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Vegan French Toast

What you need: 

2 cups vanilla nondairy milk (I use soy)
4 to 5 tablespoons flour
3 teaspoons vegan sugar
dash cinnamon
4 bread slices
nonstick spray
powdered sugar, to taste

What you do: 

1. In a bowl, mix together nondairy milk, flour, sugar, and cinnamon to form a batter.
2. Dip bread in batter and fry in lightly greased pan until golden brown.
3. Serve sprinkled with vegan powdered sugar.

Preparation Time: 
15 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Fantastic & easy! They did stick a little bit, but other than that they were perfect. Thanks for the recipe!!

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YES! This was french toast just like I remember. And so fast and simple. I went against all the french toast rules and used bagged, thin, bad-for-you white bread. This is how I had it growing up. And it didn't get soggy! This could be because it was frozen before I dipped it in the batter. I also took the other suggestions of frying it on low-medium heat. Tests my patience a little, but worth it!

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I am going to bake some bread tonight just so I can make this because the recipe and photos look so nom nom nom, you know it!

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Just made this for breakfast and it turned out great! I used coconut milk and added a little almond extract.  For sure going to make this all the time now!

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Definitely waaaay too much batter. A dry nonstick pan actually yielded less greasy and falling apart french toast. Had to use about 8 slices of bread and I didn't even add the full 2 cups of milk. Just dipping the bread for a second on each side still gave me soggy, gooey bread. Guess I will go back to the recipe in vegan with a vengeance. Thanks so much for sharing the recipe, though, and I'm glad it worked out for others :D

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i made this with Ezekiel cinnamon raisin bread, almond milk and served it with agave syrup.  soooo good!

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Very yummy and simple! I agree it needs to be sturdy bread. I used a non-stick pan, and it still was a tiny bit sticky. Served with Earth Balance and maple syrup, and a side of Gimme Lean sausage. Mmmm mmm.

I halved the amount of batter, made 3 slices and still had a lot of batter left over.

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I knew I had to try and make these because they like so darn delicious. They taste just like they look – SO GOOD!!!<3 I had them with Irish cream flavoured agave nectar, yum! ;)b

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This is a really yummy recipe.  We use homemade banana bread, or date nut bread, unless we have a loaf of anadama bread handy.  They're dense, easy to slice thick, and packed with deliciousness!

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Very easy, very good recipe! I had some left over sandwich bread that had gotten a little stale so it was perfect, but I imagine a thicker bread would soak up more of the batter and would be even better. I cooked it on a low-medium heat for a while before kicking up the heat in the end to med-high for browning. Very yummy! But note to anyone else trying "day old" sandwich bread, don't use "the ends" of the bread loaf. The back sides don't soak up any of the batter and those pieces weren't very good.. But the other pieces were very good!

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