Fronch Toast (The OG Vegan French Toast)
The OG vegan French toast. Chickpea flour in the batter gives it that golden, custardy, eggy quality with just a handful of ingredients. Crispy edges, soft center, ready in minutes.
Ingredients
- Loaf of thick bread challah-style, brioche, baguette, or Italian, sliced about 1 inch thick
- 1 cup full fat oat milk or plain soy milk
- 2 tablespoons cornstarch
- 1/4 cup chickpea flour
- Optional: 1 teaspoon pure vanilla extract
- Olive oil or refined coconut oil for cooking
- Maldon salt for sprinkling at the end
- Fruit for serving
Instructions
- Slice the bread into 1-inch slices. The bread should be a bit stale. If not, leave the slices out overnight or put them in a 350°F oven for 3 to 4 minutes to dry them out. You don't want to toast them, just remove some moisture.
- Pour the milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour (and vanilla if using) and mix until it is mostly dissolved. Some lumps are OK.
- Heat a nonstick 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 in your pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes. If they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side, adding more oil if necessary. They should be golden brown with flecks of dark brown.
- Serve immediately with fresh berries, sliced bananas, some Maldon and maple syrup.
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