There is something genuinely comforting about a stack of golden french toast in the morning, and the great news is you do not need dairy to get there. This dairy free french toast with almond milk delivers that soft, custardy centre and lightly crisp edge you want, but with a nutritional upgrade that makes it worth eating any day of the week, not just weekends. The secret is a custard mixture built on unsweetened almond milk, whole eggs, and a spoonful of vanilla protein powder. That small addition bumps up the protein without changing the flavour, which means you stay full for hours rather than reaching for a snack before lunch.
The bread choice here makes a real difference. Thick-sliced whole grain or sprouted grain bread is the move because it soaks up the egg and almond milk mixture without going soggy, holds its structure in the pan, and adds a meaningful amount of fibre compared to white brioche or white sourdough. Each slice carries the batter beautifully, giving you that satisfying bite where the outside is golden and the inside still has a little give. A light coating of coconut oil in the pan instead of butter keeps things completely dairy free while adding a very subtle warmth that works nicely with the cinnamon in the batter.
What makes this recipe genuinely healthier than a traditional version comes down to a few deliberate choices. First, unsweetened almond milk keeps the sugar low while still providing moisture and a faintly nutty background flavour that actually complements the cinnamon and vanilla beautifully. Second, using a combination of whole eggs and one egg white adds protein without piling on saturated fat. Third, there is no added sugar in the batter at all. A pinch of cinnamon and a half teaspoon of pure vanilla extract do all the flavour lifting. If you want sweetness on top, a light drizzle of pure maple syrup and a handful of fresh berries gives you natural fruit sugar alongside antioxidants, fibre and colour. It is a topping situation that feels indulgent but is actually doing you a favour.
This recipe serves two and takes around fifteen minutes from start to finish. It is the kind of breakfast you can pull together on a Tuesday morning without stress, but it looks impressive enough to serve to someone you want to impress on a slow Saturday. Keep the heat at medium and be patient. Rushing french toast on high heat gives you a burnt outside and cold centre, and that is a disappointment nobody needs. Let each side sit for two to three minutes undisturbed and you will get that deep golden colour that signals a proper cook. Serve immediately, stacked with berries, a dust of cinnamon and a small drizzle of maple syrup, and you have a breakfast that genuinely ticks every box.
Ingredients
- 4 slices thick-cut whole grain or sprouted grain bread (aim for slices around 2cm thick)
- 2 large whole eggs
- 1 large egg white (adds extra protein without extra fat)
- 120 ml unsweetened almond milk (plain or vanilla-flavoured both work well)
- 1 tbsp vanilla protein powder (unflavoured or vanilla flavour, plant-based works too)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon (plus extra to dust on top when serving)
- 1 pinch fine sea salt
- 2 tsp coconut oil (refined coconut oil if you want a neutral flavour)
- 100 g mixed fresh berries (to serve, strawberries, blueberries or raspberries all work)
- 1 tbsp pure maple syrup (to drizzle, optional but recommended)
- 1 tbsp sliced almonds (to serve, optional)
Instructions
- 1
Crack the two whole eggs and one egg white into a wide, shallow bowl or dish. Whisk them together well until the yolks and whites are fully combined.
A wide, shallow bowl makes dipping the bread much easier and ensures even coverage.
- 2
Pour in the unsweetened almond milk, then add the vanilla protein powder, vanilla extract, ground cinnamon and pinch of sea salt. Whisk everything together until the protein powder is fully dissolved and the mixture is smooth with no lumps.
If your protein powder is clumping, mix it with the almond milk first in a small cup before adding to the eggs.
- 3
Place a large non-stick skillet or griddle pan over medium heat. Add one teaspoon of coconut oil and let it melt, swirling to coat the pan evenly.
Medium heat is the key to even golden colour. Too hot and the outside burns before the inside cooks through.
- 4
Take one slice of bread and lay it in the egg and almond milk mixture. Let it soak for about 20 seconds on each side, pressing it gently so the custard absorbs into the bread without making it fall apart. Repeat with a second slice.
Do not soak for too long or the bread will become too wet and tear when you try to lift it.
