French Toast, and a Month of One-Pot Suppers

This French toast recipe is a great way to use up leftover gluten-free bread. It freezes well too, so it’s wonderful for a warm breakfast when you’re short on time. Serve it with pure maple syrup, jam, fresh fruit, or compote.

6 slices gluten-free bread (I used Ener-G Brand)
3 eggs
1/3 cup vanilla rice, soy, or almond milk
½ tsp. cinnamon (use less if preferred)
1/8 tsp. nutmeg
½ tsp. vanilla extract
1 Tbs. ghee or casein-free margarine

In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, and vanilla. Heat skillet over medium heat, then add ghee to melt. While skillet is heating up, place bread in egg mixture for 1-2 minutes, or until bread begins to soak up liquid. Be careful not to allow bread to sit in mixture too long; the bread will fall apart due to the lack of gluten. Place bread in skillet and cook 2-3 minutes per side, or until golden brown. Serve immediately; or cool completely before wrapping individually and freezing.

Now that fall is upon us, it’s a great time to talk about warm, rustic fall flavors. All next month, Cooking for Special Needs will focus on one-pot suppers: delicious dinners that don’t require a lot of fuss or the use of every pot and pan you own. If you have a special request, please send me an email at [email protected].

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