a medium bowl, add the sugar to milk and adjust
the sugar to your liking. The milk should taste a little sweeter than
you would want the toast to be. Remember, the sweetness will be reduced
a little once the milk is absorbed by the bread.
Cut the bread slices into triangular halves and set
Heat a nonstick skillet, and add 1/2 tsp oil.
Immerse the bread in the milk, flip over, and remove
quickly so it doesn't get soggy.
Place on the skillet; add 1/4 tsp oil around the
edges and in the middle and saute on medium heat. Lift the edge gently
the underside has browned lightly, and flip over gently with a spatula.
some more oil around the edges and saute until golden brown. Remove and
place on serving plate.
Sprinkle some cinnamon powder and confectioner's
sugar and serve the eggless french toast immediately.
The trick to making good french toast without eggs is to saute on
low-to-medium heat and flip only once, when the underside is golden
brown. Slicing the bread into half also makes it easier to flip as the
pieces are smaller.