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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.
By Carla Christian,
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Carla Christian, RD, LD, 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. Photo by Jason Donnelly
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Comments (1)
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).