I hesitated to post this recipe because, minus the use of gluten free bread and a bit more milk, it’s virtually the same as any French toast recipe. But you know what, sometimes I feel like some of us miss out on ‘normal’ foods simply because people don’t realise a gluten free version is doable. Or they assume that it won’t be nice. Especially when it comes to bread related recipes… you know… possibly the biggest culprit of the gluten free diet. lol
BUT, since French toast are best made with stale bread, this is one of those rare moments when the sad, dry disappointment that is gluten free bread is just perfect for the occasion. 😉
So I decided to post this as a reminder that yes, we can still eat French toast and yes, they can be just as good!
In fact, it’s a great way to make gluten free bread more enjoyable! 🙂
Tips for better French toast:
1. Use brioche or white bread, ideally.
These just yield the best taste and texture, in my opinion.
In this case (as seen in the pictures), I used Sainsbury’s free from white bread.
2. Use stale bread, preferably.
Not that this is a difficult task for us coeliacs/gluten free people! I mean… let’s face it… gluten free bread often feels kind of stale naturally. haha BUT, if your gluten free bread is somehow too fresh and soft, you can pop it in the toaster briefly. Just enough to toast it very lightly.
Basically dry bread absorbs more of the eggy milk mixture and it holds together well once soaked.
3. Don’t let your bread soak for too long.
You only need to soak them for a few minutes, just until they’ve absorbed enough liquid to feel a little heavy.
And let any excess mixture drip off before you cook them. Otherwise you risk ending up with a cross between French toast and scrambled eggs.
4. Cut your bread slices in half.
This is totally optional, but it prevents them from falling apart after being soaked and when being flipped.
5. If using frozen bread, lightly toast your slices first.
- 4 slices of gluten free bread (ideally brioche or white)
- 2 large eggs
- 200ml whole milk
- 2 tsp brown sugar
- 1 tsp ground cinnamon (or more, to taste)
- 1 tsp vanilla essence
- Butter (to cook)
- Whisk the eggs in a large mixing bowl. Then add the milk, sugar, vanilla, cinnamon and mix well.
- Cut your bread slices in half. Note: this is completely optional, but I prefer it that way. It prevents them from falling apart after being soaked and when flipping them.
- Let your bread slices soak in the mixture for a few minutes, turning them over from time to time and making sure they’re all completely covered. Just until your bread has absorbed enough to start feeling a little heavy. Note: I like to make mine in two batches (two slices at a time). Then I soak the second portion while the first is cooking.
- Heat up a non-stick frying pan on medium/low heat (and give it some time to pre-heat properly). Then add a teaspoon of butter and spread it around the pan evenly. It should be hot enough to sizzle a little.
- Let any excess egg mixture drip off of each piece of toast and place them in the frying pan.
- Then cook them for 4 minutes in total (2 minutes on each side) or until they are a nice golden brown colour. And let them cook without moving or disturbing them. Note: if your French toast are burning/overcooking before reaching the 2 minute mark, you need to lower the heat.
- Meanwhile, soak the second batch of bread slices and repeat. And make sure to add a bit more butter in your frying pan between each batch.
- Serve with butter and toppings of your choice. Here I opted for Nutella and fresh raspberries. 🙂