eggless french toast

An easy, homemade and quick version of french toast made without eggs. These eggless french toast made with milk, sugar and custard powder are both crispy and soft and will have you asking for more.

French Toast (Without Eggs)

bread (- whole wheat, brown

milk (- preferred milk)

custard powder

sugar (or add as per taste)

vanilla extract (- optional)

salted butter (or as required)

In a mixing bowl take custard powder, sugar and vanilla extract.

Note you can add corn starch in the absence of custard powder. In this case add 1 teaspoon vanilla extract.

Add milk and stir thoroughly until all the sugar is dissolved and you get a mixture without any lumps.

Making custard and milk mixture

Now heat a well seasoned frying pan or skillet. Add ½ teaspoon of softened butter. You can use salted or unsalted butter. I prefer to use salted butter as it gives a good taste.

With a spoon spread the butter on the pan.

Dip the bread slice in the custard-milk mixture. Let the bread absorb this mixture. Make sure to use bread that is a few days old.But remember not to make the bread soggy. Also do stir this mixture every time before you dip the bread as the custard powder settles at the bottom of the bowl.

Remove the bread slice from the bowl and place it on the pan or skillet. Toast on a low to medium heat.

When the base gets golden, flip the bread and toast the other side.

Flip again when the bottom is toasted golden and crisp. You can even flip once or twice to get a even frying and golden color.

You can also fry two or three slices at a time. In this case add 1 to 1.5 teaspoons butter respectively.

Remove the slices in a plate or tray and serve french toast hot. Work in batches this way and use up the remaining bread slices.

You can serve these eggless french toasts plain or topped with some maple syrup or honey or fruits or berries

Making french toast

Upgrade your brunch game with this incredible Vegan French Toast recipe! Made with everyday ingredients, every indulgent and buttery bite tastes like the French toast you grew up with. Treat yourself to this fluffy, crispy, and rich brunch favorite!

Vegan French Toast

(10-inch/18

THICK-CUT white sandwich bread ((¾” thick) (see Note 3))

(340 grams) silken tofu,

½ cups (360 mL) unsweetened soy milk

vegan butter, (melted)

(50 to 55 grams) organic brown sugar

cinnamon ((see Note 4))

nutmeg

orange

vanilla extract

fine sea salt, (more as needed)

⅛ teaspoon kala namak ((optional,

arrowroot powder ((or cornstarch))

maple syrup

If using FRESH BAKERY BREAD: Slice the loaf into 1” (2.5 cm) thick slices. With a standard 10-inch loaf weighing 18 to 20 ounces (510-570g), you should get 10 slices.

Place sliced bakery bread or sandwich bread slices on a wire rack set over a sheet pan. Arrange a rack in the middle of the oven.Bake the bread using the times below, or until the bread feels lightly toasted: the center should be slightly moist but not soft or squishy, not super hard or crusty.

If using FRESH BAKERY BREAD: Preheat the oven to 250ºF/120ºC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.

If using THICK SANDWICH BREAD: Preheat the oven to 300ºF/150ºC. Bake for 8 minutes, then flip and bake for 6 minutes.

Transfer toasted bread to a plate or cutting board; cool 5 minutes. Turn the oven off, or reduce the temp to 200ºF/95ºC and keep the rack-fitted sheet pan handy.

While the bread toasts, make the batter: In a blender or food processor, combine the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, orange zest, vanilla, and sea salt. Do not add the kala namak or arrowroot powder yet (so you can taste and adjust). Blend until completely smooth and no lumps remain.Taste, adding more nutmeg, cinnamon, salt, or orange zest as desired. Now add the kala namak, if using, and arrowroot powder. Blend again to incorporate. Note: it will smell eggy from the kala namak!

Pour the batter into a 9x9”, 8x8”, 7x11”, or similar baking pan (~2 liter baking pan).

Heat a large nonstick skillet over medium heat with 2 teaspoons of vegan butter and 2 to 3 teaspoons of high-heat oil. Heat for about 3 minutes, swirling the skillet occasionally, until the foaming subsides.

