This morning I made a gluten-free, dairy-free french toast using Udi's Whole Grain Gluten-Free Bread and it was pretty darn good. I used one egg and about a quarter cup or so of unsweetened almond milk for my batter. I made the french toast using Earth Balance's Natural Buttery Spread (the Soy-free one) and topped it off with pure maple syrup. Looks good, eh? Oh yeah, I topped off the dish with sauteed banana slices.
I am curious to know what others have used Udi's breads for (besides just toast and sandwiches) and how it worked.