Let’s kick this off by saying that this recipe made my house smell so incredible! Freshly baked bread is amazeballs! I wasn’t sure what to have for dinner and then I got that brinner (breakfast for dinner) craving. I also had a bag of Bob’s Red Mill Gluten Free Bread Mix in my pantry. I will tell you this too, I am always looking for a reason to put my apron on and get busy in the kitchen. So my Tuesday afternoon was spent working on a loaf of cinnamon, raisin, and ground flaxseed bread. This bread was simple to make and actually fun. I made the bread with the intention of using it for French Toast. I always enjoy making my own bread for French Toast. It is a rewarding feeling making an entire meal from scratch. I think the use of Chef Shamy’s amazing butter really helped make this bread extra special.
This bread mix is versatile. The first time I used theÂ Bob’s Red Mill Gluten-Free Bread MixÂ to make a blackberry lemon loaf of bread. Having a KitchenAid Stand Mixer really comes in handy to make recipes like this. I was so extremely satisfied with this bread mix so I had to give it a whirl again. This time around I used Chef Shamy’s Honey Butter – Cinnamon and Brown Sugar. What a genius idea to pair the mix with the butter. That butter is my jam! I have fallen in love with every Chef Shamy flavor.
I allowed my bread to rise for an hour and then it went into the 350-degree oven for 45 minutes. I set the bread to the minimum amount of baking time and I am so pleased that I did because at the 45-minute mark it was baked to perfection! I could not resist cutting a slice off and buttering it up with Chef Shamy! Oh my gosh, I was in heaven eating that warm bread. I really need to bake bread more often because that straight-out-of-the-oven stuff is pure bliss. A warm, cozy feeling sweeps over me! ThisÂ Bob’s Red Mill Gluten-Free Bread Mix is so perfect for me.
Right around dinner time, I prepared a custard batter for the bread to be dipped in. The batter was dairy-free and paleo. I simply took two eggs, 1 can of full-fat coconut milk, 1 tablespoon of tapioca starch, and my Spice Miser spice packet and whisked and warmed it up on the stove until it thickened.
To make the French Toast I cooled the custard down and dipped the sliced bread into the custard and allowed it to soak for about half a minute. I then placed the dipped bread onto a warmed up skillet (with coconut oil spray) and cooked it for a few minutes on each side. I then plated it and topped it with some pure maple syrup and I tossed on a few extra raisins as well. Oh boy… YUMMO!
Have you ever made French Toast from scratch? What are your tips and tricks? Leave me a comment and let me know.