Sunday, January 23, 2011

Autumn Spiced French Toast Recipe with Maple Butter Glaze • Gluten free, or not!


A couple of weeks ago our church did a Christmas pageant, in which French toast featured a prominent roll. One of the characters just went on and on and on about how much she loved French toast on Christmas morning, and although I haven't eaten French toast in years, suddenly I found myself with an irresistible craving for it. I think I haven't liked French toast in the past because it tends to be soggy and bland. This recipe is anything but! The spices really kick the flavor up a notch, and the milk to eggs ratio us just right, leaving these light and fluffy. And when you top it all with the maple butter glaze? Heavenly. A warm, melt in your mouth breakfast, perfect for a chilly autumn or winter morning.


Autumn Spice French Toast with Maple Butter Glaze
serves 2-3 (makes 4-6 slices)
double the recipe to feed more

this recipe is simple to make gluten-free - just substitute in gluten free bread. My new favorite is Udi's gluten-free white sandwich bread, but use whatever you like best.

2 large eggs
1/3 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
4-6 pieces day old bread (you don't want it too moist, or the toast will get soggy in the middle), gluten-free or not
vegetable oil for frying
1/4 cup butter (4 tablespoons, or 1/2 a stick)
1/4 cup grade A maple syrup

1. In a medium sized bowl, combine 2 eggs, 1/3 cup milk, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice, and 1/2 teaspoon ginger. Whisk to combine.

2. On medium heat, heat enough vegetable oil to coat the bottom of a nonstick pan. Dip a slice of bread into batter, coating each side, and fry in heated pan, 2-3 minutes on each side, until toast spring back when lightly touched in the center. Set aside and repeat.

3. For Maple Butter Glaze: Heat 1/4 cup butter (4 tablespoons or 1/2 stick) and 1/4 cup grade A maple syrup in a small sauce pan. Bring to a boil, stirring constantly, then remove from heat, and let cool. Pour into a serving vessel, or directly over toast. Enjoy!


  1. Do you like grade A syrup better than grade B? I've been buying grade B (for the price difference) but I think that I like it better! Seems more flavorful. What do you think?

  2. My father passed away a year ago, and every birthday he would bring me fresh maple syrup. I am going to miss the maple syrup, but I miss my father more (of course). I hate raisins but my husband loves them, so it is a balancing act when I make french toast!