Gluten-Free French Toast Recipe

French toast with blueberries and maple syrup
Bill Boch/Photodisc/Getty Images
Ratings (57)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 8 slices toast (4 servings)
Nutritional Guidelines (per serving)
288 Calories
23g Fat
11g Carbs
9g Protein
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Nutrition Facts
Servings: 8 slices toast (4 servings)
Amount per serving
Calories 288
% Daily Value*
Total Fat 23g 30%
Saturated Fat 12g 59%
Cholesterol 208mg 69%
Sodium 232mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Protein 9g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What makes this gluten-free french toast recipe so delicious is gluten-free breakfast bread, a moist, slightly sweet and flavorful high protein egg bread.


  • 8 slices gluten-free bread
  • 4 eggs (beaten)
  • 1/2 - 3/4 cup milk (or dairy-free substitute, such as coconut milk)
  • 1 teaspoon sugar (or honey)
  • Pinch salt (optional)
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil for frying

Steps to Make It

  1. Combine eggs, milk or dairy substitute, sugar, salt, and vanilla in a shallow bowl and whisk until thoroughly blended.

  2. Dip slices of homemade breakfast bread in the egg mixture. Allow both sides of the bread to soak up as much egg mixture as it will hold (like a sponge!).​

  3. Heat oil on medium-high in a large, heavy skillet and fry coated bread slices. When golden brown, flip and cook the second side until golden brown.

  4. Serve with butter and a dusting of powdered sugar.


Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.