These Homemade French Toast Sticks with Cinnamon Sugar are a nostalgic + healthier version of the classic cafeteria breakfast! Made totally vegan and easily gluten-free, this recipe is a breeze to make and a hit with adults and kids alike. This is a freezer-friendly snack or dessert recipe.
How to Make Vegan French Toast Sticks
First, preheat the oven to 350 degrees F and line a baking sheet. Slice some bread into thick strips, about 1 inch wide and 4 inches long.
Next, pour some milk into a large bowl and stir in maple syrup, vanilla, cinnamon, flaxseeds, and salt.
Then, taking one slice at a time, submerge bread in the milk mixture and flip to coat as needed. Place dunked french toast stick on the prepared sheet and repeat with remaining slices of bread. Bake in the middle of the oven for 10 minutes.
Remove from the oven and carefully flip slices over. Place back in oven and bake for 5-10 more minutes. While these are baking, mix some more cinnamon and granulated sugar on a large plate. Melt some butter to help coating stick.
Take french toast sticks out of the oven and quickly toss in butter, then in cinnamon sugar mixture, taking care to tap off the excess sugar and to not burn yourself! Serve warm with maple syrup, if desired. It’s a very simple process that can be done in about 20 minutes!
How to Cook Frozen French Toast Sticks
After prepping the sticks, lay them on a flat tray or large plate and freeze until solid. One they are frozen, feel free to store in a releasable bag or container. Reheating these french toast sticks from frozen is a very simple process as well. Preheat your oven to 350 degrees F and lay frozen sticks on a baking sheet. Bake for 5-10 minutes until heated through and toasty. This also works in a toaster oven set to “high.” I have not tried reheating these in an actual toaster but it may work! Just be wary that some of the cinnamon sugar may fall off.
For more cinnamon sugar recipes, try one of these next:
- Cinnamon Toast Crunch
- Grilled Peaches with Cinnamon Sugar Crispies
- Cinnamon Sugar Fig Toast with Ricotta