Main Menu
Main Events
CB Workflows
CB Online
Gluten-Free Night-Before French Toast PDF Print E-mail

Recipe by Connie Sarros


8 slices GF Bread
6 eggs
1 cup milk
1 tsp vanilla
3 Tbsp sugar


Spray a cookie/jelly roll pan with GF nonstick spray or grease with a bit of butter. Mix all the ingredients in a wide bowl and then dip the bread into the mixture so it is well coated and place on pan. Pour any remaining mixture evenly over the top. Cover pan with plastic wrap and refrigerate for at least 6 hours or overnight. Next morning pre-heat oven to 350 degrees. Bake French Toast for 10 minutes and then turn over and bake for 10 minutes, or until browned, on the other side. Make a whole batch (8 pieces) and freeze what you don't use the first day and then can just pull out of the freezer and microwave or toast for a quick breakfast at other times.