Ingredients:

  • 8 thick slices of day-old Sourdough, Challah, or thick-cut sandwich loaf (must be vegan)
  • 1 cup Plant Milk (full-fat oat, soy, or cashew milk)
  • ½ cup Chickpea Flour (Besan)
  • 1 tbsp Cornstarch (or Arrowroot)
  • 2 tbsp Granulated Sugar (or Maple Syrup)
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • ¼ tsp Turmeric (Optional, for color)
  • Pinch of Salt
  • 2 tbsp Vegan Butter (Plus more for pan)
  • 1 tbsp Neutral Oil (e.g., Rapeseed or Sunflower)

Instructions:

  1. Slice the bread thickly (2–3 cm / approx. 1 inch). If using fresh bread, allow the slices to air-dry slightly before use.
  2. In a shallow dish, whisk together the chickpea flour, cornstarch, sugar, cinnamon, turmeric (if using), and salt.
  3. Gradually pour the plant milk and vanilla extract into the dry mixture while whisking continuously until the batter is completely smooth and resembles a thin pancake batter.
  4. Heat the large non-stick pan over medium heat. Add half the vegan butter and half the oil. Allow the butter to melt and foam gently.
  5. Working in batches of 2-3 slices, quickly dip one side of the bread into the batter for about 5–8 seconds, then flip and dip the other side for another 5–8 seconds. Do not over-soak.
  6. Carefully transfer the coated slices to the heated pan. Cook for 3 to 4 minutes per side, looking for a deep golden-brown crust. Ensure the toast feels firm to the touch.
  7. Remove the cooked slices and transfer them immediately to a wire cooling rack to prevent sogginess.
  8. Add the remaining butter and oil to the pan and repeat the soaking and cooking process until all the slices are finished.
  9. Serve immediately while hot, dusted with icing sugar and your choice of toppings, such as maple syrup and fresh fruit.