I’m sure we used to eat french toast every other Sunday when I was a kid. It simply is the best and probably most delicious way to make use of stale bread. What else is new? Well, how about making use of the liquid that’s left in a can/ jar of cooked chickpeas, which you’d probably just throw away anyway when making hummus or the like. This liquid (also called “aquafaba”) makes for a great substitute for eggs in all kinds of recipes. You can even beat it like you would egg whites and end up with “beaten egg whites”. So I will probably share more recipes using this miraculous ingredient on the blog soon. Back to french toast. I tried replacing the egg, which you’d actually use if making french toast with other ingredients, by flax seeds or bananas. However, I was never really satisfied with the end result. One day I tried making a meringue cake using chickpeas water (and miserably failed), when some aquafaba was left. Why not try making french toast with it, I thought. No sooner said than done! Together with cashews, oat milk and some maple syrup, this wonderful recipe was the result.
Btw: French toast can only be as good as the bread you use. So be sure to use a kind of bread, that you really like – no matter if that’s ciabatta, baguette or toast. The bread you see on the pics and which I found at the grocery store lately is mainly made of millet and spelt flour and therefore healthier than regular white bread. To be honest though, I liked this recipe better with boringly normal baguette. I like french toast best with a dab of coconut yoghurt, some maple syrup and fresh fruit. Obviously edible flowers and pistachios aren’t essential, but make it look pretty – and as you know, you eat with your eyes.
Not only does this recipe for french toast make use of stale bread, but also of chickpeas water: the water left in a can of cooked chickpeas, that you'd probably just throw away when making hummus.
- a little less than 1 cup plant-based milk (I use oat milk) (200 ml)
- 1/2 cup chickpea water (Aquafaba) (about the amount you get from 1 chickpea can) (100 ml)
- 1/3 cup cashews (50 g)
- 1-2 tbsp maple syrup (optional)
- a pinch of cinnamon (optional)
- a pinch of bourbon vanilla powder (optional)
- 8 slices of (dry) bread (optional)
- (coconut blossom) sugar for caramelization (optional)
- maple syrup
- coconut yoghurt
- fresh berries or other fruit
- edible flowers
- chopped pistachios or other nuts (unsalted)
Add all the ingredients, except for the bread and sugar, to a blender and mix until smooth.
Melt vegan butter in a pan, or add some oil and preheat the oven to 400° F (200° C) (baking is optional).
Dip bread in the mixture, turning to coat both sides evenly.
Place bread slices in pan on medium heat and cook on medium heat until golden brown on each side, about 1-2 minutes.
Optional: sprinkle some (coconut) sugar on bread slices before flipping to caramelize.
Place slices on a baking sheet/ oven rack and bake in the oven for about 5-8 minutes.
Remove from oven and let cool briefly before serving (this will let them become crunchy).
Serve warm and as desired with maple syrup/ coconut yoghurt/ edible flowers/ fresh fruit etc.
- Chickpea water (also called "aquafaba") is the liquid, that remains in a can/ jar of cooked chickpeas. In this recipe it serves as an egg substitute.
- If you're serving french toast with maple syrup, you may want to add less (or none at all) to the milk-mixture whilst preparing.
I hope you love this recipe – please let me know in the comment section below! If you make this french toast, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!