October 19th, 2008

Fronch Toast

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Serves 6

I couldn’t tell you what it is about chickpea flour, but this French toast looks and tastes just like the “real” thing. Chickpea flour is quite easy to find these days—if you don’t have a Middle Eastern grocery store nearby (where it may be called besan flour), try a health food store or one of those “gourmet” markets. I like to use a nice crusty baguette for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see below). Serve with fresh berries, sliced bananas, and pure maple syrup.

Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
1/2 cup rice milk or plain soy milk
2 tablespoons corn starch
1/4 cup chickpea flower
Several tablespoons canola or vegetable oil

Slice the read into 1-inch rounds. The bread should be a bit stale. If not, leave the slices out overnight or put them in a 350° oven for 3 or 4 minutes to dry them out—you don’t want to toast them. (If you’re in a rush, feel free to skip this step—the French toast will still taste good.)

Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.

Heat a non-stick skillet over medium heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).

Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes; if they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately.


* If you are cooking for a bunch, and you want to serve everyone at the same time, you can keep the cooked slices warm in a toaster over pre-heated to 325°.

* If you ever, ever get a chance to buy apple-maple jam, do it! It is the most wonderful thing over French toast. You can often find delightfully unusual flavors of jam at farmers markets, craft shows, and little out of the way places in Vermont.

59 comments to Fronch Toast

  • Sandra

    Hello Isa! The word “flower” in the list of ingredient should be “flour”. Just thought you’d like to know. Thanks for all your great recipes!!!

  • Clara

    Beautiful! Because of a shopping list malfunction, though, I had to use soy yogurt (instead of soy creamer) and tapioca flour (instead of chickpea). It still turned out a highly edible brunch 🙂

  • Shannon

    Unbelievably GOOD!!! My family went to town this morning. I really miss french toast since my venture down the vegan path. You are a genius Isa!

  • Jenny

    …and to drink: Peru.

  • Alyssa

    peru….. Oh my. such a good scene.

  • Liz


    Am I just getting shitty chickpea flour or is it supposed to be that bitter? While I am a fan of this flour when toasted, I cannot consume it “raw” and the thought of it in French toast? Blech! I bow to your genius but am beyond apprehensive about using it untoasted in a recipe. Is there something I should be doing to mellow the bitter flavor or is that just part of it’s charm?

    • IsaChandra

      It’s in such a small quantity and mixed with other ingredients, so I’m really not sure why you’re finding it bitter! I guess it’s possible you’re not cooking it for long enough because really it should be browned and not raw at all. Or maybe you just don’t like chickpea flour! Try the banana french toast instead.

  • Liz

    Thanks for the quick reply! I haven’t actually MADE these; I was just dubious about how it would come out with the chickpea flour. I’ve used it, “raw”, in much lesser quantities in various (baked) recipes, and it’s always tarnished the end result. It never crossed my mind that while making the French TOAST, I’d be toasting the flour in the process. Duh!

  • Jenny P

    I made some this morning and it is AMAZING! Thanks!

  • You still have chickpea flower, not chickpea flour, in the ingredients. I’m all for flower power, but let’s make the internet a better place with spelling! /fake cheery voice

  • RitaK

    You might want to add that a lot of people (such as I) are severely allergic to chickpea flour!!! People with nut allergies should probably avoid it.

    • IsaChandra

      I can’t add everything about allergens to all of my recipes. I would hope that someone with an allergy would be educated about it. This is a food blog, not a medical blog.

  • Chelsea

    I can’t believe I’m just finding this now…and to think, I just bought a huge *expensive* bag of organic chickpea flour! How convenient. I can’t wait to try this tomorrow morning covered in berries and maple syrup- thanks Isa!

  • Roxie

    The Hubby and I will be making this in the morning. We have a late show to see tonight *feeling like an old lady for wishing it wasn’t so late* Theres a 24 hour shop across the street and they just so happen to have fresh vegan baguette……well it will be late so it wont be fresh anymore HAHAHAHA.

    Oh and I think its pretty silly to even comment about your allergy. If your allergic to an ingredient find a different recipe. And if you need Isa to tell you there is something in there that you may be allergic to, why are you cooking in the first place you could be a danger to yourself. PUT THE SPATULA DOWN!!

  • Christel

    Thank you! delicious.. and very much kid approved!

