I come by liking 'bread' dishes honestly. No doubt it has something to do with my French-Irish ancestry. When I developed a sensitivity to eggs—the resulting hives having nothing to do with bees—my recipe took the leap into a dairy-free style. It's amazing how quickly one's taste buds adapt. I use sourdough bread that contains natural starter only and no added yeast, as it is lower on the Glycemic index than many other breads. 

The following recipe is for one person, so just multiply it by the number of persons who want French toast!


  • 1/2 cup almond milk without added sugar
  • 1 Tbsp egg substitute powder
  • 1 tsp real vanilla
  • 1 tsp ground cinnamon
  • 2 slices of sourdough bread (or 3 slices if they are quite small.)


Whisk the first four ingredients together in a cup until quite blended and then pour into a large flat dish. Place a slice of bread in the dish and son one side and then on the other.

Place large non-stick frying pan or griddle over medium heat. (My stove top had settings from 1.2 up to 9.5. I use 4.0 as it takes longer to cook this recipe and I want to avoid burning the bread.)

Carefully place soaked bread slices in the frying pan. I use a rubber spatula to scrape the dish and pour any remaining batter onto the slices.

Cover with a lid and let cook  for 8 minutes. Carefully turn slices over and cook another 8 minutes (covered or uncovered)

Note: You can place cooked slices in the oven at 200º F. to keep warm while the other pieces are cooking if you are serving more than one person.


Serve with fresh fruit, chopped nuts and seeds, hot applesauce, hot blueberry sauce, peanut butter, or real maple syrup. (Avoid any syrup that is made from refined sugar, HFCS, or fructose.)