Print
Fran Costigan's Vegan Savory French Toast

Savory and Sweet French Toast

Made with chickpea flour, this Savory and Sweet French Toast is topped with a Sweet Balsamic Reduction and macerated cherries and tomatoes. This recipe makes 4 pieces of Savory- Sweet French Toast. The batter yield is 3/4 cup.

Course Breakfast
Cuisine American
Keyword Savory French Toast, vegan French toast
Yields 4 slices Savory French Toast
Author Fran Costigan

Ingredients

  • 1/2 cup almond milk, soy milk, or coconut milk (see note)
  • 4 tablespoons date paste or 3 tablespoons pure maple syrup (grade A dark)
  • 2 tablespoons chickpea flour
  • 1/4 teaspoon nutritional yeast, optional, but recommended
  • 1/2 teaspoon ground chia seeds
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • pinch fine sea salt
  • 4 to 5 slices slightly stale bread
  • 2 tablespoons coconut oil, vegan buttery spread, or mild tasting extra virgin olive oil, more as needed (Or lightly spray and air fry on high until browned)

Instructions

  1. Pour the plant milk, date paste or maple syrup, chickpea flour, nutritional yeast if using, cinnamon, and salt into a narrow container and blend with a stick blender until thoroughly mixed. Alternatively, blend all of the ingredients, except the bread in a high-speed blender and blend on high until the batter is thick. I have to tell you that this batter does not taste good, but the French toast will be yummy.

  2. Pour the batter (you will have about 3/4 cup) into a 9x13-inch baking dish. Press the bread into the batter. Wait 5 to 10 minutes and then turn each slice over with a wide spatula. Spoon some of the batter over the top of the bread. Allow the bread to soak another 5 to 10 minutes, depending on the thickness of the bread, turning the slices over another time.
  3. When you are ready to cook, put 2 tablespoons of the melted coconut oil, vegan buttery spread, or olive oil (or use a combination) onto a griddle or heavy bottom pan and heat over medium until the fat begins to sizzle.
  4. Place as many slices in the on the griddle as will fit without touching. Cook 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.
  5. Serve warm with the macerated cherries and sweet cherry tomatoes. Or go ahead and pour on the maple syrup!