Breakfast
A cinnamon-vanilla gluten-free French toast for slow mornings, finished with yogurt, preserves and a little market-table texture.
Shown for the original batch.
Scale
If the bread is very soft, set the slices on a rack or tray for 20 to 30 minutes before cooking so they can absorb the custard without falling apart.
In a wide shallow dish, whisk the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla until the mixture looks even and the spices are well distributed.
Heat a skillet or griddle over medium heat, then add enough butter or cooking spray to lightly coat the cooking surface.
Dip each bread slice into the custard, turning once so both sides are coated. Let excess custard drip back into the dish before moving the slice to the pan.
Cook the slices in batches until golden on both sides, about 2 to 3 minutes per side. Adjust the heat if the toast browns faster than the center can set.
Serve right away, or keep finished slices on a baking sheet in a low oven while the remaining batches cook. Finish with yogurt, preserves and a little crunch.
Adapted for NANI from Audrey Roberts’ gluten-free French toast recipe on Mama Knows Gluten Free. The NANI version keeps the cozy cinnamon-vanilla base and serves it with the brand’s yogurt, preserves and breakfast-table textures.
Gluten-free bread varies widely by brand and loaf style. A slightly dry slice is easier to dip, easier to turn and less likely to collapse in the pan.
Related equipment
Easy measuring
Helpful, not required
An easy-to-read measuring cup for smaller quantities of milk, cream, sugar and flavoring. Its angled markings can be read from above, keeping preparation simple and tidy.
Mix and transfer
Helpful, not required
A refined silicone utensil set for mixing ingredients and transferring the yogurt mixture cleanly.
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