French Toast Recipe - Vegan & Non-Vegan

Stack of french toast with Butter Nut of London Cashew Coconut Cardamom nut butter and Raspberry Jam bursting out.

French toast (or eggy bread as I used to call it as a kid when my dad made it for me) is a classic breakfast dish that can be eaten sweet or savoury. It is super quick, easy to make and a great way to use up stale bread.  

Perfect as a brekkie in bed treat to yourself, or for someone else if you think they also deserve it. 😉

Watch the cook-a-long I did of this recipe in the Borough Market festive kitchen with Edd Kimber a.k.a The Boy Who Bakes. 💕


For the Toast

  • 4 eggs
  • 160ml milk
  • 80ml double cream
  • 1 tsp vanilla extract
  • 6 thick slices of 2-day-old bread (we love brioche)
  • Butter (for frying)

Vegan version

  • 200ml non-dairy mylk
  • 3 tbsp all-purpose flour
  • 3 tbsp Nut Butter
  • 6 thick slices of 2-day-old bread (we love brioche)
  • Oil with a neutral taste for frying (coconut, vegetable, sunflower, etc.)

Topping suggestions:

Other great toppings:

  • Fresh berries
  • Yogurt
  • Maple syrup
  • Icing sugar



    1. Warm the oven to 100 degrees centigrade.
    2. Whisk together the ingredients for the toast (vegan or non-vegan). Pour into a shallow dish and lay the brioche slices in the mixture. Allow to soak for 30 secs to a minute (make sure they don’t get too soggy or will break when you try to put them in the pan), then carefully turn over and soak for same amount of time.
    3. Heat 1 tbsp of butter in a non-stick frying pan over a medium heat until foaming. Carefully place 1 slice of the soaked brioche (or 2 if you can fit them) into your pan. Fry until golden and crisp evenly cooked and then flip and repeat the process. Place in a baking tray and keep warm in the oven while cooking the remaining pieces.
    4. Stack them high and serve with your toppings of choice.

      I love my french toast with Cashew Coconut Cardamom and raspberry jam!




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