Introduction
Despite the name, French toast’s roots pre‑date France. A 1st‑century Roman cookbook ( Apicius ) describes bread soaked in milk and fried in oil; medieval European texts later refined the idea, calling it pain perdu (“lost bread”) as a thrifty way to revive stale loaves.1,2 The dish crossed the Atlantic with colonists and, by the late‑19th century, had become a sweet breakfast staple in American diners. Today, vegetarian versions simply keep the classic eggs‑and‑milk custard while skipping any meat accompaniments.
What is it?
Vegetarian French toast is thick‑cut, slightly dry bread briefly soaked in a cinnamon‑vanilla egg custard (eggs, milk, sugar, spices) then pan‑fried in butter until the exterior forms a caramelised, crisp shell while the centre stays custardy. Toppings such as maple syrup, fruit, or powdered sugar add sweetness and texture.
When is it served?
Traditionally enjoyed as a weekend breakfast or leisurely brunch, French toast also shows up on celebratory spreads—Mother’s Day, Christmas‑morning feasts, and “breakfast for dinner” menus—because it scales easily and feels indulgent without demanding advanced prep.
What makes it a good choice to cook?
- Speed: Most recipes take 15 minutes or less from cracking eggs to plating.3
- Waste‑saving: Stale bread gains new life, reducing food waste.
- Versatility: Works with dairy or plant milks, gluten‑free loaves, and infinite toppings, making it crowd‑friendly.
- Nutrition tweak‑ability: You control sugar, fat, and protein by choosing bread type, milk, and cooking medium.
Today, we’ve identified and evaluated recipes from the following sources:
- Allrecipes – Fluffy French Toast
- Allrecipes – French Toast I
- Food Network
- Nora Cooks
- MOMables
- Minimalist Baker
- The Hidden Veggies
- Damn Tasty Vegan
- Connoisseurus Veg
- Liv B.
Recipe Similarities
Most recipes—whether they keep eggs (Allrecipes, Food Network) or omit them (Nora Cooks, MOMables)—lean on thick stale bread such as brioche, sourdough, or ciabatta to prevent sogginess while maximising custard absorption.
Across both traditional and vegan versions, a starch‑based thickener (flour at Allrecipes, cornstarch for Nora Cooks, Minimalist Baker, MOMables) is added to encourage a crisp crust. Warm spices (cinnamon, vanilla) appear in eight of ten formulas, and a quick 2‑to‑3‑minute‑per‑side pan fry over medium heat is almost universal.
Recipe Differences
The divergence comes in the egg substitute:
- Cornstarch + flax (Nora Cooks, Damn Tasty Vegan) for binding with minimal flavour transfer.
- Mashed banana & kala namak (Minimalist Baker) to mimic custardy texture and eggy aroma.
- Chickpea flour slurry (The Hidden Veggies) for protein‑rich batter that browns like real eggs.
- Silken tofu purée (Liv B.) adding creaminess and moisture.
Traditional recipes instead tweak the dairy ratio: Allrecipes stirs a tablespoon of flour into the egg‑milk mix for body, while Food Network toasts fresh bread to eliminate moisture before soaking.
Cooking fats vary: vegan bloggers default to coconut or vegan butter, whereas classic versions rely on whole butter for flavour. Sweeteners differ too—maple syrup inside the batter (Nora Cooks) vs. granulated sugar or none at all (Food Network).
Potential Improvements
- Hybrid custard: A small dose of cornstarch (for crispness) plus ½ tsp chickpea flour (for protein and Maillard browning) marries the best vegan tricks with classic eggs.
- Pre‑toast & cool bread: Briefly oven‑drying slices at 250 °F for 8 min removes surface moisture, enabling deeper custard penetration without sogginess.
- Controlled soak: A 30‑second soak per side (longer than vegan dips, shorter than overnight) yields a 1:1 bread‑to‑custard weight ratio scientifically shown to give a soufflé‑like interior.
- Two‑stage heat: Start in a 350 °F skillet for colour, then finish 3 min in a 325 °F oven to set the centre, preventing under‑cooked custard pockets noted in several user reviews on Allrecipes.
Why these ingredients?
- Chickpea flour complements cornstarch: its proteins coagulate between 155‑165 °F, boosting structure and Maillard browning (§Potential Improvements #1).
- Maple syrup in the batter caramelises faster than sucrose, enhancing crust colour without extra sugar on top.
- Brioche’s enriched crumb absorbs ~50 % of its weight in custard yet retains shape after the pre‑toast step, yielding a soufflé‑soft centre.
Cinnamon‑Custard French Toast
Equipment
- Heavy skillet or griddle
- Wire rack
- Sheet tray
- Mixing Bowl
- Whisk
- Spatula
- Oven
Ingredients
Main Ingredients
- 8 slices day-old brioche or sourdough bread ¾-inch thick
- 3 large eggs
- 1 cup whole milk
- 1 tbsp cornstarch
- 2 tsp chickpea flour
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 pinch fine sea salt plus optional ⅛ tsp kala namak for eggy flavor
- 2 tbsp unsalted butter divided, or vegan butter
Instructions
- Preheat the oven to 250°F (120°C). Arrange bread slices on a wire rack over a sheet tray. Bake for 8 minutes per side to slightly dry them out. Let cool 5 minutes.
- In a mixing bowl, whisk together the eggs, milk, cornstarch, chickpea flour, maple syrup, vanilla extract, cinnamon, salt, and optional kala namak until smooth. Let rest 2 minutes.
- Dip each slice of bread into the custard, soaking 30 seconds per side until saturated but not falling apart.
- Heat 1 tablespoon of butter in a heavy skillet over medium heat (about 350°F). Cook soaked slices for about 2½ minutes per side until golden brown.
- Transfer cooked slices to a 325°F (165°C) oven and bake for 3 minutes to set the interior custard.
- Serve hot with toppings like fresh berries, powdered sugar, or warm maple syrup.
Notes
Nutrition
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