Our friend Tita taught us a trick to make the French toast puff up even more. When she told it to us, we thought she was crazy. But, as is always true, Tita was right. After you have soaked the bread in the eggy liquid, and browned one side, remove the slices from the pan and soak them again. When the bread returns to the pan, it will puff and swell pleasantly. More room for maple syrup, as far as I am concerned.
Feeds 2 or 3
1/4 cup milk (soy or rice milk would be fine here)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
6 slices of gluten-free bread (we used this sandwich bread), at least 1/2 inch thick
4 tablespoons canola oil
4 tablespoons butter
1. Slice the bread at least 1/2 inch thick. Mix everything from the eggs to ginger together with a whisk. Bring a large sauté pan to medium heat. (Not screaming hot, says the Chef. Just enough to be nicely warm.)
2. Soak the bread in the liquids for 3 to 4 minutes.
3. Put in 1 tablespoon each of butter and canola. Lay 3 pieces of the soaked bread in the pan. Brown each on one side. Put the slices on a plate, browned side down. Add more oil and butter. Brown the last 3 pieces of bread. Lay those slices, browned side down, on the plate as well.
4. Place the first 3 slices of bread in the egg mixture and let them soak for 1 more minute. Lay them down in the pan and brown on one side, and then the other. When they are lovely caramel brown and tempting enough for you to eat, place them on a clean plate. Repeat the process with the last 3 slices of French toast.
5. Slather with butter and maple syrup. And if you want, you can sauté some bananas with butter and brown sugar and put those on top, as we did here.
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