Originally posted May 27, 2011
Eating gluten-free, I often don’t think about bread as much as I used to. Breakfast is usually just something simple like cereal or fruit with yogurt. But every once in a while, I get cravings. This morning, I opened the fridge and saw a loaf of gf cinnamon raisin bread. So then I thought, I want French toast and I want it now!
Some people may think this is hard to make but really, you can whip something like this up in a few minutes. The recipe below is for four to five people but I adjusted it and made enough for two. It was as easy as making toast with eggs. But, if you know me, I don’t measure everything precisely, which does save time. I can eye ball 1/4 cup of milk and 1/4 teaspoon of vanilla. It also means I have a few less dishes to clean up!
You can use almost any gluten-free bread but I like Udi’s, Canyon Bakehouse, or Little Northern Bakehouse cinnamon raisin for this recipe. These have great flavor and tend to not fall apart.
Make sure to toast the bread first, though; it will help keep it together. This recipe isn’t fancy but it sure is good (and easy!). I hope you’ll give it a try.
Gluten-Free French Toast
Makes 4 to 5 servings
- 8 – 10 pieces Gluten-Free white, whole grain, or cinnamon raisin bread
- 3 large eggs, room temperature
- 2/3 cup milk or milk substitute, room temperature
- 1/4 teaspoon each cinnamon and nutmeg (add more if you prefer)
- 1 teaspoon vanilla
- pinch or two of fine salt
- 1 – 2 tablespoons vegetable oil like avocado or sunflower
Note: if you want to use butter, add oil as well to prevent the butter from burning
- The bread needs to be dry. You can either toast the slices until just lightly browned or put them on a cookie sheet and place in a low oven (250F) for 5 mins to dry them out. If it’s too soft, it will absorb too much batter and be mushy.
- Mix eggs, milk, cinnamon, nutmeg, vanilla, and salt in a shallow bowl.
- Heat large non-stick sauté pan to medium or a griddle to 400F.
- Place about 1 1/2 teaspoons of oil in pan and heat to medium or medium-high. Oil should spread out.
- Based on the size of your pan, only batter the slices of bread that will be able to fit; don’t let bread sit in egg-milk mix. Dip bread into batter. Make sure both sides are well covered. Place in pan.
- Cook on each side until golden. Repeat with remaining bread.
- Serve immediately, or keep warm in a low oven until ready to serve, covered with a damp paper or kitchen towel.
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