Eggless French Toast

This eggless French toast is lightly crisp on the outside, pillowy, and custardy on the inside. Enjoy it with a drizzle of maple syrup and your favorite toppings!

Do you love French toast but avoid it due to eggs? Ever wondered if you can make French toast without eggs? If your answer is yes, then this recipe is just for you! These eggless French toasts are so easy to make and taste really scrumptious!

I usually make the conventional French toasts with eggs, just like the ones I used to have as a kid. So when I came across an eggless version, I was really intrigued. I just had to try it out! It could be a great option to still be able to enjoy French toasts if I ever ran out of eggs 😀

In this no-egg French toast recipe, eggs are replaced with cornstarch. Yes, you heard it right! Cornstarch is the egg substitute here.

The first time I tried this eggless version, I was blown away. This recipe is just as good as the classic French toast made with eggs, if not better.

These eggless French toasts are slightly crunchy on the outside, pillowy & custardy on the inside, kissed with some maple syrup!! Yummy!!

• You will love this recipe because it
• Ingredients needed
• How to make French toast without eggs – Step by step process
• Storage suggestions
• Serving suggestions
• Recipe tips to make the best eggless French toast
• Variations
• Frequently asked questions (FAQs)
• You may also enjoy these easy eggless breakfast recipes
• Eggless French Toast | French Toast Without Eggs

You will love this recipe because it

☑ Is a simple no-frills recipe that calls for basic pantry staples

☑ Can be put together pretty quickly

☑ Is perfect for folks with egg allergies

☑ Can be used to get similar results as the good old-fashioned French toast if you run out of eggs

☑ Can be easily scaled

Ingredients needed

To make eggless French toast, you will need;

Milk: Use whole milk for best results.

Cornstarch: The cornstarch thickens the milk and helps it coat the bread slices better, this leads to a crispier toast. I’ve used custard powder instead of cornstarch. Brown and Polson’s is my go-to brand for custard powder. You will find it easily in most Indian stores.

Sugar: Adds some sweetness and lends a nice crust to the French toast. I’ve used castor sugar since it dissolves easily. You may also use powdered sugar.

Flavoring agents: I’ve also added some ground cinnamon and vanilla extract. You could use either one or both.

Salt: To enhance the flavors!

Unsalted butter: To cook the French toasts. I’ve used about 1/2 tablespoon for each slice of bread.

How to make French toast without eggs – Step by step process

Step 1: Prepare the batter

Add 1 cup milk, 2 tablespoons cornstarch/custard powder, 2 tablespoons sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and about 1/8th teaspoon of salt in a shallow bowl. Mix until well combined. ( Photos 1 to 7 )

Step 2: Dip the bread slices in the milk mixture and cook

Melt about 1/2 tablespoon of butter in a skillet/cast iron pan over medium heat. ( Photos 8 and 9 )

Give the batter a quick mix once again. ( Photo 10 )

Dip the bread into the mixture, just enough to coat both sides. If using thin slices, do not soak too much as it will turn soggy. If using thick slices, make sure the bread is soaked enough to absorb the milk-cornstarch mixture. ( Photos 11 to 13 )

Shake off the excess milk mixture and place the soaked bread on the skillet. Cook until it is golden brown on one side, about 1-1/2 to 2 minutes. ( Photos 14 to 16 )

Flip the slices using a spatula and cook the other side until it turns golden brown, another 1-1/2 to 2 minutes. Transfer to a serving plate. ( Photos 17 to 19 )

Depending on the size of your pan, you may cook 2 to 3 toasts at a time. Prepare the rest of the French toasts in the same way. ( Photo 20 )

Remember to whisk the batter each time before using as cornstarch settles at the bottom.

Step 3: Serve

Serve immediately, drizzled with maple syrup and toppings of your choice.

Storage suggestions

Leftovers: Allow the French toasts to cool down completely. Wrap each individual French toast in plastic wrap or aluminum foil and store for up to 3 days.

