Eggy(less) Bread aka Plant-Based French Toast

Eggy(less) Bread aka Plant-based french Toast served with a colourful tomato, onion and avocado salsa


Transitioning to Plant-based has been a gradual process for my family and me. It has taken a few years not to crave eggs, however, I still love the idea of some of the egg-based dishes we used to enjoy, which is why I now serve Eggy(less) Bread aka Plant-Based French Toast.

I now have the confidence and the tools to create my own recipes, I decided to ask myself what it was I missed about eating eggs. When I thought about it, it wasn’t that I wanted to eat an egg specifically; I realised it had more to do with what the egg was in and more often the social situation when I might have ordered them.

After I started working on this recipe, I realised this batter has many applications, and you’ll start to see it used variations used in different ways, including a killer Tortilla, a fearsome frittata as well as in this most excellent Eggy(less) Bread aka Plant-based French Toast. If you didn’t love my scrummy scramble recipe and terrific tofu florentine these should hopefully win you over. Developing this recipe was definitely great to practice for re-imagining a dish as plant-based.

In a plant-based egg(less) recipe, it’s all the about the chickpea, not chicken. Chickpea flour to be precise, also known as gram flour or besan, it makes a nice batter which does improve with time, it will keep in the fridge for unto 5 days.

Eggy(less) Bread aka Plant-based French Toast


  • 250ml plant-based cream
  • 30g chickpea flour
  • 15g / 4 tsp nutritional yeast
  • 4g / 1 tsp onion powder
  • 1.5g / 1/2 tsp mustard powder
  • 1/4 – 1/2 tsp sea salt,  use less if using fine ground sea salt instead of crystals like Maldon.
  • 1/4 – 1/2 tsp garlic powder, some garlic powders vary greatly, from fine ground to almost granular
  • pinch of ground turmeric


Mix all the ingredients together in a flat based bowl, big enough to dip your bread in.

If you plan to make this as a savoury dish, consider adding a pinch of pepper and some stock powder – it may take some experimentation as they vary greatly in taste.

Let it rest for half an hour to an hour.

Bread – it needs to be a sourdough or ciabatta style bread unless you use stale bread as your basic white loaf will be soggy. Dip your slices of bread into the batter and cook each side on a lightly oiled pan until golden.

For topping, ideas have a look at:

Rustic Campsite Salsa – “A weed by any other name” or Our Seriously good Scrambled Tofu top with Asparagus with tofu ricotta and cashew hollandaise, for a decadent brunch or for a sweet treat smother in Pear and Cherry compote



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