Monday, July 23, 2012

French Toast Sticks

I really like French toast, but hate when it gets soggy or when all of the slightly crispy edge is gone. These French toast sticks remove both of those factors and taste great doing it. I love the crunchy outside and they're just the right amount of sweet when sprinkled with powdered sugar and drizzled in syrup.
The hardest part about this recipe is finding the Texas toast (because the best French toast is made with Texas toast...figures, right?). I found one brand at Dillon's/Kroger and my grandma said she finds it at the day-old bread store. Good thing, because you need this bread to be at least a day old anyway. I set it out on the counter overnight to let it get stale, which really helped during the soaking and coating process.
These are great because you can make them and just pull a couple out of the freezer to bake whenever the mood strikes you. Or, if you're making them for a party, they're completely make ahead besides the bake time! They'd probably be fun with other crushed cereals (we tried a pumpkin spice cereal that would be great on them) for a kid treat. The only thing I changed was to use more cornflakes, so I changed that in the recipe below.

I have no idea how I managed to do this, but I must have deleted some of my pictures from my camera. Half of the food/drink photos are missing. Oops!!
French Toast Sticks

6 servings

6 slices day-old Texas toast

4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
2 cups crushed cornflakes
Confectioners' sugar
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.

slightly adapted from Taste of Home

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