Gluten Free, Egg Free, Allergy Free French Toast

by aletha

Who would ever have thought it possible? French toast without eggs? And on top of that, with gluten free bread? One of the things I've learned in the past few weeks, however, is that gluten free bread's sponginess lends itself to lots of types of cooking. It may not always make the best sandwiches in the world, but it cooks up great!

Three day weekends inspire large breakfasts in my house. Since today was a stay-at-home day, I decided to try something new on my boys. This recipe is not for everyday (or maybe it is!), but it certainly is good. Instead of soaking the bread in an egg batter, you soak it in maple syrup, cook it in canola oil, and it makes a carmelized crusty French toast.

What you will need... I tried this with Ener G Light Tapioca Loaf. It was a great choice since it's softer and lighter than some other GF breads. However, I also tried the recipe with a regular multi-grain bread, and that worked great as well.

Ingredients:

Gluten Free Bread, crusts cut off
Maple Syrup, 2 Tbsp. per slice of bread
2 Tbsp. Canola Oil and more as needed

Using a pastry brush, brush each side of the bread with 1 Tbsp. Maple Syrup (for a total of 2 Tbsp per slice). Stack slices on top of one another, making a tower. Cover with wax paper for five minutes, pressing down on it every so often to get the bread to absorb the syrup. Heat 2 Tbsp. canola oil in a pan over medium heat (preferably a non-stick or cast iron skillet). Cook until golden and crispy on both sides. Add more canola oil as necessary, don't cheat yourself.