Dairy Free Classic French Toast

Total time30 min

Prep time10 min

Cook time20 min

Thick slices of rich, eggy bread soak up a warm, cinnamon-spiced custard until every corner is saturated, then hit a hot skillet until the edges turn deep golden and crisp. The center stays soft and custardy while the outside gets that irresistible crackle, thanks to a slow, patient sear in a single layer. A touch of vanilla and a whisper of salt keep the flavor balanced rather than one-note sweet. Pile the finished slices high and finish with a generous pour of maple syrup, a dusting of powdered sugar, or a handful of fresh berries for brightness. It's the kind of weekend breakfast that feels indulgent without any fuss, and it's a satisfying, reliable choice for a dairy free morning table.

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Ingredients

4 servings

8 slices brioche bread, about ¾-inch thick
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4 large eggs
¾ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp kosher salt
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

maple syrup, for serving
powdered sugar, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a large shallow baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until fully combined and no streaks of egg white remain.
2
Working in batches, lay the brioche slices in the custard and soak for 20–30 seconds per side, pressing gently so the bread absorbs the mixture without becoming waterlogged. The slices should feel heavy and saturated but still hold their shape.

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