Freeze: Place individual French toast wrapped in plastic wrap/aluminum foil in freezer-safe bags or containers. Label the contents and freeze for up to 1 to 2 months.

Reheat: You can reheat this eggless French toast either;

• In a toaster
• Oven: Place thawed or frozen French toasts in a single layer on a baking tray and reheat at 375° F for 8 to 10 minutes. Frozen will take a few minutes more.
• Microwave: Place 2 slices of French toast on a plate and cover with a damp paper towel. Heat on high power in 20 to 30-second bursts, until hot.

Serving suggestions

This eggless French toast is lightly sweetened and pretty good on its own. But a little drizzle of maple syrup doesn’t really hurt, right? We enjoy ours with some maple syrup and fresh strawberries and blueberries

Here are some more delicious options;

Banana slices

Chocolate syrup

A dusting of powdered sugar or cinnamon sugar (if you skip the cinnamon in the batter)

Sweetened whipped cream

Other fruits such as raspberries, blackberries, mulberries, etc

Agave syrup or honey

Nuts such as walnuts, pistachios, or pecans

Recipe tips to make the best eggless French toast

Use thick slices of bread for this eggless version. The best bread for French toast is either brioche or challah. But the store-bought ones contain eggs and beats the purpose of using them in this recipe unless you bake your own. If you are just looking for an egg substitute in the batter and don’t mind the eggs in the bread itself, I definitely recommend using brioche or challah. The ideal thickness of the bread for French toast is between 1/2 to an inch thick.

Dipping the bread in milk-cornstarch mixture: Do not soak the bread slices in the batter for too long. You hardly need a few seconds to dip each side of the bread in the milk mixture (this will depend on how thick your bread slices are). The longer you dip it in the milk mixture, the more it will absorb and again yield a soggy French toast.

Whisk the batter each time before dipping the bread slices since cornstarch settles at the bottom.

Pan: Use a good, non-stick pan for this recipe. Even a well-seasoned cast-iron skillet will work great.

Variations

Brown sugar: Swap the sugar with light or dark brown sugar in the batter.

Buttermilk: Swap the milk with buttermilk.

Cream: Add about 2 tablespoons of heavy cream to the batter for a richer French toast.

Other flavoring agents: You could swap the cinnamon and vanilla with ground cardamom for an Indian touch. Ground nutmeg, all-spice, pumpkin pie spice, or orange zest are also great alternatives.

Make french toast sticks: Cut the cooked french toast into sticks to spruce it up for the little ones.

Make a stuffed french toast: Sandwich jams, chocolate-hazelnut spread, peanut butter + banana (whatever you fancy). Follow the same procedure to cook the Fench toast.

Savory version: Use cornstarch instead of custard powder. Add salt, add pepper, fresh or dried herbs, finely chopped green chilies, grated parmesan cheese, or any other spice you prefer to add a savory spin.

Cheesy version: Place your favorite cheese slice between bread slices. Dip it in the batter and cook as instructed above. Enjoy yummy cheesy French toasts!

Is French toast French?

French toast has a rather interesting history. It certainly did not originate in France.

So, if the French did not invent the modern French toast, who did? According to legend, it was an Albany, New York, an innkeeper named Joseph French. He created the dish in 1724 and advertised it as “French Toast” because he was grammatically inept and forgot the apostrophe. {Source- neatorama.com }

Can I use skimmed milk to make this eggless version?

I wouldn’t suggest using skimmed or 1 or 2% milk for this recipe. The fat in whole milk is needed for this recipe since there are no eggs here. So please stick to whole milk.

How can I make a vegan version?

For a vegan version, swap the butter with vegan butter or any neutral oil and the milk with plant-based milk of your choice.

I suggest using oat milk as it is thicker and creamier as compared to other vegan kinds of milk. Even almond milk or coconut milk (if you don’t mind the flavor) are good alternatives.

Does custard powder contain eggs?

