Gluten-Free French Toast
I freaking love French toast.
It's one of those things that I have to make at home because restaurants rarely, if ever, provide it as a gluten-free menu option. I don't know why, it's pathetically easy to make gluten-free, requiring a mere substitute of gluten-free bread for regular.
I have perfected the art of French toast thanks to some cooking tips from Alton Brown. His method of soaking and cooking is unsurpassed and yields a perfect piece of French toast every time. I have made some modifications to his recipe and method to suit my own taste, but you can go ahead and use his word for word if you'd like.
What I like best about this recipe is that it allows the bread to absorb just enough of the custard so it's moist and flavorful, but doesn't fall apart. I've also decided that Canyon Bakehouse Mountain White bread is the only gluten-free bread that yields the best results. I've tried these recipe with a few store bought bread options, but not all of them, so feel free to experiment. All I know is that the Canyon Bakehouse gluten-free bread mimics normal bread in texture and mouthfeel, so it wins out in my book for making French toast.
Oh and here's a tip for extending the shelf life of your gluten-free bread, keep it in the fridge. It keeps the bread soft and also prevents it from growing mold too quickly. I've kept a loaf of gluten-free bread in my fridge for up to 10 days with no issues. Freeze it if you don't plan on using it often, but if you do freeze it, make sure you thaw it completely to use it for this recipe.
Now, on to the recipe. Try and let me know what you think! You can tweet me @misterbelly or leave a comment below.
Gluten-Free French Toast modified from Alton Brown's recipe
- Gluten-Free Sliced Bread (I prefer Canyon Bakehouse Mountain White)
- 1 cup milk (I use lactose free, fat free milk)
- 3 eggs
- 2 tblsp honey
- 1 tsp of vanilla
- A pinch of salt, cinnamon and nutmeg (or you can use Pumpkin Pie Spice in place of the cinnamon and nutmeg)
Beat eggs, milk, honey, vanilla and spices together until foamy. You will have to aggressively beat it once you add the honey because it has a tendency to sieze up in the cold milk.
Dip one slice of bread at a time for 30 seconds on each side. It's pretty imperative you time it out so you get a minium of 30 seconds per side. I have a handy timer that can time out three different things at once, but you can always just eyeball it if you don't happen to have a timer.
Pile your dipped bread onto a plate (or several plates if you're making a huge batch), but don't stack the bread slices on top of each other or they will get mushy.
Once you're done dipping, heat a pat of butter in a pan until melted and cook your bread slices for about 60 seconds per side, or until they are golden.
Serve French toast with brown sugar and syrup.