Cut each slice of gluten-free bread into 3 long rectangles.
In a shallow bowl, mix together eggs, Silk Soymilk, ground cinnamon and pure vanilla extract until combined.
Heat the butter in a large non-stick skillet over medium heat.
Dip the bread in the wet mixture and evenly coat bread on both sides.
Working in batches, place each stick into the hot skillet and cook until golden brown, approximately 2-3 minutes. Flip over and cook the other side until golden brown. Repeat with remaining bread.
To serve, place all of the French toast sticks on a platter. Top with fresh blueberries and raspberries and provide small cups of maple syrup for dipping.
You can also dust the French toast sticks with powdered sugar before serving for added sweetness. Instead of dipping the French toast sticks in maple syrup, simply drizzle the syrup over the sticks before serving.Do not leave the bread in the egg mixture for too long because it can get soggy.For an egg-free version, please see my full blog post.