Eggnog French Toast: eggless

December 22, 2011

Eggnog French Toast: eggless

Eggless French Toast


Kinda sounds like a paradox, eh…EGGnog French Toast: EGGLESS :)….I stumbled upon the “skeleton” of this recipe at the bookstore yesterday and decided to try it out this morning…changed a few things like making it with soynog, adding cinnamon and nutmeg and using Pugilese bread slices…. boy, what a great find. If you love french toast, but are now vegan or a vegetarian that doesn’t eat eggs…you’ll LOVE this recipe. It’s quick, easy and REALLY de-lish! Perfect for holiday, family breakfasts!

Eggnog French Toast: eggless (makes 6 slices)


  • 6 slices of bread ( I used Pugilese bread slices, but sourdough would taste pretty good, too.)
  • 1/2 cup olive oil, for cooking


  • 1 banana
  • 2/3 cup soy-nog
  • 1 teaspoon vanilla
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup blueberries (ideally fresh, but in off season frozen work great!)
  • 1 teaspoon cornstarch
  • 1/4 cup agave nectar

FRENCH TOAST directions

  1. Heat skillet over medium heat and add 1-2 tablespoons of olive oil
  2. Add batter ingredients to blender & blend until smooth; pour into shallow bowl
  3. Dip bread into batter and place on heated skillet.
  4. BE PATIENT and allow to cook 3-4 minutes on each side. I like to wiggle the spatula underneath every so often just to ensure the bread doesn’t stick

note: It is very important to keep the skillet well greased so that the toast does not stick. Also, when using a thick bread like Pugilese slices, while slices are cooking on pan, I like to place the next slices of bread in the batter…that way they soak a little. Also, if you don’t have time for the topping, maple syrup always tastes wonderful.

TOPPING directions

  1. Place blueberries, agave on medium.
  2. Once berries begin to cook/ melt, add cornstarch and stir thoroughly.
  3. Let cook 5-7 minutes, or until sauce is thick and not too runny.


  • It’s all vegan! Enjoy!


  • I’ve never tried it with gluten free bread, but I’m sure if you replace the bread with your favorite gluten free bread, and the teaspoon of flour in the batter with sorghum or garfava bean flour, it should work just as well.


  • Ideally, instead of using a banana it would be better to use a mashed up sweet potato in batter.

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