Dairy Free French Toast
Weekend brunch just got a serious upgrade, and you won't miss the dairy for even a second. The custard base comes together with oat milk, eggs, a touch of maple syrup, vanilla, cinnamon, and a whisper of nutmeg — it's warm, fragrant, and deeply satisfying before it even hits the pan. Each thick slice soaks up that spiced mixture and cooks in dairy free butter until the outside is deep golden brown and the center is perfectly set, giving you that ideal crispy-edge, custardy-middle texture. Skipping cow's milk doesn't mean sacrificing richness here; oat milk brings a subtle creaminess that works beautifully in the egg soak. The recipe makes enough for four, so it's a great option for a relaxed family morning or a low-key gathering where you need something crowd-pleasing without the stress. Pile on fresh berries and an extra drizzle of maple syrup, and you've got a plate that looks like it came from a proper brunch spot.
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Learn more →Ingredients
4 servings
- 8 slices dairy free bread, about ¾ inch thick
- 4 large eggs
- ¾ cup oat milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 2 tbsp dairy free butter, divided
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a shallow baking dish, whisk together the eggs, oat milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined and no streaks of egg remain.
- 2
Place 2–3 slices of bread in the custard mixture and let them soak for 30 seconds per side, pressing gently so the bread absorbs the custard without falling apart. Set the soaked slices aside on a plate and repeat with the remaining bread.
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