Quick Intro

Crisp-edged, cinnamon-scented French toast sticks are a weekday hero—easy to hold, dunk, and love. This gluten-free version keeps the comfort of classic French toast while using a sturdy gluten-free loaf I trust from my own tests. I’ve made and tweaked this recipe until the sticks are tender inside and golden outside every time.

Why Make This Recipe

Kid-friendly finger food that’s easier to eat than slices and perfect for busy mornings.
Satisfying texture: crisp exterior and custardy interior when you use slightly stale gluten-free bread.
Quick to make—ready in about 25 minutes from start to finish.
Flexible: you can bake, pan-fry, or air-fry these sticks depending on your gear.
Personal note: I love this recipe because it turns leftover gluten-free loaf into something special and reduces waste.

If you like creative twists, try this version made with gluten-free banana bread French toast for a fruity breakfast treat.

Recipe Overview

Prep time: 10 minutes
Cook time: 12–15 minutes (pan-fry) or 10–12 minutes (air-fry/oven finish)
Total time: 22–25 minutes
Servings: 3–4 (about 12–16 sticks)
Difficulty: Easy
Method: Soak cut gluten-free bread sticks in a cinnamon-egg custard, pan-fry in butter or oil until golden, optionally finish in oven or air fryer for even crispness.

My Experience Making This Recipe

I tested this using a dense, store-bought gluten-free sandwich loaf and a homemade sourdough-style GF loaf. The denser breads held up best when briefly stale. My key discovery: a short soak (10–20 seconds per side) prevents a soggy center while giving full flavor.

How to Make Gluten-Free Cinnamon French Toast Sticks

Cut a gluten-free loaf into 3/4-inch thick sticks (about finger-width). Whisk together 3 large eggs, 3/4 cup milk (dairy or unsweetened non-dairy), 1 tbsp sugar, 1 tsp ground cinnamon, 1/2 tsp vanilla, and a pinch of salt. Dip each stick 10–20 seconds per side so it soaks but doesn’t fall apart. Heat a non-stick skillet or cast-iron pan over medium (about 325–350°F) with 1–2 tbsp butter or neutral oil. Cook sticks in batches 2–3 minutes per side until deep golden and cooked through (internal temp ~160°F). Keep warm on a wire rack in a 200°F oven while finishing remaining batches.

Expert Tips for Success

Use slightly stale bread: 1–2 days old slices absorb the custard without collapsing. If the loaf is fresh, toast it lightly for 3–4 minutes.
Measure soak time visually: look for a sheen but not a dripping batter—10–20 seconds per side for 3/4-inch sticks is ideal.
Control pan temperature: medium heat (325–350°F) gives a golden crust without burning the sugar or leaving the center raw. Use an instant-read thermometer for accuracy.
Finish in the oven or air fryer: to keep sticks crisp, transfer cooked sticks to a wire rack set on a baking sheet and hold at 200°F, or air-fry at 350°F for 3–4 minutes.
Use clarified butter or a mix of butter and oil to get flavor plus higher smoke point for consistent browning.

How to Serve Gluten-Free Cinnamon French Toast Sticks

Classic: dust with powdered sugar and serve with warm maple syrup for dipping.
Fruit-forward: top with macerated berries or sliced bananas and a drizzle of honey.
Savory-sweet: pair with bacon or turkey sausage and a small bowl of Greek yogurt for balance.
Party platter: arrange on a parchment-lined tray with dips like apple butter, caramel, and cinnamon butter for brunch guests.

Storage and Reheating Guide

Refrigerator: Cool completely and store in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freezing: Flash-freeze sticks in a single layer for 1 hour, then transfer to a freezer bag for up to 1 month. Reheat from frozen.
Reheating: Oven—350°F for 8–12 minutes on a wire rack; Air fryer—375°F for 4–6 minutes; Microwave—20–30 seconds (fast but softens crust). For best texture, reheat in oven or air fryer to restore crispness.

Recipe Variations

Dairy-free: swap cow’s milk for unsweetened almond, oat, or soy milk and use vegan butter or neutral oil.
Egg-free: use a mix of 3/4 cup aquafaba (chickpea liquid) or a flax “egg” (3 tbsp ground flax + 9 tbsp water, chilled) plus 2 tbsp cornstarch to help set. Note: texture will differ slightly.
Air-fryer method: preheat to 350°F and air-fry soaked sticks in a single layer for 8–10 minutes, flipping halfway for even browning.
Sweet variations: add 1/4 tsp ground nutmeg or 1/2 tsp orange zest to the custard, or roll hot sticks in cinnamon sugar (1/4 cup sugar + 1 tsp cinnamon).

Nutritional Highlights

Protein: Eggs provide a good protein boost compared with plain toast.
Lower sugar control: You control added sugar—use minimal sugar in custard and serve syrups on the side.
Allergen notes: Contains eggs; uses gluten-free bread but check labels for cross-contamination and milk if using regular dairy. Serve portions of 3–4 sticks per adult for a balanced meal.

Troubleshooting Common Issues

Soggy center: Reduce soak time and use a firmer or slightly stale loaf; increase pan heat slightly for better crust formation.
Too dark outside, raw inside: Lower pan heat to medium (325–350°F) and cook a little longer per side; consider finishing in a 350°F oven.
Sticks falling apart: Cut thicker sticks (3/4–1 inch) and handle gently when dipping; don’t over-soak.

Frequently Asked Questions

Q: Can I use any gluten-free bread?
A: Choose a sturdy, sliceable gluten-free loaf—breads with a good crumb and some density (not ultra-light gluten-free sandwich bread) work best. If the loaf is very soft, toast it briefly to firm it up before cutting.

Q: What’s the best oil or fat to use for frying?
A: Clarified butter or a 50/50 blend of butter and neutral oil gives butter flavor and higher smoke point. Pure oils like avocado or light olive oil work too if you prefer no dairy.

Q: Can I make these ahead for a crowd?
A: Absolutely. Cook, cool on a rack, then reheat in a 350°F oven for 8–12 minutes before serving. You can also freeze fully cooked sticks and reheat directly from frozen in the oven or air fryer.

Q: How do I get a crisp coating without added flour?
A: Use medium heat and a thin layer of fat in the pan. For extra crispness, after frying, give sticks a 3–4 minute blast in an air fryer at 350°F or a quick bake in a preheated 425°F oven for 2–3 minutes, watching closely to prevent burning.

Conclusion

For more make-ahead and freezer-friendly ideas try this Gluten-Free French Toast Sticks with Cinnamon Sugar » Freezer guide. If you want an air-fryer approach, check this Air Fryer French Toast Sticks recipe that complements the technique above. Need an egg-free option? This Gluten Free French Toast Sticks (Egg Free) walk-through is helpful. For another dairy-free take, see Gluten-Free French Toast Sticks (Dairy-Free) – Dish by Dish. And if you want a simple blogger-tested variation, this Gluten Free French Toast Sticks – hellofrozenbananas.com post has useful tips and photos.