Gluten-Free French Toast

Got some day-old gluten-free bread and no desire to let it go to waste? French toast makes quick work of breakfast, with a golden crust, a custardy center, and just the right touch of spice.

This gluten-free, dairy-free version keeps things simple: minimal toppings, syrup if you like, and a little fresh fruit. Serve it hot. You’ll find more of my gluten-free cookies in the same category.

What is gluten-free, dairy-free French toast?

French toast is made with stale bread—or simply leftover bread—soaked in an egg mixture, then pan-fried. The idea is right there in the name: give new life to bread that might otherwise be forgotten on the counter. It’s a practical way to use up leftovers and cut down on waste without making a big deal of it.

In this version, the real focus isn’t so much the bread as the custard. What makes the dish is this creamy mixture scented with cinnamon and nutmeg, which coats the crumb and sets as it cooks. The rest should stay simple: with this style of French toast, piling on too much doesn’t add much.

Main ingredients

First, the bread: a homemade rustic gluten-free loaf gives the best result, but store-bought bread works very well if you’re short on time. There’s no need for anything very specific; any good gluten-free loaf will do, as long as it isn’t gummy. In fact, this recipe works even better with a fairly firm, less moist bread than with a very soft sandwich loaf or brioche.

For the custard, gluten-free barista-style oat milk works especially well. If needed, you can swap it for rice, soy, almond, or cashew milk. Use fresh eggs, and for a vegan version, replace them with Just Egg.

For flavor, cinnamon and nutmeg are the heart of the recipe. They give the custard its warm, distinctive taste. More generally, a good plant-based milk—or even a thick plant-based cream—plus fresh eggs and these spices is enough to create a rich custard without overcomplicating the recipe.

For cooking, use Violife unsalted vegan butter. If tree nuts aren’t an allergy concern, Naturli in block form and Miyokos are also excellent choices. To serve, keep it simple with fresh berries and honey, agave syrup, or maple syrup; or go with fresh fruit, powdered sugar, and a little whipped cream.

Technical pointers and pitfalls to avoid

The first key point is the bread. Choose a good gluten-free loaf—no need for anything overly specific—but avoid breads with a gummy crumb: they don’t absorb well and don’t cook as neatly. A firm, rustic-style loaf with less moisture holds up better in the custard and gives you a cleaner slice in the pan.

Preparing the custard

Whisk together the eggs, gluten-free oat milk, vanilla, cinnamon, and nutmeg until smooth. The custard should be fully combined before you dip in the bread. It provides most of the flavor—far more than the exact type of bread you use.

Soaking

Let each slice soak for about 30 seconds per side, or 25 to 30 seconds depending on thickness. The idea is the same either way: give it a proper soak, not just a quick dip. This gives the bread time to absorb the custard all the way through; then let the excess drip off before cooking.

Pan cooking

Use a nonstick skillet or griddle heated over medium heat. Lightly coat the surface with a small pat of vegan butter, then wait until the pan is hot before adding the soaked slices. The fat should lightly coat the surface, not drown the bread.

Cook for 2 to 3 minutes per side, sometimes 2 to 4 minutes depending on the slices. Above all, go by appearance: each slice should be nicely golden, with lightly crisp edges. If it browns too quickly, the heat is too high.

Serving and keeping warm

Serve the French toast as soon as it comes off the pan, while it’s still hot. If you’re cooking in batches, keep the finished slices in a low oven while you make the rest. When it’s time to serve, keep it simple: maple syrup, honey, or agave; a few berries or other fresh fruit; and, if you like, a little powdered sugar or whipped cream.

For more ideas, browse my gluten-free recipes.

Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.