Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Friday, May 27, 2011

Gluten-Free French Toast recipe

Eating gluten-free, I often don't think about bread as much as I used to. Breakfast is usually just something simple like cereal or fruit with yogurt. But every once in a while, I get cravings. This morning, I opened the fridge and saw my loaf of Rudi's cinnamon raisin bread. I want French Toast and I want it now!

Some people may think it's hard to make but really, you can whip something like this up in a few minutes. The recipe below is for 4-5 people but I adjusted it and made enough for two. It was as easy as making toast with eggs. But, if you know me, I don't measure everything precisely, which does save time. I can eye ball 1/4 c milk and 1/4 tsp of vanilla. It also means I have a few less dishes to clean up!

You can use almost any gluten-free bread but I especially like the Rudi's for this recipe. It has great flavor and doesn't fall apart. I also like their philosophy: Made with stuff you can pronounce and ingredients you recognize. As a mom, that is important to me.

Make sure to toast the bread first, though; it will help keep it together.

This recipe isn't fancy but it sure is good (and easy!). I hope you'll give it a try.

Gluten-Free French Toast

8-10 pcs Gluten-Free Bread*
3 eggs
2/3 c milk or milk alternative
1/4 tsp each cinnamon and nutmeg
1 tsp vanilla
pinch or two of salt

1 Tbl vegetable oil like safflower or sunflower
Note: butter is tasty but burns too quickly in your pan; try this instead

*I used Rudi's Gluten-Free Cinnamon Raisin bread. It was a real winner for this recipe.

1. The bread needs to be dry. You can either toast the slices until just lightly browned or put them on a cookie sheet and place in a low oven (250 degrees) for 5 mins to dry them out. If it's too soft, it will absorb too much batter and be mushy.

2. Mix all other ingredients except oil.

3. Heat pan to medium or grill pan to 400 degrees F.

4. Based on the size of your pan, only batter the slices of bread that will be able to fit; don't let bread sit in egg-milk mix.

5. Place about 1 1/2 tsp of oil on pan and spread. Dip bread into batter. Make sure both sides are well covered. Place in pan. Cook on each side until golden. Repeat with remaining bread. Keep warm in oven until ready to serve, covered with a damp paper or kitchen towel.

6 comments:

Valerie Bradley said...

Yum, this looks really good! I haven't tried the cinnamon raisin bread yet, I'm a big fan of the Multigrain though. :) I'm going to have to give this a try, I'm usually awful at making french toast, love the tips you gave along with the recipe.

I had a question for you though. The bread says to "keep frozen", which makes it hard to separate only one or two slices when I want toast or a sandwich. Do you keep a thawed loaf in the fridge? Does it keep OK? What a great idea, why didn't I think of that LOL. Thanks!

Anonymous said...

I keep a loaf in the fridge and have never had problems :)

I keep my cinnamon raisin frozen because I don't eat it as fast, but the multigrain I eat more quickly and it keeps in the fridge fine for me.

The Family Chef said...

Hi Valerie! Yes, I keep mine in the fridge for a week at least. If I haven't finished it, it goes in the freezer. You can always freeze it loosely open so the pieces freeze more individually. Another option is putting a small piece of wax paper between every 2-3 slices.

Hope that helps!
Amy

Foodness Gracious said...

Looks great and love the blog!

The Family Chef said...

Thanks! I do appreciate it. Feel free to share :-)

Rudi's Gluten-Free Bakery said...

Thanks for using our bread! What a great and easy recipe, check out our facebook page, we gave you a shout out! Happy cooking!