One of my big goals in life is to find egg-free alternatives to all my favourite eggy foods. One of the first on the list was French toast, although it has taken me twelve years to find one that I liked since my egg allergy diagnosis. I had to do a bit of shuffling of ingredients to get the right mix, but when I did find it, it was absolutely delicious and so simple, I can’t figure out why it took me so long to get here.
So, here’s the ingredient list:
1 slice of white bread (not too soft)
125 mls skimmed milk
1/2 teaspoon of vanilla essence
1/2 teaspoon of cornflour (you call it corn starch in America)
2 slices of fatty bacon
2 teaspoons of olive oil
Obviously, this recipe is not vegan or vegetarian. And it’s very fattening, so it should be kept as an occasional treat! The method is simple. Fry the bacon, without oil, in a non-stick pan. Drain the fat and set it aside as it is cooking. You’re going to use this. Once the bacon is cooked, remove and set that aside too.
Next, beat the milk, cornflour and vanilla together. Then dip the bread in for just long enough to get it coated. Fry the bread with the olive oil in the same non-stick pan you cooked the bacon in, at a medium heat. While the bread is cooking, dribble half the bacon fat onto one side. It should be cooked for a couple of minutes until it’s golden brown on that side. Then turn and drizzle the rest of the bacon fat on the cooked side. After a couple of minutes, when the underside is cooked, give the bread one more flip and cook that side again for thirty seconds.
You can eat it with the bacon if you like. It’s delicious on it’s own and you could use the bacon for something else. Try it and let me know what you think.