French toast (or "vegetarian" bread)

French toast (or


  1. Brine/AF from a can of cannelini/kidney beans
  2. 1 tbsp. Vegg Vegan Egg Yolk Substitute, prepared according to instructions*
  3. 3/4 tsp salt
  4. 1 tsp ground cinnamon
  5. < li>1/2 tsp finely ground pepper

  6. 3 tablespoons of white sugar
  7. li>

  8. Unflavoured vegetable oil for frying
  9. 6 slices of your favorite bread (grain bread is good because the kernels are nicely caramelized)
  10. Maple syrup to serve
  11. * If you don’t have any veggies, use 3/4 tsp nutritional yeast and 1/4 black salt mixed with 30ml water


  • Turn on your oven and place the plate inside. This is to keep the cooked slices warm while cooking.
  • Beat the brine/AF until it reaches the ribbon stage, mine only took 4 to 5 minutes in my stand mixer on medium to high speed.< /li >
  • Add the egg yolk mixture (if it is very firm, add a little water, it should have the consistency of washing-up liquid!) and season with salt and pepper. Continue stirring for an additional minute.
  • Now add the sugar 1 tablespoon at a time, making sure to mix well each time.
  • On the flat bottom of the bowl give. Cut your bread in half diagonally. Add 4 pieces to the AF mix. Flip to coat both sides. It won’t dig into the bread very much, but that’s okay. (See photo)
  • Heat your pan over medium-high heat, pour in a tablespoon of vegetable oil and place your slices in. Don’t try to move it around until the AF blend on top looks melted.
  • Use a spatula, you may need a bit of work to loosen the disc from the mold, but sometimes it’s ok . Go back and do the same thing again. Each side should be golden brown.
  • Slide the slices in the oven to keep them warm. Serve with maple syrup.
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