Fabulous French Toast Sandwich from Yummy Suppers
By: Leah Rodrigues
Published: August 11, 2014

Yummy Suppers by Erin Scott is a gluten-free cookbook that appeals to anyone who loves food and cooking.  Even though the recipes are crafted with the gluten intolerant in mind, it emphasizes eating all-natural whole ingredients that not only have health benefits but are delicious too.  Dishes like poached eggs with lemony spinach and crispy hash browns, parmesan polenta with garlicky rapini and black olives, and peanut butter cups with dark chocolate and flaky sea salt are a few of the wonderful recipes featured in the cookbook.  Scott says herself that "it's not really about being gluten-free as much as it's about being delicious food that happens to not have any gluten in it."

French Toast Sandwiches with Peaches and Fresh Mozzarella
	Makes 4
 Sandwiched between two slices of French toast, peaches get juicy and sweet in the hot oven, and are oh so good with warm, melty mozzarella. Add a drizzle of maple syrup . . . yum! While I am partial to the peach and mozz combination, you can make these sandwiches with all sorts of other fillings—baking French toast is an easy way to feed a crowd for breakfast or brunch. In the winter, try sliced pears with mozzarella or even Parmesan. You can also stuff French toast sandwiches with jam and cream cheese any time of year. 
	 2 eggs
	1⁄2 cup milk
	1 tablespoon maple syrup, plus more, warm, for serving
	1⁄2 teaspoon vanilla extract
	Pinch of sea salt
	Sprinkle of ground cinnamon
	8 slices sandwich bread {Regular or Gluten-Free}
	4 tablespoons salted butter
	3–4 ounces fresh buffalo or cow’s milk mozzarella, thinly sliced
	1 peach, pitted and sliced into 16 thin wedges
	Preheat the oven to 375°F. Generously coat a large baking sheet with butter.
	In a wide shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and cinnamon.
	Submerge each slice of bread in the eggy batter for 30 seconds or so. You want to coat the bread but not let it get soggy. Place all 8 slices of battered bread onto your greased baking sheet. Bake in the hot oven for 10 minutes.
	Remove the baking sheet from the oven and flip all the slices of bread. Tuck a nub (teaspoon or so) of butter under each slice of toast before returning the baking sheet to the oven. Top half of the bread slices with a layer of mozzarella and four peach wedges. Continue to bake for 8 to 10 minutes, until all the toast is golden brown and the mozzarella is nice and melty.
	Assemble the sandwiches and generously drizzle warm maple syrup over the top. Serve right away.
Reprinted from “Yummy Supper” by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.