French Toast Sticks Oamc Recipes

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:

• 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.

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.

CRUNCHY FRENCH TOAST STICKS

Steps:

• Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
• In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
• One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
• Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
• To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!