I cannot tell you how long I have made gluten free French Toast, wrongO!!! My traditional way was lots of egg, little milk, flip flip and into the pan. Nope! Not anymore! Now my gluten free French Toast can rival anyone, and today I’ll share how I make it.
Ingredient list
3 eggs, slightly beaten
¾ cup ½&½
1 tsp vanilla
Dash of ground cloves
½ tsp cinnamon (I use more because I love it)
6-8 pieces gluten free bread.
Take an 8×8 baking pan.
Add eggs, milk, and spices and whip with a fork
Dipping bread
Ok here is the difference and I will give all credit to Good Eats – Chef Alton Brown.
Dip your gluten free bread and allow it to sit in the egg batter for about 30 seconds before flipping.
Allowing the gluten free bread to sit any longer will cause it to fall apart. If you make this recipe with wheat flour bread then it can sit in the mixture up to 2 minutes.
Gluten free bread falls apart too fast. If this happens then use a pancake turner, scoop your bread out, and still cook it. You will get better at timing the bread as time goes on and every piece is different.
Any piece of your gluten free French Toast is just too delicious and expensive to toss out. (in my house….. Mommy eats the ugly ones. It’s just always been that way)
Make sure your griddle is hot, but don’t burn your toast
Take out your griddle or frying pan (I use my Goerge Foreman Grill), swipe some butter around to cover the entire bottom, and place prepared bread in a pan. Cook until you think it is done. 3-4 minutes per side? Maybe more or less as you see fit.
Momsypoo’s learning curve
I have been making gluten free gluten free French Toast for about 6-7 years now. I had been making French Toast at least 30 years before that. We all considered my French Toast good. My family ate it, and we would give the extras to the dogs for a breakfast treat.
Then, one night my husband and I were watching one of our favorite shows, Good Eats with Chef Alton Brown. He is without a doubt my favorite TV Chef and maybe my favorite TV person altogether. Watching his show will even teach an old person like me great new techniques!
Alton Brown had an episode entirely dedicated to French Toast. Of course, he used a great gluten free bread so I changed things up a bit to accommodate. What he taught us is to use much more dairy than I ever thought.
I thought French Toast was supposed to be eggy. What I found out is that by adding much more dairy my French Toast was much eggier. It allows the egg mixture to fully incorporate with the bread.
He taught us to put the bread in the mixture and leave it alone. I always did a flip/flip and out. Now I leave my gluten free bread in the mixture as long as possible until it will almost fall apart.
Finished gluten free French Toast
When you remove the finished bread to your plate, you will find that instead of the mass amount of syrup that you used to use, you may need little if any. The egg saturates the bread with the spices, and it is such a completely wonderful taste.
At the end of the show, my husband and I were sitting looking at each other trying to decide. Do we now go to bed, or do we stay up and make us some gluten free French Toast?
Alton Brown showed that the egg wash can be made a day early and refrigerate so that is what we did. We were both up early ready to eat the next morning. We sprang from our bed!
Try this recipe. Have I stated that my dogs never get and breakfast left-overs? There are never any left-overs, ever.
Send pics. Let me know.
-Momsypoo-