Golden and custardy, this French toast starts with sturdy gluten free bread slices soaked until they're saturated but still hold their shape, then bronzed in butter until the edges turn crisp and the centers stay soft. Cinnamon and vanilla work through the custard base for warm, cozy flavor in every bite, while a touch of sugar helps the exterior caramelize as it hits the hot skillet. Cooked in batches so nothing steams or gets soggy, each slice comes out with that deep golden crust and tender middle you want from good French toast. Pile it high with maple syrup and fresh berries for a weekend breakfast that feels like a real treat. It's an easy, satisfying option to add to a low FODMAP breakfast rotation without any fuss.
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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.
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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