Custard powder is nothing but cornstarch with vanilla flavoring and powdered yellow food color, which is used to make an eggless custard. The use of custard powder imparts a light yellow color to the batter, which looks just like the regular egg-milk batter!

How to make eggless french toast without cornstarch?

If you have corn allergies, you will also want to skip the custard powder. You can use an equal amount of tapioca starch, potato starch, or refined flour. They will serve the same purpose as cornstarch.

Can I use gluten-free bread?

Yes, you can use it for a gluten-free version.

You may also enjoy these easy eggless breakfast recipes

• Yogurt granola parfait with fruit compote
• Instant Pot steel cut oats
• Mixed berry smoothie
• Chia seed pudding

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This post was first published on Jan 4, 2018, and has been updated with new images, text, and video on Feb 25, 2022.

Eggless French Toast | French Toast Without Eggs

Ingredients1x2x3x

• 7 - 8 thick bread slices, preferably stale bread
• 1 cup whole milk
• 2 tablespoons cornstarch/custard powder, if you wish to add eggs, use 3 eggs
• 2 tablespoons castor or granulated sugar
• 1/2 teaspoon vanilla extract, increase to 1 teaspoon if using cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of salt, or to taste
• 4 tablespoons unsalted butter, or as required

Instructions

• Preheat the griddle/non-stick skillet over medium heat.
• Add whole milk, cornstarch/custard powder, sugar, vanilla extract, ground cinnamon, and a pinch of salt (a little less than 1/8th teaspoon) in a shallow bowl. Mix until well combined.
• Melt about 1/2 tablespoon of butter in a skillet/cast iron pan over medium heat.
• Give the batter a quick mix once again.
• Dip the bread into the mixture, just enough to coat both sides. If using thin slices, do not soak too much as it will turn soggy. If using thick slices, make sure the bread is soaked enough to absorb the milk-cornstarch mixture.
• Shake off the excess milk mixture and place the soaked bread on the skillet. Cook until it is golden brown on one side, about 1-1/2 to 2 minutes.
• Flip the slices using a spatula and cook the other side until it turns golden brown, another 1-1/2 to 2 minutes. Transfer to a serving plate.
• Depending on the size of your pan, you may cook 2 to 3 toasts at a time. Prepare the rest of the French toasts in the same way.
• Remember to whisk the batter each time before using as cornstarch settles at the bottom.
• Serve immediately, drizzled with maple syrup and toppings of your choice.

Video

Notes

Nutrition

Eggless French Toast | French Toast Without Eggs

Ingredients

• 7 - 8 thick bread slices, preferably stale bread
• 1 cup whole milk
• 2 tablespoons cornstarch/custard powder, if you wish to add eggs, use 3 eggs
• 2 tablespoons castor or granulated sugar
• 1/2 teaspoon vanilla extract, increase to 1 teaspoon if using cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of salt, or to taste
• 4 tablespoons unsalted butter, or as required

Instructions

• Preheat the griddle/non-stick skillet over medium heat.
• Add whole milk, cornstarch/custard powder, sugar, vanilla extract, ground cinnamon, and a pinch of salt (a little less than 1/8th teaspoon) in a shallow bowl. Mix until well combined.
• Melt about 1/2 tablespoon of butter in a skillet/cast iron pan over medium heat.
• Give the batter a quick mix once again.
• Dip the bread into the mixture, just enough to coat both sides. If using thin slices, do not soak too much as it will turn soggy. If using thick slices, make sure the bread is soaked enough to absorb the milk-cornstarch mixture.
• Shake off the excess milk mixture and place the soaked bread on the skillet. Cook until it is golden brown on one side, about 1-1/2 to 2 minutes.
• Flip the slices using a spatula and cook the other side until it turns golden brown, another 1-1/2 to 2 minutes. Transfer to a serving plate.
• Depending on the size of your pan, you may cook 2 to 3 toasts at a time. Prepare the rest of the French toasts in the same way.
• Remember to whisk the batter each time before using as cornstarch settles at the bottom.
• Serve immediately, drizzled with maple syrup and toppings of your choice.

