This simple French toast recipe is quick and easy to make and tastes so special. It’s perfect for breakfast or brunch plus it freezes really well so you can make up a batch to have ready anytime.
1/3 cup dairy-free buttery spread, melted (Smart Balance or Earth Balance)
2/3 cup almond milk
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
loaf of gluten-free bread (10–12 slices)*
extra buttery spread for the skillet
You’ll want to have a 10-inch or 12-inch skillet or a griddle to fry these in. So have one or more of those out and ready to go.
I’ve found that mixing the batter in a mixing bowl that is wide at the base is the easiest to work with when it comes to dipping the bread in. But if you don’t have a wide-based bowl use what you have.
Melt the dairy-free buttery spread and add that to the mixing bowl with almond milk, brown sugar, vanilla, cinnamon, and eggs. Whisk it all together until it is combined.
Heat the skillet over medium heat and add a tablespoon of buttery spread to melt.
Dip just a few pieces of bread slices at a time into the batter making sure each side gets coated with the batter. Then place in skillet and heat for 2-3 minutes on both sides.
Place the cooked French toast on a wire rack in a baking pan in a warm oven (170°) in single layers until they are all cooked.
Put another tablespoon of buttery spread in the skillet before adding the next batch of bread. Continue frying as directed.
Serve with maple syrup or powdered sugar.
*My favorite bread to use is Canyon Bakehouse White Mountain gluten-free bread.
Regular butter and milk can be substituted for non-dairy items.
Keywords: gluten-free breakfast, gluten-free diet, gluten-free bread, French toast recipe, homemade French toast, recipe for French toast