Egg-Free French Toast
(1 serving) Printable Version
How To Make Egg-Free French Toast
Preheat a griddle or fry pan to just above medium heat.
In a medium bowl, combine all ingredients except bread and butter. Mix until the cornstarch is dissolved. Transfer mixture to a shallow bowl or pan.
Dip both sides of each bread slice into the mixture.
Melt butter on the griddle or skillet. Place bread on heated surface and cook each side to a light golden brown.
Note: Depending on the size and thickness of your bread, you may be able to make 1 or 2 more slices of French toast with the amount of milk mixture this makes.
You won't even miss the egg. It looks and tastes like regular French toast. Give it a try.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of Egg-Free French Toast?
Overall Average Rating =(out of 5)
Based on 35 votes.
View all 39 comments for this recipe.
It's good, but every time I cook it the middles are kind of mushy. The outsides are perfectly fine. I don't soak it. I just dip it to coat both sides. Advice?
Comment submitted: 10/5/2014 (#19033)
Could not tell that eggs were missing. I had no cornstarch so I used flour instead (1:3 ratio). Thank you for this recipe!
Comment submitted: 9/2/2014 (#18976)
From Pat WA
Really good recipe!
Comment submitted: 4/10/2014 (#18341)
Can I make it without cornstarch?
Comment submitted: 1/27/2014 (#17277)
It was awesome.
Comment submitted: 11/24/2013 (#17178)
It was okay but I missed the egg.
Comment submitted: 10/6/2013 (#16728)
Turned out very nicely. I actually had some left over sour dough pancake mix, thinned it with milk, added cinnamon and some extra sugar. I used slices of homemade sour dough bread, very happy I ran across this idea, though I did warp it to make it my own. :) Thanks
Comment submitted: 9/22/2013 (#16592)
What did I do wrong? This recipe turned out like mush for me. Disgusting.
Reply From Mr Breakfast: Sorry about your French toast Manda. I believe you soaked your bread too long. Even though it's egg-free, this recipe works the same as any French toast recipe. If you try again, just dip the bread until both sides are coated. Don't let bread rest in the milk mixture for more than a couple seconds and you should have success.
Comment submitted: 9/19/2013 (#16552)
I loved it! Thanks!
Comment submitted: 9/3/2013 (#16379)
From pla plah2
I can't have eggs so I have never French Toast and I now know what I was missing out on.
Comment submitted: 8/28/2013 (#16298)
I love this recipe. It is quick and simple.
Comment submitted: 8/7/2013 (#16257)
This was good.
Comment submitted: 7/28/2013 (#16209)
From Marie LM
My husband and I loved this recipe. I made it with thick slices of bakery fresh cinnamon swirl bread and it was delicious.
Comment submitted: 3/16/2013 (#15404)
From Emmycorinne (Team Breakfast Member)
I would not make this recipe again. It was not as good as regular French toast.
Comment submitted: 2/25/2013 (#15227)
I'm extremely impressed with this recipe. I was hungry for French toast and our eggs were long expired. As a lark, I decided to see if there was a recipe for French toast without eggs. I found this one. I'd definitely use it again.
Comment submitted: 2/17/2013 (#15197)
I added half a teaspoon of cinnamon to this recipe, and it definitely made it fantastic. Boyfriend has an egg allergy, and has never had french toast, so this was an awesome treat for him. :D
Comment submitted: 2/14/2013 (#15190)
So good. It's delicious. Looks good too. Perfect for people who don't eat eggs!
Comment submitted: 2/12/2013 (#15181)
From A Mom
So good! I used honey 1:1 for sugar. Delicious!
Comment submitted: 2/9/2013 (#15151)
I don't think I missed the egg in this recipe (at least not in the taste), but my toasts came out still wet on the inside, even though I made 3, instead of two, and they were way more brown than on the picture. I hope it's not because I used cooking spray instead of butter.
Comment submitted: 1/21/2013 (#15092)
The best recipe! I'll use this again many times.
Comment submitted: 1/20/2013 (#15091)
View all 39 comments for this recipe.
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