Side Pannel
Cinnamon Sugar French Toast Sticks
Cinnamon Sugar French Toast Sticks
- Recipe Submitted by Cobb on 11/28/2014
Category: Desserts, Side Dishes
Ingredients List
- 3 large eggs
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 2 tablespoons light brown sugar, packed
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon, or to taste
- 1/2 teaspoon ground nutmeg
- butter, for griddle or pan
- 4 slices Texas toast or thick-sliced French toast bread sliced into 1-inch wide strips (I used this French toast bread found at my regular grocery store; or use thick-sliced white bread or challah, day-old preferred; don't use thin, flimsy bread because it'll fall apart)
- maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
Directions
Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you'll need it; set aside.
In a large mixing bowl, combine eggs, milk, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
Butter the griddle or skillet.
Dip 1 slice of bread into the coating mixture for about 5 to 10 seconds, flipping over once, and making sure it's well-coated before adding to griddle; don't let bread become overly saturated because it'll break and fall apart. Repeat with all slices of bread until coating mixture is gone.
Cook for about 3 minutes per side, or until as done and browned as desired, flipping and rotating the sticks so all sides are cooked and browned. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with maple syrup or your favorite topping. French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
In a large mixing bowl, combine eggs, milk, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
Butter the griddle or skillet.
Dip 1 slice of bread into the coating mixture for about 5 to 10 seconds, flipping over once, and making sure it's well-coated before adding to griddle; don't let bread become overly saturated because it'll break and fall apart. Repeat with all slices of bread until coating mixture is gone.
Cook for about 3 minutes per side, or until as done and browned as desired, flipping and rotating the sticks so all sides are cooked and browned. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with maple syrup or your favorite topping. French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
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