Sunday, June 27, 2010

baked vegan french toast

I had some silken tofu leftover from my zucchini skillet pie, which isn't something I usually have around, so I tried some french toast batter with my cardamom bread. I've tried a number of versions (with and without silken tofu) and it never worked, exactly (disclaimer: I have a lot of trouble with this, apparently, and also never tried a batter with lots of flour in it). The batter would flow around everywhere and not ever quite solidify and toast up properly. In defense of my frying-things skills, when I still ate eggs and dairy, I didn't have trouble making regular, egg-laden french toast, and I'm pretty sure the last time I tried to do that I was 14 years old. 

As I was searching for recipes to try, I came across a couple baked french toast recipes. Mostly they weren't vegan though, and those that were didn't use the kinds of ingredients I had on hand or wanted to use. One recipe I saw in the comments of someone else's recipe was pretty much only almond butter and nondairy milk, which sounded awesome, especially with my almond-sliver-topped bread. This is the result of combining that with all the other things I thought would make tasty french toast. I tried just baking it once, and it didn't turn out the way I'd hoped, so I broiled my toast the next time, to much more satisfactory results. 


Batter Ingredients: 
1 cup silken tofu 
1 cup soy milk 
1/4 cup maple syrup, honey, or agave nectar
1 tbsp almond butter 
1 tbsp cornstarch
(makes batter for about 8 thick slices of bread)

Topping ingredients (optional): 
slivered almonds
maple syrup

Blend the ingredients together. Pour into a shallow dish and add all the bread slices that will fit (but still getting soaked with batter). Let the bread soak in the batter for several minutes on each side. Repeat with as many slices of bread as you're making. 

Place on a baking sheet and broil (on medium or normal, if you can set your broiler to anything) for about 3 minutes on the first side and about 2 minutes on the other, until golden and crispy. 

Serve with a smidge of maple syrup (there's sweetener in the batter, after all!), toasted slivered almonds, and blueberries.


  1. This would make an amazing (protein-rich!) brunch to share with friends - since it's baked everyone's would be ready at the same time. Thanks for sharing. :)

    xo Patty (baking is hot)

  2. Hi, I included your french toast in my list of 50 favourite vegan recipes :) Thanks!

  3. Thanks for the trackback Goodness Baker!!


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