Video

Notes

Nutrition

Alle Belle or mannkio is a traditional Goan pancake stuffed with a moist coconut and palm jaggery filling. It is normally made by Catholic families on Pancake Tuesday.

Alle belle (pronounced as aa-ley beh-ley) is a delicious Goan tea-time snack. It is popularly made on Shrove Tuesday or Pancake Tuesday which is the last day before the beginning of Lent.

I still remember my Mom whipping up these pancakes for us. We would just wipe off the plate clean within minutes. So whenever I prepare alle belle, it is nothing but sheer nostalgia.

Soft, melt-in-the-mouth, thin crêpes stuffed with coconut and jaggery mixture make these pancakes truly moreish. I, for one, can never just stop at one. And I’m sure you would relate with me if you know what I mean 😀

Coconut and jaggery, flavored with cardamom or nutmeg is a classic pairing in Goan desserts. The jaggery used in this recipe is not the regular, light-colored cane jaggery. Special pyramid-shaped palm jaggery, also known as madachem godd by the locals in Goa is used to make the stuffing for these pancakes.

Goan palm jaggery has a deep, rich, almost chocolate-like flavor. It is also packed with vitamins and minerals, making this a much healthier alternative to refined sugar. But like everything else, one should consume this in moderation as well.

These pancakes are not as commercialized as the other popular Indian dishes, so chances are you may have never even heard of it if you are not a Goan. Though Bengali’s make a very similar thing called patishapta, prepared sans the eggs. I’ve even heard of something similar called eylanchi made in Kerala. I need to try my hands on these versions soon!

Sometimes you don’t need whole lotta ingredients to whip up a delicious treat. These pancakes are just that- simple and delicious! The outer covering is soft, smooth, and has an elastic texture filled with the most delicious moist stuffing. So why wait for Pancake Tuesday or Shrove Tuesday? Make these often and enjoy them as a snack or dessert!

• Why you will enjoy this recipe?
• Ingredients needed to make these pancakes
• How to make alle belle – Step by step process
• Storage
• Serving suggestions
• Recipe tips
• Variations
• Frequently asked questions (FAQs)
• You may also enjoy these Goan sweets
• Alle Belle Recipe {Goan Pancakes}

Why you will enjoy this recipe?

These Goan coconut pancakes;

☑ Are delicious and so moreish!

☑ Kid-friendly

☑ Can be prepared quickly by making the batter ahead of time.

☑ Can be customized by stuffing them with different filling mixtures.

Ingredients needed to make these pancakes

Technically, the batter for these Goan pancakes is a crêpe batter. Crêpes are a type of thin pancake made with the same ingredients as that of pancakes except for the use of raising agents i.e. baking powder and baking soda.

The recipe has two components;

1. The crêpe batter: You will need all-purpose flour, salt, eggs, milk or water, and some vanilla extract.
2. The stuffing: This consists of freshly grated coconut and Goan palm jaggery, flavored with ground cardamom.

How to make alle belle – Step by step process

Step 1: Prepare the pancake batter

In a medium mixing bowl, beat an egg. (Photos 1 and 2)

Add 1 & 1/2 cup milk or water, 1/2 teaspoon vanilla extract, mix until well combined. (Photos 3 to 6)

In a bowl, sift 1 cup of all-purpose flour. (Photos 7 to 9)

Add 1/4 teaspoon table salt, whisk well. (Photos 10 and 11)

Add liquid ingredients into the dry ingredients, in increments, whisking simultaneously, until you have a thin, free-flowing batter without any lumps. (Photos 12 to 15)

Pass the batter through a fine-mesh sieve to break down any tiny lumps. (Photos 16 and 17)

Batter consistency. (Photo 18)

Cover the bowl and let the batter rest for 20 minutes. The longer the better! You can refrigerate the batter overnight as well. (Photo 19)

Step 2: Prepare the coconut filling

While the batter is resting, work on the coconut filling.

