Ree Drummond's Crunchy French Toast Sticks
Thick slices of bread dipped in an egg and cinnamon batter then rolled in a crunchy cinnamon cereal then baked to a golden brown for an awesome breakfast treat.
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Servings: 36 French Toast stickss
Ingredients
- 4 eggs
- 1/2 c. half and half
- 1 Tablespoon vanilla
- 1/3 c. sugar
- 1 teaspoon cinnamon
- 1 c. panko
- 1 1/2 c. Cinnamon Toast Crunch Churro cereal or other cinnamon cereal crushed
- 12 slices of thick, hearty bread cut into 3 strips
Instructions
- Preheat the oven to 425 degrees.
- In a shallow bowl whisk together the eggs, half and half, vanilla, sugar, and 1/2 t. of cinnamon.
- In another shallow bowl combine the panko, crushed cereal, and 1/2 t. of cinnamon.
- Put a wire cooling rack on a baking sheet with sides.
- Dunk each piece of bread into the egg mixture then roll in the cereal mixture, pressing to cover the bread.
- Place the French toast stick on the cooling rack.
- Repeat with remaining bread.
- Place the French toast sticks in the oven until they are golden around the edges, 15-20 minutes.
- Serve with syrup.
- If not baking right away place the baking sheet in the oven for 30 minutes. Transfer 4-6 French toasts sticks into a freeze safe bag and freeze for up to 3 months.
- When baking from frozen preheat the oven to 425 degrees and bake on a foil lined sheet for 15-20 minutes or until golden brown.
Notes
Recipe adapted from Food Network