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Vegan French Toast

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Upgrade your brunch game with this incredible Vegan French Toast recipe! Made with everyday ingredients, every indulgent and buttery bite tastes like the French toast you grew up with. Treat yourself to this fluffy, crispy, and rich brunch favorite!
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
5 from 19 votes

This incredible Vegan French Toast is about to change your weekend brunch game! Fluffy in the middle, crispy on the outside, and rich and buttery throughout, it’s as indulgent as classic French toast!

Lightly toasted bread slices are coated in a rich, subtly sweet, and generously spiced batter before they’re pan-fried until crispy, gorgeously golden brown, and caramelized. Hello, vegan brunch of your dreams.

Yes, this eggless French toast recipe will remind you of what you’d be served at a gourmet brunch spot, but it’s surprisingly easy to make. The batter comes together quickly in a blender, and the slices cook up within a few minutes. Grab a few everyday ingredients and a few thick slices of bread, and you’re good to go!

Table of contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

Side view of vegan french toast with butter and raspberries.

Why this recipe works 

It’s all about the food science

When I try to veganize a classic dish, whether it’s French toast, pancakes, brownies, chili, or scrambled eggs, I want to be as faithful to the end result as possible. After all, it’s the best way to truly satisfy cravings (and nostalgia) and to demonstrate that you don’t have to make sacrifices just because you’re vegan.

Because French toast is notoriously hard to veganize (the classic version uses lots of eggs, whole milk or heavy cream, butter, and egg-rich bread), I had to rely on some serious food science for this recipe.

I researched dozens of popular classic French toast recipes and calculated the ratio of fat and protein in the batters so that I could figure out the best vegan substitutes for eggs and milk, half and half, or heavy cream. 

With my lab coat apron on, I discovered that using a combination of silken tofu, soy milk, and vegan butter yields a very similar ratio of protein and fat.

Eureka! We discovered the recipe for an egg and dairy-free French toast that will knock your socks off.

The absolute best flavors

Most French toast recipes are pretty simple, with just some sugar and cinnamon flavors. Y’all know I like to take flavor up a notch, so to make things a bit more interesting, I added a few bonus flavors that really make the batter stand out: (1) Freshly grated nutmeg, (2) vanilla extract, and (3) orange zest (my favorite addition!).

Throughout testing, I noticed that while the batter was tasty, it wasn’t as eggy as a “regular” French toast recipe would be. So, I kicked it up a notch with my friend, kala namak (AKA black salt). If you’ve ever made my Tofu Scramble or Vegan Egg Salad recipes, then you know the magic of this simple ingredient! Just a pinch imparts a realistic eggy flavor and aroma to the French toast batter.

Okay, and the textures, too! 

When I’m eating dairy-free French toast, I want it to be eggy and fluffy on the inside and slightly crispy and caramelized on the outside. Most importantly, it HAS to be soft but not soggy.

For that perfect fluffiness, I turned to silken tofu + arrowroot powder (or cornstarch). They make a pretty creamy and not-too-thin batter, which is a common problem in a lot of other egg-free batters. With their help, the vegan custard clings to the toast as soon as it hits the hot pan!

Finally, a generous amount of brown sugar is key for the ultimate caramelization. The sugar reacts with the protein from the soy milk and tofu in the hot pan to form a gorgeously golden brown, caramelized crust around each slice of French toast (this is what’s known as the Maillard reaction).

Side view of stack of french toast with a pat of butter.

Ingredient notes 

vegan french toast ingredients in various small bowls on a table.


Thick-sliced bread 

Bread is obviously the most important ingredient in French toast. After all, French toast was invented as a way for medieval Europeans to use up stale bread.

But using just any type of bread is a recipe for disappointment. Please read this section so you can pick the best bread options for your vegan French toast.

The best bread for vegan French toast is EITHER (1) a sturdy but soft loaf of freshly baked bakery-style bread OR (2) thick-cut white sandwich bread.

