Vegan French Toast Sticks
My kids can’t get enough of these 30-minute Vegan French Toast Sticks made with bread, dairy-free milk, and cinnamon. They are quick to make, fun to eat, and perfect for busy mornings.
Servings: 9
Calories: 170kcal
Ingredients
- 9 thick slices of your favorite bread cut into 1 inch sticks gluten-free if needed (see note)
Mix:
- 2 cups dairy free milk
- 2 tablespoons ground flax
- 2 tablespoons almond flour
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
Coating, optional:
- 1 cup cane sugar
- 1 teaspoon cinnamon
- ¼ cup dairy free butter , optional
Instructions
- Whisk all the mix ingredients in a shallow bowl until combined well.
- Mix the coating ingredients if using. Using a flat baking dish makes it easier to coat.
- Make sure your pan is nice and hot. Once hot, turn down to medium heat.
- Dip each stick of bread into the mix and allow to soak for about 5-10 seconds. You want them soaked but not too soft and falling apart. If you prefer less soft French toast, then only dip for a second or two.
- Put on a hot pan, and cook for 3-4 minutes on each side, until browning and crisp.
- Set on a plate and allow to cool slightly. Then brush each one with butter, if using. You don’t need the butter, it just helps the sugar coating stick better.
- Put each stick into the cinnamon sugar and roll to coat. You can also sprinkle it on for a less sweet treat.
- Enjoy!
Notes
- My #1 Secret Tip for making my Vegan French Toast Sticks is to use day old bread. I learned early on that fresh soft bread can get mushy really fast, and nobody in my house likes soggy French toast. When the bread is just a little stale, it soaks up the batter perfectly without falling apart in the pan. I usually buy the loaf a day ahead or use what is left from the week.
- Do not oversoak: Just a few seconds on each side is enough or the bread will get too soft and break.
- Preheat the pan: Starting with a warm pan helps the sticks cook evenly and get a nice golden color.
- Cook in batches: I avoid crowding the pan so each piece has room to crisp up.
- Keep them warm: If I am making a big batch, I keep the cooked sticks on a baking sheet in a low oven while I finish the rest.
- Serve right away: These are best enjoyed fresh off the pan when the edges are still crisp.
Nutrition
Calories: 170kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 23mg | Fiber: 1g | Sugar: 25g | Calcium: 83mg | Iron: 1mg