1 C. non-dairy creamer
Preheat oven to 375 degrees Fahrenheit.
Squeeze gluten-free bread slices into a glass 13x9 pan. Sprinkle with cinnamon and sugar (to taste).
Combine eggs, non-dairy creamer, and a dash of nutmeg, and beat until completely combined. Pour egg mixture over bread. Make sure the bread is completely soaked.
Place pan in oven for 50-55 minutes until bread is a deep golden brown and egg mixture is completely cooked through.
Serve with maple syrup.
***Recipe for crème brûlée french toast is coming soon!
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