDOS! :)

  • July 27, 2011 at 7:32 pm: NingNang

    I used oatmilk and oat cream and it turned out great.

  • August 28, 2011 at 3:09 pm: Connie Fletcher

    I just made this for my non-vegan hubby and our non-vegan friend (along with those smoky maple sausages) and neither one knew this didn’t have eggs in it. A HUGE hit!! My new favorite saying: “This is soooo good…good enough to live for…” Thanks, Isa. Added a splash of vanilla and mape syrup to the batter…..yum!

  • February 10, 2012 at 4:20 pm: missbear

    I’ve been longing to have a lazy weekend and make this for brunch – just thought as an additional idea, nigella Larson does this jam sandwich dippe in French toast mix, shallow fried and then rolled in sugar thing. Obviously I don’t want to eat her version due to eggs, but I was wondering if you think your fronch mix would achieve similar? Here’s hoping!

  • March 11, 2012 at 5:29 pm: Tina

    So Good! We made them with Tapioca flour and a dash of vanilla! Love the way they are crispy outside and soft inside. Yummy!!!

  • May 14, 2012 at 1:40 am: Tessa

    A Mother’s Day brunch success! Served with mango and farmers market fresh berries. My grandmother, who still gives me a hard time about my vegan ways, had a second serving (a very rare occurrence) and asked for the recipe. Added a splash of vanilla and a sprinkle of nutmeg to the batter. Thanks for your magic Isa!

  • May 14, 2012 at 1:41 am: Tessa

    Oh! And I used almond milk instead of the creamer/rice milk. Perfect.

  • October 28, 2012 at 9:04 pm: Zach

    Followed the recipe exactly, except for the creamer/milk I used 90%cup of rice milk and 10%cup of soy milk powder. Also sprinkled some coconut flour in the batter, and fried the toasts in coconut oil. Turned out AMAZING.

  • November 14, 2012 at 5:40 pm: Shade @ One Vegan Fatty

    Can’t wait to try this…I’m baking fresh bread next week…I don’t know that I’ve ever even had French Toast with fresh bread, but the idea makes me giggle with glee! LOL…thanks Isa!

  • December 5, 2012 at 8:35 pm: Bruce

    Just a piece of brilliance. At first I thought the besan (chickpea flour) would make it taste earthy but the end result is just gorgeous.

  • February 26, 2013 at 3:09 am: Beth Br00tality

    I had whole wheat flour in the house, so that’s what I used. I was out of “creamer” too, so I just used a cup of vanilla soy milk. I used a sweet italian loaf that. This was absolutely delicious even with my substitutions, though I’m sure my crust wasn’t what it could have been.

    So happy to find a way to use up this loaf tonight. I’m making french toast & tator tots for dinner, and my fiance can have some eggs with his as well. I think I’ll try to make a strawberry maple syrup since I have a while til it’s dinner time! Yes.. I’m obsessive and have to test new recipes before I serve them to others. Don’t worry, I only made two slices of toast, haha!

  • May 4, 2013 at 5:34 pm: Kira Marie

    Just made this, added a dash of vanilla extract and a sprinkle of cinnamon (because that’s how dad made it and dad was in charge of french toast, waffles and pancakes growing up). As another commenter noted I used tapioca flour instead of chickpea, because that’s what I had) and it was AMAZING! Disturbingly close to the traditional version!

  • October 20, 2013 at 1:21 pm: Tanja

    I used all almond milk for the soy creamer and rice milk – worked out great!

  • October 20, 2013 at 11:32 pm: Tanja

    Super delicious and all my carnivorous boys wanted seconds! I didn’t tell them it was vegan : )