Gluten-Free Potato Bread French Toast with Maple-Bacon Syrup
A decadent breakfast featuring gluten-free potato bread turned into French toast and topped with a sweet and savory maple-bacon syrup.
Ingredients
- 8 slices Gluten-Free Potato Bread
- 3 Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 4 slices Bacon
- 1/2 cup Maple Syrup
- 2 tablespoons Butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook bacon until crispy. Chop into small pieces and set aside.
- 2In a small saucepan, combine maple syrup and chopped bacon. Heat over low heat for 5 minutes, stirring occasionally.
- 3In a bowl, whisk together eggs, milk, and vanilla extract.
- 4Dip each slice of gluten-free potato bread into the egg mixture, ensuring both sides are coated.
- 5Melt butter in a skillet over medium heat.
- 6Cook the soaked gluten-free potato bread slices for about 2-3 minutes per side, until golden brown and cooked through.
- 7Serve the French toast with maple-bacon syrup.
Substitutions
Wheat Bread → Gluten-Free Potato Bread(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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