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Blueberries and sauce running down the sides of Dairy-Free Blueberry French Toast.
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5 from 10 votes

Easy Dairy-Free Blueberry French Toast

These Easy Dairy-Free Blueberry French Toast are perfect for breakfast or a nice brunch. These French Toasts are thick, delicious, uses a handful of ingredients, and completely dairy-free. Fully laced with classic cinnamon flavor, these french toast come covered with a lightly sweet blueberry compote that will have you going for a second round. Vegan option available.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Keyword: blueberry, brioche, classic, dairy-free, healthy
Servings: 4 servings
Calories: 587kcal
Author: Shanika

Ingredients

FRENCH TOAST:

  • 1 loaf vegan brioche bread  (Preferably a day old; See Notes for Vegan version)
  • 1 cup Almond milk, Unsweetened (Room Temp.) (You can use your fave plant-based milk)
  • 3 large organic eggs, room temperature (For Vegan option, see Notes!)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1-2 Tbsps Agave syrup or pure maple syrup
  • vegan butter, for cooking

BLUEBERRY COMPOTE/TOPPING:

  • 2 cups Blueberries, fresh or frozen
  • ½ cup organic cane sugar
  • 1 tablespoon freshly-squeezed lemon juice
  • ¼ cup fresh water
  • 1 teaspoon vanilla extract
  • 1 teaspoon Arrowroot starch + 1 tablespoon fresh WARM water
US Customary - Metric

Instructions

FRENCH TOAST:

  • Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
  • Preheat griddle or large skillet over medium-high heat and add 1 tablespoon of vegan butter, melting it.
  • Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Place slice unto the heated griddle, cooking on each side for about 3-4 minutes until golden brown. Repeat until all french toast have been made.

BLUEBERRY COMPOTE/TOPPING:

  • In a medium saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released. Reduce heat to medium-low and continue cooking until the liquid is reduced considerably, stirring occasionally about 10 minutes. To thicken, mix together the arrowroot and WARM WATER until combined and "milky" in consistency. Add to the blueberry mixture and stir until it begins to thicken.
  • Once done, remove from heat.
  • To serve—stack french toast atop each other, spoon a generous amount of blueberry compote/topping and drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • BREAD: Instead of brioche bread, you can also use vegan challah or ciabatta bread or any other rustic bread. In most cases, day old bread works best!
  • VEGAN BRIOCHE: To make your own vegan brioche bread, see my latest recipe.
  • VEGAN OPTION: To make these French toasts vegan, whisk together 1 tablespoon chia seeds and 3 Tbsps WARM water in a small bowl until combined and let it sit for 10 minutes until thickened completely. This makes 1 "Chia Egg". ** NOTE: For this recipe just use 2 "chia eggs" (that means 2 Tbsps chia seeds + 6 Tbsps WARM water).**

Nutrition

Calories: 587kcal | Carbohydrates: 81g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 285mg | Sodium: 525mg | Potassium: 130mg | Fiber: 2g | Sugar: 37g | Vitamin A: 973IU | Vitamin C: 10mg | Calcium: 156mg | Iron: 2mg