1/2 cup granulated sugar 1/3 cup unsweetened cocoa 1 teaspoon instant espresso powder 1/8 teaspoon baking powder 1/4 teaspoon table salt 1 cup whole milk 4 large eggs 1 teaspoon pure vanilla extract 8 (1-inch thick) slices Challah bread 1 teaspoon butter Confectioners sugar for garnish In a medium bowl, combine the sugar, cocoa, instant espresso powder, baking powder and salt. Blend well so no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, eggs and vanilla; whisk until well blended. Polk holes in the bread slices with a skewer (or fork) and dip into chocolate mixture; lay in a single on a jelly roll pan. Pour remaining chocolate mixture over bread and let soak, turning occasionally until all the batter is absorbed, about 10 minutes (or over night). Heat a non-stick skillet or griddle over medium heat. When the pan is hot, add the butter to melt then add the bread slices in a single layer. Cook until they look browned and lightly crisp, 4 or 5 minutes (reduce the temperature if the bread is browning too fast. Flip and continue to cook until lightly puffed in the center, another 4 or 5 minutes. Serve immediately dusted with confectioners sugar and serve with fresh fruit or maple syrup. *Inspired by Chocolate French Toast from Fine Cooking magazine. Segments of 1 large orange 2/3 cup fresh squeezed orange juice 6 large eggs 1/3 cup milk Zest of 2 large oranges 3 tablespoons sugar 1 tablespoon orange liqueur (Grand Mariner) 1/4 teaspoon vanilla 1/4 teaspoon salt 1 pound loaf French bread; cut into 1-inch slices Put orange segments and orange juice in blender; process on high 1 minute. Add eggs and liquefy. Add milk, zest, sugar, liquor, vanilla and salt; process 1 minute. Place bread in a shallow dish. Pour egg mixture over all and let stand overnight in refrigerator. Heat griddle to 250° or 300°. Add 3 tablespoons butter and cook bread until golden and cooked through. Cooking at low temperature so the center will be fully cooked and not soggy. Serve hot with warm syrup. **I have made this without setting over night. Just leave on counter about 30 minutes before cooking. 1 loaf Challah (or French) bread 8 large eggs 2 cups half & half 2 tablespoon sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick cold butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon Maple syrup, optional Slice bread into 3/4-inch slices and arrange in a generously buttered 9X13-inch baking dish in two overlapping rows. In a large bowl, beat eggs using a fork and add half & half, sugar, vanilla, cinnamon and salt; blend well. Dip each piece of bread into egg mixture for about 20 seconds and place back in the baking dish. After all slices have been soaked and replaced in dish, pour remaining egg mixture over all. Cover with foil and refrigerate overnight. Prepare the topping by placing the butter, brown sugar, pecans, corn syrup and ½ teaspoon cinnamon in a food processor and pulse just until mixture crumbles. (Or combine in a bowl using your hands.) Cover and refrigerate overnight. The next day, preheat oven to 350°. Sprinkle the topping over the bread and bake for 40 minutes, until puffed and lightly golden. If desired serve with maple syrup. *Inspired by Baked French Toast Casserole by Paula Deen. And there is always David's and Woodies . Marilyn

Here are two different ones: Simpler Times French Toast (David - Lakeguy) Chef & Innkeeper Cindy Belford, Simpler Times Inn, Grand Lake O'the Cherokees 8 cups sweet French bread in 1" cubes 5 eggs 1 cup sugar 1 teaspoon nutmeg 3 cups milk or Half & Half 3 cups fresh or frozen blueberries 1 cup chopped pecans 1/4 cup butter or margarine 1/2 cup brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with syrup. Blueberry Cream Cheese strata 12 slices day old bread 2 (8oz) packs cream cheese 1 cup fresh blueberries 12 eggs 2 cups milk 1 tsp vanilla 1/3 cup maple syrup 1 cup white sugar 2 T cornstarch 1 cup water 1 cup fresh blueberries 1 T butter 1. Cut bread into 1 in cubes, place half into a greased 9 X 13 baking dish. Cut cream cheese into 1 in cubes and place over bread. Top with blueberries and remaining bread cubes. 2. Beat eggs in large bowl, add milk, vanilla and syrup. Mix well and pour over bread. Cover and refridgerate overnight. Remove from fridge 1/2 hr before baking. 3. Cover and bake for 30 min. in preheated 350 oven. Remove cover and bake for 25-30 min or until center is set. 4. prepare sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over med. heat. Stir constantly and boil for 3-4 min. Stir in blueberries and reduce heat. Cook for 10 min or until blueberries pop. Stir in butter and pour over french toast.

Sorry to bump an old thread, but this is my first time on this GW forum. Here's my mom's tried and true cornbread recipe. I assume it is gluten free. 1 cup cornmeal (I use white, but yellow is fine.) 1 cup buttermilk 1/2 teaspoon soda 3/4-1 teaspoon salt 1 egg Put a tablespoon or so of oil in iron skillet in oven as it heats to 425 degrees. Batter should sizzle when poured in skillet. Bake 20-25 minutes until brown on top and edges. You can probably bake it in a baking dish, but I've never done that. Iron skillets are the way to go down South.

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina