Vegan French Toast
Skip the eggs and dairy but none of the flavor with this drool-worthy vegan French toast! Serve with a tofu scramble for the ultimate vegan brunch!
- FRENCH TOAST
- 15 oz chickpeas (425 g)
- 13.5 oz coconut cream (380 g), chilled overnight
- 4 tablespoons maple syrup, divided, plus more for serving
- 2 teaspoons vanilla extract, divided
- 13.5 fl oz full-fat coconut milk (400 mL)
- 2 teaspoons cinnamon
- 8 slices white sourdough bread
- 1 tablespoon coconut oil, divided
- ½ cup raspberry (75 g)
- ½ cup fresh blueberry (75 g)
- Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
- Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
- Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
- Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
- Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
- Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2–3 minutes, until it is about tripled in volume and frothy.
- In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
- Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
- Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2–3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2–3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
- Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.