Although this recipe can be made with fresh bread, it’s another good way to get rid of extra bread or day-old bread.
- 4-5 slices of bread (your choice, but I don’t recommend a savory bread like seeded rye or confetti)
- 1/2-3/4 cup soy, almond, coconut, or other similar nondairy milk products
- 1 tsp vanilla extract (optional)
- 4 dashes cardamom (optional)
- oil, nonstick cooking spray, or vegan butter/margarine (for greasing the pan)
- 1 1/2 tsp egg replacer (optional)
- 2 Tbsp warm water
- Thoroughly mix together egg replacer and warm water. (You may not actually need these ingredients, but I thought I would try them. If you don’t have access to these, you may want to try potato starch, which is the main ingredient of egg replacer. I don’t know what difference either of these options will make, though. If you try either, please give me feedback and let me know how it worked. Thank you.)
- In a bowl (large enough to fit all the liquid and to dip bread) or a pie tin (I liked the pie tin, because it was flatter and so I had more room for the bread and the layer of liquid was thinner. Make sure your pie tin doesn’t have any holes in it.), mix together all the ingredients (except the oil/cooking spray/butter) thoroughly.
- Lightly grease a large frying pan or griddle with either oil, cooking spray, or vegan butter/margarine.
- Heat the frying pan. I like to start on high to get it going, and reduce heat to either medium or between medium and high.
- When the frying pan is warm, dip a slice of bread into the liquid. If you cannot completely submerge it, simply flip to wet the other side.
- Do not soak. Dip briefly, make sure all the bread is wet, and place on the frying pan or griddle.
- Repeat steps 5 and 6 until all bread is on the frying pan or griddle, or until you run out of room.
- Cook for about 10 minutes on medium or between medium and high heat. Check occasionally to make sure it is not burning.
- When the bottom has turned golden brown or brown (your preference), and a little crispy, flip to the other side, and repeat step 8, except that you may need less cooking time now that the pan is hot.
- If, in step 7, you ran out of bread, repeat step 7 (which tells you which steps to repeat) until you run out of bread.
I enjoyed these with pure 100% maple syrup poured over them. Other syrups, peanut butter and applesauce, vegan butter/margarine, jam/jelly/preserves, and pie fillings (such as cherry/strawberry) are all toppings that I also enjoy on french toast. There are many ways to top this simple and easy breakfast dish.