One of the keys to successful French toast, vegan or not, is using day-old, stale bread-fresh bread is too soft and more likely to fall apart. This recipe makes a slightly drier French toast. For a more custardy version, let the bread soak in the milk-yogurt mixture for about 2 minutes per side.
Set a baking sheet on an oven rack and preheat to 200ºF.
Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the oil, swirling the skillet to coat the surface. Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed). Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining oil, bread and milk-soy mixture. Serve with maple syrup.