Frenchtoaststicksoamc Recipes

FRENCH TOAST STICKS - OAMC

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cut each slice of bread into 3 pieces to make sticks. Texas Toast is a very thick sliced bread about 3/4" thick. You could substitute french bread if Texas toast is not available.
• In a bowl, mix together melted butter, eggs, sugar, cinnamon, vanilla and milk. Beat well.
• Dip sticks into egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
• If there is any dip left, you can drizzle it over the sticks.
• Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
• Allow to cool.
• Flash freeze on cookie sheet, remove and place in a ziploc bag.
• To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.

CINNAMON FRENCH TOAST STICKS

Steps:

• Remove crust of each slice, then cut each into 3 equal thick batons.
• Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.
• Combine the cinnamon and sugar on a plate.
• Melt 2 tbsp of the butter in a large pan over medium high heat.
• Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.
• Turn to cook each side until golden.
• Immediately transfer to the plate with the cinnamon sugar and roll to coat. It's important to do this quickly while they are hot straight out of the pan so it sticks.
• Melt remaining butter and cook the remaining french toast sticks.
• Serve immediately with maple syrup to dunk the sticks in.

BAKED FRENCH TOAST STICKS

Steps:

• Preheat oven to 350 degrees F. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
• In a medium mixing bowl, vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them).
• Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture.
• Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.

FRENCH TOAST STICKS

Steps:

• Cut each piece of bread into thirds; place in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides. , Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container 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.

FRENCH TOAST STICKS

Steps:

• Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
• Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.

FRENCH TOAST STICKS (OAMC)

Steps:

• In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
• Dip each bread strip into the egg mixture, coating completely.
• In a large skillet, melt 1 tablespoon butter over medium heat.
• Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
• Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
• To serve: reheat in the oven, toaster oven, or microwave until heated through.