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Quick Gluten Free French Toast

This Quick Gluten Free French Toast is a simple, delicious breakfast that comes together in just 15 minutes. It's crispy on the outside, soft on the inside, and perfect for a busy morning.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices gluten-free bread stale is best
  • 4 large eggs
  • 1/2 cup milk dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter or coconut oil for cooking
  • Optional toppings: maple syrup fresh berries, powdered sugar

Equipment

  • large shallow bowl
  • whisk
  • non-stick skillet or griddle
  • spatula

Method
 

  1. In a large shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and salt until well combined.
  2. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter or oil.
  3. Dip each slice of gluten-free bread into the egg mixture, letting it soak for about 10-15 seconds per side. Do not oversoak or bread may fall apart.
  4. Place the soaked bread slices onto the hot skillet. Cook for 2-3 minutes per side, until golden brown and crispy.
  5. Repeat with remaining bread, adding more butter or oil as needed.
  6. Serve immediately with your favorite toppings like maple syrup, fresh berries, or a sprinkle of powdered sugar.

Notes

Storage: Leftover French toast can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven at 350°F for 5 minutes. Freezing: Place cooled slices in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer bag. Reheat from frozen in a toaster. Tip: Use day-old gluten-free bread for best texture—stale bread absorbs the custard without getting mushy.