Vegan French Toast Recipe with Pecan Crust

vegan French toast on a black plate sitting on a white table

5 from 51 votes

Vegan French Toast Recipe with Pecan Crust

An absolutely nutty version of my Vegan French Toast with Pecan Crust topped with sticky maple syrup and fresh figs. So perfect looking on your breakfast table.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: French

Diet: Vegan, Vegetarian

Servings:

Calories: 970kcal

Author: Deborah

Ingredients

For the French Toast Batter

1.5 cups unsweetened almond milk
2 tablespoon chia seeds
2 tablespoon molasses
1 tablespoon nutritional yeast
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

For the Pecan Crust

1.5 cups raw pecans coarsely chopped
½ teaspoon sea salt

For the French Toast

9 slices whole wheat bread
2 tablespoon coconut oil
4 figs fresh preferred
½ cup maple syrup
baby's breath or other fresh cut flowers

US Customary - Metric

Instructions

For the French Toast Batter

Whisk together all ingredients in large mixing bowl. Refrigerate for 20 minutes to allow the chia seeds to thicken the batter.

For the Crust

Add pecans and sea salt to food processor. Pulse for several minutes until mixture is fine and crumbly. Set aside.

For the French Toast

Scoop pecans onto plate. Dip bread slices, one at a time, into French toast batter, coating both sides evenly. Then dip each side with a coating of pecans.
Melt coconut oil in large skillet. Add 3 slices of bread at a time and cook over medium heat until both sides are browned. Stack onto plate. Top with maple syrup, fresh figs and baby's breath. Serve piping hot.

Video

Notes

Nutrition information is an estimate only; not a guarantee.
For best results, use stale bread. This will help eliminate sogginess of the bread after dipping in the batter. To make bread stale, simply remove it from it's packaging and allow it to sit out on the counter for several hours or overnight.
To ensure your batter is thick, similar to an egg batter, you must refrigerate chia seeds for at least 20 minutes to allow them to expand. If they still don't look thick enough when you remove from the refrigerator, stick back in refrigerator for another 10 minutes. Alternatively, if they are too thick, add a bit more plant milk to the batter and whisk ferociously (or at least briskly).
Remember: these French toast slices don't cook like traditional egg-battered French toast. For best results, fry them until they turn a rich, golden brown, which can take a little longer.
Be sure to use a good, non-stick pan for this recipe and use more oil as needed.
This French toast recipe is best served hot off the griddle and not stored in your refrigerator.

Nutrition