Perfect French toast for a lazy weekend brunch

Try our vegan twist on this breakfast delight with a blueberry and orange cream topping


French toast, Bombay toast, eggy bread – whatever you call it, we can all agree it’s delicious. This dish is traditionally made from a bread-like brioche, soaked in an egg and cream mixture, then fried in butter. It’s always a delight for the tastebuds but we’ve got a less calorific, vegan take on this recipe for you to try. Here’s proof that a healthy diet doesn’t need to exclude sweet treats.


This vegan recipe uses (frozen) bananas and plant-based milk or cream to deliver an indulgent texture. By using lots of fruit, the cream is packed with nutrients like antioxidants, minerals and vitamins too.


Number of serves:



Preparation time:

2 hours (or, ideally, overnight) for the frozen bananas

5 minutes for the batter

5 minutes for the cream


Cooking time

5 minutes




  • 100ml plant-based milk
  • 1 - 2 tsp Fairtrade cane sugar
  • 2 tbsp chickpea flour
  • 1 ripe banana
  • 1 vanilla bean (seeded)
  • Cinnamon powder, to taste
  • 4 slices of sourdough bread sliced 2-3 cm thick


Blueberry-orange cream

  • 50ml coconut cream
  • 250g frozen banana (roughly 2 bananas, sliced)
  • 250g frozen blueberries
  • 2 oranges juiced and zested*


* Can be replaced by approximately 150ml fresh orange juice.



French toast:

  1. Mix all the ingredients for batter together with a whisk or in a blender.
  2. Dip both sides of bread in the batter.
  3. Let it soak in for minimum 1-2 minutes, max 30 minutes. (Longer time allows the bread to soak up more of the batter, but requires more time frying.)
  4. Heat up the frying pan (preferably an iron skillet) over a medium heat.
  5. Add vegan butter/coconut oil and fry the soaked bread until crispy and golden brown on the outside.


Blueberry-orange cream:

  1. Peel, then slice the bananas and freeze for at least 2 hours, preferably overnight. This helps in making the cream creamier.
  2. Juice 2 oranges in a cup.
  3. Process all the ingredients except the orange in a blender, until thick and creamy.
  4. Add orange juice and blend for about 5 -10 seconds more.


To Serve:

  1. Top the French toast with a nice spoonful of your cream.
  2. Finish with orange zest.
  3. Enjoy.
Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.