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, itโs as indulgent as classic French toast!
Lightly toasted bread slices are coated in a rich, subtly sweet, and generously spiced batter before theyโre 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 youโd 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 youโre 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

Why this recipe works
Itโs all about the food science
When I try to veganize a classic dish, whether itโs French toast, pancakes, brownies, chili, or scrambled eggs, I want to be as faithful to the end result as possible. After all, itโs the best way to truly satisfy cravings (and nostalgia) and to demonstrate that you don’t have to make sacrifices just because youโre 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. Yโall 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 wasnโt as eggy as a โregularโ French toast recipe would be. So, I kicked it up a notch with my friend, kala namak (AKA black salt). If youโve 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 Iโm 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 whatโs known as the Maillard reaction).

Ingredient notes

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 youโll 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 thatโs not dry.ย
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 โpain paesanoโ.
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:
- Sara Lee Artesano bakery bread (ยพโ thick)
- Natureโs Own Thick Sliced White bread (ยพโ thick)
- Maierโs Italian-style bread (โ โ thick)
If you can find vegan-friendly โTexas toast” sandwich bread, that should work well, as those are typically double the thickness of standard slices.ย
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 canโt tofu do? Itโs 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 โโThe 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 canโt 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. Itโs 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, โNow THIS is a special French toast.โ
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.
Itโs 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).

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.

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 theyโre well incorporated.

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

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 donโt dunk them.
- Using bakery bread OR ยพ-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 ยพ-inches? Soak for 20 seconds, then flip and soak for another 20 seconds (the bread should be saturated but not falling apart).

Transfer the slices to the hot pan. Donโt push them around, but swirl the pan occasionally so the butter/oil soaks into the bottom of the bread.

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

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!

Tips for making this recipe
Use one of the recommended types of bread!
Itโs crucial to make vegan French toast with a sturdy but soft loaf of freshly baked bakery-style bread OR thick-cut white sandwich bread.ย
Prefer a more grown-up, sophisticated French Toast? Use a sturdy but soft loaf of freshly baked bakery-style bread.ย ย
Or, if youโre craving the diner-style French toast of your childhood, go for THICK, pre-sliced sandwich bread.ย
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 250ยบF/120ยบC oven for 6 minutes, then flip and bake for another 4 minutes.
Using pre-sliced sandwich bread? Place it in a 300ยบF/150ยบC 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:ย
- The bread should feel lightly toasted.
- The center should be slightly moist but not soft or squishy.
- If itโs super hard and crusty, the bread wonโt 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 thatโs ยพ-inch (2 cm) or thicker? Soak the bread in the batter for 60 seconds, turning halfway through.ย
Using sandwich bread thatโs THINNER than ยพ-inch (1.5 cm)? Soak the bread in the batter for 40 seconds, turning halfway through.ย
According to Americaโs Test Kitchen, French toast should be soft but still have a thin layer of unsoaked bread in the middle (called the โboneโ). 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 โboneโ and wasnโt 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
Donโt 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 doesnโt contribute as much flavor as butter.
Even though vegan butter doesn’t contain milk solids, it still burned more easily during our tests. Thatโs 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 itโs 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.

Frequently Asked Questions
So far, I donโt have a substitute for silken tofu, but I suspect soft tofu would work just fine instead.ย
Itโs also possible that a liquid vegan egg substitute like JUST Egg would be great but I havenโt tested it to know the ratios.ย
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 youโre using. Scroll to the Tips section or the recipe card for the details.
Sure! Reheating French toast on the stove is best for a crispy but custardy texture, but the oven works well, too.ย
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.ย ย
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 350ยบF/175ยบC oven for 8 to 10 minutes. If you want a crispier exterior, take the foil off during the last few minutes.ย

