How to Make It
In a small bowl (or directly in a measuring cup), whisk together the flaxseed and water with a fork and set aside for 5 to 10 minutes while you slice the bread into ½-inch slices and arrange them in a shallow dish or pie plate.
Whisk the nondairy milk, vanilla extract, and salt into the flaxseed mixture, and pour the mixture evenly over the slices of bread. Let the bread soak for about 3 to 4 minutes, then flip and soak for 3 to 4 minutes on the other side.
Heat the buttery spread in a frying pan over medium-high heat. When it begins to bubble and sizzle, lay pieces of soaked bread in and cook for about 2 minutes, until a deep golden brown. Flip and repeat on the opposite side.
Serve hot with more buttery spread, maple syrup, and fresh fruit.
Note: If you’re making French toast for a crowd, heat the oven to 200°F and slide a baking sheet inside just before you begin frying the bread. Keep the finished pieces warm on the tray in the oven while you finish frying.