This aromatic Thai basil fried rice with chicken is easy to make and tastes incredibly delicious! This recipe is packed with a punch from the Thai chile peppers and a unique flavor from the fresh Thai basil leaves.
If you love Thai cuisine as much as we do, you ought to try this spicy Thai basil fried rice. It is packed with authentic flavors and is nothing short of amazing. This recipe tastes pretty close to your favorite Thai restaurant version.
There is a little prep work involved, but once you get past that, the entire dish comes together pretty quickly. The fresh Thai basil leaves added towards the end totally elevate the entire dish and take it to a whole new level of yum!
I have loads of Thai recipes lined up, and I will definitely be sharing them in the coming months.
Let’s go through the list of ingredients you’d need to whip up this amazing spicy basil fried rice recipe which is truly the best and just perfect for busy weeknights!
- Ingredients needed for this recipe
- Why you will love this recipe?
- How to make Thai basil fried rice – Step by step process
- Serving suggestions
- Storage suggestions
- Recipe tips
- Variations
- Frequently asked questions (FAQs)
- You may also enjoy these Thai recipes
- Thai Basil Fried Rice With Chicken
Ingredients needed for this recipe
Chicken: I’ve used boneless chicken breasts. You could also use boneless chicken thighs.
Rice: To keep this recipe as authentic as possible, I’ve used cooked jasmine rice. But feel free to use your favorite rice.
Cooking fat: I’ve used vegetable oil. Again, feel free to use your preferred cooking oil.
Bird’s eye chili + fresh garlic cloves: Bird’s eye chili, also referred to as Thai red chiles and fresh garlic cloves are pounded together in a mortar and pestle. When sautéed in oil, it flavors the oil which in turn adds a ton of flavors to the rice. Highly recommend including these in the recipe.
Sauce mixture: This is a mix of oyster sauce, fish sauce, and sugar. I’ve used light brown sugar here, you could use palm sugar or regular granulated sugar. The sugar helps balance the salty, savory flavors of the oyster and fish sauces. Do not be intimidated by the fish sauce, I promise it will not make the fried rice taste fishy!
I’ve also added some dark soy sauce, purely for color. You could also use Thai black soy sauce instead. For an authentic flavor, do use the oyster and fish sauce combination. Soy sauce is typically not used in this recipe.
Vegetables: Just some white onions and red peppers. Check out the variations listed below for more options.
Thai basil: This makes the recipe what it is and is the star ingredient here. Added towards the end, it infuses the rice with delicate licorice and peppery flavor. You should be able to source Thai basil from any Asian grocery store.
Cilantro (not pictured below): Added to garnish the fried rice. Skip it if you are not a fan.
Why you will love this recipe?
This Thai basil rice recipe is;
☑ An excellent way to use up leftover rice
☑ A super simple recipe that comes together in no time once all the ingredients are prepped
☑ Uber delicious, aromatic, and moreish
☑ Easily adaptable, so you could make it vegan or vegetarian
How to make Thai basil fried rice – Step by step process
Step 1:Marinate the chicken(optional)
Marinate 200 grams of chicken chunks with 1/2 tablespoon light soy sauce and 1/4 teaspoon ground black pepper. This is an optional step, but I feel it infuses the meal with some flavor. ( Photos 1 to 3 )
Step 2: Pound Bird’s eye chili and garlic
Pound 5 garlic cloves and 5 red chilies (increase for more heat) in a mortar and pestle until it turns into a coarse paste. Set aside. ( Photos 4 to 7 )
Step 3:Prepare the sauce mixture
Add 2 tablespoons of Thai oyster sauce, 1 tablespoon of Thai fish sauce, 1 teaspoon of dark soy sauce, and 1/2 tablespoon of dark or light brown sugar in a small bowl. Mix until well combined. ( Photos 8 to 12 )
Step 4: Cook the basil fried rice
Heat 2 tablespoons of oil in a wok or a heavy-bottomed skillet/cast iron pan over medium, add garlic and chili mixture, saute until fragrant. Do not burn the red chili-garlic mixture. ( Photos 13 to 15 )
Tip: Make sure to turn on your kitchen exhaust fan, range hood, or open the kitchen windows to avoid inhaling the chili pepper fumes.
