The Ultimate French Toast
This recipe will up your brunch goals in style with its golden, crispy, buttery edges, and perfectly custardy insides. It’s great for those times when you feel like eating something elaborate but you’re too lazy to give too much effort. Just blend the custard, dip some stale vegan bread slices into it and pan-fry until deeply golden. Tofu might seem like a funny ingredient to add to the custard, but it’s what sets this French toast apart from other recipes. Once cooked, the texture is just like that of French toast made with eggs. Accompaniments can be as simple as a generous drizzle of maple syrup or a tumble of fresh berries, but the cherry sauce from my Black Forest Breakfast Crepes or the berry sauce from my Dreamy Baked Berry Cheesecake are also fantastic with it.
yield: 6 large slices
- 1 cup (240 ml) nondairy milk
- ½ heaping, very packed cup (4.6-oz [130-g]) extra-firm tofu (regular, not silken)
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (25 g) cane or granulated white sugar
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 1 tbsp (15 g) vegan butter, plus a little more, or mild oil, for brushing the griddle/pan (optional)
- 6 (1” [2.5-cm]-thick) slices hearty, crusty vegan white bread (for best results, make sure it is a couple of days old)
In a blender, combine all the ingredients, except the bread, and blend until completely smooth.
Heat a griddle or skillet over medium heat and brush with a little vegan butter or mild oil. If it’s a really good nonstick one, you can get away without greasing it, but the toast won’t be quite as golden.
Pour the blended tofu mixture into a wide bowl or a rimmed plate and dip the bread into it. Leave the bread to sit in the mixture for 20 seconds; then turn it over and do the same on the other side. Lift it out and quickly dip all around the edges of the crust, too. Then place each “custardy” slice on the hot griddle. Cook for 4 to 5 minutes on each side, or until very golden—then remove from the griddle and serve immediately.
Leftover “custard” will keep in the fridge for up to 3 days.