I’ve made these a few times now, and the kids go absolutely nuts every time. Granted, they should not be an everyday kind of breakfast (that whole rolled in cinnamon sugar thing), but if you ever want to chipper them up on a Saturday morning, this is what you should make.
I originally found the recipe on Pinterest, and it’s on Nagi’s blog: Recipe Tin Eats. I made a few little changes, mainly because I never have stale bread on hand, and I need to cook for more people.
By the way, did you know that the make it or break it for French toast is the staleness of the bread? Fresh bread still has too much moisture in it, and when it absorbs all that eggy goodness, it makes for super soggy french toast. My solution: Put the slices on a baking sheet under the broiler for a minute or two on each side first, until the bread is just starting to show a bit of golden colour. Super simple, and it makes a world of difference! Always use thick sliced toast too. I usually use an Italian style thick slice white sandwich bread, but Texas style bread is great too.
Cinnamon French Toast Sticks
- 8 slices thick sliced sandwich bread
- 4 tbsp butter
- 4 eggs
- ½ cup milk
- pinch of salt
- ½ cup sugar
- 1 tsp cinnamon
- Place your bread on a baking sheet and put under the broiler for 1 - 2 minutes, until the bread just starts to show some golden colour. Flip the slices of bread over and repeat on the other side.
- Cut each piece of toasted bread into four strips. Set aside.
- In a medium bowl, whisk together the eggs, milk, and salt. Set aside.
- In a small bowl, whisk together the cinnamon and sugar. Set aside.
- Heat a large frying pan over medium-high heat. Melt 2 tbsp of butter in the pan. Quickly dip the bread strips into the egg mixture, one at a time, and place into the frying pan. Let cook until browned on one side, then flip and brown on the second side (about 2-3 minutes per side). You'll need to do this in two or three separate batches, adding more butter between.
- Immediately toss the cooked strips in the cinnamon sugar, then set on a cooling rack set over a baking pan while finishing the rest of the strips.
- Can be served with maple syrup for dipping, but are great just eaten as is too.
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