I recently bought a powdered sugar mesh shaker (for the vegan paczki recipe specifically), and was talking about it the other night with a friend. Naturally, talking about powdered sugar gave me a hankering for french toast.
Generally, the only thing that I’d change with french toast is using soymilk as opposed to cow milk, but this time, I tried to substitute the egg as well in order to make this recipe vegan. It was surprisingly easy and even tastier than when we used egg. We now have a go-to french toast recipe, and I’m going to pass it on to you.
- 4 slices bread – I use Angelic sprouted 7-grain bread
- 3/4 cups vanilla soymilk
- 3 tbsp flour
- A few dashes pumpkin pie spice
All you need is 1 tbsp flour per each 1/4 cup soymilk, so adjust this as needed. This recipe makes about 4 slices of french toast, but it all depends on the kind of bread you use and how soggy you make it before frying. I like them soggy.
Pour the soymilk into a container that’s a little bigger than the slice of bread. I use plastic sandwich containers. Whisk in the flour with a fork, and then add in the spice and whisk a little more.
Dip a slice of bread at a time into the mixture, and flip to get both sides. I let it sit for about 5 seconds before flipping it over.
Fry in a hot pan with a little bit of cooking oil until both sides are a toasty brown and serve with some maple syrup, butter, and powdered sugar. We love blueberries, so we added those, too.
Do you have any french toast secret ingredients?