Do you know what the French call french toast? Pain perdue, or “lost bread,” because it’s a way to make stale (or lost) bread edible again. Can you guess where I’m headed with this? I baked a lot of failed loaves of gluten-free bread before I really got my groove on, and there’s only so many cups of toasted breadcrumbs you can store up in your pantry before it just becomes ridiculous. It’s nice not to have to waste all that effort.
This isn’t exactly a complicated recipe, but you know what? Before I was dragged kicking and screaming into Susie Homemaker land, I had never made french toast before, and I have to assume there are others of you out there who never have yet either. And you should! Because it really is a great way to make an otherwise questionable loaf of gluten-free bread into something enjoyable by all. And if you actually start with a good loaf of GF bread, so much the better!
First, blend together 3 eggs and 1/2 cup of almond milk in a dish with relatively tallish sides.
Next, mix in 1 teaspoon of cinnamon. Some people like to add sugar as well, but I don’t think it’s necessary. Many milk substitutes are already sweetened anyway, and I honestly have never seen the need to turn breakfast into dessert. Eating sugar all the time is part of what’s turned the average Western diet into the atrocity that it is.
Some people actually like to keep the cinnamon separate and demurely sprinkle it on each bread slice after it has been dipped in the egg mixture. Me, I’m not a fan of additional steps, but it’s not like this whole thing takes many steps to begin with, so do whatever you feel up to.
Just a couple of minutes per side in a greased pan on the stove, and you’re good to go! The problem, of course, is that they’ll be able to eat them just about as fast as you can make them, so make sure you cordon off a few slices as sacrosanct for the chef.
Eat them standing up if you have to, but make sure you get some. And here’s another tip: if you forego the syrup and spread jelly on it instead, you can make a decadent gluten-free sandwich that can make it until midday in a lunchbox without fear of drying out or crumbling.
Happy Eating!
French Toast
3 eggs
1/2 cup almond milk
1 teaspoon cinnamon
8-10 slices gluten-free bread
Yes, yes, mix in the cinnamon. I’ve found making a French Toast with real Maple Syrup breakfast, for an overnight guest, increases the chances she’ll come back, threefold.
Made this for breakfast yesterday and the kids loved it!!! I found a great loaf of gluten-free white bread at the store by a brand called ‘Goodbye Gluten’, which made it even easier! (To be honest… I had never made French Toast before either! I also was dragged into Susie Homemaker land with this diet, but I guess I was due, lol!)