Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

January 18, 2013

French Toast - GF

Contrary to popular belief,  french toast is not a way to use up stale bread.  It is also not a way to use up an over abundance of eggs.  It is simply the ultimate vehicle for highlighting the exquisite taste of maple syrup....and butter, lots and lots of butter!  At least in our house. ;)

bread, sliced
cinnamon (optional)
nutmeg (optional)
vanilla (optional)
cane sugar (optional)
sea salt (optional)

maple syrup

Preheat greased pan to a medium low heat.  Beat the eggs in a wide bottomed bowl....as close to the size of the slice as you can manage.  I use about 2 slices of bread per egg. This is an estimate only.  The size of the slice and the size of the egg can vary.  Any one of the optional ingredients can be added,  if desired.  I don't know that I would add all of them at the same time.  Soak the bread in the egg, coating each side completely, and carefully place in hot pan.  Cook for a few minutes on each side.  Keep warm in a low oven if doing a large batch.  Layer butter between each piece on individual plates.  When butter is melted, drizzle with maple syrup.

Lick plate when done.

See Ya In The Gumbo 
Melt in Your Mouth Monday 
Gluten Free Wednesday


  1. Hi~ Dropping by from See Ya In The Gumbo! My favorite breakfast and/or lunch is french toast! Lynn H @ Turnips 2 Tangerines~

  2. Funny! For me French toast is a way to butter up my husband! Loving the butter and maple syrup on top!
    Thanks for linking, Jenny.