Peaches and Cream French Toast (Vegan)
A delicious fluffy, sticky and golden stack of Peaches and Cream French Toast made with an egg-free, plant-based batter and using sourdough bread. Top this with homemade caramelised peaches and coconut yoghurt or cream.
I love all thigs sourdough and while I usually enjoy it with savoury foods, I also love make breakfast time a bit more special at the weekends and enjoy a French toast. This recipe is a brand new one an is even simpler than my ones before as it uses cornstarch as the egg replacer. This makes for a thick and delicious batter that turns golden brown and so delicious when fried off. We are using olive oil (or your preferred oil) instead of butter to fry off the toast slices to keep it lighter and add to the list of plants and heart-healthy foods.
Why will I love this recipe?
This French toast is so good:
- Golden, sticky and fluffy
- Delicious, gooey and fruity
- Topped with homemade caramelised peaches
- Great for summer stone fruit season
- Or make this all year round with different seasonal fruits
- Egg-free, plant-based and dairy-free
- With gluten-free and nut-free options
- Uses sourdough bread for a healthier option
- With gut-healthy ingredients
- Topped with coconut yoghurt or “cream”
- High in fibre
- Lower in sugar
- Sweetened with coconut sugar
- Ready in one bowl
- Works every time
- Can be made ahead of time and re-heated
- Delicious for brunch of breakfast
- Makes a special weekend treat
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the peaches:
- Fresh peaches: you want them to be ripe but firm enough to hold their shape when slices. You can also use nectarines, plums or apricots.
- Olive oil: to help them soften.
- Coconut sugar: to add sweetness and caramelisation.
- Maple syrup: to soften the fruits and help them turn sticky.
- Cinnamon: to flavour them.
To make the French toast batter:
- Dairy-free milk: use your favourite plant-based milk. I like soya for the added protein but oat, almond or coconut also work.
- Cornstarch: this helps to thicken the milk mix, acting as the egg. You can use arrowroot powder, too.
- Coconut sugar: or your preferred sugar.
- Cinnamon and vanilla: for flavour.
- Salt: to enhance the flavours.
- Sourdough bread: I use the Jason’s white sourdough bread which is so fluffy ad made with only simple ingredients.
- Olive oil: to fry in, or you preferred oil.
And to serve, I like to add some coconut yoghurt which is like the cream here, some crushed almonds for crunch and a drizzle of maple syrup.
Is this gluten-free and nut-free?
To make this gluten-free, use GF bread. To make it nut-free, check your milk and yoghurt and swap the almonds on top for flaked coconut or granola.
How do I make this?
This is ready to go in a few steps:
- Slice the peaches and add to a pan: with the olive oil, sugar, syrup and cinnamon.
- Fry off for 5 minutes: until sticky and caramelised.
- Whisk the milky batter: and allow to thicken for 5 minutes.
- Dip each slice of bread in the batter on both sides: and then add to a hot pan greased with oil.
- Fry in a non-stick pan for a few minutes and then flip over: cook until both sides are golden.
- Repeat to cook all of the French toast: and keep warm.
- Serve topped with the peaches, some coconut yoghurt and flaked almonds: and a drizzle of syrup.
How long will it last?
Once cooked, allow the French toast to cool and store in a sealed container in the fridge for 2-3 days and warm back up in the pan. Keep the peaches separately, also in a sealed container in the fridge for 2-3 days.
What other recipes can I try?
For more brunch and breakfast inspiration:
- Homemade Tropical Granola
- Breakfast Banana Bread
- Banana Blueberry Breakfast Cookies
- Matcha Protein Pancakes
- Blueberry Chocolate Chip Sheetpan Pancakes
Peaches and Cream French Toast (Vegan)
A delicious fluffy, sticky and golden stack of Peaches and Cream French Toast made with an egg-free, plant-based batter and using sourdough bread. Top this with homemade caramelised peaches and coconut yoghurt or cream.
Ingredients
For the Peaches:
- 2 ripe peaches
- 1 tsp olive oil
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- ½ tsp cinnamon
For the French Toast:
- 240ml plant-based milk
- 2 tbsp cornstarch
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 3 slices Jason’s The Great White Sourdough
- Olive oil, to fry
To Serve:
- Maple syrup, crushed almonds, coconut yoghurt (or whipped dairy-free cream)
Instructions
- Start by making the peaches. Slice the peaches in half, remove the stone and then cut into slices. Heat the olive oil in a non-stick saucepan and once hot, add the peaches, coconut sugar, syrup and cinnamon and stir well. Allow to bubble over a medium-high heat for 5 minutes, stirring often, until sticky and glossy.
- Remove from the heat and keep until ready to use.
- Add the plant-based milk to a shallow dish (large enough to fit one slice of sourdough) and then add in the cornstarch, sugar, cinnamon and vanilla. Whisk until completely smooth. Sit for 5 minutes.
- Now cut the larger slices of sourdough in half and dip them in the milky mix. Turn over and soak the second side. Repeat to coat all the slices.
- Heat a large non-stick pan with a little olive oil and once hot, add two halves of the soaked sourdough. Cook over a medium-high heat for a couple of minutes, until golden and crisping underneath. Flip over and cook the second side, until golden and crisping.
- Add more oil and repeat to fry off all the French toast.
- To serve, add some yoghurt or whipped cream to 2-3 plates and then stack up the French toast. Top with more yoghurt/cream and the peaches with their juices. Add some more syrup, if desired, and some crushed almonds.
- Enjoy straight away. Or, if making the peaches ahead of time, keep them in the fridge in a sealed container for 2-3 days. French toast is best served fresh, but you can make it ahead of time and then allow to cool on a wire rack. Add to an airtight container and then keep for 2-3 days in the fridge. Warm back up in a frying pan and then serve as desired.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Peaches and Cream French Toast so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With peachy love x
p.s. this recipe was first made with Jason’s Sourdough who I love. This blog post is not sponsored and all opinions are my own.
Skip to Recipe