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.