I am a sucker for French toast sticks- they are that perfect pairing of dippable and satisfying, and they are the ultimate indulgence food for my family’s breakfast for dinner nights. After adjusting our cooking style for allergies, though, my favorite box of frozen treats just wasn’t an option. Thankfully, I have been able to adjust an old recipe for French toast to fit into necessary requirements. Combine that with a loaf of bread that will hold up to some batter and I am back in my happy place- and my 3 year olds.
What you’ll need:
- 1 large loaf of regular bread or 2 loaves of homemade bread (for a good allergy friendly bread recipe, feel free to head on over to my recent blog post here)
- 8 tbs melted butter substitute
- 8 eggs worth of egg substitute (if using powder, reconstitute first)
- 2/3 cup packed sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 tsp vanilla
- 1 1/3 cup unsweetened rice milk
- aluminum foil (optional to make for no cleanup)
(1) Cut each slice of bread into 3 pieces if using homemade bread or 2 pieces if using store bought. (it needs to be able to hold up against batter, so if in doubt cut it into thicker pieces)
(2) Add butter substitute, egg substitute, sugar, cinnamon, nutmeg, vanilla, and rice milk to a large bowl. (add all ingredients before you mix so that it doesn’t get too pasty and clog your whisk.
(3) Whisk the mixture until it is completely combined (otherwise each piece will taste drastically different)
(4) Line a cookie sheet with some aluminum foil (optional) and make it nonstick (butter and flour substitutes, olive oil, you name it). Dip the bread slices in the batter and line them up in the cookie sheet.
(5) drizzle any remaining batter on top of the bread and sprinkle with additional cinnamon and sugar if desired.
(6) Bake in a 350F oven for 20 min.
(7) Flip and bake an additional 20 min.
***these can also be frozen in a plastic bag for future use after they are done for busy school mornings.