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French toast sticks on a plate

Vegan French Toast Sticks


  • Author: Liz Madsen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 pieces 1x
  • Diet: Vegan

Description

Family-friendly and insanely easy, Vegan French Toast Sticks are what breakfast dreams are made of. Fun for kids and the young at heart!


Ingredients

Scale
  • 16 batons (or about 8 slices) stale (or toasted bread, see note 1)
  • Maple syrup for serving, optional

Batter

  • 1 cup canned coconut milk (see note 2)
  • 1/2 cup chickpea flour, AKA garbanzo or gram flour (see note 3)
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon

Coating (optional)

  • 1/3 cup raw sugar/cane sugar/coconut sugar (any will work)
  • 1/2 - 1 full tsp cinnamon

Instructions

  1. If you’re using a griddle, heat it now to about 400 degrees Fahrenheit (205 degrees Celsius). If you’re just using a pan, I’d heat the stove to medium and use a nonstick skillet.
  2. Make the batter: In a wide, low bowl, whisk together the coconut milk, chickpea flour, vanilla extract, and a half teaspoon of cinnamon.
  3. Batter up: Dip each bread baton or slice into the batter mixture and make sure to coat all sides, but let the excess drip off.
  4. Cook the French toast: Place it on your hot griddle or pan and cook for about 3 minutes on each side. Unless I’m photographing them, I don’t bother cooking on all 4 sides--2 is usually enough for me. The batter will firm up. When you’re ready to flip each time, use a spatula to carefully flip each piece. You might be tempted to use your fingers, but sometimes the batter will stick a little and might peel off the bread. I like using this little silicone cookie spatula to get in between each piece on my griddle.
  5. Dredge them in Cinnamon Sugar: When done, set them on a plate until you’re ready to start rolling them in the cinnamon sugar. Add the cinnamon sugar to a plate or shallow, wide bowl. Now, take a spray bottle of water and finely mist all sides of the baton or slice, one at a time. I only spritz each side twice. Roll it in the sugar and place it back on the plate you took it from or a new plate, whatever’s easiest. Repeat until all batons or slices have been coated.
  6. Serve: Dunk in maple syrup or stack on a plate with some fruit, coconut whip, and fresh mint. Then drizzle that maple syrup all over the place.
  7. Store: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in an air fryer, toaster oven, pan, or the oven, preferably. They might get soggy in the microwave. They can be frozen, too! Reheat instructions for frozen French toast sticks are the same.

Notes

  • Note 1: You’ll need your bread to be either stale or toasted. I never think ahead enough to dry out my bread, so what I do is cut my bread into batons, lay it out on a baking tray, and bake the bread for about 8 minutes in a 375 degree Fahrenheit (190 degrees Celsius) oven.
  • Note 2: The liquid I recommend mixing with chickpea flour is canned coconut milk. This is fattier than regular carton non-dairy milk and produces a much richer French toast batter. The recipe WILL work just fine with any other non-dairy milk such as almond or soy milk, it just will not be as rich.
  • Note 3: Chickpea flour/garbanzo bean flour/gram flour is a protein-packed grain-free flour that seems to get eggy when cooked with liquid. It will give you a thick lightly spongy coating on the sticks, making them just like French toast. Other flours should work, but they won’t produce that same eggy texture.
  • Category: Breakfast
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Can Be Gluten-Free, Vegan French Toast Sticks