FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

July 8, 2015 by Fran Costigan 17 Comments

Fabulous French Toast Recipe from Living the Farm Sanctuary Life

Living the Farm Sanctuary LifeGene Baur, the cofounder and president of Farm Sanctuary, the nation’s leading farm animal protection organization, knows that the key to happiness lies in aligning your beliefs with your actions. In his new book Living the Farm Sanctuary Life, he and Gene Stone, author of Forks Over Knives, explore the deeply transformative experience of visiting the sanctuary and its profound effects on people’s lives. The book covers the basic tenets of Farm Sanctuary life – such as eating in harmony with your values, connecting with nature wherever you are, and reducing stress – and offers readers simple ways to incorporate these principles into their lives.

Living the Farm Sanctuary Life also teaches readers how to cook and eat the Farm Sanctuary way, with 100 extraordinarily delicious recipes selected by some of the organization’s greatest fans–chefs and celebrities such as Chef AJ, Chloe Coscarelli, Emily Deschanel, Moby – and me! Following is the Fabulous French Toast recipe I developed for the book!

Coupled with heartwarming stories of the animals that Farm Sanctuary has saved over the years, as well as advice and ideas from some of the organization’s biggest supporters, Living the Farm Sanctuary Life is an inspiring, practical book for readers looking to improve their whole lives and the lives of those around them – both two- and four-legged.

 

Fabulous French Toast

Fabulous French Toast

French toast–it’s not just for Sunday breakfast, and it sure doesn’t need to be made with the typical cholesterol-loaded egg-based custard or refined bread. This nutritious, delicious vegan version got enthusiastic thumbs-up from my granddaughters Georgia and Cecile, as well as their parents. Another plus: It is very quick and easy to make, using just a few pantry staples. Some of the ingredients may be unfamiliar to nonvegans, but all are easy to find.

I use sprouted wheat bread, but any bread, including gluten-free, is fine. The recipe makes enough of the intentionally thick custard for four average-to-large slices of bread. Make a double batch, if you prefer. Definitely try the Chocolate and Banana French Toast Sandwiches variation that follows, to serve as dessert or for a special brunch!

 

Makes 2 servings, Time to make: 40 to 45 minutes

Ingredients

  • 1 cup almond milk, coconut milk beverage, or soy milk
  • 1/2 teaspoon guar gum
  • 3 tablespoons pure grade B or dark amber maple syrup
  • 1 1/2 teaspoons nutritional yeast powder or 3/4 teaspoon flakes, optional but recommended
  • 2 teaspoons ground black or white chia seeds
  • 1/2 teaspoon ground cinnamon Pinch of fine sea salt
  • 4 thick slices bread (any bread of your choice)
  • 2 tablespoons coconut oil, vegan buttery spread, or mild-tasting extra-virgin olive oil, or more as needed

Preparation

In a blender, combine the milk and guar gum. Blend on high for 1 minute. The milk will be thick. Add the maple syrup, nutritional yeast (if using), chia seeds, cinnamon, and salt. Blend on high for 2 minutes if using a standard blender or 1 minute if using a high-speed blender. Taste the custard. There should be no crunch of chia. If you taste any crunch, allow the custard to rest for 5 minutes and blend for another minute.

Pour the custard (you will have about 1 cup) into a 13″ x 9″ baking dish. Press the bread into the custard. Wait 5 minutes and then turn each slice over with a wide spatula. Spoon some of the custard over the top of the bread. Allow the bread to soak for another 5 to 10 minutes, depending on the thickness of the bread, turning the slices over another time.

When you are ready to cook, put the oil or spread (or a combination) onto a griddle or heavy-bottom pan. Heat over medium heat until the fat begins to sizzle. Place as many slices on the griddle as will fit without touching. Cook for 5 minutes on each side, turning the slices with a wide spatula. Increase the heat and flip again if necessary to get a darker color. Serve warm with maple syrup or confectioners’ sugar.

