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+ servings

French Toast

I grew up enjoying pain perdu (French for ‘lost bread) as a weekend treat: crusty day-old bread, soaked in a milk-and-egg mixture, fried, and served up with syrup and fruit. You might also know it as eggy bread (the British take), but it’s a classic dish known and enjoyed in different parts of Europe for ages: the earliest-known recipe dates back 1,600 years! Serve it as a sweet treat with syrup and berries, or as a savoury breakfast with ketchup and vegan sausage 🙂
Servings: 4 slices

Ingredients

  • 2/3 cup aquafaba
  • 1/2 cup plant milk
  • 1 tsp ground cinnamon
  • 1 tbsp nutritional yeast optional
  • 1/4 tsp black salt optional, for a stronger eggy flavour
  • 1 tsp vanilla essence
  • 1 tsp ground flaxseed
  • 6 slices bread

Directions

  • Heat a non-stick pan over medium-high, add a touch of oil if necessary.
  • Mix all the ingredients (except the bread) by hand or in a blender, and transfer to a large bowl with a flat-ish bottom.
  • Dip each slice of bread in the mixture (here's where the flat bottom is helpful) until it's a bit soggy.
  • Place in the pan, and cook each side until golden brown and a little crispy.
  • Serve with syrup and fruit!