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)
- 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.