No-Egg Cinnamon Sugar Bourbon French Toast

I usually like to keep my breakfasts healthy-ish, but this on is the perfect weekend indulgence.


I've recently been making a lot of bread, practicing my techniques and learning a lot from the book Tartine Bread. While this is great fun and I love toast, sometimes it's tough to use it all up before it dries out. I've been getting inventive with methods for using that day+ old bread and this French toast has been one of my absolute favourites. There's only so many homemade breadcrumbs I can get through!


Cinnamon Sugar French Toast vegan.

prep time 15 mins

cook time 10 mins

total time 25 mins

servings 2


For the wet mix:

  • ¾ cup milk of choice (I used soy)

  • ¼ cup Greek yogurt (I used soy)

  • 1 teaspoon vanilla extract

  • 2 tsp bourbon or rye whiskey

For the toast:

  • 2 tablespoons sugar

  • 1 teaspoon cinnamon

  • 4 thick slices of stale bread (I used my croissant brioche loaf)

  • Butter, for frying (I used a sunflower oil based butter)


  1. Whisk together all of the wet mix ingredients until homogenous.

  2. Soak the bread in the mixture for 5 minutes on each side.

  3. In the mean time, mix together the sugar and cinnamon.

  4. Heat the butter over medium until melted and sizzling.

  5. Cook the bread without disturbing on one side until lightly browned.

  6. Flip the bread and sprinkle it with all of the cinnamon sugar.

  7. Cook undisturbed until thoroughly browned, then flip so that the cinnamon sugar side is down.

  8. Cook until the sugar just begins to brown a little, then remove from heat.

  9. Serve on its own or with golden or maple syrup, more cinnamon sugar, berries, whipped ricotta and/or sliced apples.