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

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Vegan French Toast

Ingredients
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 (ยพโ thick) (see Note 3)
Batter
- 12 ounces (340g) silken tofu, drained
- 1 ยฝ cups (360 mL) unsweetened soy milk
- 2 tablespoons vegan butter, melted
- 5 tablespoons (50 to 55g) organic brown sugar
- 1 ยฝ to 2 teaspoons ground cinnamon (see Note 4)
- ยฝ teaspoon freshly grated nutmeg
- 1 ยฝ teaspoons orange zest (about 1 medium orange)
- 1 ยฝ teaspoons pure vanilla extract
- ยผ teaspoon fine sea salt, more as needed
- โ teaspoon kala namak (optional, for a subtle eggy flavor)
- 2 ยฝ 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
Instructions
- If using FRESH BAKERY BREAD: Slice the loaf into 1โ (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 250ยบF/120ยบC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.
- If using THICK SANDWICH BREAD: Preheat the oven to 300ยบF/150ยบC. 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 200ยบF/95ยบC 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 9×9โ, 8×8โ, 7×11โ, 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 donโt completely dunk them.a. Fresh bakery bread AND ยพโ (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 ยพโ: 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. Donโt 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 doesnโt 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.
Notes
- Thereโs a range in cook time because it will vary based on how many slices you cook!
- Donโt 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, โpain paesanoโ), that works best. In our tests, a loaf of French bread worked pretty well, but the crust gets a bit chewy.
- This recipe also works great with pre-sliced white sandwich bread but only if itโs thick cut, minimum thickness of โ โ and ideally ยพโ 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.
- I love this with a full 2 teaspoons of cinnamon, but if you don’t love cinnamon as much, use the smaller amount.
This was delicious! Iโve never really liked French Toast, but this won me over- thanks for a great recipe!
I have a lot of the batter left over, though – what could I use it for? Would it work to bake it like a custard tart or something along those lines?
Absolutely amazing french toast! So easy to make and I love how it has silken tofu as a base ingredient. Highly recommend – and it was popular even with non-vegans
Hi Pam, so jazzed to hear you loved the recipe!ย This is a staple in my house too!
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!
We’re over the moon to hear you enjoyed the recipe, Sara. Thanks for your kind words!
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.
Snowfie, Thank you for your thoughtful review! Weโre so happy to hear that you enjoyed the french toast.
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).
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!
Hands down the best French toast Iโve ever had. Iโve made a few vegan ones in the past, but nothing using silken tofu. Amazing recipe and detailed explanations. Thank you for making my day!
Your positive feedback is the best reward for our hard work. Thank you, Reena!
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.
We appreciate your feedback and support, Gerry. Thank you for leaving a review!
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.
Thank you so much for the lovely review, Nadiya! Better late than never :) The berry topping sounds delightful!
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.
Awe, we’re thrilled to hear it, Ivan :) Thanks for giving the recipe a shot!
So yummy! The best French toast ever!
Aw, thanks for such a sweet comment, Kris!
Really loved it!!! My family couldn’t stop raving about it!
Awesome, Cherise. Thanks for taking the time to review!
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 tooโฅ๏ธ
Thanks for the sweet comment, Manel! We can’t wait for you to try this one :)
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!
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!
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.
Awesome, Mansi. Thanks for your comment and for taking the time to review!
Made it for Sunday brunch for my momโs 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!
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!
Delicious flavor and texture. Unfortunately I didnโt get it to crisp up on the outside or have any Maillard reaction. Next time Iโll try using a 9×13 pan and pouring the batter over the bread. Then baking it.
Hi Amy, as you alluded to, itโs possible you soaked the bread too long. You can try a shorter soak next time (weโve 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!
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.
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!
I havenโt made this yet but it sounds delicious.
Hope you enjoy this recipe, Karen!
We have a tradition in my family where once a month I make the kids a sweet breakfast as a treat. It was my sonโs birthday the other day so we made this per his request. I couldnโt 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!
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!
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!!!
Your review made our day, Fiona! Thank you for taking the time to share your thoughts and for trying out the recipe.