French Toast

French Toast

I spent over 15 years in the food service industry and devoted most of that time to working at a breakfast and brunch restaurant. So when it comes to breakfast food, I consider myself an expert. I’ve probably cooked 100,000 eggs to order (which sounds awful to me now…), flipped 50,000 pancakes, folded 20,000 omelets, and made 10,000 orders of French toast (these are actually low estimates). I don’t mean to sound boastful, I’m just experienced and I know what works and what doesn’t on the breakfast table.

That being said, rest assured that this French toast works! I’ve tinkered with this recipe for months now and have found what I think is the perfect combination of flavor and consistency. French toast is really quite simple, just some day-old bread dipped in a lightly sweetened custard and cooked to a golden brown. Getting that custard-like consistency was the challenge, but using both the flaxseed mixture and banana proved to work beautifully.

Try this French toast for yourself and let me know how you like it in the comment section below!

2 TBL ground flaxseed meal
1/3 cup water
1 cup vanilla-flavored non-dairy milk (I prefer almond milk)
1 ripe banana
1 TBL vegan brown sugar
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
Pinch nutmeg
Pinch salt
8 slices day-old whole grain bread

Combine flaxseed meal and water in small jar with a tight-fitting lid and shake well for 15-20 seconds. Set aside for 5-10 minutes to allow mixture to thicken.

In a blender, combine flaxseed mixture and all remaining ingredients (except for the bread of course!) and blend for a minute or so. The idea is to get everything really smooth and creamy without incorporating a lot of air into the mixture.

Transfer mixture to a shallow bowl.

Heat a large skillet or griddle to medium-high heat (a water droplet should dance across the surface, not explode) and lightly oil.

Dip each slice of bread in batter making sure to coat both sides evenly and gently place on skillet or griddle. Cook for 4-5 minutes per side, or until golden brown.

Serve with sliced bananas, almond butter,  fresh fruit, chopped nuts, or my favorite – pure maple syrup!

Nutrition
Servings: 4 (2 slices per serving)
Per serving: 258 calories (29 from fat), 3.2g total fat, 0.2g saturated fat, 0mg cholesterol, 329mg sodium, 46.2g total carbohydrate (12g dietary fiber, 15.7g sugar), 9.2g protein,  3% vitamin A, 4% vitamin C, 26% calcium, 18% iron

  • Good Points: Low in saturated fat, no cholesterol, high in calcium, dietary fiber, and vitamin E
13 Comments
  1. This French toast looks cery decadent – simply rippling with delicious flavours and gorgeous photos 😀

    Cheers
    Choc Chip Uru
    Latest: Reese’s Peanut Butter Cup Stuffed Peanut Butter M&Ms Peanut Butter Giant Cookie

  2. This looks amazing! Simple and delicious, and easy enough to actually get up and make in the mornings – I like it!

  3. Hmm…that didn’t work out so well. The flax ratio was off (2 tbsp to 1/3 cup water makes it very runny) but it tasted just as I remember French toast tasting (upped the spices, too). It needs to sit for a minute after frying, to firm up. BUT…it REALLY stuck to my non-stick pan, even with more than a light oiling.

    Any suggestions?

    • Bummer! The flaxseed mixture should get pretty thick before adding to the mix, you could decrease the amount of almond milk a bit if you want it thicker. As far as it sticking, a lot of French toast recipes call for a tablespoon of oil in the batter which would help, but I find I don’t need it. Try that and see if it works better for you. And thank you for the feedback! It helps me make these recipes better!

  4. I made this recipe for brunch today and it was amazing – I haven’t had french toast in years! A couple notes is that since I’m out of flaxseed I used chia seeds instead, same ratio: 2 tbsp to 1/3 cup water, and it worked very well. I got a nice thick gel and it blended well with the other ingredients, nice thick creamy sauce. What I like about the sauce is that you can eat it raw; I have leftovers so I’m thinking of using it as a base for a smoothie 🙂 Also I’m gluten intolerant so I used gluten free bread without a problem, I didn’t have a problem with sticking at all but I used a bit more oil than what you indicated.

    Add a tofu scramble with black beans and veggies combined with french toast and you have a vegan, allergyfree feast! Thanks so much!

    • Sweet! I’m so happy you liked it! I have been making this for months now and the wife and kids and I all love it! Chia seeds are definitely a great alternative to flax seeds, but not always available (and usually more expensive), but they’re considered a superfood, so use freely!

  5. We had this for breakfast this morning and it was delicious! Thanks for the recipe. We had it with fresh strawberries and blueberries and that was really good. We also had it with maple syrup, which was great. And hours later our house still smells good too!

    Thanks!

  6. My family gets a little nervous when they hear the word vegan, but they really enjoyed thus recipe…i tried apple butter as a topping!!!!!

    • Apple butter is awesome as a topping! People do get a little freaked out when they hear vegan, but they eat so many dishes that are naturally vegan and they don’t freak out about those! Glad you enjoyed it Donna!

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