When the pan is almost done heating up, add two slices of bread to the batter. Use your hands to swirl the bread around in the batter but don’t completely dunk them.a. Fresh bakery bread AND ¾” (2 cm) sandwich bread slices: Soak for 30 seconds on one side, then turn and soak the second side for 30 seconds, or until saturated but not falling apart. 60 seconds total. b. Sandwich bread slices thinner than ¾”: Soak for 20 seconds on one side, then turn and soak the second side for 20 seconds, or until saturated but not falling apart. 40 seconds total.

Use a slotted spatula to transfer battered slices to the hot pan, leaving behind excess batter. Don’t push the bread around in the pan.Cook until golden brown on the bottom, 3 to 4 minutes, swirling the pan occasionally so the butter/oil soaks into the bottom of the bread.When golden brown on the bottom, flip. Cook until the second side is golden brown, 3 to 4 minutes. If you can push down on the center of the toast and see liquid squeezing out, it&#39;s not done yet.NOTE: If the toast is cooking too quickly, reduce the heat to medium-low. After the second batch, I typically reduce the heat to somewhere between medium and medium-low.

Transfer cooked French toast to the wire rack-fitted pan in the oven to stay warm. Wipe the pan between batches to ensure the butter doesn’t burn. Repeat with the remaining slices, adding more butter/oil to have a light coating in the pan.

Serve French toast warm with a pat of vegan butter, if desired, and drizzle with maple syrup.

Absolutely amazing french toast! So easy to make and I love how it has silken tofu as a base ingredient. Highly recommend - and it was popular even with non-vegans

Such an impressive recipe!! I've been dreaming of finding a good vegan French toast recipe for years now, and was so excited to see that you were working on one. It's absolutely perfect. Plus it reheats really well in the toaster!

Really good texture and flavor, thank you Nisha! I used a loaf that was too small so I had extra batter left over that made a nice Protein shake too.

Loved it! Such a nice treat to be able to make for my mom on Mother's Day. She was shocked it's vegan (she knows I'm vegan but still couldn't believe it).

Hands down the best French toast I’ve ever had. I’ve made a few vegan ones in the past, but nothing using silken tofu. Amazing recipe and detailed explanations. Thank you for making my day!

I used to love French toast before becoming vegan so this was a must try.  It's fantastic, you really nailed it I must say.  My only adjustment would be to use slightly less soy milk next time, but not sure if that will make a difference.  Thank you for experimenting with the silken tofu, much better than any of the vegan egg substitutes out there.

I must start by apologizing and saying this is the first review I've left, even though I've made many of your recipes. I just had to stop by to leave a review because wow, this just made my weekend. Buttery, soft and a little crispy, rich - Just how I like it. I topped with raspberries and strawberries and a drizzle of bourbon infused maple syrup. Unbelievable.

My wonderful wife does most of the cooking, but I'm in charge of weekend breakfast. And let's just say I'm now the most popular husband and dad. The kids went crazy for this. My wife loved it. I also loved it. Great recipe.

Really loved it!!! My family couldn't stop raving about it!

This Just Egg French toast is fluffy, custardy, and slightly crisp, with hints of vanilla and cinnamon – made with just 7 ingredients and 100% vegan (though no one will know!) to enjoy with all your favorite toppings in less than 30 minutes!

Easy Vegan Just Egg French Toast

vegan milk

Just Egg

cinnamon

salt

bread

Vegan unsalted butter

Fresh fruit

Maple syrup

Powdered sugar

In a medium bowl, whisk together the plant-based milk, Just Egg, vanilla, cinnamon, and salt.

Add 1 teaspoon of vegan butter to a nonstick pan and let it melt under medium high heat.

Quickly dip both sides of the bread in the Just Egg mixture. You don’t want to oversaturate the bread.

Put the soaked bread on the greased hot pan and cook until golden brown, 2 to 3 minutes per side.

Serve hot and top with maple syrup, vegan butter, fresh fruit, and powdered sugar if using.

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French Toast (Without Eggs)

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Easy Vegan Just Egg French Toast

Top 3 eggless french toast recipes from across the web

The most viewed eggless french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Toast (Without Eggs)

Vegan French Toast

Easy Vegan Just Egg French Toast

The most viewed eggless french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine