I was provided Udi’s gluten free foods to test in my home as a part of my son’s new gluten-free lifestyle. All opinions, tips and recipes are 100% my own. While going gluten free has helped our family, I am not a doctor and none of our tips should be taken as medical advice.
Do you love french toast, but HATE the mess it makes?
I love the sweet, slightly salty taste, the delicious crunchy outside, the sweet syrup… but I hate how it gets all over my kids hands when they eat it. (No we aren’t cavemen- they do use utensils, but I have babies, people!!).
To de-stick-ify our french toast, I came up with a delicious way to cook the syrup IN the toast. So it doesn’t get the stickies everywhere. I know, I’m pretty much a genius. Leave notes of love and admiration below. Just kidding- but it IS an awesome way to make french toast!
Here’s how we do it, and gluten-free at that:
Udi’s Cinnamon Raisin Bread
Eggs (I find 1 egg per every 3 slices to work well)
1 tbsp cinnamon
3 generous tbsp syrup (we use Sweet 101 Gluten Free Vanilla Syrup)
Melt the butter in a heavy skillet while preparing your french toast.
Crack and beat eggs in a shallow dish/bowl. Add syrup, cinnamon and any optional sugar, stir well.
Dip bread in egg and syrup mixture- be sure to dip each side in and really let it sink in.
Cook on medium in melted butter for about 3 minutes per side, or until each side is nice and crunchy brown.
Top with cinnamon, sugar or powdered sugar as desired.