Summer Berry French Toast with a Warm Vanilla Infusion


This berry French toast recipe was shared with us over a decade ago, and was in dire need of a refresh. It has been modified quite a bit from Vegetarian Times, a former magazine. The recipe is simply dairy free and has a few unique tricks. It uses a longer soaking time for generous saturation, is richly infused with vanilla, and has baking powder for a little extra lift.

Summer Berry French Toast Recipe with a Warm Vanilla Infusion - simply dairy-free, nut-free, soy-free and optionally gluten free

Special Diet Notes: Summer Berry French Toast

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan berry French toast, many have good luck with chia eggs as a substitute. Or you can try my Vegan Buckwheat French Toast or Dr. Neal Barnard’s Vegan Vanilla French Toast.

Summer Berry French Toast with a Vanilla Infusion
Prep time
Cook time
Total time
This unique berry French toast recipe is a special treat that's infused with vanilla and shines with a long bread soaking time.
Serves: 4 servings
  • 4 large eggs (see post above for egg free options)
  • ⅞ cup unsweetened vanilla dairy-free milk beverage
  • ¼ cup + 2 tablespoons organic sugar, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 8 slices whole grain bread (thick sliced, dry bread works best; can use gluten free, if needed)
  • 2 tablespoons oil (your choice of type), or as needed for pan frying
  • 1½ cups fresh raspberries
  • 2 cups sliced strawberries or more raspberries
  • Maple syrup or powdered confectioners' sugar, to serve (optional)
  1. In a medium mixing bowl, whisk together the eggs, milk beverage, ¼ cup sugar, vanilla, baking powder, and cinnamon until thick and foamy.
  2. Pour the mixture into a wide, shallow baking pan. Place bread into the egg mixture. You can do a quick soak of just 1 minute per side, or 7 to 10 minutes per side for total saturation (long soaking is how they do it at Vegetarian Times and bon appetit).
  3. Meanwhile, put the berries in a medium bowl and sprinkle with the remaining 2 tablespoons sugar. Toss to coat and let sit while you make the vanilla French toast.
  4. Heat the buttery spread or oil in a large skillet over medium heat. Add half of the bread slices. Pour half of the excess egg batter over top of the slices. Cook for 3 to 5 minutes, or until the bottoms are golden. Carefully turn over to brown the second side. Repeat this step with the remaining soaked bread slices.
  5. Plate the French toast and serve topped with the macerated berries. Optionally serve with maple syrup or topped with a little confectioners' sugar.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This looks so good and we came home Sunday to our raspberry bushes exploding! We picked some before we left but we’ve never had them this good and we can’t pick them fast enough. Guess I know what we’re having for breakfast this weekend!

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