In a medium-sized bowl, add 1 & 1/2 cups of freshly grated coconut, 3/4 cup of grated palm jaggery, 1/2 teaspoon green cardamom powder, and 1/8 teaspoon table salt. Mix well until all the ingredients are well-incorporated. (Photos 20 to 25)

Taste the filling, and add more jaggery or some sugar if you like it sweeter.

Step 3: Add food color to the batter (optional)

After 20 minutes, give the batter a good stir and check the consistency. It will thicken up slightly. If the batter is too thick, adjust with a tablespoon of milk or water at a time if needed.

Divide the batter into 4 bowls. I ended up with 2 cups of batter. (Photo 26)

Tint the batter using your desired food color. I used pink, purple, green and I left one portion as it is. (Photos 27)

Step 4: Cook the pancakes

Heat a 7-inch nonstick skillet over medium-low heat. Grease the pan with some oil or melted butter, wipe off excess. (Photo 28)

Pour about 1/4 cup batter, swirl the pan to spread the batter so that it covers the entire surface of the pan.

Reduce the heat to low, cook the crêpe for about 1 minute or until it looks dry on the top and edges begin to release from the pan. Cooking time will also depend on how thick the batter is. The thinner it is the faster it will cook. (Photos 29 to 31)

Slide the crêpe onto a plate. Bring up the heat back to medium-low.

If you cannot slide the crêpe easily, simply use an offset spatula to transfer it to a plate as shown below. (Photos 36 to39)

You could also flip the crepe by turning the pan upside-down onto a plate or on a tea towel in a single layer. Whatever is convenient for you!

While the pan is heating up, quickly work on stuffing the crepes. Place about 2 tablespoons of the filling as shown in the pic below, fold both sides, roll from one end until you reach the other end, similar to a spring roll. Transfer to a serving platter. (Photos 40 to 45)

Grease the pan, and follow the same procedure to make the remaining crêpes. Cook a crêpe and stuff it simultaneously. Serve immediately!

Storage

Alle belle is best enjoyed as soon as it is prepared. I doubt you will have any leftovers as this is quite a small batch.

If you have leftovers, refrigerate them in an airtight container within 2 hours for up to one day as it contains fresh coconut. I do not suggest freezing these.

To reheat, place the pancakes on a microwave-safe plate, cover with a damp paper towel, heat on high power in 30-40 second bursts, until heated through. The jaggery coconut mixture will ooze out some moisture from the pancakes on being heated. It doesn’t affect the taste, but it is a bit messy while eating.

I strongly suggest you consume these pancakes as soon as they are made!

Serving suggestions

Serve warm alle belle’s with a cup of rose tea! I also enjoy it with masala chai and/or hot cuppa coffee!

Recipe tips

Try and use Goan palm jaggery: For an authentic taste, use pyramid palm jaggery. This kind of jaggery has a deep, complex flavor and is not as sweet as cane jaggery.

Do not overbeat the batter: Overbeating the batter develops gluten and will yield a tough and dense pancake. You can always follow the next tip to get rid of any stubborn tiny lumps.

Strain the batter: For a really smooth, lump-free batter, pass it through a fine-mesh sieve.

Rest the batter for at least 20 minutes: This step helps the starch in the flour to absorb the liquid and bloom. Additionally, it also helps in relaxing the gluten strands. While it is not essential that you follow this step, doing so, will ensure that you end up with soft, melt-in-the-mouth crêpes.

Quantity of milk or water: If the batter is too thick to spread, add a tablespoon of liquid at a time. You can add up to 1.75 cups (about 435 ml) of milk or water for really thin, lacey crepes. If this is your first time making alle belle, I suggest you stick to the quantities mentioned. Once you get a hang of it, you can increase the liquid to make a thinner batter.

Cook on medium-low heat: If the pan is too hot, the batter will start setting without spreading to the edges of the pan. Cook on medium to medium-low heat always.

