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| Photo courtesy of Jan D'atri |
Lori is an active member of the GFCF Recipes Group on Yahoo and is often sought out for her gluten free baking advice and help.
Lori's cookbooks contain hundreds of original gluten free recipes for breads, breakfasts, baked goods, lunches, main dishes, soups, and salads. Three of Lori's cookbooks focus specifically on different areas of cooking such as gluten free kids favorites, gluten free breakfast & brunch recipes, and gluten free snacks & sweets!
To learn more about LoriBakes gluten free cookbooks and to enter to win a copy of her Gluten Free Breakfast & Brunch Recipes cookbook, please visit: A Gluten Free Holiday - Breakfast & Brunch Recipes!
Scrambled French Toast
Reprinted with permission of Lori Karavolis of LoriBakes.com
(Source: Lori Bakes Gluten Free Breakfast & Brunch)
Ingredients:
2 eggs
1 cup milk of milk substitute
6 cups gluten free day old bread of choice, cubed (1/2” cubes)
1 teaspoons vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons butter or margarine
1/4 cup sugar
Fresh blueberries, optional
Directions:
In a large bowl, beat eggs, milk, vanilla and spices together. Add bread cubes and toss until well coated. Heat butter in a large nonstick skillet until melted. Add bread cubes; stir until cooked and browned over MEDIUM heat being careful not to break up bread into crumbs. Sprinkle bread with sugar and continue to cook and stir for about 5 minutes or until sugar is dissolved and bread is coated. Stir in blueberries if desired; remove to serving dishes and serve with maple syrup. Yield: 2-3 servings
*If you'd like to enter to win a copy of Lori's gluten free cookbook, "Gluten Free Breakfast & Brunch Recipes" please visit: "A Gluten Free Holiday - Breakfast & Brunch recipes."