 

Chocolate and Banana French Toast Sandwiches Variation

Sprinkle 1 to 2 tablespoons finely chopped vegan chocolate on 2 slices of the cooked French toast. Chop 1 banana and divide between the 2 slices, placing it on top of the chocolate. Top each with a second slice. Press down with a spatula. Cut each sandwich in half or into quarters, and serve warm from the pan, with or without a drizzle of maple syrup or confectioners’ sugar.

 

From Living the Farm Sanctuary Life by Gene Baur (Rodale, 2015). Reprinted with permission.

 

I have a copy of Living the Farm Sanctuary Life for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on July 14th. Good luck!

a Rafflecopter giveaway

Related

Filed Under: Giveaway, Muffins & Breads, Recipes Tagged With: contest, Farm Sanctuary, French Toast, Gene Baur, Gene Stone, Giveaway, Living The Farm Sanctuary Life, Vegan French Toast, vegan recipe


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Comments

  1. Avatarpaula rothman says

    July 8, 2015 at 4:49 pm

    always love PANCAKES< the more pumpkin the better!

    Reply
    • FranFran says

      July 8, 2015 at 4:52 pm

      PUMPKIN!!!

      Reply
  2. AvatarSusan says

    July 8, 2015 at 7:28 pm

    Oatmeal for health, banana oat pancakes for pleasure.

    Reply
    • FranFran says

      July 8, 2015 at 7:41 pm

      Treats are treats! I agree.

      Reply
  3. AvatarVegangail says

    July 8, 2015 at 8:11 pm

    French toast, French toast, and more French toast!

    Reply
    • FranFran says

      July 8, 2015 at 9:03 pm

      You have a way with words Ms Gail!
      I’d love to eat french toast with you soon!!

      Reply
  4. AvatarPiper says

    July 9, 2015 at 12:05 am

    Mmmmm French toast for sure!

    Reply
  5. AvatarCasey says

    July 9, 2015 at 1:26 pm

    I love make pancakes! And I do make a pretty great tofu scramble as well!

    Reply
    • FranFran says

      July 9, 2015 at 2:03 pm

      I LOVE tofu scramble!

      Reply
  6. AvatarElizabeth says

    July 9, 2015 at 1:43 pm

    I’d love to win this book. Gene Baur is such an inspiration!

    Reply
    • FranFran says

      July 9, 2015 at 2:03 pm

      Gene is definitely an inspiration and such a nice person!

      Reply
  7. AvatarTurtlemoon says

    July 9, 2015 at 5:49 pm

    i adore a good french toast with real maple syrup … grew up in new england… there is no substitute 🙂 But really because i am usually doing yoga in the morning my breakfast usually consists of a good spiced chai and a slice of seed n nut flourless toast.

    Reply
  8. AvatarJayne Boykin says

    July 12, 2015 at 10:33 am

    My standard breakfast is oatmeal topped with coconut oil, cinnamon, chia seeds, ground flax seeds, blueberries and a bit of soy milk — all organic. This French toast recipe sounds wonderful, though!

    Reply
  9. AvatarVeg4life says

    July 14, 2015 at 8:01 am

    Cinnamon rolls are my favorite. But chocolate overnight oats are what I actually eat. 🙂

    Reply
    • FranFran says

      July 14, 2015 at 8:04 am

      Cocoa in your overnight oats? or Chocolate? Sounds divine!

      Reply
  10. AvatarSandy Z says

    July 14, 2015 at 10:47 am

    I love smoky vegan cheese on toast and some fruit for breakfast.

    Reply
    • FranFran says

      July 14, 2015 at 11:15 am

      Yum!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts July 19, 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

Jun
14
Tue
all-day Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Jun 14 – Aug 15 all-day
Fran Costigan's Online Essential Vegan Desserts Course at Rouxbe_ June 2020 @ Rouxbe Online Culinary School
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale
  • Orange Dreamsicle Bars from Super Vegan Scoops by Hannah Kaminsky

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2022 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.