Raisin Bread French Toast for One (Dairy Free)

"I love French Toast and so many of the recipes I've seen are for more then one person. So I came up with this one. If you don't like Nutmeg, use Cinnamon instead. I'm sure it will be just as tasty. I used agave instead of maple syrup because its low on the gylcemic index. You could use an unsweetened seed or nut milk instead of soy if you wish. I noticed that this recipe tastes like raisin bread pudding, another one of my favorites."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
2 slices




  • Toast your raisin bread until the moisture is gone from the bread.
  • While the bread is toasting combine the rest of the ingredients in a shallow dish and mix well to combine.
  • Spray a non stick saute pan with oil and heat it so that it's fairly hot but not smoking.
  • Thoroughly soak the raisin toast in the wet mixture. The idea is to absorb as much of the liquid into the toast as possible.
  • Don't worry if you have extra. You can put it on top of the toast while it's cooking for extra flavor.
  • Cook the two slices of toast until golden on both sides.
  • Top with more agave nectar or maple syrup.
  • Bon Appetit!

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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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