Cinnamon Sugar French Toast Sticks
My seven year old’s eyes lit up when she saw these.
There’s something about portable, grab-able, or mini food, that I am always drawn to.
And if it’s dunk-able or dip-able, even better.
The French toast sticks are bursting with cinnamon-sugar flavor. I didn’t want the cinnamon flavor to get lost so I used plenty of cinnamon in the coating mixture, and by dredging the sticks in cinnamon-sugar before serving, there’s a pleasant pop of cinnamon that’s just right for us but you can always dial it down.
The coating mixture comes together in minutes by whisking together eggs, milk, vanilla, cinnamon, and sugars. The milk I used was Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it in Pumpkin French Toast, Pumpkin Pancakes, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.
I used this French toast bread that I found at my regular grocery. Use a thick-cut bread like Texas toast or thick-sliced challah or French bread. Day-old is preferred because it’s sturdier. Don’t use thin, flimsy bread because it’ll fall apart.
After cooking the sticks on my new electric griddle that I’ve been loving, and tossing them in cinnamon-sugar before digging in, I was in comfort food heaven. They’re slightly firm on the outside and tender in the middle.
They’re sweet enough that you don’t ‘need’ maple syrup, but I view dunking as mandatory. In fact, I like a little French toast with my syrup.
Cinnamon Sugar French Toast Sticks
There’s something about portable, grab-able, or mini food, that I am always drawn to. And if it’s dunk-able or dip-able, even better. After cooking the sticks and tossing them in cinnamon-sugar, I was in comfort food heaven. They’re slightly firm on the outside, tender in the middle, and the cinnamon flavor shines through. They’re sweet enough that you don’t ‘need’ maple syrup, but I view dunking as mandatory.
3 large eggs
1 cup Silk Unsweetened Vanilla Almond Milk
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1 tablespoon cinnamon, or to taste
1/2 teaspoon ground nutmeg
butter, for griddle or pan
4 slices Texas toast or thick-sliced French toast bread sliced into 1-inch wide strips (I used this French toast bread found at my regular grocery store; or use thick-sliced white bread or challah, day-old preferred; don’t use thin, flimsy bread because it’ll fall apart)
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
- Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you’ll need it; set aside.
- In a large mixing bowl, combine eggs, milk, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
- Butter the griddle or skillet.
- Dip 1 slice of bread into the coating mixture for about 5 to 10 seconds, flipping over once, and making sure it’s well-coated before adding to griddle; don’t let bread become overly saturated because it’ll break and fall apart. Repeat with all slices of bread until coating mixture is gone.
- Cook for about 3 minutes per side, or until as done and browned as desired, flipping and rotating the sticks so all sides are cooked and browned. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with maple syrup or your favorite topping. French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
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