Add chicken strips in a single layer, leave undisturbed for about a minute or so (depending on how thick the pieces are) to get a good sear. ( Photos 16 & 17 )
Then stir-fry the chicken until is almost cooked through and turns a light golden color. ( Photos 18 & 19 )
Next, add 1/2 cup each of sliced onions and bell peppers, saute until onions turn translucent and peppers turn crisp-tender. ( Photos 20 & 21 )
Add the sauce mixture, cook for another minute. ( Photos 22 & 23 )
Add 3 cups of cooked jasmine rice. Cook, tossing the rice until everything is combined and heated through, about 3 to 4 minutes. ( Photos 24 & 25 )
Check for seasoning and add salt if needed. I didn’t need to add any salt.
Add Thai basil leaves, switch off the heat, toss gently, until the leaves wilt. ( Photos 26 & 27 )
Serving suggestions
I served this spicy basil fried rice with some lime wedges, cold cucumber slices, and Prik nam pla (Thai dipping sauce).
Since I skipped scrambling the eggs in the wok, I served it with a crispy fried egg.
This dish is pretty great on its own, but you could also serve alongside your favorite Thai curry.
Storage suggestions
This Thai chili basil fried rice is best enjoyed hot straight from the wok.
Leftovers: Refrigerate leftovers in an airtight container within 2 hours of preparation. It should last for up to 4 to 5 days.
Freeze: Transfer the rice to freezer-safe bags (squeezing out as much air as possible) or freezer-safe containers, freeze for up to 3 months. Thaw the rice in the fridge. When you are ready to eat, reheat as instructed below.
Reheating: To reheat, heat some oil in a wok or skillet, add the fried rice, and sprinkle 1 to 2 tablespoons of water per cup of rice, re-fry the rice on medium heat until it is heated through. You could also warm it in the microwave. Transfer the rice to a microwave-safe bowl or plate, add 1 to 2 tablespoons water per cup of rice, and cover with a damp paper towel. Microwave on high power in 30-second intervals, up to 2 to 3 minutes or until steaming hot. The internal temperature of the rice should be 165° F or higher.
Recipe tips
Pound the chili and garlic: Pounding the chile peppers and fresh garlic cloves help in releasing the volatile oil in these ingredients which in turn add tons of flavor to the overall fried rice. Since these ingredients form the base of this recipe, I suggest you follow this step. If you don’t have a mortar and pestle, you could chop the garlic and chile peppers with a sharp knife. If your skin is very sensitive, be sure to wear gloves while chopping hot chiles to avoid the capsaicin burn.
Heat: On a scale of 1/5, the recipe is about 3 in terms of spiciness. If you are unsure about the spice levels, start off with 1 or 2 Thai chilies. It is much easier to add spice later instead of removing it from a dish.
Rice: This recipe does need a little planning. Make sure that you cook the rice ahead of time, a day prior preferably, and refrigerate it. You will need pre-cooked cold rice to make this fried rice. Using freshly cooked warm rice will just make this fried rice too wet and turn it into a big mush and gloppy mess. Not appetizing at all! If freshly cooked rice is all you have, then spread out the rice onto a tray, and refrigerate it, uncovered, for about 1 to 2 hours to dry it out.
Break the clumps of rice before adding to the wok: Use a fork or your clean hands to break apart any rice that has clumped before adding it to the wok. This will help all the rice grains to remain distinct and not break while frying the rice. In order to avoid the rice from clumping too much, you should rinse it well to remove all the starch before cooking it.
Thai basil leaves: This ingredient adds a unique and fresh flavor to this rice. It is what makes this dish tastes like the ones that you get in your favorite restaurants. You can use Italian sweet basil, but just know that the taste will be quite different, nonetheless, it will still taste good. (Personal experience of using it once!).
