close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 6 French toast sandwiches

This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until you’re ready to serve. For a pretty presentation and extra crunch, cut the assembled French toast sandwiches into quarters or fingers before baking. Aquafaba, the canned chickpea liquid that is a plant-based baking sensation, is used to replace eggs in two different ways in this recipe. First, it’s added to the custard mixture that the French toast sandwiches are dipped in before baking. Then, it’s whipped into a light, frothy Aquafaba Whipped Cream topping that’s sweetened with maple syrup.

Ingredients

  • 12 slices whole-wheat bread
  • 6 tablespoons peanut butter, spreadable fruit, or slightly mashed berries (optional)
  • 1½ cups sliced bananas
  • 1 (15-ounce) can no-salt-added chickpeas
  • ¾ cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon, plus more for sprinkling
  • ⅛ teaspoon ground nutmeg
  • Sliced fresh fruit or berries
  • 1 cup Aquafaba Whipped Cream
  • Pure maple syrup (optional)

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with nonstick foil. Spread half of the bread slices with the peanut butter (if using). Top with the banana slices and the remaining bread slices.
  2. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas for up to 3 days for another use.) Whisk the reserved chickpea liquid in a shallow dish until foamy. Whisk in the almond milk, vanilla extract, cinnamon, and nutmeg. Dip sandwiches into milk mixture for 10 seconds, turning once. Place on the prepared baking sheet.
  3. Bake 15 to 20 minutes or until firm and light brown, turning once. Top with sliced fruit and Aquafaba Whipped Cream; sprinkle with cinnamon. Drizzle with maple syrup (if using).
tags:

Comments (7)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Gigi Van Dame6 months ago
Reply
Do you want to report this comment as inappropriate?

I want to try this recipe for a change. I don’t use foil ( not healthy) would it works with parchemin paper?

Sue6 months ago
Do you want to report this comment as inappropriate?

It would work for sure. They just want you to put it on something non-stick.

Jenny9 months ago
Reply
Do you want to report this comment as inappropriate?

Do you have to spread the peanut butter first before dipping into the custard? Sorry I’m confused.

Deenie6 months ago
Do you want to report this comment as inappropriate?

The instructions truly are confusing

Corinne1 year ago
Reply
Do you want to report this comment as inappropriate?

I am not vegan but I absolutely love this breakfast. And it is so easy to make. I have always been familiar with aqua faba but just never found too many creative ways to use it. Thanks for the idea!

Lynn Rooks2 years ago
Reply
Do you want to report this comment as inappropriate?

Taken me some time to find the versatility of chick peas. Loving experimenting with new foods, especially plants. Feelin’ great. Love this recipe, am going to do single in the morning, since the family frowns on some of my cooking. Their loss. Thanks

Becki Henderson2 years ago
Reply
Do you want to report this comment as inappropriate?

This is on my weekly breakfast rotation. I’ve learned to make a single portion in my toaster oven set on 350, for 5 minutes, then flip it over, then five minutes more. For 1 portion, I use about 3 Tbs. aquafaba, beat it until foamy, then remove 2 Tbs. of the foam + 2 Tbs. of plant milk to dip the bread in. 1/2 banana is enough for one sandwich.
Though peanut butter tastes the best, I also use sunflower seed butter for my son with nut allergies. (I’ll add more notes on the aquafaba whipped cream recipe).

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now
Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap