Crunchy Baked French Toast Sticks
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We have a couple weeks until Easter and the end of the week is the first day of Spring. So, this week, I am sharing recipes like these crunchy baked french toast sticks. It’s gonna be a delicious spring brunch week of recipes to start off the day. Then next week, I will share recipes that will help you plan your Easter dinner. It’s gonna be some fun 2 weeks. I am so ready for Spring.
These French toast sticks get their crunchy texture from a coating make of crushed corn flakes, brown sugar, cinnamon, and butter. This adds great flavor and texture.
The egg mixture is a basic french toast batter of milk, eggs, and vanilla. However, instead of milk, you are gonna use some half and half. It adds some thickness and richness to the batter.
You can use whatever kind of bread you like for these crunchy baked french toast sticks. It just needs to be sliced thick and you want the texture of the bread to be more on the dense side. I personally love to use a loaf of Texas toast that I can just grab at the grocery store.
Crunchy Baked French Toast Sticks
Real Mom Kitchen
Equipment
Ingredients
For the crunchy coating:
- 3 cups cornflakes
- 2 Tbsp brown sugar
- ¼ tsp ground cinnamon
- 2 Tbsp butter melted
Egg Mixture:
- 4 large eggs
- ⅓ cup half and half
- ¼ tsp vanilla
For the french toast:
- 4-5 1 inch thick slices of bread like Texas toast
- Powdered sugar for dusting
- Syrup or jam for serving
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside.
- In a gallon sized zioloc bag, add the cornflakes for the crunchy coating. Seal and lightly crush with your hands (or a rolling pin) into coarse pieces. Add in the brown sugar and cinnamon to the bag and shake until combined. Add in the melted butter and mix until evenly combined. Pour the cornflake mixture into a shallow dish and set aside.
- For the egg mixture, add the eggs, half and half, and vanilla. Whisk together until well combined and set aside.
- For the French Toast, cut each slice of bread into thirds. Quickly dip each piece of bread into the egg mixture on both sides (don't over soak or the bread will fall apart).
- Immediately place the dipped bread into the coasting mixture, turning to coat all sides and gently pressing the cornflakes into the bread pieces. Place French the sticks on the prepared baking sheet.
- Bake at 400 degrees for 10-15 minutes until the cornflakes are golden and the French toast is baked through.
- Serve warm with a dusting of powdered sugar along with syrup and/or jam. Serves 4-5.
This recipe is adapted from Mel’s Kitchen Cafe.
