Even people who don’t eat challah regularly know it’s one of the best breads for French toast. It’s soft and soaks up the batter, yet it’s hearty and can hold it all. My go-to batter to substitute for egg batters is a chickpea batter. It tastes very eggy and if you have black salt, even more so. A little cinnamon and a pinch of nutmeg add more delicious flavor. This Challah French Toast is crispy but tender; the challah is so light and delicious! The batter is perfect and topped with maple syrup and fresh fruit, so it’s the perfect breakfast or brunch dish.
Challah French Toast [Vegan]
- 1 cup chickpea flour
- 2 Tbs. nutritional yeast
- ½ tsp. black salt
- ½ tsp. ground cinnamon
- ½ tsp. turmeric
- 1/8 tsp. nutmeg
- 2 cups non-dairy vanilla milk
- 1 tsp. vanilla (if not using vanilla milk)
- 8 slices vegan challah or gluten-free challah
- 3 tbs vegan butter
- Maple syrup
- Fresh fruit
- Your favorite toppings
- In a shallow bowl, combine the chickpea flour, nutritional yeast, black salt, cinnamon, turmeric and nutmeg. Mix well. Whisk in 2 cups of your favorite non-dairy milk and vanilla. The batter should be relatively thin, similar to pancake batter.
- Soak the challah slices in the batter for a few minutes on each side. You want the challah to soak up some batter. Heat a tablespoon of butter in a skillet or on a griddle pan over medium heat. Shake the excess batter off the challah slices and lay them on the griddle pan to cook. You don’t want the heat too high because you need to let the inside of the toast cook while the outside is browning. Cook for about 5 minutes until golden brown, then flip and cook the other side of the challah.
- Add more butter to the griddle as needed between batches. Serve with maple syrup, more butter, fresh fruit or any of your favorite toppings.
You can make this soy and gluten-free by using gluten-free challah and soy-free vegan butter.