It’s not pretty but it’s the first French Toast I have had since going egg free (in case you didn’t know we discovered I had a pretty nasty allergy to eggs a few years back).
I’ve missed French toast. I think the only mistake I made was using really thin bread. I recently discovered an organic white bread by Franz under their “skinny” bread line. I can’t remember what it is called exactly but they are tiny little pieces of bread and the bag advertises they are only 60 calories a slice. I bought it because it is the only organic white bread at the store. A thicker bread might hold up a little better.
French toast has never been a recipe to me, just a guide line, but today I have a recipe. This made 4 pieces of small bread which was perfect for me since my family all went for French toast with eggs.
I used Ener-G egg replacement – making 1 “egg” in 1/2 cup of warm milk. To that I added 1 tablespoon sugar, a 1/2 teaspoon cinnamon (to taste), and mixed well. Then I poured that into a cake pan to dip my bread in.
Fry in butter with a little oil. I find a low heat works best. We use a cast iron skillet. I often start on high and then reduce the heat to medium low. This did stick and it wasn’t a dry product. But the flavor was great and it was filling. I ate half for breakfast and saved the other two for lunch. Perfect Sunday brunch sort of recipe.
I hope this helps you develop your own version of French toast (if I was using eggs it would be 1 egg in 1/2 cup milk approximately). To make a completely vegan version, use a dairy free milk.