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We’re back from Spring Break and off and running to school followed by a slew of after school spring activities. It’s time to get back to basics at our house & pull out and dust off the recipe cards that allow us to eat better bites while living life on the run! One of the recipes I pulled out for the kids this morning was Homemade French Toast Sticks.
We live our life in moderation & everything I eat and try to serve is about taking one step in a better direction. We’re not perfect eaters, but we are always learning and making improvements.
This recipe, from my perspective, is about controlling the syrup drenching & eliminating the sticky mess while in the car & on the way to school.
We use whole wheat, add a little honey to the dredging process, eliminate the syrup and serve it alone or with fruit on top or a yogurt dip. I doubled the batch this morning (although this recipe is even better if you make it on a weekend & are ready for the week ahead), made extras & are freezing up the left-overs so that we can simply toast them on another day; see all of the direction below.
French Toast Sticks by Jodie Fitz
1/4 cup low-fat milk
3 tablespoons honey
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
6 – 9 slices of bread*
Butter or non-stick cooking spray
Whip together the eggs, milk, honey cinnamon & vanilla extract. Prepare the bread by stacking three slices at a time, remove the crust and cut them into long strips. I typically am able to cut three strips per slice.
Then simply soak the slices in the egg mixture turning them so that all sides are fully coated. Cook them on a coated griddle with either butter or a non-stick cooking spray like you would a traditional slice of French Toast, until it is fully cooked through & toasted on all sides; use medium to low heat.
*Use your favorite whole wheat bread; sometimes we use the honey wheat bread. The amount of slices of bread that can be used in this recipe will depend on how long you let them soak in the egg mixture.
Make Ahead & Freeze: When I have time to do this, it’s such a sweet bonus for me! I always double this kind of recipe, let the left-overs cool completely, wrap each individual stick in waxed or parchment paper & then put all of the sticks into a Ziploc freezer bag or you can use a freezer safe container. Then on crazy, busy weeks – we simply pop individual servings into the toaster for a re-heat. Personally we think the microwave makes them a bit soggy.
Whenever toasting, I always teach my kids to unplug & use the appropriate tongs to remove the toast sticks from our traditional toaster, because we don’t have a toaster oven (some day-maybe). I am a kid at heart & think I like Kuhn Rikon’s alligator tongs more than my kids ~ lol!
What’s on Top? These are delicious enough to eat alone! However, you can also try dunking them in a low-fat vanilla yogurt or thawing fresh frozen fruit with no sugars added to put on top. When the fruit thaws it creates its own juice that’s naturally sweet and perfect for serving with this type of recipe.