This is a fantastic healthier, dairy-free lemon french toast, and it tastes like springtime. I made this with leftover vegan lemon vanilla challah that I made a million times this spring. Of course I’ve made this recipe with that particular bread in mind, but you do add lemon zest and vanilla to the egg mixture to make sure those flavours come through, so you could easily use another type of bread.
To keep this mostly breakfast-friendly, I topped my stack with coconut yogurt instead of whipped cream and lots of strawberries, plus a tiny sprinkle coconut and of dark chocolate (why not). French toast is the best, especially jazzed up with a bit of citrus, and even though it takes hardly any time to make it’s always special. I think I like it even more than waffles and lemon pancakes.
To dial up the lemon even more, try topping your toast with honey lemon curd. We often serve it with blueberry compote, too, especially if we don’t have any maple syrup in the house.
Ingredient Notes and Substitutions
- Milk: I always use oat milk but any type will work.
- Eggs: the eggs I get here are a bit smaller than typical North American eggs, but it won’t matter. Medium or large are fine.
- Vanilla: using powder will give the toast a stronger vanilla flavour, very cake-like. If you prefer more lemon, use vanilla extract.
While it’s not integral to the recipe to use a loaf of bread that has lemon in it, that will dial up the citrus flavour a lot. If you can use lemon bread, definitely do so.
This base recipe can, of course, be made with milk and butter if you prefer. Simply switch out the milk for whole milk and use butter in place of the oil.
How to Store
Storage: french toast is best served fresh, but it can be kept in a sealed container in the refrigerator for a day or two. Reheat in a frying pan before serving.
Freezing: while it can be frozen, it’s a hassle and not worth it! I don’t recommend freezing this recipe.
- Use room temperature ingredients: this isn’t of utmost importance but will have the best end result. Don’t panic if the ingredients are cold, but if you have extra time, let them come up to room temperature.
- Choose nice bread: for the best french toast, start with a soft, enriched bread like a brioche. This will soak up the egg mixture effectively and be pillowy, soft, and slightly custard-like after cooking.
- Soak the slices: don’t dip and fry – let the bread slices soak up the egg mixture for a minute each side before cooking so that it can get right through to the centre.
More Lemon Recipes
Honey Lemon Ice Cream
Lemon Cranberry Muffins
Lemon Rhubarb Cake
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Lemon French Toast with Strawberries
- 1 loaf vegan lemon vanilla challah or another challah/brioche, cut into 3 cm/1 inch slices
- 400 ml non-dairy milk
- 4 large eggs
- ½ teaspoon vanilla powder or 1 teaspoon extract
- ¼ teaspoon sea salt
- Zest of a lemon
- Coconut oil for cooking
- In a shallow bowl, whisk together the milk, eggs, vanilla, salt, and lemon zest. Dip the challah slices into the egg mixture, letting them soak for a minute each side.400 ml non-dairy milk, 4 large eggs, 1/2 teaspoon vanilla powder, 1/4 teaspoon sea salt, Zest of a lemon, 1 loaf vegan lemon vanilla challah
- Heat a large pan over medium heat with about a teaspoon of coconut oil.Coconut oil
- Once the pan is hot, cook 2-3 slices of french toast at a time, until golden, about 3 minutes each side. Repeat until all of the bread has been used. Serve immediately with coconut yogurt, strawberries, and maple syrup.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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