Can I just say, ermahgerd! This Strawberries & Cream Vegan French Toast is EVERYTHING. This dish is my brunch fantasy come to life. I first saw it in the pages of an in-flight magazine a few months ago. Some fancy-schmancy restaurant created the most delectable (non-vegan) french toast I had every seen and I started drooling all over the photo. Drizzled with sweetened condensed milk, then sprinkled with fresh strawberries and Fruity Pebbles, their french toast was a gooey, doughy mess of my favorite childhood breakfast cereal. I just had to make it vegan.
Alas, Fruity Pebbles are not vegan (the red food dye is made from crushed beetle shells). So I swapped freeze dried strawberries for the fresh ones. The chewy texture and concentrated flavor make them a lovely substitution for Fruity Pebbles and lend a breakfast cereal vibe to the Strawberries & Cream Vegan French Toast! A generous drizzle of sweetened condensed coconut milk takes this brunch magic over the edge.
Oh and did we mention Aquafaba? It’s the liquid from a can of chickpeas and my new best friend in the kitchen! It whipped up deliciously in our Vegan Pink Lemon Meringue Pie and makes a wonderful egg replacer in this Strawberries & Cream Vegan French Toast. What can’t this stuff do? Bonus- it’s something that would normally be discarded so it’s like upcycling food waste! BOOM.
- 8 slices rustic bread, preferably a bit stale
- 1 can aquafaba or ¾ cup
- 2 Tbsp chickpea flour
- ¼ cup non-dairy milk (we used coconut)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- vegan butter or coconut oil for pan
- 1 cup strawberries (freeze dried or fresh)
- 1 can sweetened condensed coconut milk (or ⅓ cup maple syrup)
- In a shallow bowl, combine the aquafaba, coconut milk, maple syrup, and vanilla. Whisk until the mixture becomes frothy. Chop the freeze dried strawberries into small pieces.
- Heat a skillet on medium low with a generous spray of cooking oil. Coat the bread slices in the aquafaba mixture on each side, letting the excess drip from the bread before placing it in the skillet.
- Cook until golden brown, about 3-4 minutes on each side. To get a nice crust, spray the bread with coconut oil on each side and cook for another minute or so.
- Drizzle a generous amount of sweetened condensed coconut milk on the french toast and top it off with freeze dried strawberry sprinkles.
No joke, this Strawberries & Cream Vegan French Toast is the best french toast I’ve ever had. I may or may not have eaten the leftovers straight from the fridge with my hands. I can’t help myself around french toast!
Did you make this Strawberries & Cream Vegan French Toast? Tell us all about it in the comments! While you’re at it, post a photo of your brunch magic to Instagram with the tag #carrotsandflowers 🙂 It will seriously make our day!