London Fog French Toast with a Wild Blueberry, Date, and Cardamom Compote | Vegan (Gluten-Free option)

Looking for a warm, cozy, and comforting breakfast, brunch, or snack idea that’s both plant-based and easy to make? This Vegan London Fog French Toast is a flavorful twist on a classic morning favorite. Infused with the aromatic flavors of Earl Grey tea and vanilla, this recipe brings that dreamy “London Fog” latte experience right to your breakfast plate.

Whether you’re trying to find a way to up stale bread or simply want to enjoy a satisfying vegan breakfast/brunch, this recipe is an excellent choice.

What makes this a “London Fog” French Toast?

A London Fog is a popular tea latte made with Earl Grey tea, steamed milk, and vanilla syrup. If you've never had Earl Grey tea, it is black tea infused with bergamot, a small citrus fruit that has floral note. I had this random idea to see if I can make a French toast with those flavors, and turns out, you most definitely can—and it's delicious! This recipe takes that comforting flavor profile and turns it into a rich, aromatic French toast, perfect for a cozy morning breakfast, a weekend brunch with friends, or a midday treat.

3 reasons why I love this recipe—and think you will, too!

🍞 A delicious way to use up stale bread

This Vegan London Fog French Toast is a great way to give your stale bread a new life. When I make this recipe, I usually use homemade bread that's going stale, and it turns out beautifully—crispy on the outside and tender on the inside. Not only does this help reduce food waste, but stale bread actually works better for French toast, as it soaks up more of the dipping mixture without falling apart.

☕☁️ A creative spin on a classic (that will wow your guests!)

This isn’t your average French toast. By infusing the dipping mixture with London Fog flavors, this recipe brings a surprising, elegant twist to a traditional favorite. It’s the kind of breakfast/brunch recipe that feels cozy and comforting, yet elevated—perfect for a weekend brunch with friends and family. 🌿 Need it to be gluten-free? No problem.

You can absolutely make this Vegan London Fog French Toast gluten-free—and it’s just as delicious. The recipe works wonderfully with gluten-free slices, especially if they’re slightly dry or a day or two old. All you need to do is use a gluten-free bread that’s sturdy enough to soak up the tea-infused dipping mixture without falling apart. In fact, many gluten-free breads tend to be a bit more dense, which actually makes them perfect for French toast. Note that you just need to make sure your dairy-free milk is also gluten-free. I recommend using soy milk regardless if you're making this recipe gluten-free or not!

VEGAN LONDON FOG FRENCH TOAST - RECIPE

Makes 4-6 French toasts

Ingredients

French Toast:

• 1 cup (236 ml) soy milk

• 3 Earl Grey tea bags

• 1 tablespoon maple syrup

• 2 teaspoons vanilla extract

• 1 tablespoon cornstarch or ground flaxseeds

• 4-6 slices of thicker-cut stale bread

• About 2 tablespoons salted dairy-free butter (for cooking)

Wild Blueberry, Date, and Cardamom Compote:

• 1 cup (130 g) frozen wild blueberries

• 8-10 Medjool dates, pitted and chopped

• 1/2 cup water

• 1 tablespoon orange juice

• 1 teaspoon orange zest

• 1/2 vanilla bean, pod included

• 1/4 teaspoon cardamom

• Pinch of salt

Optional additional toppings:

• Handful of fresh blueberries

• Maple syrup, to taste

• Sprinkle of powdered sugar

Method

Compote:

1. Let’s start by making the compote. In a small saucepan over medium heat, combine all of the compote ingredients. Simmer for 8–10 minutes, stirring occasionally, until the dates soften and the mixture thickens.

2. Mash lightly with a fork for a chunkier texture, or remove the vanilla bean pod and blend for a smoother sauce.

3. Remove from heat and let cool slightly before serving.

French toast:

1. In a small saucepan, heat the milk until very warm (almost boiling), then steep the Earl Grey tea bags for 5 minutes. Remove the tea bags and let the milk cool slightly.

2. In a shallow bowl, whisk together the tea-infused milk with the rest of the French toast ingredients. If you’re using flaxseed instead of cornstarch, let the dipping mixture sit for 5 minutes to thicken.

3. Heat a pan over medium heat and add some of the butter. Once the butter has melted, dip a slice of bread in the batter, letting it soak for 5–10 seconds per side. Repeat until you fill the pan (don't stack or overlap), and pan-fry each slice for about 3–4 minutes per side, or until golden brown and crispy.

4. Serve topped with the compote and other toppings if desired!

✨ Frequently Asked Questions ✨

What kind of bread should I use?

• Vegan brioche: Buttery, rich, and slightly sweet—perfect for a more indulgent French toast.

• Vegan challah: Soft and fluffy with a tender crumb that soaks up custard beautifully.

• Vegan Japanese milk bread: Ultra-soft and cloud-like—this bread makes for an incredibly tender, melt-in-your-mouth French toast.

• Crusty artisan white bread baguette: A nice mild flavor, similar to the classic. The wheat bread may add a hint of earthiness.

• Whole wheat: A nice mild flavor as well, but slightly earthier.

• Sourdough bread *but not too sour: This is the type of bread I normally use, but for this recipe, I typically prefer one that isn't that sour. Otherwise, it can overpower the tea-infused flavor.

• Gluten-free sandwich bread: A standard gluten-free sandwich bread should work well, especially if it’s slightly dry or toasted before soaking.

Tip: Bread that's on the stale side is actually better than fresh—it holds up better when soaked and is a great way to reduce food waste. Gotta love a win-win!

What’s the best plant-based milk to use?

Any non-dairy milk will work, but soy milk is my favorite because the protein in it seems to help bind everything together best. Plus, it's creamy.

Can I prep this ahead of time?

You can certainly make the compote ahead of time and store it in the fridge, like 1-3 days before making the French toast. It not only saves time, but it enhances the flavor. You can also make the tea-infused dipping mixture the day before if needed (then soak and cook the bread fresh in the morning) BUT note that the Early Grey tea in the mixture may oxidize the longer it sits, which can change the taste profile a bit. I recommend making the mixture fresh, or at the very least, a few hours before.