Eggless French Toast Recipe

Sure! Here is a rewritten version of your review: "Hello everyone, I've discovered a fantastic tip for making this recipe outstanding – using a pastry brush. Instead of dunking the bread, simply brush both sides with a pastry brush. This technique ensures the toast turns out incredibly crunchy and never soggy. The end result is simply delicious. I also like to whip up a quick strawberry sauce to drizzle on top. Using the pastry brush really enhances the true flavors, especially the butter. Give it a try and taste the difference!"

Thank you for generously sharing this recipe! Your son is truly fortunate to have parents like you who are resourceful in finding ways to introduce him to new foods. Today, I had to think on my feet as my eggs were frozen. I substituted with honey wheat bread, spreading the mixture on each slice and toasting it similar to a grilled cheese. Surprisingly, even my texture-sensitive, autistic 10-year-old enjoyed it. I doubt I will go back to using eggs for French toast after this delightful discovery!

I thought the batter was too thin, resulting in French toast slices that lacked the usual texture. However, after adding a tablespoon of cornstarch, I noticed an improvement. Next, I plan to experiment with a mixture of half yogurt and half milk to see if that enhances the consistency.

This recipe is amazing! I have an egg allergy and this dish allowed me to enjoy one of my favorite breakfast options again. I made it on a griddle and substituted melted butter with non-stick butter spray. Every slice of toast turned out perfectly. I am thrilled to have my Sunday morning breakfast tradition restored.

Failed to make good toast. It stuck to the pan and became very soggy.

Review update: This morning, I was out of eggs but craving French toast. Luckily, I found this recipe and a helpful tip in a review suggesting to toast the bread first. I shudder to think what would have happened if I hadn't followed that advice! While the French toast turned out a bit mushy, my 2-year-old and I still savored every bite. The texture reminded me of the soft, cinnamon-infused center of a cinnamon roll. However, flipping it was a challenge, and it tended to stick to the pan despite using a generous amount of butter. I also used non-dairy milk, which may have contributed to the mushiness.

I attempted to make bread pudding and unfortunately, it turned out terribly soggy and fell apart when I tried to flip it. I was so disappointed with the result that I didn't even bother cooking the last slice. It would have been helpful if the recipe included using a pastry brush in the directions rather than just as a side note.