Ever since being diagnosed with Celiac, going out to breakfast is one of my least favorite activities. Sure, there are many more gluten free options these days, but many places still don't grasp the concept of the dangers of cross contamination. Most peoples' ears perk up for me when they see that a place offers something like gluten free pancakes, but I'm quick to activate that Debbie Downer and tell them that I'm going to stay away because they're still (most likely) prepared on a shared space where they cook allll the gluten!
Just as frustrating as it is to have to go to a restaurant and order a salad because that's by default the only gluten free option available, I don't want to have to go out for breakfast and order JUST eggs - without toast (because even if they offer GF toast, they probably toast it in a shared toaster) or without potatoes (because sometimes they dust them in flour or drop them in a fryer that fries other gluten-full foods). Especially when the rest of the table gets to order more exciting dishes like eggs Benedict, french toast, waffles - anything and everything that basically I cannot order out. But unfortunately that's the way the world turns for us Celiacs.
Of course, there are so many times when I just need to go with the flow, but if the choice is left to me and we have visitors in town, I'll choose to whip up breakfast for the crew. And it'll be darn delicious! I've mastered the art of fluffy and sweet gluten free chocolate chip pancakes and other savory dishes like sweet potato hash or crispy bacon breakfast potatoes. More recently, I felt determined to expand my breakfast repertoire beyond the basics.
And that's how my decadent Cinnamon Raisin French Toast was born. It's easy to make in a batch, requires minimal effort, and is a fun one for everyone to help make!
For the french toast:
- 10 slices of gluten free cinnamon raisin bread
- 2 large eggs
- 1.5 tsp cinnamon
- 2 tsp vanilla extract (make sure GF)
- 1/2 cup 2% milk
- Pinch of salt
- 2-3 tbsp butter
- Optional: toasted pecans
For the frosting drizzle:
- 1/4 cup cream cheese
- 1 tbsp milk
- 1/4 cup powdered sugar
- In a large baking dish, whisk together the eggs, cinnamon, vanilla extract, milk and salt.
- In the meantime, bring a large pan up to medium heat on the stovetop. Add a tablespoon of butter and swirl it to cover the surface.
- Dip each piece of bread into the wet mixture. Let it soak for only a few seconds on each side, then transfer to the pan. Depending on the size, you can repeat this with 2-3 pieces of bread, so long as you don't crowd the pan.
- Cook each side for several minutes, until it becomes golden. Then, flip and continue cooking the second side of the toast. Remove from the pan once both sides are browned, but not burnt.
- Add another tablespoon of butter and cook the additional pieces of bread.
- Continue steps 3-5 until all of the bread is cooked.
- For the drizzle, mix together the cream cheese, milk and powdered sugar until the consistency is smooth and creamy. You can always add more sugar to make it sweeter. Pour the mixture into a Ziploc bag, seal it shut, then cut off one of the corners (only about an eighth of an inch cut).
- Drizzle the frosting over the french toast. Add some toasted pecans if desired and finish off with a little extra sprinkle of powdered sugar. Enjoy!