“Can I make this?”… Is something my sweet (does not cook) husband will occasionally ask me if I say the meal was real easy to whip together. Some of my friends may wonder if this is going to be the amazing recipe I clipped from a newspaper article years ago and served at cabin weekends, but (alas!) it is not. This recipe IS delicious and will not give you a diabetic coma after finishing your plate. I used to make a baked French toast with Paula-Dean-style-portions of butter and brown sugar baked to perfection (or caramelized stickiness…I’ve had both results). I no longer cook with butter due to my son’s milk allergy, and I love carbs, but that old recipe was way too crazy. I love cooking from scratch and I usually make decisions “on-the-fly”, but I wanted to share my go-to easy recipe that is also low allergen. Sourdough bread is the way to go if you don’t have a wheat allergy because it has so few ingredients. I’m gluten intolerant (or as my husband says, “she doesn’t tolerate gluten”) so I make the sourdough for everyone else and dip my own GF bread in the batter for just me. It’s very easy to implement both diet needs unlike some meals. I’m attempting to include some gallery photos of some of the steps for you photo lovers (I’m not a food photographer yet, but give me time). This is a nice simple recipe that can easily be tweaked to add unique flavors like almond extract, curry, cardamom, or use a seasoned bread that you make yourself. Have fun with it!…. and… “Yes, my love, you could make this one.” 🙂
Recipe [easy], Time [20-25 min], Serves [4-6]
Contains: wheat (optional), tree nuts (optional)
Recommended tools: electric nonstick skillet or large frying pan, tongs, whisk, measuring cups/spoons, strong metal spatula (or food turner), cutting board and bread knife, large mixing bowl. Serving dish (oven safe).
- 6 eggs
- 2/3 cup almond milk (or coconut milk to avoid tree nuts)
- 1/4 tsp cinnamon
- ½ tsp vanilla
- 2 Tbsp psyllium husk powder
- 1 small sourdough, sliced thick (or choice of gluten free bread)
- 1-2 Tbsp grapeseed oil for cooking (optional)
- Fresh fruit for topping (optional): blueberries, mandarin oranges, or apples
- Maple syrup for serving – get the real stuff
- Slice your bread about ¾ inch thick or so (doesn’t have to be exact). Set aside.
- Place your oven safe serving dish in a toaster oven or the regular oven on 200 degrees Fahrenheit. This will be your holding area for your French toasts while you cook the rest of them.
- Create your French toast batter in your bowl by mixing together the eggs, milk of choice, cinnamon, vanilla, and psyllium husk with your whisk.
- Heat cooking pan to medium hot.
- Soak 2-3 pieces of bread in the batter until covered (or flip over to get both sides drenched). Carefully pull out of batter and place into hot pan. If you’re using non-stick pans or skillet, and the pan has been properly preheated, you will not need oil. If you’re using a stainless steel pan you won’t need oil if pan properly preheated, but you may want to add it if batter starts sticking. Place the soaked bread pieces in the hot pan and leave them alone. Turn once you see the edges and bottom of bread browning. You may want to cover and turn the heat to medium/low if the edges are cooking too fast.
- After you flip the French toast once, you should see a nice brown caramelized color on the top and also developing on the bottom. Once the toast is browned on both sides (about 3-5 min), remove from cooking pan and deposit in warm serving dish in the oven.
- Repeat steps 5 & 6 until all the bread has been made into delicious French toast.
- Slice desired fruit for topping. Cook some bacon or sausage for a side dish if you want.
- Remove your delightful warm French toast from the oven and serve it hot with all your yummy sides. Goes great with Almond milk vanilla yogurt, peanut butter, or just some good old fashioned real maple syrup. Enjoy!
- Did you know psyllium husk has nearly 7 grams of fiber per Tbsp? This is a nice addition for adding healthy fiber to your diet. If you don’t have this ingredient, no worries, you can omit it without effecting the flavor. Decrease the milk to ½ cup if you omit the psyllium husk.
- You can use any kind of bread you like, but I chose sourdough because it was available at the bakery, it’s inexpensive, and it’s very low allergen. Sourdough only contains (wheat) flour, yeast, sugar, salt and water. I made some gluten-free French toast for myself with the same batter ingredients and let my family have the “glutenous” sourdough toasts. I don’t want them to miss out on yummy gluten ALL the time. 🙂
- America’s Test Kitchen has a great gluten free Hearty Flax Bread recipe that would make delicious GF French toast. Sometime soon I’ll have to post my version of this recipe.
- Check out the gallery for pictures of the different steps of the preparation process.
Prep process photo gallery
How did you enjoy the recipe? Did you try it with gluten free bread or sourdough? Comment below and let me know.