Vegan Egg French Toast: Crispy, Custardy, and 100% Plant-Based

You don’t need eggs or dairy to make golden, comforting, perfectly crisp French toast. In fact, with the right ingredients and a few smart swaps, vegan egg French toast can be every bit as satisfying as the classic.

At Tasty Plated, Chef Rachael believes in comfort food with integrity, and this recipe delivers. It’s all about plant-based richness, simple pantry ingredients, and a good hot pan. Whether you use a vegan egg substitute like JUST Egg, or go DIY with chickpea flour or flax, the result is crispy on the outside, soft on the inside, and full of cozy flavour.

• What Is Vegan Egg French Toast?

Vegan egg French toast is a plant-based version of classic French toast, made without real eggs or dairy, but still rich and delicious. It starts with a custard-like mixture made from vegan egg substitutes (like liquid JUST Egg, silken tofu, or chickpea flour) mixed with non-dairy milk and warm spices.

Then, like any French toast, thick slices of bread are dipped in that mixture, pan-fried until golden, and topped with all your favorite breakfast fixings.

How it compares to traditional:

• Still crispy and custardy, but egg-free

• Slightly lighter in taste, easier to digest

• 100% plant-based and cholesterol-free

• Ingredients You’ll Need

There are a few ways to make the custard, but Chef Rachael’s go-to uses JUST Egg, for its texture and ease. Here’s her base recipe:

For the custard:

• ½ cup JUST Egg (or chickpea flour + water mixture*)

• ¾ cup unsweetened almond milk (or oat milk)

• 1 tablespoon maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Pinch of nutmeg and salt

*If using chickpea flour: 3 tablespoons chickpea flour + ½ cup water = 1 “vegan egg”

For the French toast:

• 4-6 slices thick, slightly stale bread (sourdough, Texas toast, or French bread)

• 2 tablespoons vegan butter or coconut oil, for frying

• Optional: powdered sugar, berries, nut butter, or jam for serving

Chef Rachael’s pro tip: “Stale bread soaks up more custard and holds its shape in the pan.”

• How to Make Vegan Egg French Toast (Step-by-Step)

Step 1: Mix the custard

In a shallow bowl, whisk together your vegan egg, non-dairy milk, maple syrup, vanilla, cinnamon, salt, and nutmeg.

Step 2: Soak the bread

Dip slices of bread into the mixture, letting each side soak for 30-60 seconds. The thicker the bread, the longer the soak.

Step 3: Preheat your pan

Heat 1 tablespoon of vegan butter or oil in a non-stick skillet or griddle over medium heat.

Step 4: Cook until golden

Add soaked bread and cook for 3-4 minutes per side until deeply golden and crisp. Add more butter or oil as needed between batches.

Step 5: Serve hot

Top with fruit, syrup, nuts, or anything you love. Enjoy right away while the edges are still crisp.

• Chef Rachael’s Tips: Egg Swaps, Flavor Layers, and Crispness

Whether you’re new to vegan cooking or just experimenting with egg alternatives, Chef Rachael has a few pro tips to make your plant-based French toast a win.

Egg swap ideas:

• JUST Egg, easiest, most realistic texture

• Chickpea flour, protein-packed, savoury option

• Silken tofu + milk, ultra-creamy custard base

• Ground flaxseed + water, earthier, good for thicker breads

Add flavour:

• Use coconut milk for richness

• Add a pinch of turmeric for golden colour

• Swirl in peanut butter or cocoa powder for a flavour twist

Cooking tips:

• Use a cast-iron or non-stick skillet for an even crust

• Let slices rest on a rack after cooking to stay crispy

• Don’t overcrowd the pan, give each slice room to brown

“Texture makes the meal. Custard should coat, not soak to mush,” says Chef Rachael.

• Table: Vegan Egg vs Real Egg vs Banana French Toast

• Toppings, Flavor Variations, and Storage Tips

Sweet topping ideas:

• Maple syrup + cinnamon sugar

• Sliced banana + almond butter

• Berries + coconut cream

• Vegan chocolate chips + crushed walnuts

Savoury twist:

• Skip the maple syrup and top with avocado, tomato, and black pepper for a surprising combo

Leftovers:

• Store cooked slices in fridge for up to 3 days

• Reheat in toaster or oven at 350°F for 5-7 minutes

• Freeze with parchment between slices for grab-and-toast breakfasts

• FAQs About Vegan Egg French Toast

1. Can I use any bread?
Use thick, slightly dry bread, avoid super-soft or thin slices that fall apart.

2. Is this gluten-free?
It can be! Use gluten-free sourdough or GF sandwich bread with your custard.

3. What’s the best egg substitute?
JUST Egg or chickpea flour gives the most authentic texture.

4. Can I bake instead of fry?
Yes, bake at 375°F on a greased sheet for 10-15 minutes, flipping once.

5. Can I prep this overnight?
You can prep the custard, but soak bread just before cooking for best results.

6. What if I don’t have vegan butter?
Use a high-heat oil like refined coconut oil, avocado oil, or a dairy-free spread.

• Final Bite: Proof That Plant-Based Can Still Be Comforting

Vegan or not, this vegan egg French toast brings everything you love about the original, the golden edges, the tender middle, and that warm cinnamon-syrup moment, without the eggs or dairy.

Chef Rachael’s version proves that you can make delicious, crave-worthy meals while keeping it kind, simple, and 100% plant-based. Whether you’re feeding a brunch crowd or treating yourself to a slow Sunday morning, this recipe is a win.

So go ahead, soak the bread, heat the skillet, and drizzle that maple syrup like you mean it.