Gluten Free Holiday French Toast

French toast is great for breakfast or a snack. During the holidays when many of us are pressed for time, I find a breakfast that can double as a snack or dinner (quiche or french toast) is always good to prepare in volume.

Base Ingredients:

1. Gluten Free Bread (can be regular bread if your household is not gluten free) - I used Udi's Cinnamon Raisin.
2. Eggs and milk (I always use Almond Milk)
3. Butter (to coast the pan)

Instructions:

• Combine 2 eggs and 1/3 cup milk for every 4 pieces of break you wish to prepare. 
• Poke a fork into the pieces of bread you wish to use to "open pores" so the egg mixture will permeate the bread...turn bread to evenly coat...let bread soak for 10 minutes on both sides.
• Excess egg can be prepared as a small "side dish" of scrambled eggs.
• Melt 1 TBSP butter (I use no-salt) in a pan and place bread slices flat on pan (2-4 depending on size of pan). Cook on medium. Use a spatula to rotate after 3-5 minutes on each side. 
• The slices you do not eat right away can be stored in an airtight container in the refrigerator for a week.

Beyond Breakfast ... Ideas for Left Overs:

• Post work-out snack/after school snack
• Dinner sandwich with Canadian Bacon and a side salad or side of vegetables

French Toast can be eaten plain... warm or cold...as a sit down meal or on-the-go!

Pictured is French Toast (plain) with a side of holiday color fruit...KIWI and RASPBERRY.

Pictured is French Toast with Maraschino Cherry Chia Jam and Greek Yogurt/Raspberry topping.