Fresh vs. stale bread: You may be surprised to learn that you’ll get better results making French toast with fresh bread that’s been lightly toasted and dried out rather than day-old or stale bread. The former soaks up the batter better, ensuring a rich, soft interior that’s not dry. 

Option 1: Fresh bakery-style bread

Pick up a sturdy but soft white loaf from your local bakery or the bakery section of the grocery store. Something like a country loaf, Italian bread, or “pain paesano”.

We found that a loaf of French bread worked pretty well, though the crust does get a little chewy. One our testers enjoyed this with Costco’s Kirkland signature country French bread, so that’s a good option to try. If you have sensitive teeth, you’ll want to remove the crust first.

Do NOT use very crusty bread. For instance, avoid sourdough (it gets too chewy and hard, plus the flavor is too tangy) and bread with big holes or bubbles (e.g., focaccia gets thin and wet).

Option 2: Thick-cut white sandwich bread

Use thick-cut white sandwich bread. Standard sandwich bread is sliced too thin and will make your French toast soggy. The ideal thickness here is 3/4 inch (2 cm), but we also had good results with 5/8 inch (1.5 cm) slices. 

We tested this recipe with three types of vegan-friendly soft white sandwich bread: 

If you can find vegan-friendly “Texas toast” sandwich bread, that should work well, as those are typically double the thickness of standard slices. 

The type of bread you use will determine (1) how to best dry out the bread and (2) how long to soak the bread in the batter.

Check out the Tips section or skip to the recipe card to get the details!

Silken tofu 

What can’t tofu do? It’s a magically versatile vegan protein you can fry, bake, or braise for a fantastic meat substitute; you can blend it into a smoothie; use it to make a realistic vegan feta cheese; use it to make gourmet-style desserts; and so. much. more.

New to using tofu? Explore ​​The Complete Guide to Cooking Tofu to discover how amazing this simple ingredient can be!

In this recipe, silken tofu is blended in the French toast batter, making the batter thick, smooth, and creamy. Its natural proteins prevent the batter from spreading in the pan and help it cling to the bread, mimicking the classic creamy egginess of a real French toast custard.

Soy milk

Oat milk is my usual go-to for baked goods but here, I specifically chose soy milk for its high protein content

The combo of soy milk, tofu, and vegan butter helps mimic the ideal protein and fat content in traditional French toast batter, yielding a I can’t believe this is vegan-style of French toast. 

Substitute: If you can’t get your hands on soy milk for whatever reason, you can probably use oat milk with good results. Just make sure the brand you use is creamy and thick, as any sort of thinner, less fatty plant milk will make the batter thin.

Vegan butter

If you want your vegan French toast to taste like the classic version made with lots of rich dairy and eggs, then it has to be fried in a pan with some melted vegan butter. You get excellent buttery flavor and richness in every bite. 

Brown sugar 

I used brown sugar instead of white sugar because it has a richer depth of flavor. It’s also responsible for the gorgeous caramelization around the edges of the bread. Once the sugar melts in the hot pan, it forms a slightly crispy, crunchy layer around the toast slices.

Orange zest 

My secret but not-so-secret ingredient for well-flavored and sweet breakfasty foods like French toast and my Vegan Pumpkin Sheet Pancakes. Just a pinch of orange zest brightens up the batter and adds subtle but complementary floral and sweet flavors. It kind of just sits in the background but still makes you think, “Now THIS is a special French toast.”

Kala namak

Eggs play a huge role in classic French toast, both in texture and flavor. We already locked in the dreamy custard-like textures from the blended tofu and soy milk, but to emulate the flavors, a dash of kala namak, AKA Indian black salt, helps. 

It’s naturally very eggy-tasting and just a small amount of kala namak makes this vegan version taste like the real deal. If eggy French toast is not your thing, feel free to skip it. 

Where to buy: You can buy black salt from Indian grocers, South Asian grocery stores, or online (affiliate link). 

Arrowroot powder or cornstarch 

Eggs also help bind and thicken French toast batter. Luckily, starches like arrowroot powder and cornstarch do a good job at both. 