Cooking the crêpes: I did not need to flip the crêpe because they were pretty thin. If you do end up with a thick batter, you can flip and cook the other side for 30-45 seconds.

Variations

Healthier version: Swap the refined flour with whole wheat flour (atta) or oat flour.

Nutmeg: You could swap the cardamom with nutmeg in the coconut-jaggery mixture.

Coconut milk: You could also use coconut milk instead of milk.

Add nuts: You can also add some sliced almonds, pistachios, or other nuts in the filling for some crunch.

Can I substitute palm jaggery with regular jaggery?

If you have a hard time sourcing palm jaggery, feel free to use cane jaggery, adjust the quantities as per desired sweetness, there is no hard and fast rule of sticking with a specific quantity. You could also use jaggery powder, powdered sugar, or condensed milk instead of jaggery for a tasty variation.

Can I use frozen grated coconut?

Yes, of course, you can! Thaw the coconut and then prepare the stuffing.

What about desiccated coconut?

Alle belle tastes best prepared with fresh coconut. But, desiccated will work in a pinch as well.

You may also enjoy these Goan sweets

Bebinca

Doce

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Alle Belle Recipe {Goan Pancakes}

Ingredients1x2x3x

For the batter

• 1 cup all-purpose flour, 143 g
• 1/4 teaspoon table salt
• 1 large egg approx 65 grams
• 1 to 1 1/2 cups of milk or water
• 1/2 teaspoon vanilla extract
• Food color, as required, optional

For the filling

• 1 to 1 1/2 cup freshly grated coconut 160 grams
• 1 Goan palm jaggery pyramid grated, 3/4 cup, 100 grams
• 1/2 teaspoon cardamom powder or grated nutmeg
• 1/8 teaspoon table salt

Instructions

• In a medium mixing bowl, beat an egg.
• Add milk or water, vanilla extract, mix until well combined.
• In a bowl, sift all-purpose flour.
• Add salt, whisk well.
• Add liquid ingredients into the dry ingredients, in increments, whisking simultaneously, until you have a thin, free-flowing batter without any lumps.
• Pass the batter through a fine-mesh sieve to break down any tiny lumps.
• Cover the bowl and let the batter rest for 20 minutes. The longer the better! You can refrigerate the batter overnight as well.
• While the batter is resting, work on the coconut filling.
• In a medium-sized bowl, add freshly grated coconut, grated palm jaggery, green cardamom powder, and salt. Mix well until all the ingredients are well-incorporated.
• Taste the filling, and add more jaggery or some sugar if you like it sweeter.
• After 20 minutes, give the batter a good stir and check the consistency. It will thicken up slightly. If the batter is too thick, adjust with a tablespoon of milk or water at a time if needed.
• Divide the batter into 4 bowls. I ended up with 2 cups of batter.
• Tint the batter using your desired food color.
• Heat a 7-inch nonstick skillet over medium-low heat. Grease the pan with some oil or melted butter, wipe off excess.
• Pour about 1/4 cup batter, swirl the pan to spread the batter so that it covers the entire surface of the pan.
• Reduce the heat to low, cook the crêpe for about 1 minute or until it looks dry on the top and edges begin to release from the pan. Cooking time will also depend on how thick the batter is. The thinner it is the faster it will cook.
• Slide the crêpe onto a plate. Bring up the heat back to medium-low.
• If you cannot slide the crêpe easily, simply use an offset spatula to transfer it to a plate.
• You could also flip the crepe by turning the pan upside-down onto a plate or on a tea towel in a single layer. Whatever is convenient for you!
• While the pan is heating up, quickly work on stuffing the crepes. Place about 2 tablespoons of the filling as shown in the pic below, fold both sides, roll from one end until you reach the other end, similar to a spring roll. Transfer to a serving platter.
• Grease the pan, and follow the same procedure to make the remaining crêpes. Cook a crêpe and stuff it simultaneously.

Video

Notes