Friday, March 8, 2013

French Toast Sticks

Between sports, music lessons, doctor's appointments, and everything else busy moms need to take care of these days, boxes of processed food and the local drive-thru seem like much easier options when it comes to feeding the family. I know because that is how we used to eat. But if you plan ahead, you can have homemade food ready whenever you need it.

I like to make big batches of food on the weekends so there is less work during the week when it comes to getting food on the table. I cook up beans, rice, spaghetti, bread, almond milk, and muffins to get a head start. I also love to make a bunch of pancakes, breakfast burritos, and french toast. They freeze beautifully and are perfect for busy mornings.

French Toast Sticks
Makes 12 to 18 sticks, depending on how you slice the bread

What I use:
  • thick sliced bread
  • 1 egg
  • 1/4 c. milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon

How I do it:

1. Slice your bread very thick, up to 1 inch. I use homemade wheat bread. You can buy texas toast, or slice up a loaf of French or Italian bread if you want.

2. Now cut each thick slice into 4 to 6 sticks.

3. Place the egg, milk, vanilla, and cinnamon in a shallow bowl.

4. Whisk it all together.

5. Dip the sticks in the egg mixture, turning to coat each stick completely. Let the excess drip off.

6. Lay the sticks on a greased hot pan or on a greased preheated griddle. You can use butter, oil, or nonstick spray.

7. Cook the sticks for one to two minutes on each side.

Don't forget the sides!

You could also just do regular slices of french toast.

Serve with maple syrup or powdered sugar.

If you are making a big batch, keep the sticks warm on a wire cooling rack in a 200 degree F oven. You can also freeze the sticks on a cooling rack for 30 minutes, then transfer to a freezer bag. Reheat in the toaster oven, 400 degree F oven for 5 to 8 minutes, or thaw overnight and pop them in the microwave.

The family says:

  • K loves my french toast. The only difference here is the hands-on aspect for syrup dunking - he was a happy camper.
  • Andrew is never a fan of the wheat bread, but even he was ok with this.
  • French toast is one of my favorite things (which is probably why I make it a whole loaf at a time!) and this version was no different. Love it!

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