Easy French Toast Sticks

Healthy Recipes - Easy French Toast Sticks (great for dipping!) Kids love these.-- Quick fast and easy breakfast recipe ideas for a crowd (brunches and potlucks)! Some of these are make ahead some are healthy and some are simply amazing! Everything from eggs to crockpot.

If you peek your head around these parts, you’ll notice I have a strong affinity for custard-soaked carbs, specifically of the French toast variety. You’ve got your banana bread French Toast, your festively flavored French toast, and last but not least, your stuffed French toast. Today, we’re adding one more to the mix with Easy Cinnamon French Toast Sticks.

You’ll Need:

• 8 slices thick-cut Texas toast (See Kelly's Notes)
• 4 large eggs
• 1 cup heavy cream
• 2 1/2 teaspoons cinnamon
• 1 Tablespoon sugar
• 1 Tablespoon vanilla extract
• Unsalted butter, for cooking
• Maple syrup, for serving

Instructions:

1. Cut each slice of Texas toast into four sticks. Set aside.
2. In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.
3. Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
4. Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.
5. Serve immediately with maple syrup for dipping.

NOTES:

• Day-old bread that's slightly dried out works best for French toast since it will soak up the most custard.
• Thick-cut bread with sturdy crusts is essential for this recipe, as the crusts help the sticks hold their shape. If you prefer regular French toast, skip slicing the Texas toast into sticks or use a crusty French baguette sliced into 1-inch-thick rounds.