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
1/2 c. milk or almond milk
1/2 tsp. cinnamon, separated
powdered sugar optional
- In large, shallow dish, whisk eggs until smooth. Add milk and half the cinnamon. Mix thoroughly.
- Heat butter and oil in skillet over medium heat until frothy.
- 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.