When I found out I was allergic to egg whites, one of my favorite foods was dearly missed: French toast. In the years since, I’ve ogled over each breakfast menu that offered French toast and instantly became sad. Settling for side dishes that wouldn’t upset my stomach, I always felt defeated and dearly missed eating French toast.

Why not make an eggless French toast at home instead?  Well, about 5 years ago, I tried a recipe that was eggless and used cornstarch – but it was a flop. I don’t know if I did something wrong, if the recipe itself was just awful, or if maybe I just didn’t have enough cooking experience to do it correctly, but I felt defeated. I did not attempt to make French toast again – until last week.

Since I’ve been using the flaxseed egg for a ton of recipes, I figured that maybe that would be a viable option for French toast! While I did stumble upon some recipes using the flaxseed egg, I found one that used cornstarch that really appealed to me and braved myself to try it.

I did and…

…it was a success! I made the recipe again today and made sure to take some pictures so I could share my new find with you.

This recipe, in particular, is only for 2 pieces; it’s is ideal for me as I live alone. However, the recipe can easily be doubled or tripled to accommodate more people.

Ingredients:

  • ½ cup soy milk (or regular milk)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (or another extract, if preferred)
  • 2 slices thick oat grain bread (or white, if preferred)
  • 4 teaspoons salted butter, used for cooking on the skillet (substitute dairy free butter to make this recipe dairy and egg free)
  • 10 raspberries, blackberries, or a few sliced strawberries (or another preferred fruit)
  • Your favorite syrup (I used Trader Joe’s Maple Agave Syrup)
  • Powdered sugar

Directions:

  1. Preheat a nonstick griddle on medium-high heat.
  2. In a shallow container (I used a square Tupperware dish), combine soy milk, cornstarch, and vanilla and whisk until the cornstarch is dissolved.
  3. Add 1 teaspoon of the butter to the heated griddle so that it starts to fry.
  4. Immediately following, place one slice of bread face down in the soy milk mixture for a few seconds. Flip the bread over so that the other side soaks in the mixture for a few seconds too.
  5. Quickly place the soaked bread on the skillet (directly on the butter) and cook for 2 to 3 minutes until golden brown (don’t move the bread while it’s cooking). Repeat the steps for the second piece of bread.
  6. After 2 to 3 minutes have passed, prepare another teaspoon of butter. Carefully pick the bread up with a wide spatula, making sure the side has browned, and place the butter to the griddle so it starts to fry. Flip the bread to brown the other side. Repeat with the other slice of bread.
  7. Top with berries, maple syrup, and powdered sugar — and enjoy. Yum!

Notes:

The original recipe suggested that I use medium heat but I found that when I did that on my gas stove, my butter didn’t start to fry. Because of that, my bread became way too soggy that it started to fall apart while I was trying to get the right temperature for the butter to start to fry that one piece was wasted. Additionally, the original recipe suggested that I soak the bread prior to placing the butter on the skillet, but I found that because you only need a few seconds on each side, it worked out better for me to put the butter on the skillet first, and then soak the bread briefly.

Overall, I’m very excited to have found this recipe. I will definitely be making this recipe on the weekends, along with the eggless pancake recipe, for years to come! 🙂