Wednesday, November 20, 2013

Gluten free stuffed French toast

I worked 18 hours yesterday. It’s probably crazy but it doesn’t feel like a long day to me, even though I was in my studio until 2:30 am. It feels like this moment, then this moment, then this moment. On Thursday I will be able to open the kiln and see what my long day produced. There are many preordered nesting bowl sets, and one new Modern Lace platter that I glazed in gray and chartreuse that I want to see.

This morning I made a wonderful French toast with gluten free bread. It is tricky because the gluten free breads are dense and don’t absorb the eggs as readily as wheat breads. I overcame this by soaking in a thick eggy mix, and using my old cast iron griddle. I stuffed this batch with peanut butter and jelly and it is about as perfectly tasty as any breakfast could be.

Gluten Free French Toast stuffed with peanut butter and jelly

Gluten Free stuffed French toast

serves 2

1.  In a small bowl, whip 2 eggs with 2 T lowfat milk. Substitute dairy free or water if lactose intolerant. Pour a depth of 1/4” into a plate with a deep lip. I used one of my salad plates, which are 7 1/2” D and worked perfectly. You want the egg mix to soak into the bottom of 1 slice of bread without touching the top.Soak 3-5 min.


2. While waiting for the bottom to soak, coat a separate slice of bread with peanut butter and jelly. Remove soaked bread and set atop the PB&J with the eggy side up. Pour 1/4” of eggy mix in the plate and use a spatula to transfer your sandwich onto the egg mix in order to soak the bottom. Cook on buttered griddle on medium high heat, approximately 3 min per side. Watch for the eggs to set, turning a golden brown.


I served mine with a pat of butter and maple syrup. Powdered sugar would be tasty, too.

I’ll be making this more often!

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