Description
These Homemade French Toast Sticks are a delicious and easy breakfast treat made by dipping bread pieces into a sweet egg mixture, pan-frying until golden, and coating with cinnamon sugar. Perfect for a quick meal or snack, serve them warm with maple syrup, whipped cream, or fresh fruit for added flavor.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- ½ cup powdered sugar
- ¼ cup milk
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- 6 slices white bread, cut into thirds
For Cooking
- Nonstick spray (or butter/oil)
Cinnamon Sugar Coating
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, powdered sugar, milk, maple syrup, and cinnamon until the mixture is smooth and well combined.
- Cut the Bread: Slice each piece of white bread into thirds to form sticks that are easy to dip and cook.
- Mix the Coating: In a shallow bowl, combine granulated sugar and cinnamon to create the cinnamon sugar coating for the cooked sticks.
- Heat the Skillet: Place a nonstick skillet over medium heat and spray it lightly with nonstick spray to prepare for cooking.
- Cook the Bread Sticks: Dip each bread stick briefly into the egg mixture, then place it on the hot skillet. Cook for 1 to 2 minutes on each side, or until golden brown and cooked through.
- Coat with Cinnamon Sugar: While the sticks are still warm, roll them in the cinnamon sugar mixture so the coating adheres nicely.
- Serve: Serve immediately with maple syrup, whipped cream, or fresh fruit for a delightful breakfast experience.
Notes
- Use day-old or slightly stale bread for best texture; it soaks up the egg mixture without becoming too soggy.
- You can substitute white bread with whole wheat or any preferred bread for a healthier option.
- For a richer taste, consider using butter instead of nonstick spray when cooking.
- Keep cooked sticks warm in a low oven (about 200°F) if making in batches.
- Leftovers can be reheated in a toaster or air fryer for a crispy texture.
