Kitchen Witch Thursdays - Homemade French Toast Sticks

Yet another from my grandmother's books. She used to make these as a breakfast treat for us, better and healthier than those french toast sticks we used to get at school that we all loved so much. If you know what I'm talking about, or if you just love french toast in general then you'll probably like this recipe!

You'll need the following;

• 1 loaf of bread
• 2 tablespoons granulated sugar
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 1 1/2 cups milk
• 3 eggs

The type of bread doesn't matter. You can get the frozen texas toast stuff but my grandmother always used sourdough bread so that's what I like. But really any bread as long as it's thick sliced or you can slice it chick yourself is perfectly fine.

Start by preheating your oven to 350 degrees.

Then go ahead and mix together everything except the bread into one big bowl. Make sure it's mixed well, especially because the eggs aren't going to want to come apart with like a fork or a whisk or something similar.

Cut up your bread. If you've got a loaf to 8 equal sections and leave out the heels so you have 6 pieces. Skip that if your bread is pre-sliced.

Once you have your slices cut them into 3rds like shown.

Take your slices and dip them in your liquid mixture, letting them soak up as much as they will. Wiggle them around over the bowl until they're not dripping anymore and then lay them on a sprayed pan.

Stick them in the oven for 20-25 minutes, take the pan out and flip them over then cook for an additional 20-25 minutes.

And then, viola nice french toast sticks! I mean they are less sticks and more slices or whatever, but my grandma always called them sticks so it kind of just stuck no matter what they look like ^^

Banner was made by me in Photoshop. All other pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!

If you like this content resteems, upvotes and comments are much appreciated.

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