Quick and easy French Toast Sticks

Well, I was deciding what I wanted to have for breakfast and was really having a hard time. I usually have the same ole same ole consisting of some type of meat and egg with some veggies and cheese. Usually in a omelet with maybe some hash browns, or in a Sammy. Today I wanted to have something different. Recently I had cooked some bread loafs so I had some nice thick white bread sitting on my counter. First thought that came into my head was French toast. Yeah, that’s good but I have it all the time. Then I kept thinking on that idea. Now I did have to work so I couldn’t get all crazy inspirational but I thought about French toast sticks, and how long it had been since I had any. You may be asking, what the hell is the difference between French toast and French toast sticks? Not a damn thing other than you can eat one with your hands a hell of a lot easier! 😀 Plus it’s a change up so what’s not to love.


Now, I wont have macros to accompany this as whatever bread you use will probably have different macros then mine. I would recommend using a bread that has a bit of structure to it, but really any bread could work. Some of the Sarah Lee 45 cal bread would probably be your most macro friendly option.



First off slice your bread into pieces. I sliced it, then lay it down and cut into strips. Could be the long way, or you could make smaller short pieces. Falls down to personal preference. I got 10 pieces.

Next in a bowl, place 92g or 2 egg whites, 10g of Cinnamon Whey(could sub for any flavor), 1/2-1 tsp cinnamon, 1/2 tsp Baking powder, and 1/2-1 tsp vanilla extra. Whisk that together.(To make the job even easier, put it all into a shaker cup and give it a few shakes and pour into a bowl. The blender ball will do a great job breaking down the protein.)

Once mixed, spray a skillet with non stick spray and turn the heat to medium.

Once pan is hot, start dipping your French toast sticks into your batter and thoroughly coating them. Then place evenly in to pan.



Allow to cook until it starts to turn golden brown, then flip and cook for just a minute or two longer.

As soon as they are browned on each side, remove from your skillet and plate. I stacked mine high and just simply served with a dish of 0 cal pancake syrup.

This was a very simple, easy way to change up a quick breakfast, and put a spin on an old classic. I hope you enjoy!


To stay up to date with everything I am doing, make sure to follow me in IG @the_flexible_baker !


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