Dairy Free Herb Savory French Toast

Total time30 min

Prep time10 min

Cook time15 min

Thick-cut bread gets soaked in a savory custard loaded with fresh parsley, thyme, and snipped chives, then pan-fried until the edges turn deep golden and crisp. The herbs infuse every bite with a bright, garden-fresh flavor that makes this feel more like a savory brunch centerpiece than a sweet breakfast treat. Each slice comes out of the skillet with a crisp, golden crust and a soft, custardy center, thanks to a slow soak that lets the bread really absorb all that herby goodness. It's a quick weekday-friendly recipe that still feels special enough for a weekend table. This one's a genuinely solid pick for a dairy free breakfast spread, no special equipment or hard-to-find ingredients required. Skip the optional ricotta finish and let the herbs and golden crust do the talking instead.

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Ingredients

2 servings

4 slices thick-cut bread (about ¾ inch thick)
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3 pasteurized eggs
⅓ cup milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh chives, finely snipped
¼ tsp fine sea 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

2 oz fresh ricotta, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh parsley, roughly torn, for serving (optional)

Instructions

1
In a large shallow bowl or baking dish, whisk together the pasteurized eggs, milk, parsley, thyme, chives, and salt until the mixture is uniform and the herbs are evenly distributed.
2
Lay the bread slices in the custard in a single layer and let them soak for 2 minutes, then flip and soak the other side for 2 more minutes, until each slice feels heavy and saturated but is not falling apart.

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