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Cinnamon Crunch French Toast Sticks

Servings 4 servings


  • 1/2 cup sugar
  • 1/4 cup finely crushed gluten-free rice cereal such as Erewhon
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Cashew or Almond milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil plus more ad needed
  • 8 slices gluten-free bread i used Udi's, crusts removed and cut into sticks
  • pure maple syrup for serving


  • In a small bowl, mix together the sugar, cereal crumbs, cinnamon and salt.
  • In a shallow bowl, whisk together the milk, egg and vanilla.
  • Heat a large skillet over medium heat, add the oil and heat until slowly bubbling. Working in batched, dip the bread sticks in the egg mixture to coat, then dip one side of each stick into the cereal mixture. Add them to the skillet, cereal side down, and cook until a golden brown crust forms, 3 to 5 minutes. Sprinkle the tops generously with the cereal mixture, flip and cook for 2 minutes more. Keep the finished French toast sticks warm in a 250°F oven for up to 15 minutes. Repeat with the remaining sticks, adding more oil as needed. Serve with maple syrup.

(You can make a double batch of these and freeze for up to 1 month. To reheat, place the stick on a wire rack and toast in a toaster oven at 400°F or on a medium setting, turning once, until golden and crunchy, about 10 minutes.)