If you're looking for an easy special breakfast to make, this is it! This recipe has only four basic ingredients, plus butter or oil (for a dairy free version) for frying and whatever you'd like to add on top.
Pour the egg mixture over the gluten free bread, and allow the bread to soak up the liquid.
Heat a heavy pan (I prefer cast iron.) over medium-low heat. Melt the butter and cook the soaked bread until puffy and golden, about 5 to 7 minutes on the first side and 2 or 3 on the second, depending on how high your heat is.
Serve with maple syrup and berries or your choice of toppings.
To save a little time in the morning, prepare the liquid mixture the night before, and store it covered in the refrigerator.
You may either soak your bread up to half an hour before you begin to fry your French toast or give it a quick dip in the liquid to completely coat both sides, just before frying.
Cooking time can vary quite a bit, depending on any of three factors: the density of the bread you use, the time the bread soaks in the liquid, and the temperature of your pan.
If you want to make a big batch, or start your toast up to half an hour early, keep cooked toast warm by spreading it out on a baking sheet and placing it in a 275° F (135° C) oven.