Gluten Free French Toast Recipe

Whisk wet ingredients

In a shallow wide bowl or pie dish, crack in the eggs and whisk until combined. Add the milk, vanilla extract, ground cinnamon, pinch of salt, and maple syrup (if using). Whisk thoroughly until the mixture is smooth and slightly frothy. This ensures even flavor and prevents eggy pockets.

Let batter rest for 5 minutes to allow flavors to meld and for the cinnamon to hydrate. Stir once more before dipping bread.

If your gluten-free bread is very fresh and soft, lightly dry the slices for 10–15 minutes in a single layer in a 275°F (135°C) oven or toast them briefly on both sides. Slightly stale or dried bread absorbs the batter better without falling apart.

Working with one slice at a time, dip a bread slice into the batter and immediately flip to coat the other side. Let it soak for 8–12 seconds per side (longer for thicker slices), pressing gently so the center absorbs but the slice stays intact. Avoid oversaturating—if bread becomes soggy, it will fall apart in the pan.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter or oil and swirl to coat. The pan is ready when a drop of water sizzles on contact.

Place dipped bread slices in the hot pan without crowding (cook 2–3 slices at a time depending on pan size). Cook for 2.5–4 minutes on the first side, until deep golden brown and firm when lifted. Reduce heat slightly if the exterior browns too quickly before the center cooks.

Flip and cook the other side for 2–3 minutes until golden and cooked through. Add more butter or oil to the pan between batches as needed (use the remaining 1 tablespoon).

Keep cooked slices warm on a baking sheet in a low oven (200°F / 95°C) while you finish the rest so they remain crisp on the outside.

To serve: dust with powdered sugar, top with fresh berries or banana slices if using, and serve with warm maple syrup on the side.