For this recipe, I love using the Gluten-Free Rolls that are on the website. After they are a day or two old, they perfectly soak up all the flavors while baking. However, if you have other rolls or bread, gluten-free or gluten-full, it will all work well. 

Yield 9 rolls

 

4 gluten-free rolls

2 large eggs

½ cup heavy whipped cream

1 tsp vanilla 

¼ cup butter, melted

1 tsp cinnamon

⅓ cup pecans, toasted and chopped 

 

Preheat oven to 350℉

 

Cut the rolls up into 1-inch cubes. Combine the eggs, cream, vanilla, butter, cinnamon, and pecans and whisk the mixture until combined and the eggs are frothy. Fold in the bread cubes. Pour the mixture into an 8 x 8-inch square pan and bake for 25-30 minutes. Insert a toothpick into the middle to be sure it comes out clean. The top should be golden brown, and the mixture should have risen in the pan, much like when baking a cake.  

 

Let the French toast rest for 8-10 minutes before serving. Serve it warm with a drizzle of maple syrup and a sprinkle of powdered sugar on top. 

 

Just Salt It, and enjoy!