Vegan French Toast with Pitaya Syrup

Isn’t French toast the best! As a kid I used to eat this all the time. I’ve now found the perfect way to veganise this recipe and added a lovely pitaya syrup to it, which can be easily subbed for any frozen berries. Oh la la!


October 10, 2017
: 4 toasts
: 5 min
: 5 min
: 10 min
: easy


  • 4 slices of bread
  • 50g Vegan Easy Egg™ by Orgran - or sub for 3 tbsp flax meal with 6 tbsp of water (rest for 10 min to thicken)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract or powder
  • 2 tbsp nutritional yeast
  • 100 ml plant-based milk (I've used almond milk)
  • pink of salt
  • For the syrup:
  • 2 tbsp maple syrup
  • 1 bag of frozen pitaya, or handful of any frozen berries
  • 1 tsp cinnamon
  • Step 1 Add the egg mixture to a big bowl. Start with stirring the plant based milk into the egg mixture. Stir until combined and add all the other ingredients (except the bread of course).
  • Step 2 Place the bread slices into the mixture and make sure both sides of the bread are covered and drenched into the mixture.
  • Step 3 Heat a large frying pan over medium heat with some vegan butter, water or oil and add the toasts. Bake both sides until golden brown, about 3-4 min on each side. Make sure you don’t burn them!
  • Step 4 In the meanwhile, heat your frozen pitaya with maple syrup and cinnamon in a small pot over high heat until melted. Keep stirring to avoid boiling.
  • Step 5 Drizzle the syrup over the toast and serve warm.


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