The name of this recipe makes me smile. I immediately envision brightly dressed ski enthusiasts zooming down a snow covered mountain – after they’ve had their quick and substantial meal of French toast which has fueled them for the morning. Originally, I found Skier’s French Toast in one of my favorite old Gooseberry Patch holiday books. But I’ve revised the ingredients for our family’s tastes and now, thanks to Udi’s Gluten Free Foods, our French toast is fit for the gluten intolerant!
Not only is this bread attractive (well, I’m a bread lover so I notice these things!), but it is really good tasting! I popped a piece into the toaster first thing. One bite of the crisp slice slathered with butter and I was an instant fan. I knew Udi’s bread would make a fabulous sandwich, too, but as my mind raced I came upon the perfect dish to try: The French toast I am about to share with you.
If you’ve never had Skier’s French Toast - wow – are you in for a treat! You will not need any syrup or topping because, once it’s baked, that is all included. And it is so yummy! I’m guessing it is called “skier’s” French toast because it can be put together the night before, making for an easy early morning breakfast and quick get-away for hitting the slopes.
Living in the wine country of California, our climate is too mild for snow (each year I dream of a white Christmas), but it’s fun to make Skier’s French Toast and pretend. Additionally, this makes an easy dish for Christmas morning breakfast: While we’re opening our stocking gifts, Skier’s French Toast is baking in the oven providing the base for a heavenly, no-fuss meal.
SKIER’S FRENCH TOAST (Gluten Free)
1/2 Cup Butter
3/4 Cup Brown Sugar
2 TBS Real Maple Syrup
7 or 8 Slices Udi’s Gluten Free White Sandwich Bread
1 1/2 Cups Milk
2 tsp. Vanilla Extract
1 Pinch Ground Nutmeg
Over low heat, melt butter then stir in brown sugar and maple syrup and heat together until warm and syrupy. (Do not over heat or boil!)
Pour syrup into 13 x 9 pan.
Cut bread slices in half and place on top of syrup, filling up the pan.
Pour milk mixture over all of the bread slices in pan.
Cover and refrigerate 8 hours or overnight.
Bake, uncovered, at 350 degrees for 45 minutes.
Serve immediately while still warm: Cut into squares and flip pieces over onto plates. The syrup will be on top!
When warming the butter/sugar/maple syrup together, watch carefully so that it doesn’t over-cook. If it gets too hot, it will solidify before bread slices are placed and the result will not be optimal.
If you are not gluten intolerant, sliced conventional French bread may be used.
Do you like my pretty Christmas plates? Check back soon – I’ll be featuring them in my next post.
I’ve enjoyed sharing this with: