Gluten-Free Macadamia French Toast

Hawaiian-brunch French toast: thick gluten-free bread soaked in coconut-vanilla custard, seared golden, and showered with buttery toasted macadamias. It tastes like a resort breakfast and rescues even the driest GF loaf — staleness is an asset here.

Yield: Serves 4 · Time: 30 min

Ingredients

• 8 thick slices gluten-free bread, ideally day-old
• 3 eggs
• 3/4 cup (180 ml) coconut milk
• 1/4 cup (60 ml) milk
• 2 tbsp sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Pinch of salt
• Butter for the pan
• 2/3 cup macadamia nuts, toasted and chopped
• Maple syrup and toasted coconut to serve

Directions

1. Whisk the eggs, coconut milk, milk, sugar, vanilla, cinnamon, and salt.
2. Soak each slice 20–30 seconds per side — GF bread drinks faster than wheat.
3. Sear in butter over medium heat, 2–3 minutes per side, until deeply golden.
4. Hold finished slices in a warm oven.
5. Stack, scatter with macadamias and coconut, and flood with syrup.

Pro tip: Day-old GF bread soaks without collapsing; fresh bread needs a 10-minute air-dry in a low oven first.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.