Challah French Toast (vg) Recipe
Make Challah French Toast (vg) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BREAD
BATTER
FRYING
TOPPINGS
Method
PREP & BATTER PREP
- 1
Line and prep
Set up a large shallow dish for dipping and a baking sheet or plate for resting the coated slices. Have all batter ingredients measured and whisked together until smooth.
- 2
Make batter
In the shallow dish, whisk together plant milk, chickpea flour, cornstarch, sugar, vanilla, cinnamon, salt, and nutmeg until completely smooth and slightly thickened.
SOAK BREAD
- 3
Dip slices
Dip each challah slice into the batter for about 12–20 seconds per side, allowing the batter to coat evenly. Let excess batter drip back into the dish.
- 4
Rest briefly
Place battered slices on the prepared sheet or plate for 2–3 minutes to help the batter cling and begin to set.
COOKING
- 5
Heat the skillet
Warm a large skillet over medium heat and add 1 tablespoon of neutral oil, swirling to coat.
- 6
Cook slices
Cook battered challah slices in batches for 2–3 minutes per side, until golden brown and crisp around the edges. Add additional oil as needed for subsequent batches.
SERVING
- 7
Serve
Transfer to plates, drizzle with maple syrup, top with fresh berries, and dust with powdered sugar if desired. Serve immediately.
