Mouthwatering No Bread French Toast

If you ask me, no bread French toast is a total game changer.

This breakfast dish gives you all the creamy, cinnamon-spiced goodness of traditional French toast without any bread at all. The egg mixture gets thick and custardy as it cooks, creating something that tastes just like the inside of perfect French toast.

It’s made with simple ingredients you probably already have – eggs, cream, vanilla, and warm spices cooked low and slow in a skillet. A drizzle of maple syrup and maybe some fresh berries make it feel like a special weekend treat.

It’s a satisfying breakfast that works great for anyone avoiding bread, plus it comes together in just minutes.

What Kind of Eggplant Should I Use?

For this no-bread French toast, you’ll want to pick a medium to large eggplant that feels firm and heavy for its size. The classic dark purple globe eggplant works perfectly since it has a meaty texture that holds up well to soaking and cooking. When selecting your eggplant, look for one with smooth, shiny skin and avoid any that have soft spots or wrinkled areas. You’ll want to slice it into thick rounds – about half an inch works best – so the “toast” doesn’t fall apart when you dip it in the egg mixture. Make sure to salt your eggplant slices and let them sit for about 15 minutes before cooking to draw out any bitterness.

Options for Substitutions

This creative twist on French toast has some room for swaps, though the eggplant is really the star here:

• Eggplant: While eggplant is what makes this recipe special, you could try thick slices of zucchini or yellow squash if you’re in a pinch. Just note that they’ll have more moisture, so pat them extra dry and maybe salt them for 15 minutes first.
• Milk of choice: Any milk works here – dairy, almond, oat, coconut, or even heavy cream if you want it richer. You can also use water in a pinch, though the custard won’t be quite as creamy.
• Vanilla extract: No vanilla? Try almond extract (use half the amount) or just skip it entirely. You could also add a pinch of nutmeg for extra warmth.
• Coconut oil or ghee: Regular butter, avocado oil, or any neutral cooking oil will work for frying. Just make sure whatever you use can handle medium heat without burning.
• Cinnamon: Feel free to experiment with other warm spices like nutmeg, cardamom, or even a pinch of ginger. You could also use pumpkin pie spice for a fall twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making eggplant French toast is skipping the salting step, which draws out the bitter juices and prevents your “toast” from becoming mushy during cooking – let those salted slices sit for at least 15 minutes, then pat them completely dry with paper towels.

Another common error is cutting the eggplant too thin, as slices thinner than 1/2 inch will fall apart when you try to flip them, so aim for sturdy pieces that can hold up to the egg mixture.

Make sure your pan is properly heated with enough coconut oil or ghee before adding the eggplant – if the oil isn’t hot enough, the slices will absorb too much fat and become greasy instead of getting that nice golden crust.

Don’t rush the cooking process either; cook each side for 3-4 minutes on medium heat to ensure the eggplant is tender inside while maintaining a crispy exterior.

What to Serve With No Bread French Toast?

This eggplant french toast is such a fun twist on the breakfast classic, and it pairs beautifully with all your favorite morning toppings! I love serving it with fresh berries like strawberries or blueberries, which add a nice pop of sweetness that complements the warm cinnamon flavors. A drizzle of pure maple syrup is always a winner, or you can try coconut cream for something a bit more indulgent. For a complete breakfast spread, consider adding some crispy bacon or breakfast sausage on the side, along with a hot cup of coffee or your favorite morning tea.

Storage Instructions

Refrigerate: Leftover eggplant French toast can be stored in the fridge for up to 3 days in an airtight container. Just layer some parchment paper between the slices so they don’t stick together. It’s actually pretty good cold if you’re in a hurry!

Freeze: You can freeze these for up to a month if you want to meal prep. Place them on a baking sheet first to freeze individually, then transfer to a freezer bag. This way they won’t clump together and you can grab just what you need.

