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French Toast Sticks

French Toast Sticks
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Ingredients

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For the French toast

  • 6 slices Texas toast (or other day old bread*)
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter, for cooking

For the cinnamon sugar

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. If possible, leave the bread out at room temperature overnight in a single layer, covered with a towel. (This helps the bread to have a stiffer texture to stay in a dippable stick shape. See below!*)
  2. Using a serrated knife, cut each piece of bread into 4 long sticks (leave the crust on).
  3. Mix the eggs, milk, sugar, vanilla, cinnamon, and salt. Prepare a plate with the cinnamon sugar: mix it together then spread it into an even layer.
  4. Heat a large skillet or griddle and melt the butter.
  5. Working one at a time, dip the sticks into the egg mixture quickly, just enough to coat all sides both sides, then shake them off. Place each onto the hot skillet, making a batch as large as your cooking surface.
  6. Cook on each of the four sides of the sticks until golden browned, a few minutes per side (the timing depends on the heat of the skillet and how many sticks you’re cooking at once).
  7. Once the sticks are done, immediately roll them into the cinnamon sugar. Serve immediately, with syrup for dipping. (You can also keep them warm in a 200 degree oven on a parchment lined baking sheet.)

Notes

Avoid using squishy, fresh newly purchased sandwich bread: it won’t hold up to the egg mixture and frying. Keep these notes in mind for the bread:

  • Day old bread is helpful. Leaving the bread out the night before makes a firmer, stronger texture: especially for breads that are naturally squishy. We tried with Texas toast both ways, and day old was the clear winner. (Using Texas toast the day of does work; the bread just comes out a little floppier.)
  • Use Texas toast if possible. This bread works well because it’s thick cut and makes for nice rectangle shapes.
  • Or, use a sourdough or other strong-textured artisan bread. This also works because the texture can hold up and stay stiffer than other types of bread. The stick shapes will look different because of the shape of the loaf. (Again, leaving the bread out overnight is helpful.)
  • Leave the crusts on when cutting the sticks. The crusts add to the structural integrity of the sticks.

Find it online: https://www.acouplecooks.com/french-toast-sticks/