Eggless French Toast
French toast is one of those weekend-morning classics that feels almost impossible to pull off without cracking a few eggs — but this version proves otherwise. A ripe banana and cornstarch do the heavy lifting here, creating a thick, custardy batter that clings to thick-cut bread and sets up beautifully in the pan. The banana adds a subtle natural sweetness that plays perfectly with the cinnamon, vanilla, and a touch of maple syrup already baked into the soak. Each slice gets a full 20–30 seconds of submersion time, so the bread drinks in all that flavor before hitting a buttered skillet over medium heat. The result is a deep golden crust with a soft, pillowy interior — exactly what you want stacked on a plate on a slow morning. Finish it with a drizzle of maple syrup, a handful of fresh berries, or a dusting of powdered sugar, and nobody at the table will miss a thing. This recipe serves four, making it an easy, crowd-pleasing brunch without any fuss.
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Learn more →Ingredients
4 servings
- 1 medium ripe banana
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- ¼ tsp salt
- 8 slices thick-cut bread (about ¾-inch thick)
- 2 tbsp unsalted butter, divided
For serving
- maple syrup, for serving
- fresh berries, for serving (optional)
- powdered sugar, for serving (optional)
Instructions
- 1
In a large shallow bowl or baking dish, mash the banana thoroughly with a fork until no large lumps remain, then whisk in the milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt until the mixture is smooth and the cornstarch is fully dissolved.
- 2
Let the custard mixture rest for 5 minutes so the cornstarch fully hydrates and the batter thickens slightly — it should coat the back of a spoon.
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