Plant-Based Vanilla French Toast

Breakfast, Holiday, Quick and Easy, The Holidays, Vegetarian

’Tis the season! I feel like the day after Thanksgiving my neighborhood goes into Holiday high gear. Literally every single house in my neighborhood is already decked out with holiday decorations, trees, Santas on the roof. I’m over here trying to recover from Thanksgiving lol.

Today is as good as any day to get the party started! I’m starting easy, grooving into the holiday season with breakfast. For this post, I teamed up with JUST and their new product JUST Egg. I used it over the summer, remember? It’s a product that truly blows my mind because it’s made from mung beans and yet it tastes just like eggs (texture and flavor). It’s wild!

You can add it to a skillet and it’ll scramble exactly like chicken eggs. It’s plant-based, packed with protein and completely free of dairy, cholesterol, artificial flavoring.

In this instance, we’re using it to make French toast. And it couldn’t be more simple. You simply squeeze out the JUST Egg into a dish and whisk it with the French toast usuals: vanilla, cinnamon and a little bit of sugar.

To make it a lil’ bit more interesting, I made a cranberry maple syrup that is SO good. It gives some real holiday-type vibes while adding a nice tart and sweet element to the French toast.

Plant-Based French Toast Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4
Calories: 175kcal
This plant-based french toast has speckles of vanilla topped with simmered cranberries.


Cranberry Maple Syrup:

  • 10- ounce bag of cranberries
  • ½ cup granulated sugar
  • ¼ cup maple syrup
  • ½ cup water
  • 1 teaspoon pure vanilla extract or vanilla paste
  • Pinch of kosher salt
  • Zest and juice from 1 orange, about 3 tablespoons

French Toast:

  • 1 loaf of bread, I used a French loaf, cut into 1-inch slices
  • 1 cup JUST Egg 
  • 1/2 cup almond milk 
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste 
  • 1 tablespoon coconut oil or olive oil or butter 
  • Powdered sugar, for topping


To Make the Cranberry Maple Syrup:

  • To a medium saute pan, add the cranberries, sugar, maple syrup, water, vanilla, salt and orange juice and zest. Bring to a simmer over medium heat and allow to cook until softened and bubbling, about 10 minutes. I like to give it a stir every few minutes to make sure nothing is burning at the very bottom. Remove from heat and set aside. 

To Make the French Toast:

  • To a casserole dish or a bowl, whisk together the JUST Egg, almond milk, sugar, cinnamon and vanilla. 
  • Place a non-stick skillet over medium heat and add the oil or butter. When warm, dip the slices of bread into the JUST egg mixture, letting any excess of the mixture drip off back into the dish. Transfer to the pan and cook until golden brown on each side, about 1 to 2 minutes per side. Repeat with the remaining slices of bread. 
  • Dust with a bit of powdered sugar and serve with a few spoonfuls of the cranberry maple syrup on top. 
Keywordhowto make vegan french toast, plant based french toast, vegan french toast
Nutrition Facts
Plant-Based French Toast Recipe
Amount Per Serving (6 g)
Calories 175
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by JUST. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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  • Reply Plant-Based Vanilla French Toast with Simmered Cranberries – Site Title November 28, 2018 at 2:42 am

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  • Reply Currently Crushing On. - How Sweet Eats December 1, 2018 at 3:45 am

    […] Loving this vanilla french toast with simmered cranberries. […]

  • Reply Cassie Autumn Tran December 6, 2018 at 8:40 am

    I saw this recipe in my inbox, actually not knowing that it was plant-based for some reason! I guess the e-mail didn’t include the plant-based indication, but once I found out, I was absolutely ECSTATIC! French toast was always a favorite indulgence breakfast of mine that I have not enjoyed in months. Utilizing a thick bread with some hearty form of eggs and milk is critical for a quality French toast–I’ve never tried the JUST egg product, but I really want to now! I’m so happy it worked for you. Hopefully more people will cook with plant-based eggs than real ones for the environmental, ethical, and health benefits of veganism!

  • Reply Currently Crushing On. | Best Food Ever December 6, 2018 at 3:22 pm

    […] Loving this vanilla french toast with simmered cranberries. […]

  • Reply Vanilla French Toast with Simmered Cranberries June 8, 2019 at 12:06 am

    […] This traditional American recipe (by a South American blogger) uses JUST Egg, a commercial vegan egg made from mung beans that scrambles and cooks just like egg, and is also delicious in eggless-fried rice! Sweetened with sugar, vanilla and cinnamon, it’s bound with almond milk and cooked with coconut oil. Top with organic powdered sugar. before serving with a few spoons of the cranberry maple syrup. A Cozy Kitchen. […]