Warm Up: To enjoy your stored French toast, just pop it in a toaster or warm it up in a skillet with a little coconut oil for a minute or two on each side. The microwave works too, but it might make the eggplant a bit softer than the crispy texture you started with.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 230-270
• Protein: 9-11 g
• Fat: 13-17 g
• Carbohydrates: 18-22 g

Ingredients

For the eggplant:

• 1 eggplant
• Unrefined salt

For the custard dip:

• 2 eggs
• 3 tbsp milk of any type
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon, plus more for topping

For cooking:

• Coconut oil or ghee (for skillet)

For serving:

• Toppings of choice (fruit, syrup, coconut cream, etc.)

Step 1: Prepare and Salt the Eggplant

• 1 eggplant
• unrefined salt

Peel the eggplant and slice it into approximately 1/4-inch thick slices.

Arrange the slices on a cutting board and sprinkle both sides generously with unrefined salt.

Transfer the salted slices to a colander and let them stand for 30 minutes; this will help draw out bitterness and moisture from the eggplant.

Step 2: Rinse and Dry the Eggplant Slices

After the 30-minute rest, you will notice the eggplant slices have released some brownish liquid.

Rinse each slice thoroughly under running water to remove excess salt and any bitter moisture.

Pat the slices dry using paper towels or a clean kitchen towel.

I find that drying them well helps the batter stick much better in the next step.

Step 3: Make the Egg Batter

• 2 eggs
• 3 tbsp milk of any type
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until smooth and well combined.

This forms a flavorful custard for the eggplant slices.

Step 4: Coat and Cook the Eggplant Slices

• eggplant slices (prepared and dried from Step 2)
• egg batter (from Step 3)
• coconut oil or ghee (for skillet)

Begin heating a skillet over medium heat and grease it lightly with coconut oil or ghee.

Dip each eggplant slice into the egg mixture, piercing the slices gently with a fork to help them absorb more custard.

Place the coated slices onto the hot skillet.

Cook for several minutes on each side, until golden brown—almost like classic French toast.

Step 5: Serve and Top

• 1/4 tsp ground cinnamon, plus more for topping
• toppings of choice (fruit, syrup, coconut cream, etc.)

Serve the warm, golden eggplant slices immediately.

Top with more ground cinnamon, fruit, syrup, coconut cream, or any toppings you like.

For extra flavor, I like to add a generous sprinkle of cinnamon and some maple syrup.

Enjoy!

Mouthwatering No Bread French Toast

Delicious Mouthwatering No Bread French Toast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 250 kcal

Ingredients

  

For the eggplant:

• 1 eggplant
• unrefined salt

For the custard dip:

• 2 eggs
• 3 tbsp milk of any type
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon, plus more for topping

For cooking:

• coconut oil or ghee (for skillet)

For serving:

• toppings of choice (fruit, syrup, coconut cream, etc.)

Instructions

 

• Peel the eggplant and slice it into approximately 1/4-inch thick slices. Arrange the slices on a cutting board and sprinkle both sides generously with unrefined salt. Transfer the salted slices to a colander and let them stand for 30 minutes; this will help draw out bitterness and moisture from the eggplant.
• After the 30-minute rest, you will notice the eggplant slices have released some brownish liquid. Rinse each slice thoroughly under running water to remove excess salt and any bitter moisture. Pat the slices dry using paper towels or a clean kitchen towel. I find that drying them well helps the batter stick much better in the next step.
• In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until smooth and well combined. This forms a flavorful custard for the eggplant slices.
• Begin heating a skillet over medium heat and grease it lightly with coconut oil or ghee. Dip each eggplant slice into the egg mixture, piercing the slices gently with a fork to help them absorb more custard. Place the coated slices onto the hot skillet. Cook for several minutes on each side, until golden brown—almost like classic French toast.
• Serve the warm, golden eggplant slices immediately. Top with more ground cinnamon, fruit, syrup, coconut cream, or any toppings you like. For extra flavor, I like to add a generous sprinkle of cinnamon and some maple syrup. Enjoy!