This vegan french toast is best made with stale bread. If you think of it, slice up the loaf the night before and leave it out. If you forget, you can always dry it out in a 350°F oven for 3 or 4 minutes.Print
- 1 Italian or French baguette, sliced 1″ thick
- 1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
- 1/2 cup rice milk or plain soy milk
- 2 tbsp. corn starch
- 1/4 cup chickpea flower
- Several tablespoons canola or vegetable oil
- Pour the soy creamer and rice milk into a wide, shallow bowl. Add the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.
- Heat a non-stick skillet over medium heat. Add a tablespoon or two of oil to create a thin layer on the bottom.
- Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes; if they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately.
- If you are cooking for a bunch, and you want to serve everyone at the same time, you can keep the cooked slices warm in a toaster over pre-heated to 325°F.