French toast has always been an indulgent breakfast item that I crave when I see it on restaurant menus but never can as it’s not FODMAP safe. Don’t feel badly for me (or you), as this recipe will allow you to make a deliciously safe version that will quickly be added to your FODMAP breakfast recipes list. I used bakery style sourdough bread as it’s safe for most people on the FODMAP diet. If this isn’t an option for you, gluten free bread will work just as well!
I was curious on the origins of this delicious egg soaked breakfast dish so after a quick google search learned that “french toast” was first used in 17th century England and was brought to America by early settlers. There are so many different variations that you can make or you can stick to the classics like this version. I like to make a big batch of this on Sunday mornings and bring it to work for breakfast. What is your go to weekend breakfast dish? If you’re looking for a super delicious pancake recipe, you’ll love this one.
Cinnamon & Sugar French ToastPrint Recipe
- 4 pieces of bakery style sourdough bread
- 2 large eggs
- 1/4 cup nondairy milk of your choice (I love MALK milk)
- Dash of salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 teaspoon sugar
- Non stick cooking spray
In a medium size bowl, whisk the eggs, milk, salt, vanilla, cinnamon and sugar.
Submerge bread into egg wash until both sides of the bread are covered. Repeat until all 4 pieces of bread are covered in egg wash.
On a medium-high flat skillet pan, spray nonstick cooking spray. Add bread to the pan and cook on each side for 3 minutes for a total of 6 minutes.
Serve immediately. These have the perfect amount of sweetness that maple syrup may even be optional for you!