Gluten Free French Toast
Weekend brunch just got a whole lot better, and you won't miss a single thing about the original. A rich custard of eggs, whole milk, vanilla, cinnamon, and a touch of sugar soaks into thick-cut gluten free bread slices, creating that custardy, golden-edged result that makes French toast worth getting out of bed for. The key is giving each slice a full 30 seconds per side in the custard so it absorbs deeply without falling apart — a small step that makes a huge difference in texture. Butter-cooked in a hot skillet until deeply golden on both sides, each piece comes out crisp at the edges and tender through the middle, just the way it should be. Serve it straight from the pan with maple syrup and a handful of fresh berries, and you've got a plate that looks and tastes completely indulgent. This recipe serves four, making it an easy fit for a family breakfast or a lazy brunch with friends who won't even realize anything is different about the bread.
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Learn more →Ingredients
4 servings
- 8 slices gluten free bread (about ¾ inch thick)
- 4 large eggs
- ¾ cup whole milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, divided
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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