Breakfast & Brunch
This vegan French toast recipe transforms simple bread into a silky, golden masterpiece using Just Egg—no flax eggs or messy substitutes required. The secret lies in a perfectly balanced batter that creates that signature custardy texture, all while keeping prep under 10 minutes.
I developed this after years of experimenting with plant-based breakfasts, and it finally delivers that restaurant-quality richness at home.
The magic happens with a blend of Just Egg, unsweetened almond milk, and vanilla, which creates a batter that soaks into the bread just right. A pinch of cinnamon and nutmeg adds warmth without overpowering, while a touch of maple syrup in the batter gives it that classic sweetness.
The key is cooking on medium-low heat until the edges are golden and crisp, then flipping carefully for even browning.
What you end up with is vegan French toast that's impossibly tender inside with a crispy exterior—no one will guess it's plant-based. The Just Egg provides that creamy, egg-like texture that holds up perfectly, while the caramelized edges add depth.
This isn't just a vegan substitute; it's a breakfast revelation that'll have everyone asking for seconds.
Serve with warm maple syrup, fresh berries, or a sprinkle of powdered sugar for that classic touch. The beauty of this recipe is its versatility—it works equally well for weekend brunch or a quick weeknight treat. Let's get cooking!
Ingredients for vegan french toast recipe just egg
Just Egg and almond milk create the perfect plant-based batter for golden, custardy French toast.
| Ingredient | Amount | Notes |
|---|---|---|
| Just Egg 🥚 | ½ cup | Plant-based egg substitute |
| Unsweetened Almond Milk 🥛 | ½ cup | Vanilla or plain variety |
| Pure Maple Syrup 🍯 | 1 tbsp | For batter sweetness |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Ground Cinnamon 🌿 | ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated nutmeg |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Bread Loaf 🍞 | 1 whole | Stale or day-old preferred |
| Coconut Oil 🫒 | 2 tbsp | For cooking, melted |
| Powdered Sugar 🍚 | 2 tbsp | For dusting optional |
| Fresh Berries 🍓 | ½ cup | Strawberries or blueberries |
The Just Egg is the star here—grab the liquid version from most grocery stores, especially Whole Foods or Trader Joe's, where it's usually stocked in the health food aisle. Unsweetened almond milk works best (vanilla adds extra flavor), but any plant milk will do in a pinch. For the spices, Penzeys or bulk bins have the freshest ground cinnamon and nutmeg—those pre-ground spices at the store can taste stale. The bread? Day-old or stale soaks up batter better, but fresh works too if you're in a hurry. Look for a loaf with a soft crust but dense crumb—sourdough or brioche styles hold up beautifully.
No Just Egg? Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) work as a substitute, though the texture won't be as silky. Short on almond milk? Oat milk or soy milk are great backups—just use the same amount. The maple syrup can be swapped for agave nectar or date syrup, but maple gives that classic French toast flavor. For the bread, toasted and sliced works even better—just make sure it's not too thick or it won't cook evenly. And if you're feeling fancy, add a pinch of cardamom to the batter for a sophisticated twist.
The batter keeps for 3 days in the fridge, covered tightly. The bread toasts best fresh, but you can prep slices ahead and store them in a ziplock bag for up to 2 days. For leftovers, reheat in a pan with a little coconut oil until crispy again. The Just Egg batter also freezes well—portion into ice cube trays for single servings. And here's a pro tip: double the batter and save half for pancakes or waffles—same ingredients, different magic.
Why You'll Love This Recipe
- Five-Ingredient Magic: The Just Egg does all the heavy lifting—no whisking egg whites or separating yolks. Just mix, dip, and cook. Honestly, it’s the kind of recipe where I barely measure: a splash of almond milk, a drizzle of maple syrup, a pinch of cinnamon, and boom—ready to go.
- Crispy-Creamy Balance: That golden crust with a custardy center? The Just Egg’s protein-rich base delivers it every time. The vanilla and maple syrup add warmth without overpowering, and the cinnamon—just a light dusting—turns this into something that tastes like a cozy morning treat, not a sad vegan stand-in.
