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Who doesn’t love a thick stack of French toast with a drizzle of maple syrup? This eggless French toast tastes just like the classic but without the eggs.
It’s hard to imagine breakfast-life without french toast. It’s savory, sweet, light, crispy and all the things one would want for breakfast. Unless, one is allergic to eggs; then, you need an egg-free French toast that is nearly as good as the original.
How to Make French Toast Without Eggs
This egg-free version exceeds every expectation of classic French toast with its hearty slices of toast and their light, airy middles, and crispy, sweet crusts. Sounds just like the classic version, right? And it tastes like it too!
While preparing a batch of egg and dairy-free pancakes, I wanted to see if I could accomplish the same delicious results with French toast. Lucky for you, I was right!
This eggless French toast recipe has all the bells and whistles as far as taste and texture but to achieve this without eggs, I made the batter with milk, cornstarch, and vanilla.
The starch thickens the milk and helps the batter to hold on to the bread. It also yields perfectly crispy on the outside, soft on the inside toasts that lack the eggy texture, french toast can have.
Get More Breakfast Ideas without Eggs here!
Eggless French Toast Ingredients
The bread is what really makes this dish, so make sure to use bread that can hold the liquid so you can enjoy pillowy-soft middles. Heartier and thicker slices is recommended, but if you use white bread, make sure to not soak it for too long so that it falls apart when lifting it out of the dish. Read all about the best breads for French toast here.
I also recommend using regular full-fat milk for this french toast since it’s thicker than skim. That said, use what you have, including any dairy-free milk. If you’re all out of milk, then you can try my no milk French toast here.
Recipe Video for French Toast Without Eggs
Watch this video to see the delicious egg-free French toast come together for yourself!
Can You Freeze French Toast?
Like pancakes, waffles, and muffins, this French toast holds up great in the freezer. Once cooked, allow the french toast to cool down to room temperature before wrapping with plastic wrap or parchment paper. Place the slices in a freezer bag and freeze for 1 to 2 months.
How to Reheat Eggless French Toast
To bring this breakfast back to life you can reheat it in the toaster or in an oven at 375F for 8 to 10 minutes.
If you want to make this breakfast more like the pre-packaged frozen french toast sticks kids seem to adore, you can cut the cooked french toast into strips, freeze as directed and heat when ready to serve.
You can feel good about serving them homemade French toast and they get to “dunk them”, it’s the best of both worlds.
Best French Toast Toppings
No stack is complete without tasty French toast toppings and that decision is up to you! My family enjoys a drizzle of maple syrup with sliced strawberries but here are a few other topping options:
- Homemade Blueberry Syrup
- Bananas
- Whipped cream
- Cinnamon Syrup
- Powdered sugar
- Pecans
- Strawberry Syrup
- Spiced apples
Eggless French Toast
Ingredients
- ½ cup milk, your favorite
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon, optional
- 2 slices bread, thicker is better
- 2 tablespoons butter or spray, for grilling
- ½ cup sliced strawberries, for serving
- Maple syrup, for serving
Instructions
Make the wet mixture:
- In a shallow dish with sides combine the milk, cornstarch, vanilla, and cinnamon. Whisk until everything is combined and the cornstarch is dissolved.
- Place one slice of bread into the milk mixture long enough to soak the side then flip the bread and allow it to soak for an additional 3 seconds.
Cook:
- Heat a large, nonstick pan over medium heat.
- Melt 1 tablespoon butter in the pan and place 2 slices of bread into the center of the pan. Cook for 3 to 4 minutes or until golden brown.
- Using a spatula, flip the french toast pieces and brown the other side for an additional 3 to 4 minutes or until golden brown. Remove from the pan and repeat with remaining bread slice and butter.
Enjoy:
- Top the french toast with berries, syrup, or your favorite toppings.
Cherity says
I looked this up because of no eggs and was craving french toast. I also realized i didnt have vanilla extract which i could’ve substituted with a lil syrup but then i realized i had instant pudding vanilla flavored. So i used that with a pinch extra of cornstarch and they were so yummy!
MOMables - Laura says
Glad you enjoyed it Charity!
Amy says
Tried this recipe because I was out of eggs. Did not soak the bread in the mixture for as long as it said for fear it may be too soggy. Turned out delicious for me. Crispy on the outside! Pleasantly surprised.
Richard says
Using thick Brioche toast. Tried this several times and clearly the trick is to lightly soak the bread. 3 seconds will make it super soggy. But great for my kids egg allergy.
Momma Fair says
This recipe is yummy!! My kids and I loved it. You couldn’t even tell it had no eggs because it tasted better than when I add them. It is super convenient also. Thank you.
Renee says
I wanted french toast and realized we had no eggs. Made this as written and it was very good! The bread used was Natures Harvest whole wheat bread, pure vanilla (I was out of extract), corn starch and 1% milk. As some mentioned the center was not so down, your burner heat was too high. On my gas/propane range, I ended up on medium low (as our propane seems to put out more BTUs). I will definitely make this again!
Jolianne says
This was a wonderful recipe! My kids are allergic to eggs, and I was looking for a way for them to experience eggless childhood favorites. I added cinnamon, nutmeg, and cardamom and Ioved the outcome. Thanks for posting!
MOMables says
Sounds delicious. I’m so happy this worked for you!
Courtney says
Instead of cornstarch, I was gonna substitute it with flour.. is that okay?
MOMables says
I haven’t tested that, but let us know how it works out if you try it!
Olga booga says
Did it work?
CP says
Thanks for this recipe! Saved my day…kids are happy. We’re gluten free so I used gluten free raisin bread (Canyon Bakehouse) and since one of my kiddo’s is allergic to corn we used tapioca starch instead. We ditched the powdered sugar but added cinnamon to the mixture. Kids loved them.
Tiffany R says
This was pretty good for being egg-free but it took literally forever to cook. Legend has it I’m still cooking it to this very day. But seriously it was like a half hour on the pan to get it all browned and not soggy. My husband liked it though so it was worth it. The outside was crispy and the inside kind of creamy-spongey.
Kim says
I had the same problem! The best way I found to keep them from getting soggy was to not saturate the bread like I usually do. She’s not kidding when she says you only want to leave it in the milk mixture for a few seconds! The best piece I made was the very last one, when I thought there wasn’t even enough mixture.
Melissa says
I was out of eggs, but really wanted french toast. I came across your recipe and made it with slight adjustments (added a splash of cream for the lusciousness that egg yolks offer, a teaspoon of sugar, and I only had french bread on hand) and it was amazing. I think I might like it better than regular french toast. The outside is so crisp, the inside is so custardy. I don’t miss the eggs in it at all. Thanks for sharing this!
Virginia Cairns says
glad you loved them!
Celesti says
I used cashew milk and whole wheat flour and honestly it tasted pretty good too ! great recipe !