Hi and welcome back.
I thought I would share another How to Make recipe. This time, its French Toast. Today I am dreaming of lazy Sunday mornings. That rare occasion when you wake up naturally, as opposed to the glaring noise of the alarm. No plans, no need to dash out of the house to face the morning commute. What better way to relax than to treat yourself to that indulgent breakfast? I hope you enjoy. C. -x-
I first tried French Toast when I was 16 years old. I had been at a sleepover with friends (the one where you spend all night talking so don’t actually sleep). Daylight descends, you are exhausted and just need sleep. My friends mum was making French Toast and I thought I would try it. (Have I mentioned that before I became a coeliac I rarely experimented with food?) It was like heaven on a plate. Crunchy exterior, soft warm bread and lots and lots of sugar – the sweet tooth dream. It was the perfect treat to indulge in.
When I discovered I was a coeliac, I tried recreating the French Toast. It was a complete mess! The bread fell apart in the egg mixture so when I tried to cook it, I was left with scrambled eggs with soggy bread between – not exactly the treat I had been dreaming of. I gave up for a long time until one lazy autumn morning. This time it worked! Here is the recipe – I have been using it regularly now. It just goes to show, with a few small tweaks this treat is not off limits for the coeliac.
Prep time: 5 minutes; Baking time: 6 minutes; Serves: 2
- 1 egg
- 100ml milk – warm
- 4 slices of gluten free bread
- 1/2 teaspoon white sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- Small amount of butter for greasing the pan
- Toast bread on low heat – the aim is for the bread to hold together and then be cooked. Over cook the toast and the mixture won’t saturate.
- Add milk, egg, sugar, cinnamon and salt to a bowl and whisk.
- Pre-heat a frying pan on medium heat.
- Add butter and heat until small bubbles appear.
- Lightly dip toast into egg mixture.
- Add coated toast to pan and add 1/4 teaspoon mixture to top of toast.
- Cook on medium heat for 2 minutes before turning.
- Add 1/4 teaspoon of mixture to toast and cook for 2 minutes.
- Turn toast again and cook for a further minute.
- Serve immediately. I sprinkle mine with sugar or add a bit of honey.
- Tescos Free From White Sliced Bread is great for this.
- Prick the bread with a fork as it is soaking, it helps for the mixture to sink in.
- Drizzle with honey for an extra special finishing touch.
If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or share directly to my Facebook page. let me know what other gluten free recipes you would like to see. Newsletter is now live! Don’t forget to subscribe to make sure you don’t miss out on any future blog posts.