Lucy's Friendly Foods

Egg-free French Toast/Pain Perdu

I haven’t eaten French toast since I was at Uni, but there’s something ultimately comforting about it. I can’t take any credit for this idea…. My lovely friend and fellow blogger Somer posted a divine looking French Toast recipe which I just had to give a go. I didn’t have any gram (chickpea) flour so changed the original recipe a bit. I’m sure Somer’s version is the ultimate French toast but this version is pretty scrummy too! This makes a perfect weekend breakfast when there’s a bit of extra time to spare – making breakfasts interesting can be tricky when you’re dairy, egg and nut free so it’s a delight to find another special safe breakfast alternative. Yet another recipe where you think ‘hang on, this can’t work without egg’, but it does. Served here with maple syrup.

Egg-free French Toast (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


serves 4

  • 1 1/2 cups oat milk
  • 4 tbsps cornflour (cornstarch)
  • 2 tbsps plain flour
  • 1 1/2 tbsps caster sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 4-8 slices of bread, preferably slightly stale

– Whisk together the oat milk, cornflour, flour, sugar, salt and cinnamon.

– Heat a frying pan and melt a little dairy-free spread until sizzling

– Dip a slice of bread in the batter mix and place in the pan.

– Fry on each side until golden. Keep warm and dip and fry the other slices of bread.

– Serve drizzled with maple syrup and dust with icing sugar.

– Garnish with fresh fruit.


13 Responses

  1. I’ve seen people add cognac to the recipe too. Not sure I could cope with cognac for breakfast though, this seems far more realistic!

  2. Looks lovely. I do something very similar. I use custard powder. It has pretty much the same ingredients – cornstarch, sugar etc. I heat it with milk as directed on the package, then use it as a dipping batter for the bread.

  3. I have been trying to figure out a way to do French Toast for my daughter (allergic to dairy, eggs, peanuts, tree nuts). I can’t wait to try this. Thank you for sharing!!!

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