Rye Bread French Toast

May 27, 2019

I encourage frequent thinking outside of the bread box!

When I first mentioned to friends that I use rye bread and no eggs when I make French toast, they were a little skeptical. After their first taste of this marvellously sweet, custardy, egg-free version of the classic, they were hooked – they didn’t even miss the eggs!

I serve it with or without my Better Butter or margarine, but always with pure maple syrup poured over the top. The combination of maple flavor with the nutty rye is absolutely fabulous.

If that doesn’t make your taste buds tingle, you could also serve this as a dessert accompanied by fresh, preserved, or roasted fruit and dairy-free ice cream.

Rye Bread French Toast
Serves: 4

1 cup soy milk (sweetened or unsweetened)

1 teaspoon of pure vanilla

1 teaspoon organic cane sugar or agave syrup (optional)

¾ teaspoon ground cinnamon (more or less to taste)

Pinch of fine sea salt

2 tablespoons (or less) canola or other vegetable oil

8 slices of good quality dense New York or Jewish rye bread, preferably a few days old


Whisk the spices with the milk.

Place the milk in a dish wide and deep enough to accommodate the slices of rye bread. Heat a skillet or griddle, non-stick or cast iron works best, on medium.

Add a little light vegetable oil. A tablespoon should do, you can add more if you need to.

Dip the bread into the milk, making sure it absorbs a little liquid. It can soak up too much quickly, so pay attention, we don’t want mushy crumbles!

Lay the slice in the pan and continue the same process with subsequent slices. I sprinkle the top with a little extra cinnamon at this time. When you flip it, add another sprinkle of cinnamon.

Add a little additional oil if necessary, just wait a moment for the oil to heat before adding the bread. When the toast is nicely browned on both sides remove and serve with or without a little of my Better Butter or margarine, and warmed pure maple syrup.

This is also wonderful served with fresh fruit or tofu cream cheese.

*I always suggest adding vanilla, cinnamon and sugar to recipes in moderation or to taste.

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