There’s noth­ing like a batch of but­tery french toast drowned in maple syrup with the hint of cin­na­mon – a great week­end break­fast or brunch. Serve with Fresh Fruit and enjoy.

Prep time: 10 min­utes
Total time: 20 min­utes
Yield: 4 servings

1 T but­ter (if omit­ting but­ter, use 1 1/2 tsp. grape­seed oil in total)
1–2 tsp. grape­seed oil or but­ter sub­sti­tute (Earth Bal­ance)
8 slices gluten-free bread (Rudi’s or  Udi’s), sliced in half on a diag­o­nal
4 eggs
1/2 c. milk or almond milk
1/2 tsp. cin­na­mon, sep­a­rated
pow­dered sugar optional

1. In large, shal­low dish, whisk eggs until smooth. Add milk and half the cin­na­mon. Mix thoroughly.
2. Heat but­ter and oil in skil­let over medium heat until frothy.
3. Dip bread into egg mix­ture for a minute a side, then place into skil­let. Cook each side for 2–3 min­utes and plate. Douse with maple syrup, a sprin­kle of the remain­ing cin­na­mon and pow­dered sugar. Serve warm with sliced bananas or sea­sonal fruit.