Sunday nights we usually have left overs to help clean out the fridge, but the fridge was already pretty much cleaned out. Craving some french toast (with some bread baking in the oven) I figured that wouldn’t be too hard to do egg free. I used several ideas from other people’s attempts and kept the best of the lot and made a few of my own additions (and subtractions). It was heavenly! I wouldn’t have even noticed it was missing the egg.
3/4 cup almond milk (or whatever milk you can have)
1 1/2 T corn starch
1 1/2 t sugar
3/4 t vanilla extract
1/4 t cinnamon
6 slices of gluten free bread (try our recipe)
Mix all the ingredients together (except the bread, of course). You’ll have to mix for a good amount of time to get all the corn starch lumps to disolve. Heat a skillet on medium high heat, put a little oil or allergy free butter to melt. Dip a slice of bread into the mixture, let sit for a few seconds, turn and let sit again. The length of time you let it sit really depends on how soggy you want it to be and how dry your bread is (lots of store bough gluten free breads are pretty dry). Whenever you are satisfied with the saturation, put on the skillet to cook for about 3 minutes, turn and cook 2-3 more minutes, or until a nice golden brown color. Sprinkle with some cinnamon sugar and enjoy!