Arrowroot powder is usually my go-to but cornstarch works just as well (and is sometimes more accessible).

Side view of someone pouring maple syrup on two slices of vegan french toast.

Step-by-step instructions

First, lay the slices of fresh bakery bread OR sliced sandwich bread on a wire rack on top of a baking sheet. Toast in the oven until the slices feel lightly toasted and the middles are slightly moist but not soft or squishy.

pieces of bread on a cooling rack.

Meanwhile, make the batter by blending the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, vanilla, salt, and orange zest in a blender or food processor until smooth.

Taste the batter and add more nutmeg, cinnamon, salt, or orange zest as needed. To finish, blend in the kala namak and arrowroot powder (if using) until they’re well incorporated.

french toast batter in a blender on a counter.

Pour the batter into a 2-liter (9×9″ or 8×8″) baking pan. 

person pouring french toast batter into a baking dish.

Heat some vegan butter and oil in a large nonstick skillet over medium heat. Once the pan is almost hot and the butter stops foaming, add two slices of bread to the pan with the batter. Swirl them around but don’t dunk them.

  • Using bakery bread OR ¾-inch sandwich bread slices? Soak for 30 seconds, then flip and soak for another 30 seconds (the bread should be saturated but not falling apart).
  • Using sandwich bread slices thinner than ¾-inches? Soak for 20 seconds, then flip and soak for another 20 seconds (the bread should be saturated but not falling apart).
french toast batter and bread in a baking dish.

Transfer the slices to the hot pan. Don’t push them around, but swirl the pan occasionally so the butter/oil soaks into the bottom of the bread.

french toast cooking in butter and oil in a skillet.

Once golden brown on the bottom, flip and cook until the second side is golden brown.

french toast after being flipped in skillet.

Transfer the cooked French toast to a sheet pan in the oven to stay warm. Repeat until you run out of batter or sliced bread, adding a little more butter/oil to the pan each time.

Serve warm with a pat of vegan butter and maple syrup on top, or berries and whipped topping. Enjoy!

Overhead view of french toast with whipped topping, maple syrup and raspberries.

Tips for making this recipe

It’s crucial to make vegan French toast with a sturdy but soft loaf of freshly baked bakery-style bread OR thick-cut white sandwich bread

Prefer a more grown-up, sophisticated French Toast? Use a sturdy but soft loaf of freshly baked bakery-style bread.  

Or, if you’re craving the diner-style French toast of your childhood, go for THICK, pre-sliced sandwich bread. 

During testing, we found that the ideal breads are soft and have a close-knit, tight crumb, as they soak up the batter the best. We liked using a sturdy but soft white loaf of French bread (the crust got a bit chewy but it was still good).

Do not use sourdough, focaccia, or any other type of crusty bread with large holes or bubbles.

Head back to the Ingredient Notes for our recommended brands of sandwich bread. 

Dry out your bread first

Fresh bread will give you soggy results. Lightly toasting the bread slices beforehand, however, helps the slices soak up the perfect amount of batter so the bread is fluffy on the inside yet crispy on the outside.

The type of bread you use will determine the amount of time and temperature at which you dry out the bread.

Using freshly baked bakery-style bread? Place it in a 250ºF/120ºC oven for 6 minutes, then flip and bake for another 4 minutes.

Using pre-sliced sandwich bread? Place it in a 300ºF/150ºC for 8 minutes, then flip and bake for another 6 minutes.

These are the times that worked for me and my recipe tester, but all breads vary, so keep these visual cues in mind: 

  • The bread should feel lightly toasted.
  • The center should be slightly moist but not soft or squishy.
  • If it’s super hard and crusty, the bread won’t soak up the batter as well.

Give your bread a good soak

Similarly, the type of bread you use will also determine the amount of time it should soak in the batter.

Using freshly baked bread OR sandwich bread that’s ¾-inch (2 cm) or thicker? Soak the bread in the batter for 60 seconds, turning halfway through. 

