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Vegan French Toast with Strawberries and Cream

This vegan version of French Toast makes a delicious weekend breakfast or brunch. We love to top it with a generous dollop of coconut 'clotted cream', sliced berries and a drizzle of maple syrup. We would love to see how you decide to top it! Share your creations with us on social media #bitofthegoodstuff
Hands-on Time 15 mins
Total Time 15 mins
Course Breakfast, Brunch, Elevenses
Cuisine French
Servings 2

Ingredients
  

  • 240 ml / 1 cup plant-based milk (we used soya milk)
  • 2 TBSP chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of kala namak (aka black salt) to impart an ‘eggy’ taste, optional
  • 4 slices of sourdough bread (we used wholemeal sourdough)
  • 1 TBSP dairy-free butter

Suggested Toppings

  • Dairy-free whipped cream*
  • Slices of strawberry or your favourite fresh fruits. (Compote made from frozen berries is also delicious on this toast!)
  • Drizzle of maple syrup

Instructions
 

  • Add all the batter ingredients - milk, chia seeds, cinnamon, vanilla extract, pinch of kala namak (if using) - to a high speed blender and whizz until smooth. Pour into a wide shallow container.
  • Place two slices of bread in the batter. After a few seconds, flip to coat the second side, making sure all areas of the bread are coated.
  • Heat ½TBSP vegan butter in a non-stick frying pan (skillet) on medium heat. Swirl the pan to ensure the bottom is covered entirely in butter, then place the two slices of bread in it. Cook for 3 minutes on each side, or until golden brown. To flip the bread, carefully loosen it first using a slotted turner to ensure all the lovely batter stays on the bread.
  • Transfer to a plate and place in the oven on low heat to keep it warm while you prepare the next two slices of bread. Coat the bottom of the pan in another ½ TBSP vegan butter and repeat the process as above.
  • Once the French Toast is ready, arrange on plates with your chosen toppings and serve.

Notes

This recipe has been lightly adapted from the 'Peaches & Cream Sourdough French Toast' that featured in the Vegan Life magazine Issue 60 March 2020. The recipe was originally published in Incredible Plant-Based Desserts: Colourful Vegan Cakes, Cookies, Tarts and other Epic Delights by Anthea Cheng
* I used the Coconut 'Clotted Cream' recipe which can be found on p45 of the Bit of the Good Stuff Cookbook. Alternatively, you could use a cashew cream or shop-bought dairy-free whipped cream like Food Heaven’s Heavenly Whipped Vegan Spray Cream (available in the UK from Tesco, Asda, Morrisons and online).
Keyword Dairy-Free, Egg-Free, Plant-Based, Vegan, Vegan French Toast