Contrary to popular belief, French toast was not founded or even attributed to the French. They did not come up with this delicious mix of milk and eggs to create bread so sinfully yummy, you’d think it was a treat only to be reserved for holidays.
According to Wikipedia, French toast dates back to the 4th or 5th century, where references to it are found in the Latin recipe collection Apicius. Although there was no special name for it, the method was the same as we use today for French toast. Soaking stale bread in a batter of milk and cooking it until golden brown.
The name Aliter Dulcia, translated to ‘another sweet dish’ was the name referenced for French toast.
Then in the 14th and 15th centuries, the name ‘pain perdu’, French for lost bread, was used – which referenced bread that has gone stale.
Ultimately, cultures from all around the world have their versions of this well know breakfast treat known by its popular name French toast – England, Sweden, Norway, Finland and Hong Kong all have their styles of creating this mouthwatering golden, sweet bread.
Which brings us to the modern day version of gluten free French toast. Having indulged in wheat based French toast a time or two, one of the things we wanted to test out with this recipe was if the results turn out any differently than when using a wheat based bread –
The results were surprising – in a good way. The gluten free variety was even better than the wheat based bead variety!
Also check out The Ultimate Gluten, Dairy and Yeast Free White Bread for a good bread to start with
For all the skeptics out there, yes, there is a reason that gluten free bread is actually better than wheat bread. And the reason is actually pretty simple. Gluten free breads get staler quicker. They are what is referred to as ‘pain perdu’. And one of the essentials in French toast preparation is dry, stale bread.
Fresh does not work. In fact, do not ever use fresh bread for making French toast. Fresh will leave you with the mushiest French toast ever.
So, that gluten free sandwich bread or gluten free raisin bread that you have left over and you’re wondering what to do with it? Grab some eggs and milk and whip up some French toast.
And now for the recipe for the Best Gluten Free French Toast
- 8 thick slices of your favorite gluten-free bread (raisin bread is very tasty)
- 4 beaten eggs
- 2/3 – 3/4 cup milk OR dairy free substitute (coconut milk works very well)
- 1 teaspoon brown sugar
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch salt (optional)
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1 tablespoon powdered sugar for dusting
Preheat a large, heavy skillet on medium heat.
Combine the eggs, milk or dairy substitute, brown sugar, cinnamon, nutmeg, salt and vanilla in a shallow bowl and whisk until thoroughly blended.
Dip slices of homemade breakfast bread into the egg mixture. The bread will act as a sponge and soak up the egg mixture. Let it sit and soak up the mixture for a minute on each side.
Add the oil to the preheated skillet. Add as many slices of bread that will comfortably fit into the skillet.
As soon as one side begins to get golden brown, carefully flip it over and fry the other side. This may take as short as 1 minute or as long as a couple minutes – just be sure to keep a watchful eye on your French toast.
Remove each slice to plates and serve immediately with a dusting of powdered sugar on each slice.
Enjoy this gluten free French toast plain, with butter and syrup or just some fruit topping.
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