Vegan French Toast Recipe with Cinnamon Maple Syrup

Vegan French toast is our plant-based version of a beloved breakfast classic, prized for its simple ingredients, satisfying texture, and comforting flavor.

For other easy breakfasts, try our egg-free pancakes, homemade granola, or bircher muesli.

We developed this egg-free French toast so it reproduces the familiar taste and texture of the original — without relying on specialty vegan egg substitutes like aquafaba or flax eggs. The aim is a simple, reliable batter using ingredients you can find in most supermarkets.

A bit of food history: although it’s called “French toast,” versions of bread soaked in a milk-and-egg mixture and fried date back to the Roman Empire. Over centuries, variations spread across Europe as a practical, tasty way to revive stale bread.

Quantities are in the recipe box at the bottom.

• Rustic white bread — thick slices (about 1 inch / 2.5 cm). Substitutes: vegan brioche, rustic ciabatta, sourdough (soft crust) or sandwich bread.
• Almond milk — or any non-dairy milk like soy, oat, cashew, or rice milk.
• Brown sugar — or coconut sugar, maple syrup, or agave.
• All-purpose flour — or white whole wheat, spelt. For a gluten-free option use cornstarch or a gluten-free flour blend.
• Flavorings — vanilla extract, ground cinnamon, a pinch of nutmeg; allspice is optional.
• Vegan butter — for frying; coconut oil works too.

Toppings

Top your French toast any way you like. Popular choices:

• Fresh berries or sliced fruit
• Hazelnut or chocolate spread
• Jam or fruit compote
• Peanut butter or crushed nuts
• Vegan whipped cream, maple syrup, or powdered sugar

Note: we experimented with nutritional yeast and black salt for an “eggy” flavor but prefer the pure cinnamon‑vanilla profile. Flax eggs are unnecessary unless you want them for added nutrition.

US cups and metric measurements are shown in the recipe box at the bottom.

Prepare the bread

Cut 6 slices of sturdy bread about 1 inch (2.5 cm) thick. One-day-old rustic bread soaks up the batter nicely; if you use fresh soft bread, reduce soaking time so the slices don’t become soggy.

Make the batter

In a shallow dish large enough to hold two slices at once, whisk together the non-dairy milk, brown sugar, flour (or cornstarch), vanilla, cinnamon, a little grated nutmeg, and a pinch of salt until smooth. The mixture should be custard-like and pourable.

Tip: An oven dish or a wide shallow bowl both work well for soaking the bread.

Cook the bread

Heat a nonstick skillet over medium-low and melt about 1 tablespoon of vegan butter. While it warms, soak two slices of bread in the batter until they absorb the liquid but remain intact — timing varies from a few seconds for soft sandwich bread to a minute for crusty, day‑old bread. Gently squeeze the slices so the batter penetrates the crumb.

Place the soaked slices in the pan and cook on medium-low until golden brown and crisp, about 2–4 minutes per side depending on the bread. Add more vegan butter between batches if the pan dries out. The ideal result is crisp and browned on the outside, soft and silky inside.

Transfer cooked slices to a plate or a low oven (kept slightly warm) and repeat until all slices are done.

Serve stacked or layered: place a slice on the plate, add a small knob of vegan butter and a dusting of powdered sugar, then top with a second slice placed sideways. Finish with a generous drizzle of maple syrup and a handful of fresh berries such as blueberries and raspberries.

Make it yours

Customize toppings to suit what you have: jam, nut‑butter, hazelnut spread, sliced banana, or extra nuts. For a gluten-free version, substitute cornstarch for the flour in the batter and use gluten‑free bread.

Is French toast from France?

No — variations of soaked and fried bread predate modern France. Ancient Roman recipes describe bread soaked in milk and eggs and fried in fat. Over time, the dish appeared throughout Europe under different names, including the French “pain perdu” (“lost bread”), which reflects reviving stale bread.

Where does the name “French toast” come from?

The term’s origin is uncertain. One theory links the word “to french” to old usage meaning to slice. Regardless of the name, the concept — soaking slices of bread and frying them — is widespread and long established.

Make ahead: French toast is best served hot. Leftovers lose their texture, so we don’t recommend preparing cooked toast far in advance. You can, however, make the batter up to 3 days ahead and refrigerate it.

Refrigerator: Store any cooked leftovers in an airtight container for up to 24 hours and reheat gently in a skillet with a knob of vegan butter.

Freezer: This recipe is not ideal for freezing; texture deteriorates after thawing.

If you enjoy this recipe, try other breakfast and brunch favorites such as:

• Vegan crepes
• Vegan banana bread
• Egg-free pancakes
• Bircher muesli
• Vegan brioche
• Tofu scramble

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Bircher Muesli

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Vegan Frittata

For more breakfast ideas, browse our breakfast category.