Have you ever woken up on Sunday morning craving French toast, but thought it’s impossible to make without eggs? Make this Egg-Free French Toast!
I use to feel the same way, remembering the sweet “eggy” bread, moist on the inside and crispy on the outside. Ever since I stopped eating eggs, this was one dish I craved but always dismissed as impossible to have again because well, let’s face it, aside from bread, egg is the main ingredient.
One morning as I was making some eggless pancakes and waffles for breakfast, I thought to myself, “Why not make some Eggless French Toast?”
I found the simple combination of milk as the base, cornstarch as the thickening agent, and vanilla extract as a sweetener made the perfect mixture for soaking the bread in. It was perfect in taste and texture, crispy on the outside, moist on the inside!
What else do you need for those busy weekday mornings or prepping for the week on Sundays? MOMables has tons of ideas and recipes for you! Come join us!
On some lazy mornings, my son and I decide to make this Eggless French Toast as a breakfast treat for ourselves and top it with some fresh strawberries, maple syrup, and powdered sugar. He loves helping me by whisking everything together and dipping the bread into the mixture!
This recipe would go perfect with MOMables’ Easy Strawberry Smoothie!
Whether you have an egg allergy, want to avoid them for health or personal reasons, or simply don’t have them in your fridge, this Eggless French Toast recipe is a simple, quick, satisfying, and tasty way to start off your morning!
The traditional taste of “eggy” bread was definitely not missed in this egg-free version.
Eggless French Toast
- Yield: 2
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract (or other extract)
- 2 slices thick white bread (see notes below)
- 4 teaspoons salted butter
- 2 strawberries, sliced (or any other preferred fruit)
- Maple syrup
- Powdered sugar
- Preheat a nonstick pan on medium heat.
- Combine the milk, cornstarch, and vanilla in a large shallow saucepan, and whisk until everything is combined and the cornstarch is dissolved.
- Place one slice of bread face down in the milk mixture. After a few seconds, flip the bread over so that the other side soaks in the milk mixture for a few seconds.
- Add 1 teaspoon of the butter to the heated pan (it should start to fry).
- Immediately place the soaked bread in the pan, and cook for 2 to 3 minutes until golden brown (be sure to not move the bread while it is cooking).
- Carefully pick the bread up with a wide spatula, add another 1 teaspoon butter to the pan (it should instantly fry), and flip the bread to brown the other side. Repeat with the other slice of bread.
- Top with some strawberries, maple syrup, and powdered sugar. Serve hot and enjoy!
Try to avoid generic white sandwich bread. The bread needs to be able to hold the liquid mixture and therefore cannot be too soft or thinly sliced (otherwise it may not hold up while cooking). For best results, use white bread, but this recipe also tastes great with whole wheat bread.
Anjali Lalani is the creator of Vegetarian Gastronomy, a website dedicated to Vegetarian, Eggless Cooking with many vegan and gluten-free options. She shares her culinary experiences and passion for cooking through her myriad of recipes. She is a native to California and currently resides in San Diego with her husband and two young children. She was previously a bioengineer, but gave up her career to be a full-time mother. You can follow her on Facebook, Pinterest, and Twitter.