Step 1 — Slice the Bread
Slice your sourdough into thick, even pieces — aim for about ¾ to 1 inch thick. Uneven slices cook unevenly, so take a moment to make sure they're consistent. Thick slices give you that custardy interior; thin slices cook through too fast and turn dry. Set the sliced bread aside.
Step 2 — Make the Vegan Custard Mixture
In your wide, shallow bowl or casserole dish, whisk together the chickpea flour, cornstarch, coconut milk, oat milk, vanilla extract, and cinnamon. Whisk this mixture thoroughly and right before you start dipping — cinnamon floats and clumps if it sits too long, and you'll end up with some slices overloaded with cinnamon and others with none. Whisk again between dipping each slice if needed.
Step 3 — Heat the Pan
Place your skillet over medium heat and add enough vegan butter to coat the entire bottom of the pan. Let it melt and begin to foam slightly — this is the sign that the pan is at the right temperature. Don't crank the heat higher than medium. You want the butter hot enough to brown the bread but not so hot that it burns before the inside cooks through.
Step 4 — Soak the Bread
Dip each sourdough slice into the custard mixture and let it sit for at least 1–2 minutes per side. You want the liquid to soak properly into the crumb. Press down gently on each slice to help the absorption. The bread should feel noticeably heavier and slightly softened when it's ready for the pan.
Step 5 — Cook Until Golden
Carefully transfer the soaked slices to the hot pan. Cook for 3 minutes per side without moving them around — just let them sit and build that golden crust. Flip once and cook the other side for another 3 minutes. Both sides should be deep golden brown with lightly crisped edges before they come out of the pan.
Transfer finished slices to a baking sheet and keep them warm in the oven at 200°F (93°C) while you cook the remaining batches. Add more vegan butter between each batch as needed.
Step 6 — Serve with Maple Drizzle
Plate the warm French toast, stack two slices per person, and drizzle generously with pure maple syrup. Add fresh berries, a dusting of powdered sugar if you like, and any other toppings that appeal to you. Serve immediately while the slices are still warm and the maple syrup is glistening
