Dairy Free Gluten Free French Toast

Total time35 min

Prep time10 min

Cook time20 min

Thick slices of gluten free bread soak up a rich custard of eggs, a touch of sugar, vanilla, and warm cinnamon until every bite is fully saturated but still sturdy enough to hold together in the pan. Cooked in batches until deeply golden and set in the center, each slice comes out with crisp, caramelized edges and a soft, custardy middle. It's the kind of weekend breakfast that feels indulgent without any fuss, especially piled high with maple syrup and fresh berries. This version comes together easily and holds up well as a dairy free option, so you can serve a stack to the whole table without a second recipe on standby. Simple pantry staples do all the work here, letting the cinnamon and vanilla really shine through in every bite.

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Ingredients

4 servings

8 slices gluten free bread (about ¾ inch thick)
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4 large eggs
¾ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

maple syrup, for serving
fresh berries, for serving (optional)

Instructions

1
Whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a shallow baking dish until fully combined and no streaks of egg white remain.
2
Lay 2–3 slices of gluten free bread in the custard mixture and let them soak for 30 seconds per side, until the custard is absorbed but the slices are not falling apart. Transfer to a plate and repeat with the remaining slices.

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