Updated: Mar 9, 2021
Wake up to the fresh smell of slow dripped Vietnamese coffee and French toast. This recipe is so easy to whip up because it only takes a few steps and minimal ingredients.
I could eat French toast forever. I like them better than pancakes because pancakes can feel a bit heavy after a while. I like them better than crepes because crepes are honestly a lot of work (my flipping skills need work). I haven't had French toast in years, so I was pretty excited to create a vegan version. I also added my own twist on this breakfast food by adding Vietnamese coffee.
The phin (also known as phin cà phê ) is a Vietnamese coffee filter that allows the grounds to brew and dispense at a slow drip (which is the defining characteristic of Viet coffee). The coffee is traditionally dripped over sweetened milk (condensed milk or coconut milk). For our recipe, we'll be keeping the coffee and milk separate until it's time to mix. We'll also be using an unsweetened plant milk (to control the amount of sweetness).
For our coffee grounds, we used Cafe Du Monde which has a distinct flavor because it's made using Robusta beans infused with chicory root. You can follow my Vietnamese coffee recipe here. Just omit the milk because we'll be using a different milk in this recipe.
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Vietnamese Coffee French Toast
1/4 cup all-purpose flour (35g)
1/2 cup Vietnamese coffee (125ml)
1/2 cup soy milk or preferred plant milk (125ml)
1 pinch salt
2/3 cup JUST Egg
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
5 - 6 tablespoon sugar
12 thick slices of white bread (or any other fluffy bread)
In a small bowl, combine Viet coffee, soymilk, sugar and vanilla extract. Stir well until sugar is dissolved. Then stir in JUST egg.
In a medium-sized. bowl, combine flour, salt, and cinnamon.
Pour wet mixture into dry mixture and mix until flour is fully incorporated.
Heat a non-stick pan to medium-high heat and add a light layer of vegan butter or cooking spray.
Once pan is hot, quickly dip a slice of bread into coffee mix, making sure to coat both sides. Don't let the bread soak up too much liquid. Place dipped bread slice on pan.
Toast bread on one side for 1-2 minutes. Once the bottom is golden brown (you should get a slight caramelized crust), flip the bread slice and toast for another 1 - 2 minutes. Remove from pan and add to a plate to cool. Repeat for all bread slices.
Serve French toast with maple syrup and powdered sugar. You can also serve it in the glaze we used in our Vietnamese coffee cinnamon rolls recipe.
This is a vegan recipe, but if you are aren't vegan and can't find JUST Egg, you can substitute the JUST Egg with 2 regular eggs. All the other ingredients are an easy 1:1 substitution
Adjust the sweetness to your preference. I like my French toast sweeter (especially because the coffee is quite bitter), but it's up to you! Add more sugar to the wet mixture after taste testing the first finished French toast.
We love Viet coffee in sweets, and we hope you enjoy this recipe as much as we did. As always, don't forget to leave a comment and follow us on social media (links at the top of the page).