The preparation of a breakfast staple without a traditional ingredient requires modification of the standard recipe. This commonly involves the substitution of dairy alternatives to achieve a similar texture and flavor profile in the finished product. For example, almond milk, oat milk, or even fruit juice can be used in place of the conventional ingredient to create the custard base in which the bread is soaked.
Adapting recipes to accommodate dietary restrictions or ingredient limitations expands culinary possibilities. This approach allows individuals with lactose intolerance or those who simply lack access to dairy products to still enjoy familiar and satisfying meals. Furthermore, exploring alternative ingredients can lead to discovering new and potentially preferred flavor combinations.