  • Jane

    Yeah, re: allergies, for crying out loud a lot of people are allergic to wheat and soy as well, and they manage to figure out what not to use in a recipe all by themselves. They would look at this recipe and go, hmm, substitute gluten free bread and use the rice milk option, and wouldn’t go whining that no one told them they might be allergic to some of the ingredients. I think you should read every recipe as though it said at the top “don’t use any of the following ingredients if you’re allergic to them.” Just sayin’.

  • […] Diary-Free, Egg-Free, Gluten-Free “Fronch” Toast adapted from Post Punk Kitchen chefinista Ida Chandra My adaptation. . . ingredients: 3/4 cup Native Forest full-fat coconut milk 1/4 cup water 2 tablespoons arrowroot powder 1/4 cup chickpea flour Gluten-Free bread (current favorite is Happy Camper Bakery) preparation: Blend all ingredients (except bread!) in a Magic Bullet or blender until well combined. Pour batter into a wide dish and soak slices of bread in the mixture until well saturated. Heat ghee or coconut oil in a pan over medium heat. Add soaked bread slices and cook up your “fronch” toast! […]

  • Hi Isa, I really enjoy reading your blog and your recipes are fabulous! Tried this recipe and my family loved it! Although if I may point out, you spelled “French” as “Fronch” in the blog post heading. Keep up the good work with the blog! 🙂

  • […] sort of used this recipe from Isa Chandra Moskowitz.  She really is a genius when it comes to recreating foods without […]

  • great recipe – love it. works right nice for me. i <3 FRONCH. thats how australians would say that WE say French. viva la difference! i might see if i can give okara a look in. damn stuff drives me LOCO just sitting in the fridge saying "im too much for you ho"!

  • Tricia Bayer-Burkholder

    Made this on Sunday…a hit with me AND my non-vegan hubby! KUDOS! 🙂

  • NingNang

    I used oatmilk and oat cream and it turned out great.

  • […] week I’m starting with Fronch Toast from Vegan with a Vengeance. It’s good. Seriously […]

  • Connie Fletcher

    I just made this for my non-vegan hubby and our non-vegan friend (along with those smoky maple sausages) and neither one knew this didn’t have eggs in it. A HUGE hit!! My new favorite saying: “This is soooo good…good enough to live for…” Thanks, Isa. Added a splash of vanilla and mape syrup to the batter…..yum!

  • […] Banana Bread – I like this recipe. Pancakes – this looks good! French toast (I use the recipe from Vegan with a Vengeance) Toast Bagels, good with the __spread in Raw Energy, or leftover Creamy Roasted Red Pepper Dip […]

  • […] Vegan with a Vengeance has a recipe for “Fronch” toast with garbanzo bean flour instead of egg. If you don’t have a copy of VWAV, a) why not? and b) Isa posted the recipe on the PPK. […]

  • […] from Seward Cafe, which is fricking amazing. I decided to gather ingredients and make Isa’s Fronch Toast which is also in her book Vegan with a Vengeance. I used Cinnamon Chip bread from Great Harvest […]

  • missbear

    I’ve been longing to have a lazy weekend and make this for brunch – just thought as an additional idea, nigella Larson does this jam sandwich dippe in French toast mix, shallow fried and then rolled in sugar thing. Obviously I don’t want to eat her version due to eggs, but I was wondering if you think your fronch mix would achieve similar? Here’s hoping!

  • Tina

    So Good! We made them with Tapioca flour and a dash of vanilla! Love the way they are crispy outside and soft inside. Yummy!!!

  • Tessa

    A Mother’s Day brunch success! Served with mango and farmers market fresh berries. My grandmother, who still gives me a hard time about my vegan ways, had a second serving (a very rare occurrence) and asked for the recipe. Added a splash of vanilla and a sprinkle of nutmeg to the batter. Thanks for your magic Isa!

  • Tessa

    Oh! And I used almond milk instead of the creamer/rice milk. Perfect.

  • Zach

    Followed the recipe exactly, except for the creamer/milk I used 90%cup of rice milk and 10%cup of soy milk powder. Also sprinkled some coconut flour in the batter, and fried the toasts in coconut oil. Turned out AMAZING.

  • Can’t wait to try this…I’m baking fresh bread next week…I don’t know that I’ve ever even had French Toast with fresh bread, but the idea makes me giggle with glee! LOL…thanks Isa!

  • Bruce

    Just a piece of brilliance. At first I thought the besan (chickpea flour) would make it taste earthy but the end result is just gorgeous.