- Breakfast or Dessert: Serve it with fresh berries and a sprinkle of coconut flakes for a brunch crowd-pleaser, or pile it high with banana slices and extra syrup for a dessert-worthy finish. I’ve even used leftover slices in a quick vegan "Benedict" with hollandaise made from silken tofu—because why not?
- Zero Waste, Double Use: The batter keeps for up to 3 days in the fridge, so I make a big batch on Sundays. Leftovers reheat beautifully in a toaster or skillet, and the maple syrup? It lasts forever. Between us, this is the kind of recipe that makes me feel like I’m actually saving money—not just pretending to.
Step-by-step instructions for plant-based French toast
Here's how to transform simple ingredients into restaurant-quality vegan French toast.
Whisk the Batter to Perfect Silky Texture
In a medium bowl, combine the 0.5 cup Just Egg with the 0.5 cup Unsweetened Almond Milk. Whisk vigorously for 30 seconds until fully integrated - you'll see the mixture begin to thicken slightly. This plant-based egg substitute works beautifully when properly emulsified.
Add the 1 tbsp Pure Maple Syrup, 1 tsp Vanilla Extract, 0.5 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.25 tsp Salt. Continue whisking for another 30 seconds until all spices are evenly distributed. The batter should be smooth with no visible streaks of spice - this ensures consistent flavor in every bite.
Let the batter rest for 5 minutes at room temperature. This brief pause allows the spices to fully bloom and the Just Egg to reach its optimal binding consistency. I find this resting time makes a noticeable difference in the final texture.
Prepare the Bread for Maximum Absorption
Cut the 1 whole Bread Loaf into 4 equal slices - about ½-inch thick each. For best results, use slightly stale bread as it absorbs more batter without becoming soggy. Arrange the slices on a plate and brush both sides lightly with the remaining batter using a pastry brush.
This initial coating creates a perfect foundation for the rich batter. I like to work in batches of 2 slices at a time to maintain even cooking. Place the pre-coated slices back on the plate and cover with plastic wrap while you heat your pan.
Cook to Golden Perfection with Coconut Oil
Melt the 2 tbsp Coconut Oil in a large skillet over medium heat. You'll know it's ready when small bubbles begin to form around the edges - this typically takes about 2 minutes. The coconut oil's subtle flavor complements the warm spices beautifully.
Working with 2 slices at a time, carefully place the bread in the skillet. Cook for 2-3 minutes per side until golden brown with crispy edges. I press down gently on the slices during the first minute - this prevents them from curling and ensures even contact with the pan.
For extra flavor, you can add a small pat of coconut oil to each side before flipping. The toast is done when it releases easily from the pan and has developed a deep golden color throughout. Transfer to a wire rack to drain any excess oil.
Serve with Fresh Berries and Powdered Sugar
While the French toast cooks, wash and dry the 0.5 cup Fresh Berries and slice them if needed. Arrange them on a serving platter or individual plates. The bright acidity of fresh berries cuts through the richness of the toast beautifully.
Just before serving, dust each slice generously with 2 tbsp Powdered Sugar using a fine-mesh sieve. This creates that signature dusting that makes French toast feel special. Serve immediately while still warm and crispy.
For an extra touch, you can drizzle with additional 1 tbsp Pure Maple Syrup or serve with a dollop of vegan whipped cream. The combination of warm spices, crispy texture, and fresh berries makes this vegan version just as satisfying as traditional French toast.
Pro Tips For Making Vegan French Toast Recipe Just Egg
- Use Medium Heat: I learned this the hard way—cranking the pan too high turns Just Egg into scrambled bits instead of golden toast. Keep it at a steady medium heat, and let the edges crisp naturally without rushing.
- Whisk Just Egg First: The mixture should be smooth, not lumpy. Whisk the Just Egg with almond milk for at least 30 seconds before adding vanilla and cinnamon—this ensures even distribution and a consistent texture.
- Skip the Overcrowding: Two slices at a time is the magic number. Overcrowding the pan steams the bread instead of browning it, and you’ll end up with soggy, uneven results.
