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A slice of dairy-free custard toast has berries on top. It sits beside fresh blueberries and strawberries.
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Vegan Custard Toast

Make this delicious egg-free custard toast with only a few ingredients, including dairy-free yogurt. It's like a simple version of French toast, especially when you top it with powdered sugar and maple syrup. Every bite is delicious!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 17 minutes
Servings 4 slices
Calories 178kcal
Author Marly McMillen

Ingredients

Vegan Egg

  • 1 tablespoons flour (all-purpose, whole wheat pastry flour, or gluten-free flour)
  • 2 teaspoons olive oil
  • 2 tablespoons water

Custard

  • 4 slices bread white, whole wheat, sourdough, or gluten-free
  • ½ cup vegan yogurt
  • ½ teaspoon vanilla extract (see notes)
  • 2 tablespoons maple syrup
  • ½ teaspoon pumpkin pie spice (see notes)

Toppings

  • ⅓ cup berries fresh berries work best for this recipe
  • 2 tablespoons powdered sugar (see notes)
  • Optional Garnishes for Serving: chopped bananas, chocolate syrup, coconut flakes, lemon zest, chocolate chips, maple syrup, and peanut butter.

Instructions

For the Vegan Egg:

  • Combine the vegan egg ingredients. Stir until smooth. Set aside.

For the Custard Toast:

  • Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper.
  • Place bread slices on the prepared pan and press the center of each slice to form a well in the center of each slice.
    Four slices of bread are in a baking pan. A hand holds a spoon, pressing in the center to create a well in each slice of bread.
  • Combine the vegan yogurt, maple syrup, vanilla, and spices. Take a taste test. Add more sweetness or spices based on your taste preferences. Next, stir in the flour-based egg substitute. Stir until smooth.
    A hand holds a bowl with a "flour egg", pouring it into another bowl with yogurt and spices.
  • Spoon the custard equally in the well of each slice of bread.
    A hand holds a bowl of custard, and is using a spoon to distribute into four slices of bread in a baking pan.
  • Add desired toppings and bake for 10 to 12 minutes until the edges of the custard beings to turn golden brown.
    A hand is adding sliced strawberries on top of pieces of bread topped with yogurt custard in a baking pan.

Air Fryer Custard Toast:

  • Cook custard bread in a single layer in the air fryer at 350°F/177°C for 4 to 5 minutes, until golden brown around the edges.
    An air fryer basket holds two freshly cooked slices of eggless yogurt toast with berries on top.

To Serve:

  • Serve custard toast warm with powdered sugar sprinkled on top, coconut flakes, or your favorite pancake toppings, such as maple syrup.

Notes

If your plant-based yogurt is vanilla-flavored, you may not need to add vanilla extract. 
I prefer pumpkin pie spice because it is a perfect blend of the best spices, like cinnamon, nutmeg, ginger, cardamom, and more. You can test any of these spices to see which you like best.

Gluten-Free

For vegan gluten-free custard toast, use your favorite gluten-free bread. Substitute 2 teaspoons of cornstarch for the flour.
 

Nutrition

Calories: 178kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 141mg | Potassium: 73mg | Fiber: 2g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg