Yes, you read that correctly. Grand Marnier French Toast and it’s GLUTEN FREE!
I went gluten free several years ago when I found out that I have Hashimoto’s (autoimmune hypothyroidism). There is a strong gluten/autoimmune link and since going gluten free, my antibodies have decreased by 75%. One thing I want to point out, just because something is gluten free, does NOT mean that it’s a healthy food or a free food. It’s simply a better option for an indulgence if you have a sensitivity to gluten.
That being said, this was amazing! For the last decade, my Mom has made Grand Marnier French Toast on Christmas morning and for the last few Christmases, I haven’t been able to eat it because I’ve been gluten free. I decided this year would be different and I would make a gluten free version. It’s time consuming, but all of the steps are very simple. If you cannot find gluten-free french bread, you may have to make your own like I did. Here is the link to the mix I used, along with the ingredients you need to make it. I won’t list the directions, as they are on the box. =)
INGREDIENTS (**for the Gluten-Free French Bread, Serves 6)
1 Gluten-Free French Bread mix
1 Yeast packet
1 3/4 lukewarm water or milk*
1 TSP apple cider vinegar
1 TBSP sugar
1/2 TSP salt
1/3 cup melted butter
2 eggs plus 1 egg white
DIRECTIONS (**for the Gluten-Free French Bread)
They are on the back of the box of bread mix. Follow them. I used an oven and not a bread machine.
INGREDIENTS (**for the Gluten-Free Grand Marnier French Toast)
(2) 12″ loaves of gluten free french bread OR the bread made above
***2 1/2 cups milk or heavy cream or a combination of the two
1 TBSP vanilla extract
2 TBSP brown sugar
8 whole eggs
1/2 cup Grand Marnier
4 TBSP butter
Optional: Powdered sugar, syrup, fresh fruit, fruit compote
DIRECTIONS (**for the Gluten-Free Grand Marnier French Toast)
Slice french bread into slices between 3/4 – 1″ thick and lay on it’s side in a 9″x13″ baking pan. Thoroughly blend milk/cream, vanilla, brown sugar, eggs, and Grand Marnier with a hand blender or whisk. Pour the egg mixture over the bread until it’s completely covered. Bread should appear to be sitting in a pool of the egg mixture. Refrigerate overnight, or for at least 8 hours.
Preheat oven to 325 degrees. Remove bread from refrigerator and place thin slices of butter on top of each piece of bread. Then place the pan in the oven for 40 minutes. After approximately 40 minutes, check the bread (oven times will vary). Depending on how crispy you like your bread and how thick the slices, you may turn the oven up to 400, and finish the bread for another 5-15 minutes.
Remove from oven and top with toppings of your choice.
NUTRITION FACTS (**for the Gluten-Free Grand Marnier French Toast)
Who cares? It’s French Toast.
Slicing the french bread and placing it in the pan. (I used a bigger pan because I was serving more people)
Yes, it should appear as if it’s swimming in the egg mixture.
Place in the oven for 40 minutes at 325 degrees but watch carefully as cooking time may vary. You may also turn up the heat to 400 and cook for 5-15 minutes at the end if you want crispier edges.
The (almost) finished product. Top with powdered sugar, fruit, syrup, or whatever you’d like.
P.S. I coerced my stepbrother into doing some Tabata-Style body weight squats with me before we indulged in the french toast on Christmas morning. The squats helped increase my insulin sensitivity and they contributed to better nutrient partitioning.
Try this recipe and let me know what you think!
Molly Galbraith is a Certified Strength and Conditioning Specialist and Coach who has dabbled in both Figure and Powerlifting competitions. She is Co-Founder of Girls Gone Strong and J-M Strength.Her life's mission is to help women give themselves grace and compassion when it comes to their bodies so that they can discover and accept what their best body looks like.
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