French Toast

French Toast

French toast is one of those yummy guilty pleasures that I, personally, don’t indulge in nearly enough. On top of that, it’s easy (and economical) as heck to make. As I do with everything I cook, I make mine gluten free so my wife can enjoy it. Otherwise, well, she’d kill me.

The recipe I use is based on one that I found on The Food Network, although there are oodles of different variations out there. The main trick for me is finding decent gluten free bread (yeah, I know I can make it, but sometimes it’s just nice to not have to mess with that). We prefer Canyon Bakehouse, but we recently found a good alternative in Essential Baking Company gluten free bread products.

French Toast is da bomb!

While any griddle or large sauce pan should do, I use my trusty Lodge 12-inch cast iron skillet for nice, even heating.


  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tbsp Sugar
  • 4 tbsp Butter
  • 4 Eggs
  • 1/4 cup Milk (I usually use almond milk)
  • 1/2 tsp Vanilla Extract
  • 8 slices Bread
  • Maple Syrup (or whichever is your fave!)


  1. Melt the butter in the skillet over medium heat.
  2. While that’s going on, gently whisk the eggs, milk, and vanilla extract in a small bowl.
  3. Dump the cinnamon, nutmeg, and sugar into the bowl with the egg mixture and whisk until everything is incorporated (beware that pesky cinnamon — it tends to float on top).
  4. I prefer to wait until the butter is browned a bit. Then take a bread slice, give it a good dunking in the egg mixture on both sides, and put it into the skillet. Add as many slices as the skillet will hold without any pieces touching (No touchy!).
  5. Cook until the toast is, well, toasted. You want a nice golden brown going on. Then flip it over and do the same for the other side.
  6. Repeat until you’ve run through your bread slices, then go get some more. Seriously!

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