Using sandwich bread that’s THINNER than ¾-inch (1.5 cm)? Soak the bread in the batter for 40 seconds, turning halfway through. 

According to America’s Test Kitchen, French toast should be soft but still have a thin layer of unsoaked bread in the middle (called the “bone”). This contributes to the structure of the French toast, lending a custardy but not soggy texture. 

In our tests, the above-listed soak times resulted in the ideal texture: an eggy, soft interior that still had just enough structure and “bone” and wasn’t soggy.

Note: We spent lots of time testing this recipe but keep in mind that there is so much variety in bread types as well as soy milk, so things may work differently for you. For instance, if your first French toast comes out soggy, reduce the soaking time for the next slices.

Taste the batter

Don’t add the kala namak or arrowroot powder to the batter at first. Instead, taste the batter after the first round of blending to determine if it needs any more salt, cinnamon, sugar, etc. without the strong eggy aroma or chalkiness of cornstarch/arrowroot powder interfering. 

Fry in half butter, half oil 

Classic French toast and pancake recipes are often cooked in a mix of butter and oil, not one or the other. The milk solids in butter burn too easily and oil doesn’t contribute as much flavor as butter. 

Even though vegan butter doesn’t contain milk solids, it still burned more easily during our tests. That’s why I like to cook French toast with 50% vegan butter and 50% high-heat neutral flavored oil, like avocado oil or grapeseed oil. 

Always preheat the pan and adjust the heat

First, give the pan some time to warm up, about 3 minutes. Pay a careful eye as the French toast is cooking; if it’s cooking too quickly, lower the heat

I like to start at medium heat, and after the second batch, lower the heat to somewhere between medium and medium-low.

Side view of vegan french toast with butter and raspberries.

Frequently Asked Questions

Is there a substitute for silken tofu?

So far, I don’t have a substitute for silken tofu, but I suspect soft tofu would work just fine instead. 

It’s also possible that a liquid vegan egg substitute like JUST Egg would be great but I haven’t tested it to know the ratios. 

How do I avoid soggy French toast?

The type of bread you use, the toasting time, and the soaking time will all affect the texture of the French toast. If you want to avoid soggy French toast, stick to our bread recommendations and adjust the toasting and soaking times based on what you’re using. Scroll to the Tips section or the recipe card for the details.

Can I reheat leftover French toast?

Sure! Reheating French toast on the stove is best for a crispy but custardy texture, but the oven works well, too. 

To reheat on the stove, heat a frying pan over medium heat with a bit of vegan butter or neutral-flavored oil. Once hot, add a slice or two of leftover French toast. Heat for 1 to 2 minutes on both sides. For a crispier exterior, increase the heat to medium-high and briefly reheat.  

To reheat in the oven, place the French toast on a wire rack fitted on a sheet pan and cover with foil. Heat in a 350ºF/175ºC oven for 8 to 10 minutes. If you want a crispier exterior, take the foil off during the last few minutes. 

Side view of someone pouring maple syrup on two slices of vegan french toast.

More nostalgic breakfast favorites

If you give this Vegan French Toast a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Vegan French Toast

5 from 19 votes
Upgrade your brunch game with this incredible Vegan French Toast recipe! Made with everyday ingredients, every indulgent and buttery bite tastes like the French toast you grew up with. Treat yourself to this fluffy, crispy, and rich brunch favorite!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Diet Vegan, Vegetarian
Serving size: 10 big slices


Bread (pick ONE)

  • 1 (10-inch/18 to 20 oz ) loaf freshly baked soft white bread (not crusty or hard, see Note 2)
  • 10 to 12 slices THICK-CUT white sandwich bread (¾” thick) (see Note 3)


  • 12 ounces (340g) silken tofu, drained
  • 1 ½ cups (360 mL) unsweetened soy milk
  • 2 tablespoons vegan butter, melted
  • 5 tablespoons (50 to 55g) organic brown sugar
  • 1 ½ to 2 teaspoons ground cinnamon (see Note 4)
  • ½ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons orange zest (about 1 medium orange)
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt, more as needed
  • teaspoon kala namak (optional, for a subtle eggy flavor)
  • 2 ½ tablespoons arrowroot powder (or cornstarch)

