Vegan Breakfast
Vegan French Toast with Rich Coconut Custard
This luxurious breakfast features thick-cut sourdough soaked in a velvety custard of full-fat coconut milk and nutritional yeast. The result is a perfectly crisp exterior with a tender, melt-in-your-mouth center that elevates plant-based brunch to a fine-dining experience.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 395 kcal
Method
In a wide, shallow bowl, whisk together the chickpea flour and nutritional yeast. Blooming the nutritional yeast in the liquid later helps release its savory, nutty notes to balance the sweetness of the dish.
Slowly pour in the full-fat coconut milk while whisking constantly to prevent lumps. Chickpea flour is essential here as it acts as a structural binder, thickening when heated to create a set custard texture inside the bread.
Stir in the maple syrup, vanilla extract, ground cinnamon, and a pinch of salt until the custard is smooth and fragrant.
Submerge each slice of sourdough bread into the custard. Let them soak for approximately 2 minutes per side; this ensures the coconut fats fully penetrate the dense crumb of the bread without it becoming structuraly compromised.
Melt the coconut oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the soaked bread into the pan.
Cook for 3 to 4 minutes on each side. You are looking for a deep mahogany-gold color and a slightly crisp edge where the chickpea flour has caramelized.
Serve immediately while hot, topped with fresh berries or additional maple syrup if desired.
Notes
Use day-old bread for the best results; the drier crumb allows it to absorb more custard without turning mushy.
Do not skip the nutritional yeast; it provides a 'cheesy' fermented depth that mimics the richness of egg yolks.
Ensure your pan is properly pre-heated to create an instant seal on the custard batter.
If using very thick bread, you can finish the slices in a 350°F (175°C) oven for 5 minutes to ensure the center is fully set.
