Breakfast
Vegan French Toast with Chocolate Hazelnut Spread
About this dish
French toast is said to have originated in ancient Rome as a way to revive stale bread, but it was the French who perfected the custardy version we know today. This vegan rendition swaps eggs and dairy for a chickpea flour and almond milk batter, achieving a golden, tender crust with a soft, custard-like interior.
The rich chocolate hazelnut spread is a modern twist that adds indulgence, while keeping the dish entirely plant-based. Serve it for a leisurely weekend brunch or a cozy breakfast that feels both nostalgic and new.
Ingredients
UK and US measurements are both included for every recipe.
Stale Bread
grain8 slices (about 300 g)
Imperial measurement: 8 slices (about 10 oz)
Chickpea Flour
grain120 g
Imperial measurement: 1 cup
Almond Milk
liquid480 ml
Imperial measurement: 2 cups
Maple Syrup
liquid30 ml
Imperial measurement: 2 tablespoons
Vanilla Extract
seasoning5 ml
Imperial measurement: 1 teaspoon
Ground Cinnamon
spice2 g
Imperial measurement: 1 teaspoon
Ground Nutmeg
spice0.5 g
Imperial measurement: 1/4 teaspoon
Coconut Oil
fat30 ml
Imperial measurement: 2 tablespoons
Chocolate Hazelnut Spread
other120 g
Imperial measurement: 1/2 cup
Fresh Raspberries
fruit60 g
Imperial measurement: 1/2 cup
Powdered Sugar
other15 g
Imperial measurement: 2 tablespoons
Method
Prepare the Batter
PT5MIn a shallow dish, whisk together the chickpea flour, almond milk, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth. Let the batter rest for 5 minutes to thicken slightly.
Heat the Skillet
PT2MPlace a large non-stick skillet over medium heat and add 1 tablespoon of coconut oil. Allow it to melt and coat the pan evenly.
Dip the Bread
PT3MWorking with one slice at a time, dip the bread into the batter, allowing it to soak for about 10 seconds per side. Do not over-soak, or the bread will become soggy.
Fry the French Toast
PT10MCarefully place the dipped slices into the hot skillet, cooking in batches if necessary. Cook for 2-3 minutes per side, until golden brown and slightly crisp. Repeat with remaining slices, adding more coconut oil as needed.
Serve
PT2MTransfer the French toast to serving plates. Spread each slice generously with vegan chocolate hazelnut spread. Garnish with fresh raspberries and a dusting of powdered sugar, if desired. Serve warm.
Equipment
- Large non-stick skillet
- Shallow dish
- Whisk
- Spatula
- Measuring cups and spoons
Nutrition facts
Tips
- Use stale bread for the best texture, fresh bread tends to fall apart when dipped.
- If.
- If your bread is fresh, lightly toast it before dipping.
- Let the batter rest for a few minutes to allow the chickpea flour to hydrate, which helps it adhere better to the bread.
- For a crispier crust, cook the French toast over medium-high heat and avoid overcrowding the pan.
- Feel free to swap the chocolate hazelnut spread for almond butter or mashed banana for a lighter option.
Serving suggestions
- Serve with a side of fresh fruit salad or a light drizzle of maple syrup.
- Pair with a hot cup of coffee or a dairy-free latte for a cozy breakfast.
- Add a sprinkle of chopped toasted hazelnuts for extra crunch.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Claire Chevalier
Specialises in French cuisineClaire Laurent makes quiche lorraine with bacon and gruyère. She is a custard wizard.
Describe yourself in three words: Custardy, bacony, quiche lorraine.