- 5
Carefully lift the soaked slices into the hot pan using a spatula. Cook for 2 to 3 minutes without touching them, until the underside is deep golden brown. Flip and cook for another 2 minutes on the second side.
Resist the urge to press the toast down with the spatula as this squashes the soft inside.
- 6
Transfer the cooked slices to a plate and tent loosely with foil to keep warm. Add the remaining teaspoon of coconut oil to the pan and repeat the dipping and cooking process with the remaining two slices.
- 7
Serve immediately with fresh berries, a light dusting of extra cinnamon, sliced almonds if using, and a small drizzle of maple syrup.
Greek-style coconut yoghurt on the side is a great dairy free addition if you want to add even more protein.
Nutrition per serving
310kcal
Calories
22g
Protein
34g
Carbs
10g
Fat
5g
Fibre
7g
Sugar
340mg
Sodium
Pro Tips
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Use bread that is at least a day old. Slightly stale bread absorbs the custard mixture more evenly without going mushy.
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Vanilla-flavoured unsweetened almond milk gives a slightly richer flavour in the batter, which means you need even less added sweetener on top.
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Keep cooked slices warm in an oven at 90 degrees Celsius while you cook the remaining batches if cooking for more people.
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For extra cinnamon flavour, mix a pinch of cinnamon into your maple syrup before drizzling.
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A pinch of nutmeg in the batter alongside the cinnamon adds a lovely warmth that elevates the whole dish.
Frequently Asked Questions
Variations
- •
Banana Spice French Toast
Mash half a ripe banana into the batter before soaking the bread. It adds natural sweetness, a little extra potassium and a lovely flavour that pairs beautifully with cinnamon. Top with sliced banana and a sprinkle of hemp seeds.
- •
Chocolate Almond French Toast
Add one teaspoon of raw cacao powder and one teaspoon of almond butter to the batter. It gives a rich, indulgent flavour while keeping things dairy free and nutritious. Top with sliced strawberries and a drizzle of almond butter.
- •
Orange and Cardamom French Toast
Replace the cinnamon with a quarter teaspoon of ground cardamom and add the finely grated zest of half an orange to the batter. This gives a fragrant, slightly exotic flavour that feels very special for a weekend brunch.
- •
Savoury French Toast
Skip the vanilla, cinnamon and protein powder. Instead, add a pinch of garlic powder, black pepper and a teaspoon of nutritional yeast to the batter. Cook as normal and serve with sliced avocado and cherry tomatoes for a completely different, savoury take.
Substitutions
- •Almond milk → Oat milk or coconut milk (Oat milk gives a slightly creamier result and is nut free. Full-fat canned coconut milk makes the batter very rich, so use it sparingly or dilute it with a little water first.)
- •Whole grain bread → Sourdough, gluten free bread or sprouted grain bread (Any thick-cut bread works. For gluten free needs, use a certified gluten free thick-cut loaf. Sourdough gives a slightly tangier flavour which works well.)
- •Vanilla protein powder → Collagen powder or skip it entirely (If you prefer to skip protein powder, you can add an extra egg white to the batter instead to maintain the protein content. Collagen powder is unflavoured and dissolves easily.)
- •Coconut oil → Avocado oil or olive oil (Both are excellent neutral dairy free oils for cooking french toast. Avocado oil has a very high smoke point which is useful if your pan runs a little hot.)
- •Maple syrup → Raw honey or date syrup (Both are natural sweetener options. Date syrup has a lovely caramel-like flavour and is slightly lower on the glycaemic index than maple syrup. Note that honey is not vegan.)
🧊 Storage
Cooked french toast is best eaten immediately. If you have leftovers, allow them to cool completely then store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet over medium heat for 1 to 2 minutes per side or in a toaster oven at 180 degrees Celsius for about 5 minutes until warmed through and crisped up again. Microwaving is not recommended as it makes the bread soft and steamy rather than crisp.
📅 Make Ahead
You can mix the egg and almond milk custard batter the night before and store it covered in the fridge. Give it a good whisk before using. You can also slice your bread ahead of time and leave it uncovered overnight so it dries out slightly, which actually helps it soak up the batter better without becoming soggy.
