Eggy Bread

David and Charlotte Bailey

Eggy bread

French toast, pain perdu or good old eggy bread – whatever you call it, this is a perfect Sunday treat to enjoy with a pot of coffee while you read the papers.

Prep Time: 5 minutes
Cooking Time: 12 minutes
Serves: 4

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  • 1 tbsp egg-replacer powder
  • 125ml/4fl oz/½ cup soya milk, homemade or store-bought
  • 1 tbsp maple syrup, plus
  • Extra to drizzle
  • A pinch of freshly grated nutmeg
  • A pinch of ground cinnamon
  • 1 tbsp coconut oil (or cooking oil of your choice), plus extra for frying, if needed
  • 4 slices of brown bread, white bread or baguette

To serve:

  • Dairy-free yogurt
  • 200g/7oz/1¹⁄³ cups mixed berries (strawberries, raspberries, blueberries and blackberries)
  • Icing (confectioners’) sugar to dust


  • Put the egg-replacer powder in a large bowl. Add the milk, maple syrup and spices and mix well until smooth.
  • Heat the coconut oil in a frying pan over a medium heat. Quickly dip one slice of bread into the ‘egg’ mixture and turn until well coated. Add to the pan and fry for 3–4 minutes until well browned, then flip over and brown the other side. Remove from the pan and keep it warm while you repeat with the remaining slices, adding more oil to the pan as needed.
  • Divide onto plates and top with a spoonful of Raw Cashew Cream, if you like. Drizzle with extra maple syrup and add a good handful of berries, then dust with icing sugar and serve.

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