Vegan French Toast (Gluten, Nut, & Soy Free)

Vegan French Toast

I love this recipe. It’s simple. It’s warm. It’s comfort. You take four or five slices of homemade bread. Then you soak them in a batter. You fry them gently. Next, you top them. Finally, you serve them warm. You get something soft inside. You get golden crust outside. You also get that sweet hit. You can feel the cream or coconut. You can sense the cinnamon and vanilla. It’s lovely. Plus, you can swap things easily. You can use plant-based cream or canned coconut milk. You can use brown sugar or maple syrup. You can keep it gluten-free with any gf flour. This flexibility makes it friendly. It suits many. It’s also quick. You’ll enjoy making it.

Moreover, this dish reminds me of something old. It reminds me of French-style toast or “pain perdu.” But I don’t want to use Wikipedia. So I looked elsewhere. I found a note at FoodTimeline. It says that “lost and found pudding” or “pain perdu” appeared in early cookbooks in the 17th century in France. They used stale bread, eggs, milk, sugar, and spices, to rescue bread from going stale. I saw that in an article by Lynne’s Cook. She explains how folk turned stale bread into a treat. I also found a blog by GreatBritishChefs with a history of French-style toast and how it spread across Europe. These sources helped me understand how people turned scraps into something lovely. Now, in modern times, many adapt that idea with new milks, creams, and sweeteners. It’s a tradition. It’s creative. You continue it now with your own twist.

Ingredients and Substitutions

• Homemade bread (4-5 slices), or storebought Be Free is our favorite storebought brand
• Plant-based heavy whipping cream (contains legumes) — or canned coconut milk (if coconut works for your taste and diet).
• Any gluten-free flour — use something like rice flour, sorghum flour, or a gf blend.
• Brown sugar — or use maple syrup instead.
• Vanilla — use extract or syrup.
• Cinnamon — ground.
• Oil — enough for one teaspoon per slice to fry. You can use olive oil, coconut oil, or even vegetable oil.

That list covers it. You see? You can choose coconut milk if you avoid legumes. You can pick maple syrup if you avoid cane sugar. You can pick store bought bread if you want something easy. Meanwhile, the flour lets you stay gluten-free. You just keep it flexible. It stays friendly. It keeps everyone in mind.

Step-by-Step Instructions

First, gather everything. Then you prepare the batter. Here’s how:

1. Crack and whisk (or stir) the plant-based heavy whipping cream (or canned coconut milk) with your chosen sweetener—brown sugar or maple syrup. Next, add the gluten-free flour. Whisk again. Then stir in the vanilla and cinnamon. You now have a smooth batter.
2. Heat a skillet or pan over medium heat. Add oil—one teaspoon per slice. Let it warm until it glimmers.
3. Dip each slice of bread into the batter. Let it soak but don’t let it fall apart. Flip once to coat both sides.
4. Place slices in the hot pan. You hear a gentle sizzle. Let each side cook. Aim for golden brown. Flip once. You end up with crusty outsides. You also preserve a soft, soaked center.
5. Remove the slices. Place on a plate. Let them rest briefly. They set slightly.
6. Serve right away. You can drizzle extra maple syrup. Or sprinkle cinnamon. Or add fruit. Or jam. Or vegan butter. The choice is yours.

You now hold warm, sweet slices. You smell vanilla. You taste cinnamon. You enjoy cream or coconut. It’s familiarity dressed as something special.

FAQ

Q: What if my bread is a bit stale?
That’s perfect. Stale bread soaks instantly. It holds flavor. You end up with soft insides. That’s part of why this recipe came to be centuries ago. So it’s ideal.

Q: Can I make this ahead?
You can prep the batter ahead. Store it in the fridge. But fry slices fresh. They taste best warm. They stay crisp.

Q: Gluten-free flour? Does it matter what kind?
Not much. Any gf flour will work. You just need something that thickens the batter a bit. If you worry about texture, pick a blend meant for baking. But plain rice flour works too.

Q: Can I reduce sugar more?
Sure. You can cut brown sugar or maple syrup in half. You risk less sweetness. But the cinnamon and vanilla help. Taste before you dip the bread. Adjust as needed.

Q: Can I add spices?
Yes. You can add nutmeg, cardamom, or a pinch of clove. Then you get a spice mix. You still keep it quick.

Q: How much oil per batch?
About one teaspoon per slice. If you’re cooking four slices, use about four teaspoons total (roughly one tablespoon plus a teaspoon). You want just enough to prevent sticking and give a golden crust. You don’t need deep frying.

Q: Can I bake instead of fry?
Yes—but it changes texture. Brush slices with batter, place on a baking tray, and bake in a 375 °F (190 °C) oven until golden. Flip halfway. It’s less rich and crispy. Still tasty, though!

In Summary

This recipe brings warmth. It brings comfort. It brings flexibility. You start with four or five slices of homemade bread. You dip them in a plant-based or coconut-based batter. You sweeten with brown sugar or maple syrup. You spice with vanilla and cinnamon. You fry them gently. You serve them warm. You tweak for your needs. You honor old traditions like pain perdu. You adapt them with modern ingredients. You enjoy every bite. So go ahead. Try it tonight. Then, share the love.

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