French Toast, hold the egg — Breakfast at Clique-any’s

As someone who is allergic to soy and egg, my 3-year-old (soon to be 4-year-old… my Lord!) son has missed out on many things that the rest of us can eat. This is particularly true at breakfast, which is an egg paradise, and especially true of French Toast and its many varieties. I mean, you can’t spell French Toast without ‘egg’, can you? It’s the gooey stuff inside the shell that makes the meal.

Sure there were alternatives: like Ian’s soy-free, egg-free, gluten-free, taste-free French Toast sticks that would take 20 minutes to bake and five minutes to harden up after contact with air. But they weren’t the same. So I turned to my friend the Interweb for an egg-free alternative. Lo and behold, I finally found a recipe that worked, was quite tasty, and could be modified to provide different flavors. All was well with the world.

No Egg French Toast

Ingredients:

• l loaf of thick, egg-free, soy-free white bread (country-style normally works)
• 1/2 cup of white sugar
• 2 teaspoons of pure vanilla extract
• 3 generous tablespoons of plain yogurt or applesauce (see below for variation)
• 1 1/2 cups milk
• a dash of cinnamon

Mix the sugar, vanilla extract, and plain yogurt/applesauce in a medium bowl until well blended. Combine with the milk and cinnamon. Coat the bread in the mixture until both sides are covered (don’t leave in too long or the bread will fall apart).

Place the bread onto a greased and heated pan or griddle. Flip when edges begin to turn golden brown. Repeat the process. Depending on how much mixture is soaked into each slice of bread, the recipe will provide you with a large amount of French Toast. Make sure your family is hungry.

Variation

• If you like your French Toast on the sweet side, replace the plain yogurt/applesauce with 3 tablespoons of cinnamon applesauce. You can still add the dash of cinnamon in as well.

Clacked by Richard Keller
on Jan 10, 2010 @ 10:00 EST5EDT