Ingredients:
- 2 thick slices gluten free bread* (with or without ends)
- 1-1/2 tablespoons unsalted (or salted) butter
- 2 large eggs
- 1/4 cup + 2 tablespoons milk of choice
- 1/2 - 1 teaspoon ground cinnamon, plus more for sprinkling
- 1/16 teaspoon salt (if not using salted butter)
- 1/4 cup granulated sugar + 3/4 teaspoon ground cinnamon, for coating (optional)
- Pure maple syrup or confectioners' sugar or cinnamon-sugar for coating (optional)
Instructions:
- Slice each piece of bread into 4 sticks. In a shallow bowl, whisk together the eggs, milk, cinnamon, and salt, if using. If desired you can coat them with a mixture of cinnamon sugar versus using syrup or confectioners' sugar. If you wish to do so, whisk together the cinnamon and sugar on a plate. Set all three aside.
- Melt half of the butter in a large skillet over medium-high heat.
- While the butter melts, quickly roll the bread sticks in the milk-egg. (Do not allow them to soak or they will become soggy and bend too much.) Allow excess batter to drip back into the bowl.
- Add as many sticks to the preheated pan as you can without overcrowding. Turn each one over to cook on all sides until golden brown.
- If using, immediately roll the sticks in the cinnamon-sugar mixture on all sides. (If you wait to do this step, the sugar will not stick to the bread sticks.)
- Melt additional butter in the skillet and fry the remaining French toast sticks on all sides and coat as desired.
- Serve immediately with your choice of gluten free maple syrup or dust with confectioners' sugar, if not already coated in cinnamon-sugar.
Tips
*You want the bread to be double the thickness compared to a typical slice of commercial bread.
Use bread that easily absorbs liquid. Some brands of gluten free bread do not work well. I currently use my Gluten Free Oat (or Sorghum) Bread Recipe. In the past, I've used Udi's white bread.
If you're dairy-free, check out my Gluten-Free Dairy-Free Oat or Sorghum Recipe.
Using bread that is a little stale helps to keep it sturdy. Gluten free bread stales quickly. I usually leave mine out wrapped in paper towels overnight.
****Allergens vary depending upon the bread you use.