My father is visiting with us and is 100 years old. While he enjoys my newest Gluten Free Cinnamon Raisin Bread Recipe, he finally admitted that he doesn’t appreciate the harder crust which is a result of long baking in my bread machine. He’s always enjoyed soft food, but as he ages, soft food is a requirement. He’s never even care for his bread toasted, just warmed, not brown or golden. So, I thought I would soften the ends by making him French toast this morning instead of dry toast and his awful cream of wheat (he’s not gluten free). The acidic fruit has been getting to him anyway.
To speed up the process I soaked the bread overnight. This way it was all set to fry up in the morning. Caring for an elderly parent is a lot of work and mornings are pretty busy. A hearty breakfast is crucial as this is when they have their largest appetite.
Gluten Free Raisin French Toast
A make-ahead gluten free raisin french toast recipe that is super delicious!
- 4 Tablespoons (1/2 stick) butter or gluten free margarine, melted
- 1 teaspoon ground cinnamon, divided, plus more for sprinkling
- 6 slices Gluten Free Cinnamon Raisin Bread Recipe
- 1 1/8 cups milk of choice (I used Homemade Almond Milk)
- 3 large eggs
- 1 teaspoon pure/gluten-free vanilla extract
- 1/16 teaspoon ground nutmeg, plus more for sprinkling
- Confectioners' sugar, for garnish
- Pure/gluten-free maple syrup, for garnish
- Combine the melted butter, 1/2 teaspoon cinnamon, and raisins and use it to coat the bottom of a 9 x 9-inch baking dish.
- Lay three slices of bread on the left side of the mixture so that they are partially layered on top of one another. Cut the others to fit. (I cut three slices in half, and one of those halves in half.)
- In a medium-size bowl, beat the eggs, add in the milk and vanilla and whisk until combined.
- Pour the mixture over the bread slices and cover with aluminum foil. Refrigerate overnight.
- In the morning, remove the baking dish from the refrigerator and allow to reach room temperature, about 30 minutes.
- Preheat oven to 375 degrees F.
- Sprinkle with 1/2 teaspoon cinnamon and 1/16 teaspoon nutmeg and cover with foil.
- Bake for 20 minutes on center shelf of oven.
- Remove foil, (watch out for hot steam) and continue to bake for an additional 10 to 15 minutes.
- Remove from oven and allow to rest for about 5 minutes prior to serving.
- Serve with confectioners' sugar and/or pure maple syrup.
Add additional raisins, if desired.
You can omit the raisin bread and sub with your favorite gluten free bread. Just be sure it is one that absorbs milk easily. Udi's brand works well.
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