2 servings — 15 minutes
In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. My mom used to make some for the family when I was a kid. Her recipe differs from mine in the way that she would use dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. I've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient I already use in many recipes to mimic eggs, like in okonomiyaki and scrambled chickpeas. When heated, chickpea flour thickens and crisps up while keeping its yellow color. I don't recommend using bananas as an egg replacer in this recipe. It's what I used to do, but I find it imparts too much flavor and makes it too sweet.
Oven version : Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.
Bread : In this recipe I used some spelt sandwich bread.
Milk : Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.
- apple cider vinegar 15 ml
- soy milk 125 ml
- chickpea flour 30 g
- nutritional yeast 2.5 g
- brown sugar 15 g
- vegan butter 15 ml
- fresh bread 4 slices
- maple syrup to taste
- In a bowl, add 15 ml (1 tsp) of apple cider vinegar to 125 ml (1/2 cup) of soy milk. Let rest for 5 minutes.
- With a whisk, beat in 30 g (1/4 cup) of chickpea flour, 2.5 g (1 tbsp) of nutritional yeast and 15 g (1 tbsp) of brown sugar. Whisk until the mixture is clump-free, then pour into a shallow plate.
- Heat a non-stick pan at medium heat. Melt 15 ml (1 tbsp) of vegan butter (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for 2-3 minutes each side. Repeat for the rest of the bread. Serve with some maple syrup.