12 rashers thinly sliced pancetta
2 tbsp maple syrup
8 slices gluten free bread
4 large slices Gruyère
2 free-range eggs, lightly beaten
1 tsp caster sugar
150ml/5fl oz lactose free milk
50g/2oz unsalted lactose free butter
salt and freshly ground black pepper
Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through.
Drizzle over the maple syrup and transfer the pancetta to a warm plate.
Lay four slices of the gluten free bread onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta.
Drizzle over the pan juices, then top with the remaining slices of gluten free bread.
Whisk the eggs, sugar and lactose free milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper.
Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side.
Heat half of the lactose free butter in a large frying pan over a medium heat.
When the lactose free butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through.
Keep warm. Repeat the process with the remaining lactose free butter and the remaining two sandwiches. Serve immediately.
Recipe adapted from: Good Food