Ingredients
Scale
- 1 gluten-free loaf
- 3 large eggs
- 3/4 cup milk (dairy or unsweetened non-dairy)
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp butter or neutral oil
Instructions
- Cut the gluten-free loaf into 3/4-inch thick sticks.
- In a bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt.
- Dip each bread stick in the mixture for 10-20 seconds per side.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Cook the sticks in batches for 2-3 minutes per side until deep golden and cooked through.
- Keep warm in a 200°F oven while finishing remaining batches.
Notes
Use slightly stale bread for better texture. Adjust soak time to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 3-4 sticks
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg