French Toast Sticks are a delicious breakfast. Make them ahead and freeze them for an easy meal.
Homemade French Toast Sticks
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 and 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 and 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 and eliminating the sticky mess while in the car and on the way to school. (wink)
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 (see below). I doubled the batch this morning, made extras and are freezing up the left-overs so that we can simply toast them on another day.
Here is the recipe to whip, dredge and cook!
- 4 eggs
- 1/4 cup low-fat milk
- 3 tablespoons honey
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 6 - 9 slices of bread*
- Butter or non-stick cooking spray
Whip together the eggs, milk, honey cinnamon and 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. Note: You can leave the crust on if you prefer!
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 and 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.
The Bread? You can use whatever bread is your favorite. I like to use a thicker bread; a whole grain I can cut to the thickness I desire or a French Toast Bread.
Make Ahead and Freeze: When I have time to do this, it’s such a sweet bonus for me! Weekends are my make ahead friend. I always double a recipe like French Toast Sticks. I then let the left-overs cool completely, wrap each individual stick in waxed or parchment paper and then put all of the sticks into a snap and seal freezer style 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 and avoid at all costs (haha).
Whenever toasting, I always teach my kids to unplug & use the appropriate tongs to remove the toasted 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!
To Top or To Dunk? These are delicious enough to eat alone! However, you can also try dunking them in a yogurt glaze or a fruit puree. Or you can thaw fresh frozen fruit with no sugars added to put on top along with the yogurt glaze. When the fruit thaws it creates its own juice that’s naturally sweet and perfect for serving with this type of recipe.
My simple yogurt glaze can be found in the recipe link for my breakfast tacos below.
Interested in making the easy fruit puree? Here’s a link to discover how I make mine when serving my Tie Dye Smoothies. The fruit puree is the same for dunking and it’s scrumptious: Puree Link Here
More breakfast ideas? Looking for more great ideas? Check out my Fruit filled, Berry-licious BreakfastTtacos = they are another delicious and fun way to enjoy breakfast.