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vegan-breakfast-wentelteefjes-french-toast-gluten-free

Wentelteefjes (French toast sticks)

Michelle Braakhuis
Yay, for no food waste! Whether you have old bread laying around, or your freezer packed with your favourite slices of (gluten-free) bread, this recipe works wonders with old slices of bread.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast
Cuisine French
Servings 3 persons
Calories 496 kcal

Equipment

  • oven
  • small container
  • non-stick frying pan
  • whisk
  • measuring cups

Ingredients
 
 

  • 6 slices (gluten free) bread preferably 2-3 days old
  • 2 cups milk coconut, oat, rice, or almond
  • 1-2 cups flour gluten free if prefered
  • 2 tbsp cinnamon
  • 1 tbsp brown sugar
  • 1/2 tsp vanilla sugar
  • 30 berries (strawberries, raspberries, blueberries)
  • 1 tbsp butter
  • 2 tbsp jam for topping, optional
  • 1 tbsp maple syrup for topping, optional
  • extra cinnamon and sugar for topping

Instructions
 

  • Preheat the oven to 220℃/428℉.
  • Cut the 6 slices of bread into small sticks (3 per sandwich).
  • Roast the bread sticks for +/- 15 minutes.
  • Meanwhile, pour the milk in a small container.
  • Add 1 cup of flour, cinnamon, sugar & vanilla powder, and mix together.
  • Add more flour until it reaches the right consistency (thick batter) and set aside.
  • Take the breadsticks out of the oven and allow to cool down for a few minutes.
  • Place the bread sticks in the mixture and place in the fridge for 25-30 minutes.
  • Heat up a non-stick frying pan over high heat.
  • Add halve a tablespoon of butter and reduce the heat to medium-low.
  • Take 1 bread stick at a time, place in the frying pan until completely covered.
  • Bake both sides until dark-golden brown.
  • Top off with your favourite berries, syrup, cinnamon and/or sugar.

Nutrition

Serving: 3gCalories: 496kcalCarbohydrates: 91gProtein: 16gFat: 8gSaturated Fat: 4gCholesterol: 17mgSodium: 373mgPotassium: 399mgFiber: 7gSugar: 28gVitamin A: 264IUVitamin C: 1mgCalcium: 334mgIron: 4mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!