This sandwich loaf I made the other day was so popular that I need to make more just to be able to make this dinner.
Yes, around our house sometimes breakfast is for dinner. This recipe was so easy and so simple.
French Toast Gluten Free
It’s one of the recipes I’m making sure my daughters have carefully tucked away in their recipe books.
Each of them is gathering the recipes they need as they begin their journey out of our house. We know that when they go off to college they could eat in the dorm. As gluten free students we’re hoping to find them somewhere with a kitchen so that they can keep themselves safe without depending on the kindness of strangers.
I made this recipe up with Katie last night. She had a blast playing with the mixing the eggs, almond milk and spices, sliding the bread into the pan, waiting for it to soak up that rich mixture and souffle on the griddle.
We ate the entire loaf of bread between the four us. It didn’t hurt that we had the caramelized pineapple on top.
- 2 to 3 slices of bread per person
- 1 egg per person (or substitute 1 teaspoon pixie dust plus 1 teaspoon coconut oil per egg)
- ½ cup almond milk per person
- a pinch of cinnamon
- splash of vanilla
- Beat the eggs and milk, vanilla and cinnamon together till frothy.
- Put the bread in a shallow pan.
- Pour the mixture on top.
- Allow the bread to sit in the mixture for 5 minutes,
- Flip and let sit for 5 more minutes.
- Place each piece of bread on a well greased griddle.
- It should begin to brown immediately.
- Do not move the French toast for at least 5 minutes, this will allow the interior of the bread to puff into a tender souffle.
- Flip to cook the other side and serve