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This is a dairy-free, rich and hearty version of French toast that is vegan. It uses coconut milk instead of eggs and milk. This recipe may be found on my blog, Olives for Dinner. If you like sweet French toast, cover in Earth Balance®, powdered sugar, and pure maple syrup. If you like a more savory French toast, cover in Earth Balance®, a touch of powdered sugar, and some nutritional yeast.


Recipe Summary test

10 mins
30 mins
8 hrs
8 hrs 40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.

  • Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.

  • Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

Cook's Notes:

You can use canola oil instead of olive.

If using fresh bread, leave out to dry during the day. The dry bread will soak up the coconut mixture better. Sandwich bread will work too--if you use it though, skip the overnight soaking and dunk the bread into the mixture for 5 minutes or less before browning in a pan.

Nutrition Facts

505 calories; protein 12.8g; carbohydrates 64.6g; fat 22.4g; sodium 682.9mg. Full Nutrition