For my first Mother’s Day celebration, my newborn son decided to make me breakfast =) Of course, he had to ask his daddy for help and together, the two of them made me some eggless french toast and it was delicious! I originally tried a few other ingredients to substitute for the liquid coat, but ended up going with a simple cornstarch based coating mainly due to it’s neutral taste. The traditional taste of eggy bread was definitely not missed in this egg-free soggy, yet crispy version. To top it off, my husband added powdered sugar, fresh strawberries, and some good-quality maple syrup. The recipe takes all of about 10 minutes to make. Thanks to my husband and son for a very special first Mother’s Day!
Eggless French Toast
Make your own vegan french toast for weekend brunch! Add on any toppings you want and have breakfast ready in no time at all!
Servings: 2 servings
Calories: 112kcal
INGREDIENTS
- 1/2 cup soy milk , or any other non-dairy milk
- 1 tbsp cornstarch
- 1 teasp vanilla extract , or other extract
- 2 slices thick white bread , see notes below
- 4 teasp vegan butter
- 2 strawberries , sliced (or any other preferred fruit)
- pure maple syrup
- powdered sugar
INSTRUCTIONS
- Combine the non-dairy milk, cornstarch, and vanilla in a large shallow sauce pan and whisk until everything is combined and the corn starch is dissolved.
- Pre-heat a nonstick pan on medium heat.
- 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.
- Quickly add some of vegan butter to the heated pan (it should start to fry). Immediately place the soaked bread on the buttered pan and cook for 2-3 minutes until golden brown (be sure not to try and move the bread while it is cooking).
- Carefully pick the bread up with a wide spatula, add some more vegan 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 maple syrup, sliced strawberries, and powdered sugar. Serve hot and enjoy!
NOTES
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 a thick slice of bread, but this recipe also tastes great with whole wheat bread.
NUTRITION
Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Sodium: 158mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 7.1mg | Calcium: 39mg | Iron: 1mg
Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!
~ Anjali
Anonymous
Can it be corn flour instead of cornstarch, because my local supermarket don’t sell cornstarch…
Gastronomers - Amman & Anjali
I have not tried this recipe using anything but cornstarch. I think it would taste and work fine, but the texture may be slightly different.
If you try it, let me know!
Avani V,
Ami doesn’t eat eggs so I tried this one out this morning. Again, it was one of those recipes where you already have everything at home so it was great! Turned out yummy and took all of 5-10 minutes to prepare!
Jessie
We’ll be serving brunch to 50+ people and would love to have eggless french toast on the menu. Any suggestions for a quick way to make it for such a large group?
anjali
The eggless French toast w/white bread is sooo good! Unfortunately I want to say YES, but in my opinion french toast is one of those things that taste good fresh and HOT…if it’s been sitting around, it gets soggy and the bread isn’t crisp anymore. When I used to eat eggs, I remember this happening to regular french toast as well and never enjoyed eating it at buffets.
If you are planning on making it fresh at your brunch, you can easily make them fast. Just make a large amount of that dipping liquid and get a large table top grill…it would go pretty fast. Drizzle some powdered sugar and maple syrup and let them put the rest of the toppings on themselves. But again, I’d honestly only recommend serving this at the brunch if you are making it fresh. Hope that helps! Let me know if you need other ideas!
Reema
This was also soooo easy and delish! I did have some trouble cooking it all the way through without sticking, even with butter…also, since I am not a syrup fan, I drizzled some hershey’s chocolate syrup, tasted yummmmmmy!
anjali
Some chocolate syrup sounds really good as a replacement to maple syrup…especially with the strawberries! Next time you make this, try pre-heating your pan in case you did not do it this time…it may help with the sticking. Also, if you’re in need of another awesome pan, check out my cooking products the T-Fal non-stick pan!
sarah
Hi Anjali,
It totally stuck to the pan for me, is it possible to leave it soaking in the milk for too long?
Sarah
anjali
Hi Sarah! Here are a few tips to avoid having it stick to the pan:
– make sure the pan is pre-heated to medium heat (i.e. when you add the butter, it should fry on the pan)
– do not leave the bread soaking for a long time – after you pour the liquid over the bread, you should pick it up and put it on top of the frying butter on the pan
– while it is cooking, let it set and brown on the side facing down – if you try to flip it too early, it will definitely stick,
– while flipping, use a wide spatula (you may need to scrape it off the pan a little)…it may be a little flimsy because of the texture due to soaking it in the liquid
– once flipped, let it cook again until it has browned fully
Hope one or more of these tips help…since I wasn’t sure exactly what issue you were having, I listed all the tips i could think of. If you are still having a problem let me know. I just happened to have made it this morning – it was so quick and easy to make and tasted really good so hopefully it works for you next time! Let me know how it turns out!
anjali
Hi Sarah! Just checking in to see if you had a chance to try this recipe out again…did my suggestions work?
Sangita jain
Hi i like yr blog congrats!!
Cld u please send me a link or recepe for a great eggless oil free n sugar free cake using whole wheat flour or any other flour but not maida n without condense milk.
I tried online surfing but d results were far from satisfactory.
Thank you.
anjali
Hi! Welcome, and thank you for the kind words! I do not have any oil free and sugar free cake recipes of my own, but just off the top of my head, here is a link to another fellow friend and blogger who has oil-free, vegan cakes which you may be looking for. I personally have not tried any of her recipes or cakes, but I’ve heard great things! Once I have time to search more, I will try to give you some other suggestions. Let me know if any in this link work for you! http://thevegan8.com/cakes-loaves/
Pallavi
This turned out perfect! I have been craving French Toast and didn’t want the egg, and this totally hit the spot. I ended up tripling the recipe based on the slices of bread I was trying to get rid of. I also used 2 types or bread because that is what I had. One was the Pepperidge Farmhouse style Oatmeal bread, the other was a crustless plain white bread (grocery store brand ). The Oatmeal bread tasted better, but the other bread was less delicate. Overall, a hit with the whole family! Thanks 🙂
anjali
Yay! I’m so glad you and your family loved it, thank you so much for the great feedback Pallavi! I’m not a huge fan of plain white bread (I actually don’t even remember the last time I had plain white bread ha), so finding another favorite that holds up well in this recipe sometimes requires some trial and error, but it’s great to have another easy breakfast option in the rotation! Thank you for following and trying out the recipe!