I woke up on a Tuesday morning half way through January craving something a little special – warm and covered in cinnamon, but not porridge. French toast ticked all of the boxes… But how do you make eggy bread without eggs?
One determined Google search later and, with the help of a recipe from Love & Lemons, I was mixing a strange little concoction. I was just getting the hang of basic vegan substitutions, and expected to be dipping into my bag of milled linseed (flax) to make “eggs”, but instead I was sprinkling in some of the nutritional yeast flakes I’d been told to buy in case of cheese cravings.
I’m glad I trusted the recipe, because here’s the result, and it was delicious!
Ingredients and Alterations
Most of the ingredients in this recipe are cupboard staples even in non-vegan homes, and nutritional yeast has been well worth the initial outlay for me.
As noted by Love & Lemons, this can easily be made gluten free by simply swapping the bread. They used day-old ciabatta; I used standard sliced white.
I didn’t have millet flour, so swapped it for brown rice flour, which seemed the most sensible substitution out of the gluten free flour collection I’ve been amassing. I think you would have just as much success with most flours – I would avoid gram though, I don’t think chickpeas would go particularly well with maple syrup!
I coated the bread in soya milk, rather than the recommended almond milk, simply because it’s what I happened to have to hand – but good news for anyone with an almond allergy, it still tastes great!
And finally, I chose to top it off with cinnamon, icing sugar (which is starting to clump, but I was too hungry to search for my dusting sieve), and a generous drizzle of maple syrup.
I don’t have the experience to compare this to other vegan recipes for French toast just yet, but as someone who had only stopped eating the eggy kind a few weeks before, I was not disappointed.
The bread had the classic French toast texture – soft in the middle, slightly chewy, with the outside just starting to get crispy. The nutritional yeast lived up to its promise of adding the savoury note normally provided by eggs. And what can go wrong with the classic flavouring of cinnamon and nutmeg?
I’d encourage anyone to give this recipe a go – it makes a quick, simple, and comforting meal.
I am still curious about how the flax egg recipes would compare to this one, though – I’m sure that a battle of the eggy(less) bread will be coming to Spells & Spices very soon!
Maisie Rose x