This oat milk french toast is dairy free. It also uses challah bread because it makes the best French toast.
French toast is a beloved dessert in France and a favorite breakfast among Americans!
It was created, and is often still today used, as a way to repurpose old bread.
Since it is french, I’m sure a baguette would work nicely. However, many American chefs prefer using challah bread.
I personally am among those who do use challah bread. Not only do I usually have some leftover challah around, but it is also the perfect texture for French toast!
This oat milk french toast is delicious and you’ll be hard pressed to tell that it is dairy free.
I find oat milk to be the most similar dairy free milk to actual milk. That said, different brands have different qualities of oat milk.
Some brands will be pretty much indistinguishable from actual milk, while others are more of an oat flavored water.
Honestly, either will work just fine for this recipe, but I prefer the ones that don’t taste like oats. I personally only like the taste of oats in my oatmeal.
History of French Toast
French toast actually dates back to ancient Rome.
A recipe from the 4th or 5th century says to fry bread soaked in milk and beaten egg in oil and cover with honey.
There is also a 14th-century German recipe called “poor knights,” a 14th century French recipe, and an Italian 15th-century recipe.
Today, it is known in France as as pain perdu, which means “lost bread,” because the stale bread that is used for it would otherwise be “lost.”
There are 15th-century English recipes for pain perdu, which means it’s had this name for a long time. The dish made its way to England, and from there, to America.
While in America it is a breakfast dish, in France it is for breakfast, for afternoon tea, or for dessert.
Sometimes, cheese is incorporated into the recipe and then it is served as a starter or main course for lunch or dinner.
WHY DO YOU NEED MILK FOR FRENCH TOAST?
You don’t need milk for French toast, and French toast can be made without milk. All you need is a liquid to soften and saturate the bread.
If you want yours soggy in the middle, double the water in this recipe. Then, let each piece sit in the mixture for a number of seconds before removing.