Ingredients
8 slices Gluten-Free Bread
4 Large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamo
Pinch of Salt
1–2 tablespoons Butter or Oil
Instructions
- Prepare Your Batter: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until thoroughly combined and slightly frothy. This forms the delicious custard for your gluten free french toast
- Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add 1-2 tablespoons of butter or oil, allowing it to melt and coat the bottom of the pan evenly. You want a good, consistent heat for even browning
- Dunk the Bread: Take one slice of gluten-free bread and carefully submerge it into the egg mixture. Let it soak for about 10-15 seconds per side. Gluten-free bread can be a bit more delicate, so handle it gently. You want the bread to absorb the custard but not become oversaturated and fall apart
- Cook the French Toast: Carefully lift the soaked bread slice, letting any excess batter drip off. Place it onto the preheated skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. The exact timing depends on your stove and the thickness of your bread. Ensure a beautiful, golden crust forms
- Repeat: Continue with the remaining slices of gluten-free bread, adding more butter or oil to the pan as needed. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning and even cooking
- Serve Immediately: Transfer the cooked gluten free french toast to plates. Serve hot with your favorite toppings. A dusting of powdered sugar is always a lovely touch
Notes
Always use day-old or slightly stale gluten-free bread for best results; fresh bread can become soggy. Choose a sturdy gluten-free bread, such as brioche-style, avoiding overly delicate or crumbly options.
Don't rush the soaking process (10-15 seconds per side) to allow bread to absorb custard fully, but handle gently as wet gluten-free bread is fragile.
Cook over medium heat to achieve a beautiful golden-brown exterior and perfectly cooked interior, using enough fat (butter for flavor or neutral oil for a crispy crust).
Avoid overcrowding the pan; cook in batches to ensure even browning. Keep cooked slices warm in an oven set to 200°F (95°C) while finishing the batch.
To store leftovers, cool completely, then stack with parchment paper between slices in an airtight container or freezer-safe bag. Refrigerate for up to 3-4 days or freeze for up to 2-3 months.
Reheat from the refrigerator in a toaster or toaster oven until warmed and slightly crispy. From frozen, place slices directly into a toaster oven or on a baking sheet in a preheated oven (350°F/175°C) for 10-15 minutes, or reheat in a skillet with a little butter.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg