I’ve blogged a French toast recipe before now but I think this one is even easier and tastier than the previous one. This recipe is so easy a child can do it for themselves or parents. Just a couple of ingredients, which can be changed depending on the taste you’re looking for (i.e., nutmeg, cinnamon, allspice, cloves, ginger, etc.) on a particular day. I found, using hot oil, that the outside gets very crunchy while the inside stays soft and tender.
Whisk together in a 3-cup bowl (wide enough to put a slice of bread into):
3/4 cup non-dairy milk, your choice
1/2 teaspoon spice, again your choice (I prefer allspice but use whichever spice you like)
dash of salt
1/2 teaspoon vanilla extract
1 tablespoon arrowroot
Set aside and heat over medium high heat in a 12″ or larger skillet:
2 tablespoons oil
Dip into the milk mixture, one at a time:
6 gluten-free slices of bread, again your choice as to what kind*
The milk mixture may take more than six slices depending on the density of your bread. You may want to do this before heating the oil and let the slices of bread sit for a minute in the milk mixture since gluten-free bread can be denser than other breads and may need to soak a little longer; remove each slice after soaking to a baking sheet if doing prior to heating the oil. The oil will splatter because of the liquid in the bread so use a splatter guard if possible. Once the bread begins to brown, reduce heat to medium after flipping the slices over. Brown on the second side; the hot oil will get them nice and crispy. It takes about 2-3 minutes per side. Serve with jam or maple, agave, or date syrup.
I know, more brown food!
*FYI, I made a batch of old-fashioned donut muffins, didn’t add the topping, sliced them in half crosswise and used them instead of bread and they were scrumptious! BTW, not the photo above.