French Toast Recipe

Eggs: These provide the base for the custard mixture, giving the French toast its rich texture.

Milk: Used to thin out the egg mixture, making it easier to soak into the bread. You can use a dairy-free alternative if needed.

Vanilla extract: Adds a sweet, aromatic flavor to the custard mixture.

Ground cinnamon: Provides a warm, spicy note that complements the sweetness of the dish.

Gluten-free bread: The star of the recipe, ensuring that the dish is suitable for those with gluten sensitivities.

Butter: Used to cook the French toast, giving it a golden, crispy exterior. A dairy-free alternative can be used if necessary.

To ensure your French toast has a perfectly crispy exterior and a soft, custardy interior, let the gluten-free bread soak in the egg mixture for a few extra seconds. This allows the bread to absorb more of the flavors and moisture. Additionally, make sure your skillet is preheated and the butter is fully melted and slightly bubbling before adding the bread. This will help achieve that golden brown finish.

• 4 large eggs - Substitute with 4 tablespoon chia seeds mixed with 12 tablespoon water: This mixture creates a gel-like consistency that mimics the binding properties of eggs, making it a suitable vegan alternative.

• 1 cup milk - Substitute with 1 cup almond milk: Almond milk is a dairy-free alternative that provides a similar texture and mild flavor, suitable for those who are lactose intolerant or vegan.

• 1 teaspoon vanilla extract - Substitute with 1 teaspoon maple syrup: Maple syrup adds a similar sweet and aromatic flavor, enhancing the overall taste of the French toast.

• 0.5 teaspoon ground cinnamon - Substitute with 0.5 teaspoon ground nutmeg: Ground nutmeg offers a warm, slightly sweet flavor that complements the other ingredients well.

• 8 slices gluten-free bread - Substitute with 8 slices of gluten-free brioche: Gluten-free brioche has a richer, softer texture that can elevate the overall experience of the French toast.

• 2 tablespoon butter - Substitute with 2 tablespoon coconut oil: Coconut oil is a dairy-free alternative that provides a similar richness and helps to achieve a crispy exterior when cooking the French toast.

• Allow the French toast to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Place the cooled French toast slices in an airtight container or a resealable plastic bag. If stacking slices, place a piece of parchment paper between each slice to prevent sticking.

• Store the container or bag in the refrigerator for up to 3-4 days. This keeps the French toast fresh and ready for a quick reheat.

• For longer storage, freeze the French toast slices. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents the slices from sticking together.

• Once frozen, transfer the French toast slices to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• Frozen French toast can be stored for up to 2 months. When ready to eat, reheat directly from frozen.

• To reheat, use a toaster, toaster oven, or conventional oven. For a toaster, simply pop the French toast slices in and toast until heated through. For an oven, preheat to 350°F (175°C) and bake the slices on a baking sheet for about 10 minutes, flipping halfway through.

• If you prefer a microwave, place the French toast slices on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking for desired warmth.

• Enjoy your reheated French toast with your favorite toppings, such as maple syrup, fresh berries, or a dusting of powdered sugar.

• Preheat your oven to 350°F (175°C). Place the French toast slices on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until heated through. This method helps retain the crispiness of the bread.

• Use a toaster oven for a quick reheat. Set it to medium heat and toast the French toast slices for 3-4 minutes. This will give you a nice, crispy texture without drying out the bread.

• For a microwave option, place the French toast slices on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the French toast slices in the basket in a single layer. Air fry for 3-4 minutes, flipping halfway through for even crispiness.

• Reheat on the stovetop by placing a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Heat the French toast slices for 2-3 minutes on each side until warmed through and crispy.

• Mixing bowl: A large bowl used to whisk together the eggs, milk, vanilla extract, and cinnamon.

• Whisk: A tool used to blend the egg mixture until smooth and well combined.

• Skillet: A flat-bottomed pan used to cook the bread slices until they are golden brown on both sides.

• Spatula: A utensil used to flip the bread slices in the skillet to ensure even cooking.

• Measuring cups: Tools used to measure the milk and other liquid ingredients accurately.

• Measuring spoons: Tools used to measure the vanilla extract and ground cinnamon precisely.

• Butter knife: A knife used to spread the butter in the skillet before cooking the bread slices.

• Plate: A dish used to serve the cooked French toast warm with your favorite toppings.

• Serving utensils: Tools such as forks and knives used to enjoy the French toast once served.

Prepare the egg mixture in advance: Whisk together the eggs, milk, vanilla extract, and cinnamon the night before and store in the fridge.

Use a large skillet: Cooking multiple slices of gluten-free bread at once saves time.

Preheat the skillet: Ensure the butter melts quickly and the skillet is ready for immediate cooking.

Organize your workspace: Arrange all ingredients and utensils within reach to streamline the process.

Opt for thicker bread: Thicker slices of gluten-free bread hold up better and cook more evenly, reducing the need for constant flipping.