Name: Crunchy Cinnamon French Toast
Total time: PLACEHOLDER
Ingredients: 6 tablespoons (1½ ounces) cornstarch; 2 tablespoons sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon table salt; 1½ cups plant-based milk or dairy milk; 2 tablespoons vegetable oil; 2 teaspoons vanilla extract; 8 slices hearty sandwich bread

Why This Recipe Works

Since French toast is basically bread dipped into a mixture of milk and eggs, we knew it would be challenging to create a vegan-optional version. We experimented with many batters, all using plant-based milk mixed with various combinations of flour, cornstarch, aquafaba, chia seeds, and/or flaxseeds in an attempt to replace the eggs. In the end, we found that simple cornstarch created the cleanest and crispest covering for our delicate slices of bread (and it works with dairy milk, too). A persistent problem with all of our batters was gooey insides in the finished French toast. Adapting the soaking method to just barely saturate the bread before baking the slices on a sheet pan in the oven did the trick and created a pleasant contrast between a crunchy outside and a tender, custardy inside. And even better, the entire batch cooked at the same time, so no one has to wait.

Before You Begin

We developed this recipe with presliced sandwich bread of standard thickness (½ to ¾ inch thick) and roughly 4 by 6 inches in size; do not use thin-sliced sandwich bread or rustic artisan loaves. Different breads will absorb varying amounts of batter; use the lower end of the time range for soaking softer, more delicate slices. Be sure to use vegetable oil spray; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking to the pan. This recipe can easily be halved; just be sure to use a smaller rimmed baking sheet.

Instructions

Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees. Generously spray bottom and sides of 18 by 13-inch rimmed baking sheet with vegetable oil spray.

Whisk cornstarch, sugar, cinnamon, nutmeg, and salt together in large bowl. Add milk, oil, and vanilla and whisk until combined; transfer to shallow dish. Working with 1 slice of bread at a time, soak bread in milk mixture until just saturated, 3 to 5 seconds per side. Using your hands and spatula for extra support, lift bread out of batter, allowing excess batter to drip back into dish, then place on prepared sheet. Repeat with remaining bread and batter, arranging soaked bread in single layer on sheet and whisking batter between each slice to recombine.

Bake on lower rack until bottoms of slices are golden brown, 12 to 18 minutes, rotating sheet halfway through baking. Transfer sheet to upper rack, heat broiler, and broil until tops of slices are golden brown, watching carefully and rotating sheet as needed to prevent burning, 1 to 4 minutes.