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.
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!)
- Melt the butter in the skillet over medium heat.
- While that’s going on, gently whisk the eggs, milk, and vanilla extract in a small bowl.
- 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).
- 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!).
- 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.
- Repeat until you’ve run through your bread slices, then go get some more. Seriously!