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peach rosemary french toast_hot for food

french toast & rosemary peach compote

Vegan french toast is a real thing, and it's extra yummy with this sweet and savory peach compote.

Course Breakfast
Cuisine American, French
Keyword french toast, peach compote, rosemary peach compote, vegan compote
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings 3
Author Lauren Toyota


rosemary peach compote

  • 4 peaches, sliced
  • 1/2 C water
  • 1/2 C brown sugar
  • 1 tsp finely chopped fresh rosemary
  • 1/4 tsp ground nutmeg

french toast

  • 1 C nondairy milk
  • 1 tbsp arrowroot flour (or all-purpose flour)
  • 1 tbsp maple syrup
  • 2 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 6 slices bread
  • 1-2 tbsp vegan butter, for frying
  • maple syrup, for serving
  • 1 tsp confectioners sugar, as garnish (optional)


  1. Make the compote in a sauce over medium heat. Combine all the ingredients and stir to coat the peaches. Cook while stirring occasionally for 25 minutes until the liquid has been reduced. You still want a small amount of thick syrupy liquid to remain.

  2. You can start preparing the french toast when the compote is halfway through cooking.

  3. In a mixing bowl, whisk together nondairy milk, arrowroot flour, maple syrup, nutritional yeast, vanilla extract, and ground cinnamon. Transfer the mixture into a wide shallow dish and allow the slices of bread to soak in the mixture while your pan heats up.

  4. Heat a non-stick pan over medium and coat the bottom with some vegan butter. Put your soaked bread slices into the pan and fry about 2 minutes each side until golden brown and crispy. I find it easiest to do one slice at a time so it cooks evenly in the pan.

  5. Top your french toast with the rosemary peach compote, some pure maple syrup, and confectioners sugar (optional).

Recipe Notes

hot tip: if you use a gluten-free bread and the arrowroot flour in the batter, this recipe is gluten-free!