When you add the sauce mixture matters: Adding the sauce mixture to the stir-fried chicken and veggies definitely helps take the edge of that fishy smell of the fish sauce. Besides, it also helps in adding some flavor to the meat, especially if you have not marinated it. If you add the sauce mixture after adding the rice, some of the fishy smell may still be prevalent. Depending on your preference, feel free to add the sauce mixture before or after adding the rice. I personally make it just as written in the recipe.
Variations
If you are making this recipe for the first time, I suggest trying it as such. Then feel free to play around with these variations to switch things up.
Other meats: You could swap out the chicken with thinly cut strips of pork or beef. You can even use shrimp, just make sure that you cook just until it changes color. Overcooking will make it rubbery. You can saute the shrimp separately, set it aside, and then stir it in towards the end along with the Thai basil.
Ground meat: Instead of tender meat strips, you could also make this recipe with ground chicken, turkey, beef, or pork.
Scrambled eggs: If you like scrambled eggs in your fried rice, then add them after sauteing the onion and bell peppers. Move everything to one side of the wok, add two lightly beaten eggs, scramble until almost set.
More vegetables: To make it heartier, you can throw in more vegetables such as shredded carrots, diced zucchini, squash, sugar snap peas, broccoli, bamboo shoots, baby corn, or even mushrooms, etc.
Vegan or vegetarian: Omit the chicken, you can use baked or fried tofu instead. Swap the oyster sauce with a vegetarian oyster sauce or mushroom stir-fry sauce and the fish sauce with light soy or coconut aminos.
Make it with quinoa or noodles: You could also swap the rice with pre-cooked chilled quinoa or rice noodles instead.
Sambal oelek: If you can’t find Thai red chilies, add about 1 tablespoon (or 1 teaspoon for less spice) of sambal oelek. It is nothing but an Indonesian chili paste and will add some punch and heat to the fried rice.
Curry powder: Add about 1-2 teaspoons of curry powder for some variation in flavor.
Pineapple: Add about 1 cup of fresh or canned and drained pineapple cubes along with the basil leaves. Cook until the pineapple cubes are heated through and the basil leaves wilt.
Nuts: Consider adding some roasted cashew nuts or peanuts for extra crunch and texture.
Does Thai basil fried rice use brown or white rice? If not, which is the best rice to use for this recipe?
Traditionally, jasmine rice is used to make this fried rice. It has a subtle nutty flavor and a pleasant floral aroma. If you don’t have it in your pantry, you could substitute it with your favorite white rice or brown rice. But make sure that you use cold day-old rice.
Can I use other peppers instead of Bird’s eye chiles?
If you don’t have access to these chiles, you can substitute them with jalapeños or serranos, or spicy green Indian chiles.
What is the difference between basil and Thai basil?
As you can see pictured below are Italian sweet basil and Thai basil. They both differ in appearance as well as taste.
Thai basil has purple stems and flowers, small leaves, and a black licorice-like flavor. This type of basil is native to Southeast Asia.
It is not to be confused with Thai holy basil (also known as Rama tulsi in India). Holy basil is known as Kra Pao in Thailand. It has a spicy, peppery flavor. You can use this variety of basil in this recipe to make holy basil fried rice.
Sweet basil on the other hand has green stems and light green, oblong-shaped leaves that curve downwards. As for the taste profile, it has a mild peppery and spicy flavor as compared to the Thai varieties of basil. It adds a hint of sweetness when added to any dish. This is the kind of basil that you will most probably find in most grocery stores in the US.
You may also enjoy these Thai recipes
Instant Pot Thai yellow chicken curry
Chicken satay with peanut sauce
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Thai Basil Fried Rice With Chicken
Ingredients1x2x3x
For the chicken marinade
- 1 boneless, skinless chicken breast, around 200 grams
- 1/2 tablespoon light soy sauce
- 1/4 teaspoon ground black pepper
For the sauce mix
- 2 tablespoons Thai oyster sauce
- 1 tablespoon Thai fish sauce
- 1 to 2 teaspoons dark soy sauce, optional
- 1/2 tablespoon dark or light brown sugar
For the basil fried rice
- 3 cups cooked jasmine rice, approx 450 grams
- 2 tablespoons vegetable oil
- 5 large garlic cloves 18 grams
- 5 to 6 Thai bird’s eye chiles. diced finely 4 grams
- 1/2 cup sliced white onion or shallot, 60 grams
- 1/2 cup thinly sliced red bell pepper, 70 grams
- 1 cup Thai basil leaves 18 grams
- lime to serve
- Cold cucumber slices, to serve
Instructions
- Marinate chicken with light soy sauce and ground black pepper. This is an optional step, but I feel it infuses the meat with some flavor.