- Toast the Bread First: Sounds weird, but it works—lightly toast your bread slices before dipping. It soaks up less batter, stays crispier, and holds its shape better when flipping. (Yes, even if you’re impatient like me.)
Troubleshooting great vegan french toast recipe just egg
Batter Too Thin?
If your batter feels too watery after whisking, let it sit uncovered for an extra 5-10 minutes—the Just Egg will naturally thicken. For immediate fixes, whisk in 1 tbsp cornstarch or 1 tsp ground flaxseed to bind the mixture.
I've found that using slightly chilled almond milk (straight from the fridge) helps thicken the batter faster too. 💡
Bread Not Browning?
Your pan might not be hot enough—test with coconut oil bubbles. If slices stay pale, increase heat to medium-high for 30 seconds, then reduce to medium to finish cooking.
Pressing down gently with a spatula helps create those golden caramelized edges. I also recommend using a nonstick skillet with a lid to trap steam and encourage browning.
Toast Too Soggy?
Over-soaked bread is the culprit—dip slices for only 10-15 seconds per side in the batter. For extra insurance, pat dry with a paper towel before cooking. If using fresh bread, toast slices lightly in the oven (350°F for 5 minutes) before dipping to improve texture.
This pre-toasting trick works wonders for crispy results. 🍞
Batter Separating?
Just Egg can separate if whisked too vigorously. After adding the milk, stir gently with a rubber spatula instead of whisking for 30 seconds. The resting time (5 minutes) helps stabilize the mixture.
If it still separates, whisk in ½ tsp xanthan gum—this plant-based thickener acts as a natural emulsifier. I keep a small jar of xanthan gum in my pantry specifically for vegan baking emergencies.
Uneven Cooking?
Work in batches of 2 slices max—overcrowding steals heat and causes uneven cooking. Use a 10-inch nonstick skillet (like Calphalon) for proper spacing. If edges brown faster than centers, reduce heat to medium-low and cook slightly longer. A kitchen thermometer helps—ideal pan temp is 325-350°F.
Just Egg Not Available?
No problem! Mix ½ cup unsweetened applesauce with 1 tbsp nutritional yeast for a similar texture. Or try ½ cup aquafaba (chickpea brine) whipped with 1 tbsp cornstarch. Both substitutes require slightly longer cooking times (3-4 minutes per side).
I've tested all three options—Just Egg still wins for that classic custardy bite, but these work in a pinch. 🥚
Nutrition facts
Frequently asked questions
Can I use any type of plant milk instead of almond milk?
Yes, but oat or soy milk work best for texture. The slightly thicker consistency of these milks helps create that classic custardy French toast feel. Avoid rice milk—it's too thin and can make the batter watery. If using coconut milk, reduce the amount to 0.35 cup since it's naturally richer.
How do I make this recipe gluten-free?
Swap the bread for a certified gluten-free loaf like Canyon Bakehouse or Schär. Use a gluten-free oat milk if needed, as some brands contain wheat. The Just Egg batter remains the same—it's naturally gluten-free. Just be sure to check all spice labels too, as some ground cinnamon contains anti-caking agents with gluten.
Why does my French toast stick to the pan?
Your pan might not be hot enough or your oil isn't melted properly. Heat the skillet until coconut oil bubbles, then wipe away any excess moisture from bread slices with a paper towel. A well-seasoned cast iron pan works best—if using nonstick, avoid overheating as it can release chemicals. Work in small batches for even cooking.
Can I make this ahead of time?
Assemble the batter up to 3 days ahead and store in an airtight container. For the bread, cut slices and store in a ziplock bag for 2 days. Cook fresh when ready—reheating works best. The Just Egg batter also freezes well in ice cube trays for single servings. Just thaw overnight in the fridge before using.
What's the best way to store leftovers?
Keep cooked French toast in an airtight container for 3 days in the fridge. For reheating, warm in a dry skillet over medium heat for 1-2 minutes per side until crispy again. Avoid microwaving—it makes the bread rubbery. You can also freeze leftovers for 1 month by wrapping each slice individually in parchment paper.