Cinnamon Orange French Toast Sticks (Gluten Free)
Although my girls are grown and two of them are creating homes of their own, I have found myself entertaining a steady stream of little ones. Because feeding people is sorta my thing, I find myself feeling a bit nervous when I have a last minute pint sized guest. A little guys pallet can be tricky and yet I don’t want to run to the store to pick up the preschool approved go to’s, just to find myself at risk later because I spread gluten all over my kitchen.
These french toast sticks are perfect to keep in the freezer for unexpected little guests, or even for a quick breakfast when a grown up gets a sweet tooth. (Kammy and I adore these little sticks on our lazy days)!
They’re so yummy right off the skillet but are surprisingly sturdy and d’lish heated up straight from the freezer.
Trust me, these gluten free french toast sticks hold up beautifully right out of the freezer whether or not you use store bought or homemade bread. Enjoy!
FREEZER FRIENDLY: Allow sticks or toast to cool completely. Place on a sheet pan in the freezer for 1/2 an hour. Then place sticks/toast in a zip top freezer bag. To cook place on oven/ or toaster oven until warmed through.
yield: 2 to 4 servings
total time: approximately 30 minutes
6 slices gluten free sandwich bread or gluten free brioche loaf
4 large eggs
1 cup half -n half
1/2 teaspoons cinnamon
1 teaspoon orange zest or 1/2 cup fresh orange juice
1/2 teaspoon fresh ground nutmeg
1 tablespoon pure vanilla extract
unsalted butter, for coating the pan
maple syrup or honey, for serving
powdered sugar, optional
Cut each slice of Texas toast into four sticks. Set aside.
In a large bowl, whisk together the eggs, half and half, cinnamon, zest or juice, nutmeg and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it’s well-saturated with the egg mixture.
Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
In a large sauté pan set to medium heat, add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. Be careful not to overcrowd the pan.
Cook until golden brown on one side, about 3 -5 minutes, then flip and continue cooking until the sticks are golden brown and slightly crispy on all sides.
Serve immediately with maple syrup for dipping.
Traditional french toast is best with day old bread, but for gfree toast you can used fresh bread as long as it is cooled.
Thick-cut bread with sturdy crusts is best for this recipe, as the crusts help the sticks hold their shape. However, if you are using store bought bread whatever thickness you have will be fine. If you prefer regular French toast, skip slicing the toast into sticks.