Gourmet Gluten-Free Italian Brunch: Scrumptious Caprese Stuffed French Toast with Balsamic Glaze

Allergens

Egg, Milk

Ingredients

• 1. Gluten
• Free Bread (8 slices) 2. Fresh Mozzarella Cheese (4 oz, thinly sliced) 3. Tomatoes (4 large, thinly sliced) 4. Basil Leaves (10
• 12, fresh) 5. Eggs (4 large) 6. Milk (1 cup, dairy or non
• dairy) 7. Sugar (1 tbsp) 8. Balsamic Vinegar (1/2 cup) 9. Salt (1/2 tsp) 10. Black Pepper (1/4 tsp, freshly ground) 11. Olive Oil (2 tbsp) 12. Butter (1 tbsp) 13. Granulated Sugar (1 tbsp, for balsamic glaze)

Instructions

1. Begin by preparing the balsamic glaze. In a saucepan over medium heat, combine balsamic vinegar and 1 tbsp of sugar. Bring to a simmer and cook until reduced to a thick consistency, about 5 7 minutes. Set aside to cool.
2. Whisk together eggs, milk, 1 tbsp sugar, salt, and black pepper in a shallow dish.
3. Dip each slice of gluten free bread into the egg mixture, ensuring both sides are evenly coated.
4. In a large non stick pan, heat olive oil over medium heat. Cook the soaked bread slices until golden brown on each side, adding butter as needed for cooking.
5. Assemble Caprese filling: layer mozzarella cheese, tomato slices, and basil leaves between two slices of cooked French toast. Repeat with remaining ingredients to create four sandwiches.
6. Cut each sandwich diagonally into two triangles and serve immediately, drizzling with the cooled balsamic glaze.

Chef’s Insight

The combination of tender French toast and the rich, tangy flavors of Caprese creates a harmonious blend of tastes and textures that will leave you craving more.

Notes

This recipe can be easily doubled or tripled to serve more guests.