For cooking and serving

  • 3 to 4 tablespoons vegan butter, plus more for serving
  • 3 to 4 tablespoons Neutral-flavored high-heat oil of choice, for cooking
  • Pure maple syrup


  • If using FRESH BAKERY BREAD: Slice the loaf into 1” (2.5 cm) thick slices. With a standard 10-inch loaf weighing 18 to 20 ounces (510-570g), you should get 10 slices.
  • Place sliced bakery bread or sandwich bread slices on a wire rack set over a sheet pan. Arrange a rack in the middle of the oven.
    Bake the bread using the times below, or until the bread feels lightly toasted: the center should be slightly moist but not soft or squishy, not super hard or crusty.
  • If using FRESH BAKERY BREAD: Preheat the oven to 250ºF/120ºC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.
  • If using THICK SANDWICH BREAD: Preheat the oven to 300ºF/150ºC. Bake for 8 minutes, then flip and bake for 6 minutes.
  • Transfer toasted bread to a plate or cutting board; cool 5 minutes. Turn the oven off, or reduce the temp to 200ºF/95ºC and keep the rack-fitted sheet pan handy.
  • While the bread toasts, make the batter: In a blender or food processor, combine the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, orange zest, vanilla, and sea salt. Do not add the kala namak or arrowroot powder yet (so you can taste and adjust). Blend until completely smooth and no lumps remain.
    Taste, adding more nutmeg, cinnamon, salt, or orange zest as desired. Now add the kala namak, if using, and arrowroot powder. Blend again to incorporate. Note: it will smell eggy from the kala namak!
  • Pour the batter into a 9×9”, 8×8”, 7×11”, or similar baking pan (~2 liter baking pan).
  • Heat a large nonstick skillet over medium heat with 2 teaspoons of vegan butter and 2 to 3 teaspoons of high-heat oil. Heat for about 3 minutes, swirling the skillet occasionally, until the foaming subsides.
  • When the pan is almost done heating up, add two slices of bread to the batter. Use your hands to swirl the bread around in the batter but don’t completely dunk them.
    a. Fresh bakery bread AND ¾” (2 cm) sandwich bread slices: Soak for 30 seconds on one side, then turn and soak the second side for 30 seconds, or until saturated but not falling apart. 60 seconds total.
    b. Sandwich bread slices thinner than ¾”: Soak for 20 seconds on one side, then turn and soak the second side for 20 seconds, or until saturated but not falling apart. 40 seconds total.
  • Use a slotted spatula to transfer battered slices to the hot pan, leaving behind excess batter. Don’t push the bread around in the pan.
    Cook until golden brown on the bottom, 3 to 4 minutes, swirling the pan occasionally so the butter/oil soaks into the bottom of the bread.
    When golden brown on the bottom, flip. Cook until the second side is golden brown, 3 to 4 minutes. If you can push down on the center of the toast and see liquid squeezing out, it's not done yet.
    NOTE: If the toast is cooking too quickly, reduce the heat to medium-low. After the second batch, I typically reduce the heat to somewhere between medium and medium-low.
  • Transfer cooked French toast to the wire rack-fitted pan in the oven to stay warm. Wipe the pan between batches to ensure the butter doesn’t burn. Repeat with the remaining slices, adding more butter/oil to have a light coating in the pan.
  • Serve French toast warm with a pat of vegan butter, if desired, and drizzle with maple syrup.


  1. There’s a range in cook time because it will vary based on how many slices you cook!
  2. Don’t use breads that are very crusty (e.g., sourdough) or breads with big holes or bubbles (e.g., focaccia). If your bakery or bakery section has a nice sturdy but soft white loaf (e.g., country loaf, Italian bread, “pain paesano”), that works best. In our tests, a loaf of French bread worked pretty well, but the crust gets a bit chewy.
  3. This recipe also works great with pre-sliced white sandwich bread but only if it’s thick cut, minimum thickness of ⅝” and ideally ¾” thick (1.5 cm, ideally 2 cm). See the Tips section for the brands we tested. Freshly baked bread makes for a more grown up, sophisticated French toast, but if you prefer diner-style French toast, use the pre-sliced sandwich bread.
  4. I love this with a full 2 teaspoons of cinnamon, but if you don’t love cinnamon as much, use the smaller amount.

Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 390mg | Potassium: 166mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 0.4mg | Calcium: 86mg | Iron: 2mg

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4.95 from 19 votes (2 ratings without comment)

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35 comments on Vegan French Toast

  1. Sara Baillies

    5 stars
    Such an impressive recipe!! I’ve been dreaming of finding a good vegan French toast recipe for years now, and was so excited to see that you were working on one. It’s absolutely perfect. Plus it reheats really well in the toaster!

  2. snowfie

    5 stars
    Really good texture and flavor, thank you Nisha! I used a loaf that was too small so I had extra batter left over that made a nice Protein shake too.

    1. Kaitlin @ Rainbow Plant Life

      Snowfie, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the french toast.

  3. Johanna V.

    5 stars
    Loved it! Such a nice treat to be able to make for my mom on Mother’s Day. She was shocked it’s vegan (she knows I’m vegan but still couldn’t believe it).

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you both enjoyed the recipe, Johanna. Thanks for your kind words!

      Was thinking of making this one for my Dad’s birthday this weekend, and this comment may have finally pushed me to do it!

  4. Reena

    5 stars
    Hands down the best French toast I’ve ever had. I’ve made a few vegan ones in the past, but nothing using silken tofu. Amazing recipe and detailed explanations. Thank you for making my day!

    1. Kaitlin @ Rainbow Plant Life

      Your positive feedback is the best reward for our hard work. Thank you, Reena!

  5. Gerry

    5 stars
    I used to love French toast before becoming vegan so this was a must try. It’s fantastic, you really nailed it I must say. My only adjustment would be to use slightly less soy milk next time, but not sure if that will make a difference. Thank you for experimenting with the silken tofu, much better than any of the vegan egg substitutes out there.

    1. Kaitlin @ Rainbow Plant Life

      We appreciate your feedback and support, Gerry. Thank you for leaving a review!

  6. Nadiya

    5 stars
    I must start by apologizing and saying this is the first review I’ve left, even though I’ve made many of your recipes. I just had to stop by to leave a review because wow, this just made my weekend. Buttery, soft and a little crispy, rich – Just how I like it. I topped with raspberries and strawberries and a drizzle of bourbon infused maple syrup. Unbelievable.

    1. Kaitlin @ Rainbow Plant Life

      Thank you so much for the lovely review, Nadiya! Better late than never :) The berry topping sounds delightful!

  7. Ivan

    5 stars
    My wonderful wife does most of the cooking, but I’m in charge of weekend breakfast. And let’s just say I’m now the most popular husband and dad. The kids went crazy for this. My wife loved it. I also loved it. Great recipe.

    1. Kaitlin @ Rainbow Plant Life

      Awe, we’re thrilled to hear it, Ivan :) Thanks for giving the recipe a shot!

  8. Kris M

    5 stars
    So yummy! The best French toast ever!

    1. Kaitlin @ Rainbow Plant Life

      Aw, thanks for such a sweet comment, Kris!

  9. Cherise

    5 stars
    Really loved it!!! My family couldn’t stop raving about it!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Cherise. Thanks for taking the time to review!

  10. Manel

    Thank you Nisha for your lovely recipe.
    I am planning to make it. I don’t have bread at the moment. I will buy bread with that thickness.
    I like french toast. But after becoming a vegan, I had no idea how to make. Now I learned.
    Thank you once again. I love your recipes.
    Love you too♥️

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the sweet comment, Manel! We can’t wait for you to try this one :)

  11. Anjana

    5 stars
    I test ran this recipe in anticipation of a big mother’s day brunch with my mom, my grandma, and my husband’s mom because I don’t like to serve brand new recipes for a crowd since there’s potential for error. What a fantastic test run! I used a soft Italian bread from my grocery store bakery. It was rich, sweet but not too sweet, and totally satisfied that French toast craving. Can’t wait to make it again this weekend for the moms!

