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french toast recipe no milk
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Dairy-Free
Description
This easy, dairy-free french toast recipe delivers comforting, golden-brown slices with crispy edges and a creamy center, perfect for a satisfying and budget-friendly breakfast. It uses water or plant milk instead of dairy, making it ideal for dairy-free eaters.
Ingredients
- 4 large eggs
- 0.5 cup water (or unsweetened plant milk for creamier results)
- 1 teaspoon alcohol-free vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- A pinch of fine sea salt
- 8 slices (1 inch thick) brioche or challah bread (day-old absorbs batter better)
- 2 tablespoons unsalted butter or vegetable oil (for cooking)
- 4 tablespoons unsalted butter (for brown butter drizzle)
- 0.5 cup pure maple syrup (for drizzle)
- 0.5 cup pecans, toasted and roughly chopped (for drizzle)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Prepare Egg Batter: In a wide, shallow dish, whisk together the eggs, water, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy (whisk for 1-2 minutes until small bubbles form).
- Dip Bread: Heat a large non-stick griddle or heavy-bottomed pan over medium heat. Add 1 tablespoon of butter or vegetable oil and swirl to coat. Dip each slice of bread into the egg mixture for 20-30 seconds per side. (The bread should be saturated but not limp; gently shake off excess liquid).
- Cook French Toast and Make Drizzle: Place soaked bread slices onto the hot griddle without overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer cooked french toast to a plate, keeping warm as you cook remaining slices, adding more butter or oil as needed. While french toast cooks, prepare the Brown Butter Maple-Pecan Drizzle: In a small saucepan, melt 4 tablespoons unsalted butter over medium heat. Continue cooking, stirring occasionally, until butter foams, turns golden brown, and a nutty aroma develops (about 3-5 minutes); be careful not to burn. Remove from heat and immediately stir in the pure maple syrup. Return to low heat for 1 minute to warm through. Stir in the toasted, roughly chopped pecans.
- Serve: Arrange two slices of golden-brown french toast on a plate, generously spooning the warm drizzle over the top. Finish with a light, even dusting of powdered sugar.
Notes
Day-old bread is best for texture, absorbing the egg mixture without falling apart. If french toast is too soggy, reduce soaking time to 15-20 seconds per side. If burning, lower the griddle heat. For batch cooking, arrange soaked bread on a lightly greased baking sheet and bake at 375F (190C) for 10-15 minutes, flipping halfway. For extra crispy results, air fry at 375F (190C) for 5-7 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 180 mg