Preparation time: 5 minutes

Cooking time: 4 to 6 minutes per batch

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• French Toast

French toast is one of my favorite breakfasts. It is a great way to use up stale gluten-free bread, since it is a shame to waste bread of any kind! This recipe is calibrated to make 4 slices. I slather on some butter and maple syrup (or nut butter if I’m feeling the need for protein) and—with a cup of strong coffee—my day is off to a great start!

MAKES 2 SERVINGS (2 SLICES EACH)

• ⅓ cup milk of choice
• 1 large egg, beaten
• ½ teaspoon pure vanilla extract
• ½ teaspoon granulated sugar
• ⅛ teaspoon (dash) ground cinnamon
• 2 tablespoons unsalted butter or buttery spread, or more as needed
• 4 slices gluten-free sandwich bread
• Toppings of choice: maple syrup, honey, jelly, jam, nut butter, fresh fruit

1. In a wide, shallow bowl, whisk together the milk, egg, vanilla, sugar, and cinnamon until smooth and well blended.

2. In a 10-inch nonstick skillet, heat 1 tablespoon of the butter over medium heat. Dip 2 slices of bread—a slice at a time—into the milk mixture just enough to coat on both sides. Cook in the skillet, turning once, until lightly browned on both sides, 4 to 6 minutes.

3. Heat the remaining 1 tablespoon butter in the skillet and repeat with the remaining 2 slices of bread. Serve immediately with your toppings of choice.

Per serving: 290 calories; 8g protein; 16g total fat; 2g fiber; 29g carbohydrates; 127mg cholesterol; 341mg sodium