    1. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Anjana! It makes us happy to know that you enjoyed the french toast, and thanks for sharing it with loved ones!

  12. Mansi

    5 stars
    What can I say? This was an absolute treat. I think I died and went to heaven with that first bite. My tastebuds were literally singing! Oh and I only made half on Saturday and stored the batter in the fridge and it still turned out great again on Sunday.

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Mansi. Thanks for your comment and for taking the time to review!

  13. Renee

    5 stars
    Made it for Sunday brunch for my mom’s 65th birthday. She used to make us French toast as kids so it was a nice full circle. She absolutely loved it. So did I! So did my husband! So did my picky 9-year old!

    1. Kaitlin @ Rainbow Plant Life

      That’s awesome to hear, Renee! I’ll have to make this recipe for my parents soon as well, as I also grew up eating french toast quite often!

  14. Amy Pedersen

    4 stars
    Delicious flavor and texture. Unfortunately I didn’t get it to crisp up on the outside or have any Maillard reaction. Next time I’ll try using a 9×13 pan and pouring the batter over the bread. Then baking it.

    1. Kaitlin @ Rainbow Plant Life

      Hi Amy, as you alluded to, it’s possible you soaked the bread too long. You can try a shorter soak next time (we’ve listed suggested soak times based on the types of breads we tested, but since there are so many types of breads, looking for visual indicators may be more useful – the bread should be saturated but not soggy or falling apart).

      There are also other possible variables at play. Did you make any ingredient substitutions? That would help us troubleshoot. Also, was the pan adequately preheated? In my experience, the pan needs to be very hot (preheated for at least 3 minutes) to get a nice sear. Did you add the suggested amount of vegan butter/oil to the pan? Frying something in fat definitely aids in the Maillard reaction!

      Let us know!

  15. Sophie Queuniet

    5 stars
    Nutrition info says 256 calories per serving but what is the serving? 1 slice, 2 slices? I love all your recipes but nutrition info is often unclear. Serving amount should be clearly stated in grams or ounces.

    1. Nisha

      Hi Sophie, unfortunately, we’re not able to customize the nutrition info to list it by grams or ounces – this is the nutrition calculator app that our website hosts and it has its limitations. If you navigate towards the top of the recipe card, it includes serving size–that’s the serving size the nutrition calculator uses in each recipe. In this recipe, the serving size is 10 slices. Keep in mind that nutrition calculations on food blogs are always estimates, as there is a lot of variability across ingredient brands (and in this case, variability based on the type of bread used; we plugged in French bread as our bread, but not every user will use that). Hope that clarifies some things!

  16. Karen Brown

    5 stars
    I haven’t made this yet but it sounds delicious.

    1. Kaitlin @ Rainbow Plant Life

      Hope you enjoy this recipe, Karen!

  17. Carrie J.

    5 stars
    We have a tradition in my family where once a month I make the kids a sweet breakfast as a treat. It was my son‘s birthday the other day so we made this per his request. I couldn’t believe how amazing it came out! I used one of the sandwich breads you recommended and the kids loved it but it still felt substantial enough for me. My daughter has already requested it for her birthday as well!

    1. Kaitlin @ Rainbow Plant Life

      How sweet is that! Thank you so much for sharing, Carrie :)

      I’ll definitely need to add this recipe to my list of must-makes!

  18. Fiona S.

    5 stars
    I haven’t had good french toast in years since going vegan, but I always trust your recipes and wow you did not disappoint. Who knew silken tofu in french toast would work? Not me! It was rich, even custardy, which I was not expecting. Thank you thank you!!!

    1. Kaitlin @ Rainbow Plant Life

      Your review made our day, Fiona! Thank you for taking the time to share your thoughts and for trying out the recipe.

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