After I learned of my wheat allergy, there were a few things I truly missed eating…white, fluffy donuts and rolls, onion rings, and pancakes and french toast. Pancakes are pretty easy to replicate at home, but french toast, and that crunchy crust that comes from great greasy spoon restaurants, took a little bit of practice to figure out. Thank goodness I am a stubborn person.
1/4 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
8 slices of bread (we did half gluten free, half standard bread)
In a pie plate or 8×8 dish, combine eggs, milk, vanilla, and cinnamon, and with a fork, ensure the yolks are broken and well combined. This usually takes about a minute of beating the eggs with a fork.
In a large fry pan, pour in enough canola oil to the bottom of the pan is covered. Heat to medium, and test readiness by taking a scant amount of the egg mixture and dropping in the pan. If the egg sizzles and starts too immediately cook, you are ready!
Drop the bread into the egg mixture, and let it briefly soak; about 5 seconds for each side. If you are cooking both gluten free and standard bread like we do, always cook the gluten free first as the eggs will be contaminated. Once both sides are covered with egg mixture, carefully place into pan.
Cook on both sides until golden brown; should be about 3 to 5 minutes based on oil temperature. Remove from fry pan and place on paper towels to drain. If you are cooking several batches, I heat up the oven, and place the finished french toast in there to keep warm and crunchy while waiting on the other batches.
Top with my personal favorite, strawberry syrup. Or maple syrup, fruit, etc. Whatever floats your boat!
The above photo is the standard bread, and this is what the gluten free bread looks like.