- Pound garlic cloves and Bird’s eye chiles in a mortar and pestle until it turns into a coarse paste. Set aside.
- Add oyster sauce, fish sauce, dark soy sauce, and dark or light brown sugar in a small bowl. Mix until well combined.
- Heat oil in a wok or a heavy-bottomed skillet/cast iron pan over medium, add garlic and Thai chili mixture, saute until fragrant. Do not burn the red chili-garlic mixture. Tip: Make sure to turn on your kitchen exhaust fan, range hood, or open the kitchen windows to avoid inhaling the chili pepper fumes.
- Add chicken strips in a single layer, leave undisturbed for about a minute or so (depending on how thick the pieces are) to get a good sear. Then stir-fry the chicken until is almost cooked through and turns a light golden color.
- Next, add sliced onions and red bell peppers, saute until onions turn translucent and peppers turn crisp-tender.
- Add the sauce mixture, cook for another minute.
- Add jasmine rice and cook, tossing the rice until everything is combined and heated through, about 3 to 4 minutes.
- Check for seasoning and add salt if needed. I didn’t need to add any salt.
- Add Thai basil leaves, switch off the heat, toss gently, until the leaves wilt.
Video
Notes
Nutrition
Thai Basil Fried Rice With Chicken
Ingredients
For the chicken marinade
- 1 boneless, skinless chicken breast, around 200 grams
- 1/2 tablespoon light soy sauce
- 1/4 teaspoon ground black pepper
For the sauce mix
- 2 tablespoons Thai oyster sauce
- 1 tablespoon Thai fish sauce
- 1 to 2 teaspoons dark soy sauce, optional
- 1/2 tablespoon dark or light brown sugar
For the basil fried rice
- 3 cups cooked jasmine rice, approx 450 grams
- 2 tablespoons vegetable oil
- 5 large garlic cloves 18 grams
- 5 to 6 Thai bird’s eye chiles. diced finely 4 grams
- 1/2 cup sliced white onion or shallot, 60 grams
- 1/2 cup thinly sliced red bell pepper, 70 grams
- 1 cup Thai basil leaves 18 grams
- lime to serve
- Cold cucumber slices, to serve
Instructions
- Marinate chicken with light soy sauce and ground black pepper. This is an optional step, but I feel it infuses the meat with some flavor.
- Pound garlic cloves and Bird’s eye chiles in a mortar and pestle until it turns into a coarse paste. Set aside.
- Add oyster sauce, fish sauce, dark soy sauce, and dark or light brown sugar in a small bowl. Mix until well combined.
- Heat oil in a wok or a heavy-bottomed skillet/cast iron pan over medium, add garlic and Thai chili mixture, saute until fragrant. Do not burn the red chili-garlic mixture. Tip: Make sure to turn on your kitchen exhaust fan, range hood, or open the kitchen windows to avoid inhaling the chili pepper fumes.
- Add chicken strips in a single layer, leave undisturbed for about a minute or so (depending on how thick the pieces are) to get a good sear. Then stir-fry the chicken until is almost cooked through and turns a light golden color.
- Next, add sliced onions and red bell peppers, saute until onions turn translucent and peppers turn crisp-tender.
- Add the sauce mixture, cook for another minute.
- Add jasmine rice and cook, tossing the rice until everything is combined and heated through, about 3 to 4 minutes.
- Check for seasoning and add salt if needed. I didn’t need to add any salt.
- Add Thai basil leaves, switch off the heat, toss gently, until the leaves wilt.
Video
Notes
Nutrition
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
You can also follow me on Facebook , Pinterest, Instagram & Twitter
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.
