Despite being made without eggs, this recipe for eggless French toast tastes exactly like traditional French toast. The dish was created by my husband for our son who has an egg and food allergy. Add syrup and confectioners’ sugar before serving.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 slices |
Ingredients
- 1 cup milk
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon butter, or as needed
- 4 slices white bread, divided
Instructions
- Whisk milk, cinnamon, and vanilla together in a shallow bowl until well combined.
- Melt butter in a large skillet over medium heat.
- Gently press two bread slices into milk mixture until lightly coated on both sides (do not soak).
- Cook coated slices in melted butter until golden brown and somewhat firm, 5 to 8 minutes per side. Repeat for remaining bread slices.
- You can use Italian or sourdough bread instead of white bread, and margarine instead of butter.
- Nutrition data for this recipe includes the full amount of milk mixture. The actual amount consumed will vary.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 203 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not an egg lover, in fact, I hate it. This recipe gives me back a dish that I love without the dreaded egg. Definitely recommend.
Didn’t even form decent toast. It stuck to the pan and got very soggy.
I think you shouldnt have it cook for 5 to 8 minutes because the first on got burnt but after 2 minutes it was great!
It wasn’t bad at all I did 2 batches and both came out nice. I used a nonstick pan and still used butter and the same mixture for both. The difference I did is in one of the batches I dipped the bread on both sides which makes it softer but gives it more flavor. The second batch I brushed on the mixture and it came out crispier but with less of the taste. Note that I did toast them in the pan BEFORE applying the mixture.
A waste of good ingredients. I didn’t let the bread soak because I suspected that it would get soggy, but it still became a formless glob in the pan while simultaneously burning onto the pan no matter how much butter I put down or how low the heat was. I’m sure that this is a good alternative if you can’t have eggs, but otherwise, you may want to go out and buy eggs for a different recipe.
Thank you for sharing this recipe! Your son is blessed to have parents like you who will find ways to help him experience foods he otherwise couldn’t! My eggs were frozen, so I had to improvise today. I used honey wheat bread, and did brush the mixture on each slice, and waited for it to toast like I would a grilled cheese. Even my autistic 10 year old loved it, and he is very texture sensitive! I will probably never use eggs in French toast again!
I didn’t have eggs this morning and wanted to make French toast. I came across this recipe and read a review that mentioned to toast the bread beforehand. I can’t imagine what would have happened if I didn’t toast it! The French toast was still very mushy BUT my 2 year old and I still very much enjoyed it. It reminded me of the inside of a cinnamon roll. It is quite hard to flip though and does stick to the pan even with a significant amount of better. I should also add I non dairy milk which may have made it mushier.
I made bread pudding. It was very soggy and it fell apart as I flipped it. I didn’t even bother to cook my last slice. If I have to use a pastry brush, put it in the directions, not as a side note.
My daughter made this for breakfast instead of waking us to ask if she could go buy eggs. This was a amazing dish and nice and light for breakfast. Thank you
Hey guys, The trick to this recipe turning out great is a “Pastry Brush.” Instead of dipping the bread,brush both sides with a pastry brush. This makes the toast extra crunchy and never soggy. It’s delicious when done this way. Also, I make a quick Strawberry sauce to go over it. The pastry brush really brings out the true flavors esp.the butter. Try it and see. ?????
The bread became super doughy in the pan i ended up having to throw out two pieces of it
this recipe was terrible! it was way too liquidy and the bread stuck to the pan even with the butter… it was soggy and burnt at the same time
Used wholemeal bread and worked just as well. Hard to get it to not be soggy though. 🙂
I found this batter very thin, and the finished slices didn’t have the texture of “normal” french toast. Then I tried adding a T of cornstarch, and I thought that helped a bit. Next I’m going to try using half yogurt/half milk.
I used Almond milk instead of cows milk. It was a hit with my niece and nephews. So I will be making it again.
This recipe was awful. It was very liquidy and it stuck to the pan with the butter. It tasted horrible, wouldn’t even give it to my greatest enemy.
Thank you so much!! My son is allergic to eggs too. (Stupid vaccinations) he loved french toast and even a drip of egg really messes him up.
Since I was out of vanilla, all I did was melt a tablespoon of butter on my griddle. Also, I read about the bread being soggy by dunking it into the milk, so I toasted the bread on the lowest setting before and it worked wonderfully. My picky 11 year old said it tasted just as good.
My first two pieces of toast failed because a quick dunk quickly soaked my bread. On my second attempt I spooned the milk on and it turned out much better. Still kinda soft in the middle when I ate it but I feel like that’s what makes it French toast. Topped it off with Nutella ??
First, I only used half the cinnamon called for, and it was plenty for me. I had some issues cooking this. I put my bread in quickly and did not soak it. I was able to get 2 extra slices out of the mixture.It says to cook over medium heat, but 5 minutes on medium heat is way too long; my bread was burning at 3 minutes. I turned it over and did that side about 3 minutes, and it was super soggy. For the next 2, I turned the heat down to medium low and cooked each side 4-5 minutes. Once I got the temp and cooking time down, it was much better, but it is still a bit soggy in the middle, more so than with egg. Maybe a bit of flour added in with the milk would help. I made a slice with whole wheat bread and gave to my preschooler, and she liked it a lot.
An easy recipe for a nice breakfast. I used gluten free bread. I was fearful that it would turn out to be nothing more than soggy, fried bread. It’s not. Follow the times as written and don’t let the bread sit in the milk mixture too long, and you’ll get a browned, custardy toast just like the egg version. I served it with oven roasted plums and toasted almond shavings. Definitely a keeper recipe. Thank you for sharing it with us.