Prep 20 mins
Cook 10 mins
Keep these in the freezer for those busy morning!
- 2 eggs
- 1⁄2 cup icing sugar
- 1⁄4 cup milk
- 2 tablespoons maple syrup
- 1 teaspoon brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 8 slices white bread, each cut into 4 strips
- 3 tablespoons butter
- 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.
My husband requested french toast sticks so I decided to try this recipe. It was delicious. I found them to be just a tad too sweet but everyone else thought they were perfect; they definitely don't need any syrup for dipping though! I made them as directed, but the egg mixture was only enough for 6 slices of bread (I used Arnold white sandwich bread, and very lightly battered the strips). They didn't stick at all on my lightly buttered stove top griddle, which was nice. My husband was looking for a crispier stick, so after they were done I put them on a cookie sheet and baked them at 350 for a little less than 10 minutes. They were exactly what he wanted! We will be making these again. Thanks!
Made these this morning for my first OAMC session. I didn't add the icing sugar to the egg mixture, I reserved it to sprinkle over the top after they were done. They never made it to the freezer, everyone loved them so much!
October 2007: These were so good fresh & after reading other reviews about not having any left over we made a double batch to make sure we had some to freeze. We have found that they are good both in the toaster & in the microwave. I'm sure they'd be great in the oven but no one wants to wait long enough to heat it up! My one year old loved being able to eat one (without syrup) while toddling around the kitchen. My DH & teenage son just plain loved them. Better than store-bought & better than drive-thru. Thanks for the keeper! UPDATE November 19, 2007: It's been one month & we've tried them in the oven (delish) & today DD & I put some from the freezer into the toaster on the #4 setting (I use #3 for toast) & they were nicely crunchy on the outside & soft & hot on the inside. Very impressed with this recipe! Thanks again! Update May 24, 2009: We are still loving this recipe. For some reason I thought the original recipe called for Texas Toast, which I almost always use, but sometimes I just use the batter on regular bread & I did that this morning & finally got a photo I wanted to share. Next time I make the sticks I'll photograph those too. I do always use the Texas Toast for the sticks as they are nice & thick. :)