These gluten-free French toast sticks are a make-ahead breakfast win. Thick, custardy sticks of gluten-free bread are pan-fried until golden, then frozen so you can reheat them straight from the freezer on busy mornings. This recipe uses a simple egg-and-milk custard that works with most gluten-free breads, and the sticks stay crisp on the outside and tender inside—no soggy, sad breakfast here.
Ingredients
- 8 slices gluten-free sandwich bread (about 1 lb / 450 g total), slightly stale or lightly toasted
- 4 large eggs
- 1 cup (240 ml) milk (dairy or unsweetened nondairy)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons (28 g) butter or neutral oil, for frying
Instructions
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Cut each slice of bread into 3 strips, about 1 inch (2.5 cm) wide. If your bread is very fresh, toast the slices lightly first to prevent sogginess.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter or oil and let it melt.
- Working in batches, dip each bread strip into the custard, turning to coat both sides. Let the excess drip off for a few seconds—don’t soak the bread for more than about 10 seconds total, or it will fall apart.
- Place the coated strips in the hot skillet in a single layer. Cook for 2–3 minutes per side, until golden brown and set. The internal temperature of the egg custard must reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes). Use a food thermometer to check one stick if you’re unsure.
- Transfer the cooked sticks to a wire rack to cool completely. Repeat with the remaining strips, adding more butter or oil to the pan as needed.
- Once all the sticks are cooked and completely cool, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for 1–2 hours, until solid.
- Transfer the frozen sticks to a zip-top freezer bag or airtight container, separating layers with parchment paper. Store in the freezer for up to 2 months.
Tips
- Bread choice: Use a sturdy gluten-free bread (like a sandwich loaf) that isn’t too airy. If your bread is very fragile, toast it lightly before dipping—this helps it hold together.
- Don’t oversoak: Gluten-free bread absorbs liquid faster than wheat bread. A quick dip (5–10 seconds per side) is enough; longer soaking turns the sticks mushy.
- Cool completely before freezing: If you freeze warm sticks, they’ll clump together and form ice crystals. Cool them on a wire rack for at least 30 minutes.
- Dairy-free swap: Use unsweetened almond, oat, or coconut milk and a plant-based butter. The custard will be slightly less rich but still delicious.
Serving Suggestions
Serve the sticks warm with maple syrup for dipping, or dust with powdered sugar and a sprinkle of cinnamon. They’re also great with a side of fresh berries, a dollop of yogurt, or a drizzle of honey. For a savory twist, skip the sugar and cinnamon and serve with a sprinkle of salt and a side of bacon or sausage.
Variations
- Chocolate chip: Sprinkle mini chocolate chips over the custard-soaked sticks before cooking, pressing gently.
- Orange zest: Add 1 teaspoon of orange zest to the custard for a citrusy lift.
- Pumpkin spice: Replace the cinnamon with 1 teaspoon pumpkin pie spice and add 2 tablespoons pumpkin puree to the custard.
- Stuffed: Spread a thin layer of cream cheese or peanut butter between two slices of bread before cutting into sticks—dip and cook as directed.
Storage and Reheating
Refrigerator: Cooked sticks can be refrigerated in an airtight container for up to 3 days. Reheat in a toaster or toaster oven at 350°F (175°C) for 5–7 minutes, or in a skillet over medium heat for 2–3 minutes per side.
Freezer: Frozen sticks keep for up to 2 months. To reheat, place them directly in a toaster or toaster oven at 350°F (175°C) for 8–10 minutes, flipping halfway, until hot and crisp. You can also microwave them for 1–2 minutes, but they’ll be softer.
Frequently Asked Questions
Can I use any gluten-free bread? Yes, but sturdier loaves (like those made with tapioca or brown rice flour) work best. Very light, airy breads may fall apart when dipped. If in doubt, toast the bread lightly first.
Why did my sticks turn out soggy? Usually it’s from oversoaking the bread or using too-fresh bread. Gluten-free bread is more porous, so a quick dip is all you need. Also, make sure your pan is hot enough—if it’s too cool, the sticks will absorb oil and become greasy.
Can I make the custard ahead of time? Yes, you can whisk the custard up to 24 hours in advance and store it in the fridge. Give it a quick whisk before using.
How do I know the egg is fully cooked? The sticks should be golden brown and set in the center. For safety, use a food thermometer to check that the internal temperature reaches 160°F (71°C). If you don’t have a thermometer, cut one open—it should look firm, not wet or shiny.
Can I air-fry the frozen sticks? Yes! Air-fry at 375°F (190°C) for 6–8 minutes, shaking the basket halfway. No need to thaw first.
Why do my sticks stick to the pan? Make sure your pan is well-greased and not overcrowded. Use medium heat—if the pan is too hot, the outside burns before the inside cooks.
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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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