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French Toast (or ‘Veggy’ Bread)

Sarah Moody

Vegan french toast

I like experimenting and felt like some French toast one morning. I had some cannellini (navy) bean brine (aquafaba/AF) in the fridge and wondered if I could use that… It worked perfectly and my non-vegan husband demolished his plate in seconds!

  1. Brine/AF from one can of cannelini/navy beans
  2. 1 tsp Vegg vegan egg yolk substitute, made up as directed*
  3. 3/4 tsp salt
  4. 1 tsp ground cinnamon
  5. 1/2 tsp finely ground pepper
  6. 3 tbsp white sugar
  7. Flavourless vegetable oil for frying
  8. 6 slices of your favourite bread (seeded bread is good as the seeds get beautifully caramelised)
  9. Maple syrup to serve
  10. *If you don’t have Vegg use 3/4 tsp nutritional yeast and 1/4 black salt whisked into 30mls water

  • Switch your oven in and put the tray inside. This is to keep cooked slices warm while cooking more.
  • Whisk the brine/AF until it reaches ribbon stage, mine only needed 4-5 mins in my stand mixer on med-high speed.
  • Add the yolk mix (if it is very stiff add a little more water, it should be the consistency of washing up liquid!) and salt and pepper. Continue whisking for another minute.
  • Now add the sugar 1 tbsp at a time, make sure it is well combined each time.
  • Transfer to the flat bottomed dish. Cut you bread in half diagonally. Place 4 pieces in the AF mix. Turn to coat both sides. It won’t sink into the bread very much but that’s OK. (See pic)
  • Heat your pan to med-hot, pour in a tbsp of veg oil and pop your slices in. Do not try to move them until the AF mix looks melted on the top side.
  • Use a spatula, you may need to work a little to separate the slice from the pan but again that’s OK. Flip and do the same again. Each side should be golden brown.
  • Put slices in oven to keep warm. Serve with maple syrup.

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