Want French toast, but don’t have or want eggs? This delicious recipe is here to save the day. In brief, blend nut butter (e.g., peanut butter) with non-dairy milk and spices, and then make French toast as you normally would, using that as the liquid. This is an economic way to get a lot of nutrition and calories. Pro Tip: Any leftover liquid makes a nice drink if blended with some maple syrup for sweetness!
Ingredients
- Slices of bread (e.g., rye, challah, whole wheat) or hamburger buns
- Non-dairy milk (e.g., almond, soy)
- Nut butter (e.g., peanut butter, almond butter)
- Cinnamon (Ceylon cinnamon, if available)
- Cardamom and other spices to taste
- Maple syrup
- Toppings as desired (e.g., berries, pomegranate seeds, banana slices, powdered sugar)
- Olive oil or other cooking oil
Instructions
- Using a blender, blend non-dairy milk, nut butter, and spices. (Tip: The mixture should be thin enough to be absorbed by the bread but have enough nut butter and spices to be flavorful.)
- Pour mixture into a wide bowl or deep plate.
- Heat up skillet coated with olive or other cooking oil.
- Put a slice of bread into the plate to absorb some of the liquid mixture. After a moment, flip the bread so that the other side can absorb the mixture. Some cooks enjoy soaking the bread for a few minutes to make a more custard-like French toast.
- Cook on each side until a nice golden or brown color is achieved, usually 1-3 minutes. (Tip: using more oil will produce a more golden color, but the bread has a tendency to soak up the oil and therefore you must keep adding fresh oil after each slice or two.)
- Stack the French toast on a plate. About 2-3 per person is typically a good serving size. Top with berries, bananas, powdered sugar, and maple syrup, or other toppings of choice.
The Story: I learned this recipe from a cookbook (pretty sure it was The Vegetarian Lunchbasket by Linda Haynes) I was gifted by my sister-in-law when I was in my teens. I memorized it and made it my own over the years. I have cooked this for countless guests and family members and enjoy it often for myself! I would even carry a bottle of dark amber maple syrup in my purse along with a cloth napkin and real fork so that I could properly eat this French toast in our lunchtime biostatistics lecture in the early PhD years. What could be better than a biostatistics lecture and delicious French toast?
