The Best Gluten & Dairy Free French Toast
When my daughter first needed to go on a gluten-free diet at 18 months old, I was concerned that we would end up saying farewell to most of her favorite breakfast items. As parents, we want our children eating as healthy as possible, but as a woman who has tried virtually every gluten-free bread on the market, I was worried how I would get a toddler to enjoy gluten-free versions of her favorite foods. Thankfully, after much trial and error, we stumbled across Canyon Bakehouse, and all my concerns vanished.
Have you ever noticed how almost all gluten-free breads are all half the size of a traditional bread? Well I don’t know about y’all, but I have a very hungry two and a half-year old to keep happy, and one slice of bread, the size of a postage stamp, just isn’t going to cut it! Canyon Bakehouse Heritage Style has quickly become the only bread we buy. The slices are as big as a normal slice of bread, it isn’t crazy crumbly, or so chewy it becomes like a mouthful of Double Bubble. It’s good for sandwiches, toast, grilled cheese, stuffing, and of course FRENCH TOAST!
I make french toast fairly often for Harper. It’s full of ingredients I always have on hand and Canyon Bakehouse is the only gluten-free bread I would recommend you use. The Heritage Style Honey White or Whole Grain are our favorites and both are great with this recipe, but they also make a cinnamon raisin I’m sure would be amazing too!
I often yield comments about people “not having the time” to make breakfast like this. I get it. The morning is a busy time for people, especially if both parents work, or there’s more than one kid in the house. I too, know there is not as many hours in a day as they tell us. Good news is, the french toast is totally freezable and microwaves in seconds if you want to make it ahead of time, and the compote takes less than 5 minutes to make. Being a SAHM, I have the time to make it fresh everyday, for now. I am sure as we have more kids I will go back to my meal prepping ways.
I hope your families enjoy this meal and perhaps find time to enjoy it together.
Gluten & Dairy Free French Toast with Berry Compote
- 4 slices Canyon Bakehouse Bread (your choice on flavor)
- 3 cage free eggs
- 3/4 c. Almond Breeze Unsweetened Almond Milk
- 1 tsp. vanilla extract
- 1 tsp. organic cinnamon
- 1/4 c. tsp. Woodstock Organic Pure Cane Sugar
- 2 tbsp. water
- 1 c. Strawberries (chopped), Blackberries (halved), Raspberries, or Blueberries*
- 1 tbsp. honey
- Beat eggs in a shallow bowl. Add almond milk, vanilla extract, and cinnamon, and beat until frothy.
- Soak each slice of bread in the egg mixture, first on one side, then the other.
- Cook both sides in a greased (I use avocado oil spray) non-stick skillet until golden. Set aside.
- In a sauté pan (I use the same pan from the french toast) over medium heat, combine water and sugar, bring to a boil, stirring to dissolve sugar.
- Cook 2 minutes or until sugar is dissolved, then add berries and honey. Cook for 2 minutes more, stirring occasionally.
- Spoon over french toast. Serve immediately.
* Feel free to go crazy and use a combination of berries!