Protein-Packed French Toast Sticks with Cinnamon
Wholesome French toast sticks made with Ezekiel bread and egg whites, seasoned with cinnamon and nutmeg for warm spice notes. A lighter take on the classic breakfast, sweetened optionally with stevia and bound together by a simple egg white custard.
Ingredients
- 2 Ezekiel bread slicessprouted whole wheat bread1:1none
similar nutrition profile
- 2 egg whites
- 3 tbsp unsweetened almond milkunsweetened oat milk1:1none
creamier texture
- 1 tsp cinnamon, ground
- 1 tsp ground nutmeg or cloves
- 5 drops liquid stevia(optional)honey or maple syrup0.5:1none
adds sweetness and moisture
- 1 tsp almond or vanilla extract
Instructions
- 1
Preheat a non-stick skillet or griddle over medium heat
- 2
Cut each bread slice into 3-4 sticks
- 3
Whisk egg whites, almond milk, cinnamon, nutmeg or cloves, stevia if using, and almond or vanilla extract until combined
- 4
Dip each bread stick into the egg mixture, coating both sides
- 5
Place coated sticks on the preheated skillet or griddle and cook until golden brown and cooked through on each side
Tips
Dip bread quickly to prevent soaking and loss of structure
Cook until edges are golden and custard is set throughout
Good to Know
Refrigerate leftovers in airtight container up to 3 days; reheat in skillet over low heat
Prepare egg white mixture up to 4 hours ahead; cut bread sticks just before dipping
Serve warm with toppings such as fresh berries, Greek yogurt, or a drizzle of almond butter
Common Mistakes
Dip bread too long to avoid soggy, falling-apart sticks
Cook on high heat to avoid burned exterior with raw custard interior
Substitutions
similar nutrition profile
creamier texture
adds sweetness and moisture