Easy French Toast with Buttermilk Caramel Syrup

Updated: Mar 9, 2020


My youngest son LOVES french toast. He requests it for dinner, and is beyond thrilled when I follow through. It's so easy to make, you'd think I would do it more often! We have a favorite way of preparing the french toast and a delicious caramel syrup to pour over that is out of this world. This time we used leftover slices of the homemade bread we made the other day from Gluten-free Heaven, and it was pretty outstanding. Whether for breakfast or dinner, this is worth a try!


Easy French Toast with Buttermilk Caramel Syrup

Serves 4-6


French Toast:

4-6 eggs (my rule of thumb is one egg per person)

3/4 cup heavy cream

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon salt

gluten-free bread, sliced (thick if possible)


Buttermilk Caramel Syrup:

3/4 cup buttermilk

1 1/2 cups sugar

1/2 butter

2 tablespoons corn syrup

1 teaspoon baking soda

1 teaspoon vanilla


For the french toast, in a shallow dish, whisk together the eggs, cream, cinnamon, vanilla, and salt. Heat a skillet over medium heat. Add a little butter and swirl to coat. Dip the bread slices in the egg mixture, letting it soak a bit, then put into the frying pan. Cook for 2-3 minutes per side or until lightly brown. Serve with Buttermilk Caramel Syrup.


For the syrup, in a large saucepan (4-qt) combine the buttermilk, sugar, butter, corn syrup, and baking soda. Bring mixture to a boil and reduce heat to low, keeping it bubbling. Cook, stirring constantly, for 9 minutes until it turns golden brown. Remove from the heat at stir in the vanilla. The syrup will thicken as it cools. Serve warm. Store leftovers in refrigerator.


Step-by-step tutorial:


Gather your french toast ingredients. You will need eggs, heavy cream, cinnamon, vanilla, and salt (not pictured - oops😂) .


Combine ingredients in a shallow dish.


Whisk until smooth.


Dip gluten-free bread slices in the egg mixture. Let them sit and soak a bit.


Heat a skillet, add a little butter, then add the soaked bread. Cook for 2-3 minutes per side or until golden brown.


MMMMmmm. You can smell the cinnamon and vanilla, can't you?


Serve with fruit, bacon, and syrup. Simple!


Gather your syrup ingredients. You will need buttermilk, sugar, butter, corn syrup, baking soda, and vanilla.


In a large saucepan (at least 4 qt. - believe me, I messed up my first time making this using a smaller pan. It foams up quite a bit at the beginning thanks to the baking soda, so you need room for that action) combine the 3/4 cup buttermilk, 1 1/2 cups sugar, 1/2 cup butter (no substitutes!), 2 tablespoons corn syrup, and 1 teaspoon baking soda.


Once the butter melts and sugar starts to dissolve, you will bring it to a boil.


Once boiling, reduce heat to low, keeping it bubbling, and let it cook for 9 minutes. Stir constantly. It will gradually thicken and turn a golden color.


After the 9 minutes, remove from the heat and stir in 1 teaspoon of vanilla.


As it sits, it will continue to thicken and become a darker golden color.


Pour into a serving container. Serve warm. Refrigerate any leftovers and reheat in microwave to serve again.


This stuff is AMAZING. I would probably pour it on just about everything if I had no self control. I have to admit that I love to "lick the spoon" once it's cooled and don't feel at all bad about it! Moms get some perks, right?

Your kiddos are going to devour this! You're welcome.


Recipe Source: Syrup recipe from Our Best Bites first cookbook

This cookbook is awesome. You can find it on Amazon here:

To make breakfast even more fun, check out this cute syrup dispenser:




Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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