These dairy-free French toast sticks are a fun, handheld twist on the classic breakfast, made with thick slices of bread dipped in a creamy mixture of almond milk, eggs, cinnamon, and vanilla. They cook up golden and crisp on the outside while staying soft and tender inside, making them perfect for dipping in maple syrup or fruit compote. This recipe skips the butter and cow’s milk without sacrificing any of the comforting flavor, and it comes together in about 20 minutes from start to finish.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or sourdough
- 3 large eggs
- 1 cup (240 ml) unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons (30 g) maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (30 ml) coconut oil or dairy-free butter, for cooking
Instructions
- Cut each slice of bread into 3 even strips, about 1 inch (2.5 cm) wide. If using very fresh bread, let the strips sit out on a baking sheet for 5–10 minutes to dry slightly—this helps them absorb the custard without becoming soggy.
- In a shallow dish or pie plate, whisk together the eggs, almond milk, maple syrup, vanilla, cinnamon, nutmeg (if using), and salt until fully combined and slightly frothy.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of coconut oil or dairy-free butter and let it melt, swirling to coat the pan.
- Working in batches, dip each bread strip into the egg mixture for about 5 seconds per side, allowing any excess to drip off. Do not soak the bread—it should be coated but not saturated.
- Place the coated strips in the hot skillet in a single layer, leaving a little space between each. Cook for 2–3 minutes per side, until golden brown and crisp on the outside. The inside should be set and no longer wet. If cooking in batches, keep the cooked sticks warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Repeat with the remaining strips, adding the remaining coconut oil to the pan as needed. Serve immediately with maple syrup, fresh fruit, or a dusting of powdered sugar.
Tips
- Bread choice matters: Use a sturdy, slightly stale bread like brioche, challah, or sourdough. Thin sandwich bread will turn mushy. If you only have fresh bread, toast it lightly first to dry it out.
- Don’t over-soak: A quick dip is all you need. Soaking for too long makes the sticks soggy in the middle and difficult to cook through.
- Adjust the milk: Any unsweetened dairy-free milk works—oat, soy, or coconut. Sweetened milk will make the custard too sweet, so adjust the maple syrup accordingly.
- Keep warm: If making a large batch, place cooked sticks on a wire rack over a baking sheet in a 200°F (93°C) oven. This keeps them crisp, not soggy, while you finish cooking.
Serving Suggestions
Serve these sticks warm with a small bowl of maple syrup for dipping, or try a berry compote made by simmering frozen berries with a little maple syrup. For a protein boost, add a side of dairy-free yogurt or a handful of scrambled eggs. A dusting of powdered sugar or a drizzle of almond butter also works beautifully.
Variations
- Vegan: Replace the eggs with a mixture of 1/4 cup (60 ml) aquafaba (chickpea brine) whisked with 1 tablespoon ground flaxseed meal. Let it sit for 5 minutes to thicken before using.
- Orange zest: Add 1 teaspoon of orange zest to the custard for a bright, citrusy twist.
- Savory: Omit the maple syrup and vanilla, add a pinch of black pepper and a dash of smoked paprika, and serve with a sprinkle of fresh herbs.
- Chocolate: Whisk in 1 tablespoon of cocoa powder and use a dairy-free chocolate milk instead of almond milk for a dessert-like version.
Storage and Reheating
Store leftover sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp again. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them rubbery and soggy. For longer storage, freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen sticks directly in a toaster or oven—no need to thaw.
Frequently Asked Questions
Can I make these gluten-free? Yes, use your favorite gluten-free bread. Look for a sturdy variety, and be careful not to over-soak, as gluten-free bread tends to absorb liquid faster and can fall apart.
Why are my sticks soggy in the middle? This usually happens when the bread is too thin or soaked too long. Use thick-cut bread and dip quickly—just a few seconds per side. Also, make sure your pan is hot enough; a medium heat that sizzles when the bread hits the pan will cook the custard through before the outside burns.
Can I use coconut milk instead of almond milk? Absolutely. Coconut milk (from a carton, not a can) will add a subtle sweetness and richness. Canned coconut milk is too thick and will make the custard heavy; stick to the refrigerated carton version.
How do I know when they are done? The sticks should be golden brown on both sides and firm to the touch. If you’re unsure, cut one open—the center should be set, not runny. Since this recipe contains eggs, the custard must reach a safe minimum internal temperature of 160°F (71°C) according to USDA FSIS guidelines; a food thermometer inserted into the center of a stick should read that temperature.
Can I use a dairy-free butter substitute for cooking? Yes, any dairy-free butter or neutral oil like canola or avocado oil works. Coconut oil adds a slight coconut flavor; if you prefer a neutral taste, use refined coconut oil or another oil.
Can I make the batter ahead of time? You can mix the custard up to 24 hours in advance and store it in the refrigerator. Whisk it well before using, as the cinnamon may settle. The bread should be cut and dipped just before cooking to avoid sogginess.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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