Active time: 20 minutes; Total time: About 2 1/2 hours | Serves: 6-8

This tried-and-true French toast recipe from Team SRSLY runner Lauren Totten is super simple and incredibly delicious. 


1 loaf Bread SRSLY Gluten-Free Sourdough, cut into thick slices

3/4 cup almond milk

3 eggs or flax eggs

1-2 tablespoons maple syrup

1 tablespoon cinnamon


Whisk the eggs in a small bowl, then add the milk and whisk, then the maple syrup, and finally, the cinnamon.

Pour half of the mixture into the bottom of a casserole dish. Add the sourdough slices, making sure each piece sits well in the mixture. Pour the remaining mixture on top. Let the soaked bread sit in the fridge for at least 2 hours to absorb all of the moisture.

When ready to eat, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Then, heat a skillet to medium heat and cook the slices 3-4 minutes on each side, or until they achieve a golden color.

Serve with fresh fruit, butter and maple syrup, almond butter and jelly, or any of your favorite French toast toppings. Enjoy!