8slicesbreador gluten-free bread, warmed to room temperature (see notes)
3largeeggs
1cupmilk
1tablespooncoconut sugaror white sugar
¼teaspoonsea salt
½teaspoonground cinnamon
1teaspoonvanilla extract
2tablespoonsunsalted butter
Toppings (optional):
maple syrup
butter
fresh blueberries or other berries
Instructions
Warm the oven: Warm your oven to 200 degrees F (or use a warming burner on the stove) so that you can keep the French toast that have already come out of the pan warm.
Make the batter: Crack the eggs into a medium large bowl and whisk until smooth. Then add the milk and vanilla and whisk again. Add the three dry ingredients to the batter (coconut sugar, cinnamon and sea salt) and whisk once more until everything is well combined.
Cook the French toast: Heat a large pan over medium heat and melt a quarter of the butter to coat the bottom of the pan. Use a spatula to push the butter around if necessary. Submerge each slice of bread into the egg mixture and flip once or twice to make sure they are nice and saturated. Place two or more slices in the pan and cook for a few minutes on each side or until browned and cooked through. While you continue to make the rest of the French toast, keep the ones you've made warm in the oven or over a warming burner and re-butter the pan in between batches.
Enjoy: Serve immediately with fresh berries, syrup, butter or anything else you love to top French toast with.
Notes
Bread: Make sure to warm your bread to room temperature so that it can soak up the batter better, or you can pop the slices into the microwave at 50% power for a minute or two until they are just warm. If you're using gluten-free bread, large slices work best for this recipe in place of the regular (smaller) gluten-free bread options. I like Canyon Bakehouse Heritage Style Whole Grain Gluten Free bread.