01
Avocado Oil
10.0best for french toast1 cup : 1 cup
Higher smoke point, great for high-heat cooking
10.0
olive oil substitute
in french toast.
Olive Oil in the pan gives French Toast its golden, crispy exterior. The replacement should brown evenly at medium heat without smoking or splattering.
top substitutes
adjustment for this dish
Avocado oil's 520°F smoke point handles the 340°F griddle with room to spare, and its neutral flavor lets the egg custard and vanilla come through. Swap 1:1 by cup (really 1 tbsp per slice), spread with a brush for even coverage, and flip once when the underside is deep amber.
02
Coconut Oil
10.0best for french toast1 cup : 1 cup
Adds slight coconut flavor, good for sauteing
10.0
adjustment for this dish
Coconut oil delivers a crisper exterior than olive oil because its saturated fat solidifies slightly when it hits the cool soaked bread, forming a quick brown crust. Swap 1:1 by cup, melt to 85°F first, and expect a mild tropical note that pairs well with maple syrup and butter finishes.
03
Flaxseed Oil
10.0best for french toast1 tbsp : 1 tbsp
Good for dressings and drizzling
10.0
adjustment for this dish
Flaxseed oil's 225°F smoke point is far below the 340°F griddle — do NOT use as the pan medium. Instead, blend 1 tbsp 1:1 into the custard so the egg and milk dip absorbs it and the omega-3s stay shielded. The brown golden crust develops normally with any secondary griddle oil.
show 16 more substitutes
04
Hazelnut Oil
10.01 tbsp : 1 tbsp
Less nutty but works as finisher
10.0
adjustment for this dish
Hazelnut oil at 1 tbsp 1:1 works as a flavor finisher — brush onto the hot golden crust after the flip so the aromatic compounds do not cook off. Use a neutral pan oil for the actual griddle, and the hazelnut finish pairs with banana or pear accompaniments for absorb-flavor depth.
05
Walnut Oil
10.01 tbsp : 1 tbsp
Good for dressings, less nutty
10.0
adjustment for this dish
Walnut oil (1 tbsp 1:1) can handle the 340°F griddle briefly since its 320°F smoke point tolerates short contact. Use it for the second side only, after the primary brown has set, so the tender nut flavor stays fresh. Finish with powdered sugar over the crisp exterior for contrast.
06
Sesame Oil
10.01 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
07
Almond Oil
10.01 cup : 1 cup
Delicate nutty flavor, best for low-heat use
10.0
08
Rice Bran Oil
10.01 cup : 1 cup
Clean neutral taste, popular in Asian cooking
10.0
09
Peanut Oil
10.01 cup : 1 cup
Neutral for frying, higher smoke point
10.0
10
Pesto
10.01 tbsp : 1 tbsp
Mix with garlic and parmesan
10.0
11
Sunflower Oil
5.01 cup : 1 cup
Adds flavor, best for dressings and low-heat use
5.0
12
Margarine
6.71 cup : 3/4 cup
Use less, best for savory baking and cooking
6.7
13
Whipped Butter
6.71 cup : 1/2 cup
Use half volume; works for spreading and cooking
6.7
14
Grapeseed Oil
6.71 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
15
Canola Oil
5.01 cup : 1 cup
Neutral flavor, works in any recipe
5.0
16
Vegetable Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
17
Safflower Oil
5.01 cup : 1 cup
Very neutral flavor, good all-purpose oil
5.0
18
Corn Oil
5.01 cup : 1 cup
Neutral and affordable, good for frying
5.0
19
Butter
4.01 tbsp : 1 tbsp
Use about 7/8 cup butter per cup oil; adds richness and dairy flavor, solidifies when cool so best in baking
4.0
technique for french toast
technique
French toast pan-cooked in olive oil browns 20% faster than butter because there are no milk solids to scorch — you get a clean Maillard crust at 340°F griddle temperature without black flecks. Whisk the custard at a 1:3 egg-to-milk ratio (one large egg per 90 mL whole milk) with vanilla and a pinch of salt.
Soak day-old bread slices 20 seconds per side so the custard saturates without turning the slice to mush; the interior should absorb but the crust should still hold shape when lifted. Use 1 tbsp oil per slice, spreading with a silicone brush.
5 minutes, and finish 90 seconds on the second side. Unlike pancakes where olive oil is mixed into the batter and never sees the pan directly, french toast relies on oil as the contact medium for the exterior crust.
Serve immediately with syrup or the crisp dip into the custard layer softens within minutes.
pitfalls to avoid
watch out
Don't soak bread past 20 seconds per side — over-soaked slices tear on the flip and the tender interior turns to mush.
watch out
Avoid dipping fresh bread — only day-old or lightly stale bread absorbs custard without disintegrating during the soak.
watch out
Pre-heat the griddle to 340°F before the first dip — cold pan means the egg coating steams instead of browning.
watch out
Don't flip more than once — repeated flipping tears the crisp exterior and the brown crust never sets.
watch out
Skip cooking in batches — crowding the pan drops the surface temp and slices turn soft and pale instead of golden.