Pumpkin Cinnamon French Toast Sticks
Three of the best tricks I know for getting young kids to eat healthy are 1) make it finger food, 2) disguise it, and 3) dip it!
I’ve combined those tricks into one amazing breakfast that can be made in advance, frozen, and microwaved in less than a minute on a busy morning.
Who doesn’t love french toast?!
Pumpkin French Toast Sticks with Agave dip
approx 1 small to medium loaf of bread – I use gluten free multi-grain from trader joes or I make my own
1 cup of pumpkin puree
2 cups coconut milk (or your choice of milk) – I use SoDelicious Coconut milk because it doesn’t have a strong flavor
1 Tbsp cinnamon
1-2 Tbsp agave or maple syrup (optional) – I leave it out since they are dipping in agave syrup once it is cooked
Break eggs into a wide, shallow bowl and beat lightly. Whisk in cinnamon, pumpkin puree, milk, and sweetener (if using).
Over medium-low heat, heat griddle or skillet and coat with a thin layer of oil – I use grapeseed or coconut oil.
Place the bread slices into the bowl, letting them soak up egg mixture for a few seconds. If using gluten free bread, which is denser than wheat bread, you will need to soak a bit longer.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Cool on a wire rack and slice into sticks. Serve with agave or maple syrup (my boys like a mix of the two) and freeze the leftovers in meal size portions to pull out when you need breakfast in a hurry.