I Use This $2 Grocery Staple (and Zero Eggs) to Make the Best French Toast

I love French toast, but I’m picky about it. The bread should be thick-sliced and pillowy. The custard should coat the bread without making it soggy or creating crispy, scrambled egg-like edges. And while a generous pour of syrup ties everything together, the toast should be flavorful enough to stand alone. My secret for the perfect French toast? Skip the eggs. Use a creamy non-dairy yogurt instead. 

Like so many of my favorite kitchen hacks, this one came to me early in the pandemic — and not entirely by choice. At a time when many of us were trying to keep our grocery trips to a minimum, I found myself low on eggs and with a hankering for a French toast breakfast. So in order to save my eggs for the veggie scramble I had in mind for another meal, I reached for my non-dairy yogurt and milk alternatives to get the job done.

There are a lot of yogurt substitutes out there for lactose-sensitive folks like me, but Silk’s almondmilk variety is one of my favorites. It’s thick and creamy like the yogurt I loved as a child (when dairy was still a big part of my diet). And it doesn’t skimp on probiotics, which are arguably the biggest selling point of yogurt’s nutrients. The vanilla flavor from Silk is a great base for fresh fruit and granola, thickens smoothies, and quells my sweet tooth in a pinch.

After years of buying the individual cups and jumbo tubs, my absolute favorite thing to do with this yogurt is turn it into a custard for French toast. The recipe is simple: a single-serve cup of Silk vanilla almondmilk yogurt, the milk of your choice, cinnamon, vanilla, and salt. 

You’ll want to keep the salt content to a single pinch, but all of the other ingredients are measured with love — however many splashes and dashes lead to the desired flavor. Whisk the cold milk in little by little to avoid ending up with a runny mixture. You want this to coat the back of a spoon. Too thick, and the bread will stick to the pan. Too thin, and your bread will be soggy.  

The first time I made this, it was with Trader Joe’s brioche, which I love, but any thick-cut bread will do. My go-to is the Multigrain or Brioche bread made by Nature’s Own Perfectly Crafted. In my house, we love this for sandwiches and standard toast, so we often have it on hand when there’s French toast to be made.

Once you’ve selected your bread, dunk each slice quickly and then add to a buttered pan on medium heat. Let it get golden-brown, flip, repeat on the other side, and add to a warming drawer or warm oven. For a totally plant-based version, cook in your neutral oil of choice, or try coconut oil (it creates a crispier edge, and the flavor is just as good). 

Pile your slices, drizzle with warmed syrup, and add powdered sugar or fruit if you’re feeling fancy. This recipe is proof that there’s nothing boring about having yogurt for breakfast.

Buy: Silk Vanilla AlmondMilk Yogurt Alternative, $1.52 for 5.3 ounces at Walmart

Have you tried this plant-based yogurt? Tell us about it in the comments below.