Sunday, February 7, 2010

Superbowl Sunday GF French toast

 (adapted from Gluten-Free Girl)

5 eggs
1/4 cup milk 
1 teaspoon high-quality vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
6 slices of gluten-free bread, at least 1/2 inch thick (we used Ener-g tapioca loaf)
4 tablespoons canola oil
4 tablespoons salted butter

 1. Mix everything from the eggs to ginger together with a whisk. Bring a large sauté pan to medium heat.

2. Soak the bread in the liquids for 3 to 4 minutes, being sure to get each side coated

3. Put in 1 tablespoon each of butter and canola. Lay 3 pieces of the soaked bread in the pan. Brown each on one side. Put the slices on a plate, browned side down. Add more oil and butter. Brown the last 3 pieces of bread. Lay those slices, browned side down, on the plate as well.

4. Place the first 3 slices of bread in the egg mixture and let them soak for 1 more minute. Lay them down in the pan and brown on one side, and then the other. When they are lovely caramel brown and tempting enough for you to eat, place them on a clean plate. Repeat the process with the last 3 slices of French toast. 

5. Slather with maple syrup and butter.

The Hungry Hubby got a nice surprise and had these with butter, syrup, semi-sweet chocolate chips and SPRINKLES!

The Hungry Hubby likes these so much he gave me a WHO DAT?!
(Gluten-Free Girl and the Chef put bananas on theirs- see the picture- either way YUMMY!)

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