It’s funny, but as the grain-free movement grows, I find myself drawing closer to my favorite whole grains. For a few years I transitioned my diet to fit more with my husband’s, because he didn’t seem to tolerate grains very well. But now, as he is successfully incorporating some grains back into his diet, I’m enjoying the opportunity to bake my whole-grain bread again, and eat great recipes like this cinnamon grilled French toast. And to be honest, I’m feeling much better!
While many people need a gluten-free diet, or thrive without grains, I do believe that we are all individuals. My digestive system loves whole grains, and I my overall health perks up when eating them. They were actually my comfort lifeline during years of medical issues.
If you are gluten-free, then you can swap your favorite gluten-free bread into this grilled French toast recipe. Gluten-free bread tends to be a little more “stale” than wheat-based, so it actually absorbs the French toast mixture nicely. You might be able to use grain-free bread if you are paleo, but it isn’t something I’ve tested myself!
This recipe with photo was shared with us by Oroweat on behalf of the Grain Foods Foundation.
Special Diet Notes: Grilled French Toast
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan grilled French toast, see my guide to egg substitutes. In this case, I think the powdered egg replacer or aquafaba would work best.
- ½ cup orange juice
- ¼ cup light brown sugar (can sub coconut sugar for less sweet)
- 2 tablespoons dairy-free buttery spread or coconut oil (add a pinch of salt if using oil)
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 1 banana, thinly sliced
- ¾ cup plain or unsweetened dairy-free milk beverage (can use vanilla!)
- 1 egg (see post above for egg-free options)
- 1 teaspoon ground cinnamon
- 4 slices whole-grain bread (gluten-free, if needed)
- ¼ cup dairy-free granola, for garnish (gluten-free, if needed)
- In a medium saucepan, stir together the orange juice, sugar, buttery spread or oil, and vanilla. Add the strawberries and banana and stir to coat. Place the pan over medium heat, bring to a simmer, and cook for 5 to 6 minutes, stirring occasionally. The flavors should combine and a little fruity syrup should form.
- Preheat your grill or flat griddle to medium heat.
- In a shallow bowl, whisk together the milk beverage, egg, and cinnamon. Dip the bread slices into the mixture (about 20 to 30 seconds per side) and place them on the grill or griddle. Cook for about 2 minutes on each side, or until golden brown.
- Serve grilled French toast slices topped with the strawberry-banana sauce and granola. Store any leftover sauce in an airtight container in the refrigerator for up to 2 days.