This sweet and buttery classic gets remade with a gluten-free sourdough bread. Sweetened with honey and spiced generously with cinnamon, this tasty dish is a perfect make-ahead breakfast for a busy morning.
Beat eggs in a large mixing bowl, then add the water, melted butter, honey, brown rice sourdough starter, and vanilla extract. Mix until all wet ingredients are completely combined.
Add the oat flour, millet flour, tapioca starch, sea salt, and xanthan gum, in that order. Mix in the flours until everything looks combined and then beat by hand or with a hand-held mixer for at least five minutes. This mixing time allows the xanthan gum to fully bind with the other ingredients.
Generously butter a 9x13-inch pan. Scoop 1 or 2 tablespoons of dough at a time into the bottom of the prepared 9x13-inch pan so that each ball of dough barely touches.
Melt butter in a small saucepan. Once melted, add the honey and remove from heat. Whisk in cinnamon until everything is combined. Drizzle this mixture evenly over the dough and sprinkle with nuts. Cover with plastic wrap or other tight-fitting lid and allow to sour overnight.
In the morning, preheat oven to 350°F. Remove plastic wrap or other tight-fitting lid and place in preheated oven.
Bake 10 to 15 minutes or until dough is just set. Allow to cool for several minutes and then serve.