This is an old classic, and you can have it again gluten-free! I usually make two breads ahead of time, but for a smaller family, only one bread is necessary. You’ll probably even have something left over. You can use pretty much any basic sandwich bread recipe (or store-bought gf bread). I use my Gluten-free Easy Bread Maker Bread.
3 cups milk
½ teaspoon salt
1 loaf gluten-free bread
Heat a griddle or frying-pan and grease well with butter.
Slice the bread into 10-12 pieces, depending upon how many you want to serve. The largest number of pieces I have ever gotten out of one of my breads is 16, so you can cut the pieces pretty narrow…If you break the 16-slice record, congratulations!
In a small bowl, mix together the milk, egg, and salt. Pick up a piece of bread with a fork and dip it into your mixture, until bread is coated in the mix. Place the coated bread on your hot pan, and cook until bottom is browned. Flip, and cook the other side until also browned. Serve with butter and syrup.