Vegan French Toast

Breakfast is legit my favorite meal. I suppose that could be because it’s my biggest meal these days. Oatmeal used to be my go to, but now, there’s so many options. Maybe that’s because my pallet has expanded, I could probably list more foods that I wouldn’t eat before, than I did eat.

I’ve been going through this funk with bread, sometimes it bothers me, sometimes it doesn’t. I decided to risk using a bread with gluten because I just haven’t found one that screams comfort food yet. One of the other difficulties I had with finding bread for French toast, was it’s hard to find a soft and fluffy one without egg. Thankfully the Sara Lee Artesano bread filled that need. It’s small enough slices that I was able to cook eight pieces on my griddle at once. I call that winning, especially since the boys didn’t leave any leftovers, they can put the food down!

My first waitressing job was at Shari’s, and I was spoiled with the cooks always making me bomb French toast or waffles topped with strawberries and whipped cream. Who wants to eat anything other than sugary breakfasts, if you don’t have to? Well, long story short, I realized all that sugary stuff contributed to a little more around the love handles than I like, so I had to cut back. French toast may not be on my every day list, but it’s simple enough to make ahead and warm up in the oven for breakfast on a lazy family morning.

I hope you enjoy this recipe as much as my crew, and I, did! <3

Print Recipe

Vegan French Toast

A simple way to veganize one of my breakfast faves. Just a few ingredients and bam, breakfast is served.

Servings

Ingredients

• 2 5.3 oz cups Vanilla Silk Yogurt
• 2 +/- cups Unsweetened Coconut Milk
• 1 tsp Cinnamon
• 1 loaf Sara Lee Artesano Bread
• 1 can Cooking Spray
• 1 bottle Maple Syrup

Optional Toppings

• 2 cups Frozen Strawberries, thawed and smashed
• 1 can Coconut Cream, refrigerated overnight
• 1 tsp Vanilla Extract
• 2 packets Stevia

Servings Ingredients 2 5.3 oz cups Vanilla Silk Yogurt 2 +/- cups Unsweetened Coconut Milk 1 tsp Cinnamon 1 loaf Sara Lee Artesano Bread 1 can Cooking Spray 1 bottle Maple Syrup Optional Toppings 2 cups Frozen Strawberries, thawed and smashed 1 can Coconut Cream, refrigerated overnight 1 tsp Vanilla Extract 2 packets Stevia

Instructions

1. Combine yogurt and cinnamon.
2. Add coconut milk until desired consistency. You don't want it too watery.
3. Turn on your griddle to around 275 degrees. Spray lightly with cooking spray.
4. Dip a slice of the bread into the mixture so that it's coated but not saturated and place it on the griddle. Cook til golden brown.
5. Flip the slice of toast over and cook it til golden brown.
6. Serve with maple syrup. Or try the strawberries and coconut whipped cream.

Coconut Whipped Cream

1. Remove can of coconut cream from the fridge and drain off the liquid.
2. Place the remaining cream into a bowl and whisk till fluffy.
3. Mix in the vanilla and stevia, then enjoy on top of your French toast!

Want to make it ahead?

1. After cooking, let the French toast cool down and throw it in a covered dish the fridge until morning. I used a pyrex because it goes from fridge to oven with no issues.
2. Preheat your oven to 250 degrees.
3. Warm up uncovered for 20-30 minutes and serve it immediately.

Recipe Notes

If you don't have Vanilla Silk Yogurt, you can substitute a soft/silken tofu. Instead of mixing it together you might need to use a blender. Also, add a tsp of vanilla extract to the mix.