  • […] am a big fan of Isa Chandra Moskowitz’s cookbooks… her Fronch toast recipe is the best French toast I’ve ever had.  So when I felt like trying my hand at a vegan […]

  • I had whole wheat flour in the house, so that’s what I used. I was out of “creamer” too, so I just used a cup of vanilla soy milk. I used a sweet italian loaf that. This was absolutely delicious even with my substitutions, though I’m sure my crust wasn’t what it could have been.

    So happy to find a way to use up this loaf tonight. I’m making french toast & tator tots for dinner, and my fiance can have some eggs with his as well. I think I’ll try to make a strawberry maple syrup since I have a while til it’s dinner time! Yes.. I’m obsessive and have to test new recipes before I serve them to others. Don’t worry, I only made two slices of toast, haha!

  • Kira Marie

    Just made this, added a dash of vanilla extract and a sprinkle of cinnamon (because that’s how dad made it and dad was in charge of french toast, waffles and pancakes growing up). As another commenter noted I used tapioca flour instead of chickpea, because that’s what I had) and it was AMAZING! Disturbingly close to the traditional version!

  • […] Breakfast can be difficult for new vegans.  So much of what we are used to eating for breakfast involves some type of animal product or another.  It’s a very tough meal to eat out at a restaurant without resorting to fruit or potatoes only.  However, at home, it’s a different story.  There’s a variety of meal options that aren’t difficult to make yourself.  One of my favorite easy recipes is Isa Chandra Moskowitz’s Fronch Toast from the Post Punk Kitchen website.  Click here for the recipe. […]

  • […] toast-wise, I go fronch, using this recipe from Vegan with a Vengeance as a base. The batter consists of soy milk, chickpea flour, vanilla […]

  • Tanja

    I used all almond milk for the soy creamer and rice milk – worked out great!

  • Tanja

    Super delicious and all my carnivorous boys wanted seconds! I didn’t tell them it was vegan : )

  • […] Chandra Moskowitz and her Post-Punk Kitchen, we have actually been able to make a super-convincing egg-free “Fronch Toast;” and other explorations and experiments have helped us figure out ways to substitute for the […]

  • […] is the recipe, modified from The PPK.  I added some vanilla, and used soy milk instead of soy […]

  • […] recipe comes from years of loving this recipe: The PPK Fronch Toast! and the modest alterations I have done throughout my adoration of […]

  • […] Diary-Free, Egg-Free, Gluten-Free “Fronch” Toast adapted from Post Punk Kitchen chefinista Ida Chandra My adaptation. . . ingredients: 3/4 cup Native Forest full-fat coconut milk 1/4 cup water 2 tablespoons arrowroot powder 1/4 cup chickpea flour Gluten-Free bread (current favorite is Happy Camper Bakery) preparation: Blend all ingredients (except bread!) in a Magic Bullet or blender until well combined. Pour batter into a wide dish and soak slices of bread in the mixture until well saturated. Heat ghee or coconut oil in a pan over medium heat. Add soaked bread slices and cook up your “fronch” toast! […]

  • […] basic recipe is adapted from one by Isa Chandra Moskowitz. Even with the spices (which are very mild in the resulting product), this recipe is my […]

  • Georgia

    This is the most amazing recipe! Thank you. I love the typos – I just type Fronch toast into google and this is the first recipe that comes up! Handy. I made it with coconut cream as I didn’t have any soy and it is so delicious!

  • Jack

    I’m late to the party but I just made this recipe from VWAV and it is amazing. For what it’s worth, I work at a breakfast restaurant and I’d pick Isa’s Fronch Toast any day of the week.

    I can’t wait to sneak this past my omni hubby. He’ll freak when I tell him. I can’t thank you enough, Isa. You’re the bast

  • Christine

    I wonder if this could be soaked overnight and then baked in the oven?

  • Isa, just FYI, I made this with matzo for passover breakfast this morning, 6 sheets matzo soaked in the same batter and it was perfect – vegan matzo brei. The garbanzo flour is kitniyot, so if you eat that, this is an amazing alternative to all the tofu puree recipes out there. Vegan Jews Unite!

  • This is the best vegan french toast recipe EVER. Bonus is my kids gobble it up too!!! Thanks Isa!

  • This recipe is excellent i loved it!

  • BrunoA

    It is never too late for a good recipe. Here is a recipe https://dissertationauthors.com/blog/dissertation-vs-thesis of a well written thesis!

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