Cut each slice of Texas toast into four sticks. Set aside.
In a large bowl, whisk together the eggs, heavy cream, cinnamon,
sugar and vanilla. Dip each piece of bread in the egg mixture,
turning to coat it on all sides so that it's well-saturated with the
custard.
Shake off any excess and place the coated bread on a large plate or
baking dish. Repeat the dipping process with the remaining pieces
of bread.
Heat a large sauté pan over medium heat and add 2 to 3
tablespoons of butter. Once the butter has melted, place several of
the coated sticks in a single layer in the pan. (Do not overcrowd the
pan.) Cook until golden brown on one side then flip and continue
cooking until the sticks are golden brown and slightly crisped on all
edges.
Serve immediately with maple syrup for dipping.
Day-old bread that's slightly dried out works best for French toast
since it will soak up the most custard.
Thick-cut bread with sturdy crusts is essential for this recipe, as the
crusts help the sticks hold their shape. If you prefer regular French
toast, skip slicing the Texas toast into sticks or use a crusty French
baguette sliced into 1-inch-thick rounds.
Originally Submitted
1/27/2015
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