Oven-Baked Eggless French Toast

You wouldn't typically eat French toast for health benefits but this version gets about as close as possible!
This delicious, basic French toast recipe is minus the eggs and butter (and cholesterol!) Any dense bread will work but choose a brown variety to amp up the nutrition.
Enjoy it straight from the oven and top it with whatever takes your fancy.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Global
Servings 4
Calories 252 kcal


  • 2 cups soy milk
  • 2 Tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black salt optional
  • 1/2 tsp cinnamon
  • 1 Tbsp ground linseed
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1/2 Tbsp pure maple syrup
  • 8 slices hearty whole wheat bread * see notes


  • Preheat oven grill to 220°C (450°F) fan forced. Line a baking tray with baking paper.
  • Add soy milk and lemon juice to medium size jug or mixing bowl. Stir and let sit for 5-10 minutes to make buttermilk.
  • Add all other ingredients excluding the bread to the mixing bowl and whisk together to remove any lumps, making sure to scrape down the sides of the bowl.
  • Pour batter into a dish with sides about the size of an A4 piece of paper. Taking each piece of bread, dip both sides generously in the batter to get it well coated.
  • Add battered bread to the lined oven tray and grill on the second level for 10 minutes until the bread looks lightly toasted on top. Remove tray from the oven.
  • Place a fresh piece of baking paper next to the oven tray and, using a spatula, lift each piece of the toasted bread and carefully flip onto the new piece of baking paper. You will see a “skin” left behind on the old piece which you can dispose of. Lift the new piece of paper onto the same oven tray and place under the grill for a further 10 minutes.
  • Finally, flip the bread over one more time onto the existing piece of baking paper and place under the grill until golden brown – about 3 minutes.
  • Remove from tray and serve immediately. Repeat with rest of the bread.
  • Enjoy with maple syrup, sliced bananas, fresh fruit or Macerated Strawberries – or all 4!


Shown here served with maple syrup and macerated strawberries.
Store the grilled leftovers in a sealed container in the fridge for up to 3 days. Just reheat them in a toaster or under the grill to crispen them up.
For best results use bread that is 1-2 days old and cut into 1 & 1/4 inch or so slices. Soft, fresh sandwich bread is not recommended.
Keyword plant-based, wfpb

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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