Back in my gluten eating days, I made french toast using day old Challah. I would coat it with crushed Frosted Flakes before frying it. It was sinfully good. This gluten free Vanilla Crunch French Toast is my updated version of the old recipe. Fortunately, it was easy to make a delicious gluten free version and I only switched up a few ingredients.
About the Bread
Although I still haven’t found a really fantastic gluten free Challah to make french toast with, I have made this recipe with several different gluten free breads and it has turned out SUPER fantastic every time. Since the bread is soaked in a vanilla infused egg wash, then coated in crushed Vanilla Chex Cereal, before being fried with a generous amount of butter, it is substantially transformed. I have used several varieties of Canyon Bakehouse and Udi’s gluten free sandwich breads for this recipe. As long as you like the bread normally, I would think that you will enjoy it as Vanilla Crunch French Toast too!
About the Cereal
If you are wondering if you can use another flavor of Chex Cereal or an entirely different cereal, you absolutely can! Just make sure to crush it up very well. Chex cereals crush easily by hand in a zippered bag, which can be a fun job for little kids. Other cereals may work best if crushed with a rolling pin or in a food processor. Try to get it to a bread crumb texture and you will be in great shape for coating the bread. And just a heads up- you may need a little more or less of the cereal crumbs depending on how large your slices of bread are.
Egg & Dairy free, really?
My daughter is allergic to eggs, so we decided to try this recipe using Follow Your Heart Vegan Egg Replacer. We also used Unsweetened Vanilla Flavor Ripple to replace the milk in the egg wash. The result was much thicker, almost like a thin pancake batter. Turns out that this allowed the cereal crumbs to stick to the bread even better than the real egg version. It also fried up beautifully and tasted amazing. Dare I say that it tasted even better this way? I thought so!
More Gluten Free Breakfast and Brunch Ideas
Check out my Enormous Waffles, Bourbon Street Pancakes, Carrot Cake Make Ahead Oatmeal, English Scones, Spicy Broccoli Quiche, Blueberry Buttermilk Pancakes, Truffle Spinach Quiche or Lemon Poppy Seed Pancakes to name a few!
Ingredients
Gluten Free Egg & Dairy Version
- 8 slices gluten free sandwich bread
- 5-6 cups Vanilla Flavored Chex Cereal - You may need more or less depending on the size of slices of bread
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 8 tablespoon butter - for frying the Vanilla Crunch French Toast
Vegan & Gluten Free version
- 8 slices vegan sandwich bread
- 5-6 cups Chex Flavored Vanilla Cereal - You may need more or less depending on the size of slices of bread
- ⅓ cup Follow Your Heart brand Vegan Egg Powder
- 2 cups Unsweetened Vanilla Flavored Ripple brand
- 1 teaspoon pure vanilla extract
- 8 tablespoon vegan butter or oil - for frying the Vanilla Crunch French Toast
Instructions
Gluten Free Egg & Dairy Version
- Combine the eggs milk and vanilla in a shallow dish. Beat the eggs with a fork until well combined with the milk.
- Pour the cereal into a zippered plastic bag and carefully crush the cereal until you have small crumbs. Pour the crumbs into another shallow dish.
- Dip the slices of bread into the egg mixture, coating completely then transfer to the cereal crumbs. Make sure to coat the bread evenly and well on both sides.
- Heavily butter your frying pan over a medium low heat. Once browned on one side, add more butter to the pan and flip to fry the other side. Once browned on both sides, remove and eat warm with powdered sugar, maple syrup or just as it is!
Vegan Version
- Combine the VeganEgg powder, vanilla and Ripple (or other milk substitute of your choice) and whip by hand or with a mixer until it thickens and combines well. Pour into a shallow dish.
- Pour the cereal into a zippered plastic bag and carefully crush the cereal until you have small crumbs. Pour the crumbs into another shallow dish.
- Dip the slices of bread into the “egg” mixture, coating completely then transfer to the cereal crumbs. Make sure to coat the bread evenly and well on both sides.
- Heavily grease your frying pan over a medium low heat. Once browned on one side, add more butter substitute to the pan and flip to fry the other side before you flip. Once browned on both sides, remove and eat warm with powdered sugar, maple syrup or just as it is!
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