Buzz
While I consume plenty of eggs and dairy, not everyone follows the same diet. In fact, some avoid both, which would typically make French toast inaccessible. Fortunately, we’re in an era rich with plant-based alternatives. Although options like Just Egg could suffice, a simple container of almond yogurt produces exceptionally delicious French toast.
This suggestion, courtesy of Danielle Deavens from The Kitchn, caught me off guard. I hadn’t tried the recommended Silk Vanilla AlmondMilk Yogurt Alternative or any similar products before, but the results were impressive. Combined with oat milk, vanilla, cinnamon, and a touch of salt, it becomes a rich custard that lends a doughnut-like texture to almost any bread soaked in it.
How to prepare the egg-free, dairy-free custard
Deavens doesn’t provide exact measurements for ingredients except for the yogurt and salt, advising to add your preferred milk gradually until it thickens enough to coat the back of a spoon. In my case, this meant using 2 tablespoons of Chobani Extra Creamy Oatmilk, a splash of rum from a rinsed vanilla extract bottle, and 1/4 teaspoon of cinnamon. After whisking everything together, I dipped various types of bread into the mixture.
One key takeaway was the need for a swift dip. The yogurt’s high moisture content steams the bread’s interior, creating a soft, fluffy center with a lightly crisp exterior. However, over-soaking can ruin the texture. I tested this with eggy challah, plain white sandwich bread, and a chewy baguette, and all three turned out tender inside after just a quick dip. It truly evoked the texture of a doughnut. (A five-minute soak with the baguette, however, allowed the yogurt to seep too deeply, leaving uncooked pockets—definitely not ideal.)
How to prepare this French toast
The custard is unexpectedly sticky, even in a non-stick pan. To prevent the delicate crust from sticking or tearing, I greased the pan with butter before cooking and reapplied it between flips. For a fully vegan version, alternatives like vegetable oil, coconut oil, or margarine (often marketed as “plant butter”) work just as well.
Adding fat between the pan and the custard also enhances the French toast’s traditional appearance. Without it, the custard forms a crinkly layer over the bread, which, while still tasty, is prone to tearing and lacks the classic look.
Take a look:
However, when fat is used, the result is a more varied, “fried” look.
Additionally, make sure to focus on the edges of your bread. Remove any extra custard and briefly fry the sides to avoid any uncooked yogurt mixture from leaking out.
For heat, maintain a medium or medium-low setting. I cooked my French toast for 3-5 minutes per side, allowing enough time for the moisture to evaporate and the bread to brown. Rushing this process will result in soggy yet burnt toast, which might upset your family. (Or perhaps they’ll just be slightly irritated; I can’t say for sure.)
Almond Yogurt French Toast (yields 4-6 servings, depending on bread size)
Ingredients:
1 tub (5.3 ounces) of Silk Vanilla AlmondMilk Yogurt Alternative
2 tablespoons of oat milk
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
A pinch of salt
Your preferred bread
Your choice of fat for the pan
In a medium bowl, mix all ingredients except the bread and fat, whisking until well combined. Heat a nonstick pan over medium heat and add a small amount of butter or oil to coat the surface.
Briefly dip both sides of each bread slice into the yogurt mixture. If preparing multiple slices, place the waiting pieces on a wire rack over a plate or baking sheet.
Cook each slice of French toast for 3-5 minutes per side until golden brown, reapplying fat to the pan when flipping. Serve immediately or, for larger batches, keep warm on a wire rack over a baking sheet in a 200℉ oven. Pair with your favorite toppings and enjoy.
