Vegan French Toast
3 mins read

Vegan French Toast

Hello lovely! A very Happy Holidays to you and yours. I hope you’re soaking up the joy that’s all around, staying cozy and listening to lots of your favorite music. My almost 7-year old daughter (eek slow down time!) and I particularly love singing the lyrics to Angels Among Us by Alabama this time of year. She took a video of herself singing it last year, and now she loves to sing along with herself. Ha! Gets my heart every time.

Today’s recipe is very dear to me because it’s one of my absolute favorite breakfast recipes. We don’t eat wheat very often in our house so this recipe is saved for special occasions, which makes it all the more delightful. If I’m going to eat wheat, give me a loaf of sourdough. There’s just nothing like it.

I learned how to make vegan French toast a few years ago from a lady named Kelly Naturally, whose website is not currently active, and every time I went to look it up I was heartbroken when I could no longer find it. Fortunately, the recipe is simple and today I’m happy to share with you how my family makes it.

I hope you enjoy every morsel of this special treat! Thank you, Kelly for the wonderful inspiration and all the joy our family has received making this treasured recipe.

Vegan French Toast

Yields: serves 6


Loaf of day-old sourdough, sliced into approximately 12 thick slices.

1 can coconut milk (about 14 oz. /400mL)

2 tbsp. flour

½ tsp. cinnamon

¼ tsp. nutmeg

2 tsp. maple syrup

½ tsp. pure vanilla extract

Oil for greasing the griddle (coconut oils works great)



Start by making sure the bread is sliced and ready to go.

Pre-heat a griddle to 325 degrees F – 350 degrees F, and coat with oil. If you don’t have a griddle a greased pan over medium-low heat will work.

Add to a medium shallow dish coconut milk, flour, cinnamon, nutmeg, maple syrup, and vanilla extract, whisk well.

Working near the hot griddle or pan, dip a slice of bread into the coconut mixture, flip to coat the second side, then place right onto the griddle. Flip the bread over to cook the second side when the edges are bubbling and the bottom is golden brown. Repeat for each slice of bread being careful not to overcrowd the griddle or pan at once.

Add your favorite toppings such as maple syrup, vegan butter substitute, fresh berries, banana, or a sprinkling of cinnamon. My personal favorite is vegan butter and a drizzle of maple syrup.

*Note: Other breads will work for this recipe too, but sourdough is listed because it’s my first choice for flavor. Fresh breads with lots of air pockets that have gone stale work the best.

To Print, Email, or Text recipe click here.


With love & yummy bites,

Wendy Irene

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