The best French toast is one that is custardy on the inside and crispy on the outside. Eggs typically provide the custardy texture, but cashews and aquafaba provide the needed structure in this Vegan French Toast recipe from Aquafaba by Zsu Dever. Use Challah that is at least a few days old, or use French or Italian bread that is at least a day old. Using fresh bread will result in soggy, not custardy, French toast. Serve with maple syrup or preserves. To make soy-free, use soy-free vegan butter.
Vegan French Toast
- 3/4 cup nondairy milk
- 1/4 cup plus 2 tablespoons raw cashew pieces
- 1/2 cup aquafaba (see note)
- 1 tablespoon maple syrup
- Pinch salt
- 8 to 12 3/4-inch thick bread slices, depending on the size of the bread
- Nondairy butter, as needed
Combine the milk, cashews, aquafaba, syrup, and salt in a blender. Blend until smooth. If you are using a regular blender, allow the nuts to soak for 10 minutes and blend again until the mixture is smooth. Transfer the mixture to a shallow pan.
Heat a large skillet over medium heat and preheat the oven to 400°F. Add 4 pieces of the bread to the custard and allow the bread to soak for up to 1 minute on each side, depending on how dry the bread is. Melt 1 teaspoon butter in the skillet and add the soaked bread slices. Cook the bread for 2 minutes, flip, and cook the other side until golden brown, 1 to 2 minutes. Repeat this process with the remaining 4 slices of bread.
Transfer the French toast to the rack of the oven and bake for 5 to 8 minutes. Remove it from the oven and set aside for 30 seconds; the bread will become crisp in that time. Serve hot.
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.
Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.