French Toast Sticks Recipe
- 6 slices day-old Texas toast
- 4 Eggland's Best Eggs
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon ground cinnamon
- 1 cup crushed cornflakes, optional
- Confectioners' sugar, optional
- Maple syrup
- Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.
- To use frozen French toast sticks: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.
Reviews for French Toast Sticks(5)
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These are wonderful. I make these all of the time as part of my make-ahead meals. I love using leftover bread from making bread in my bread machine, and also leftover hot dog buns, separated. I just freeze any leftover bread to use to make these sticks when I have time. Perfect, everyone loves them!
Easy, quick and gone in the wink of an eye. My kids love to dip them in syrup, but of course they love anything they can eat with their hands.
My whole family loved this recipe and we will make it again! Next time I will try not cutting the bread into sticks until after they are frozen to make less work.
I tried this recipe again--it was so good and so easy to prepare, I had to give it another try. This time I used the optional cornflakes. That solved the sticking problem and now I have great tasting french toast that I can throw in the oven at any time. Incidentally, we make our own bread. If the bread goes stale before we can eat it all, I throw it in the freezer until I have time to make french toast or croutons out of it.
The french toast tasted great, but it stuck to the baking sheet every time I made it. If I make it again, I'll fry it on the stove top.