French Toast Sticks
What makes this recipe especially great is that the French toast sticks are baked instead of fried. That means less butter, no babysitting at the stovetop, and perfectly crisp edges with a soft, custardy center every time. Serve them warm from the oven with maple syrup for dipping, and you may never reach for the frozen version again.
Servings: 8 servings
Ingredients
- 7-8 slices hearty thick cut bread
- ¾ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375℉. Line a baking sheet with aluminum foil and set a wire cooking rack over top. Spray cooking rack with nonstick cooking spray.
- Use a serrated knife, cut each slice vertically into 3 to 4 even strips to create the classic “stick” shape. Try to keep the pieces roughly the same width so they cook evenly.
- In a large bowl, whisk together heavy cream, eggs and vanilla extract.
- Dunk each bread piece into the cream mixture, coating both sides. Shake off the excess and place the bread on the wire rack. Continue to coat until all pieces are finished. Depending on the size of your baking sheet you may need to cook in batches.
- Sprinkle half of the cinnamon sugar over the top of the French toast sticks. Place in the preheated oven for 10 minutes. After 10 minutes, carefully flip the sticks over and sprinkle with remaining cinnamon sugar. Bake for an additional 10 -12 minutes.
- Serve immediately with maple syrup and a dusting of powdered sugar.