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–+ servings
French Toast Sticks

Egg-Free French Toast Sticks That Kids Will Love

Delightful French Toast Sticks that are egg-free, gluten-free, and perfect for kids. Enjoy a crispy breakfast treat sure to satisfy taste buds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sticks
Course: Breakfast
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Non-Dairy Milk Almond milk or soy milk can be used.
  • 2 tablespoons Cornstarch Arrowroot starch can be used as a substitute.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/4 teaspoon Salt Sea salt recommended.
For the French Toast Sticks
  • 4 slices Gluten-Free Bread Store-bought or homemade.
  • 2 tablespoons Vegan Buttery Spread Coconut oil can be substituted.
  • 1/4 cup Organic Cane Sugar Coconut sugar can be a lower glycemic option.
For the Coating
  • 1 tablespoon Cinnamon For coating.

Equipment

  • Non-Stick Frying Pan
  • Mixing bowl
  • Whisk
  • knife
  • spatula

Method
 

Preparation Steps
  1. Begin by taking your gluten-free bread and cutting each slice into three sticks. Set these aside on a clean surface.
  2. In a small bowl, combine organic cane sugar and cinnamon for the coating. Stir until evenly mixed.
  3. In a shallow bowl, whisk together non-dairy milk, cornstarch, cinnamon, and salt until smooth.
  4. Heat a non-stick frying pan on medium and melt vegan buttery spread in it.
  5. Dip each bread stick in the batter, ensuring both sides are well-coated, then place them in the hot pan.
  6. Cook the sticks for 3-4 minutes on each side until golden brown and crisp.
  7. Once cooked, roll each stick in the cinnamon sugar mixture until fully coated.
  8. Serve warm with maple syrup, powdered sugar or fresh fruit for dipping.

Nutrition

Serving: 2sticksCalories: 200kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 5mg

Notes

For best results, serve fresh. Store in the fridge for up to 3 days or freeze for up to 2 months.

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