This french toast sticks recipe is the perfect way to get “hands on” with your french toast!
I don’t know about you, but french toast was a staple growing up. As soon as I learned to make it, I made it all the time. It’s fabulous stuff. I always looked forward to weekends because Saturday or Sunday was always the day I had time to make french toast and that hasn’t really changed much over the years. I still make it at home for Mini Chef and I at least a couple of times a month. Nothing beats homemade french toast!
I remember the first time I ordered it in a restaurant. I was about 12 or 13 years old. I got a plate of bread that looked pretty good, but when I bit into it, well……… let’s just say I didn’t enjoy my meal that morning. Know why? Because it was made with white bread, and I had always had it with whole grain bread. It’s all about what you’re used to I guess.
But I will say this, whole grain bread definitely gives this recipe its full, robust flavor. And the “sticks” will make this dish really kid friendly. I mean, what kid doesn’t like to eat with their fingers???! I’m 35 and I still enjoy it!
If you have trouble getting your kids to eat whole grain bread, this recipe will help them learn to love it!
I can’t say enough about using better quality sweeteners. Things like real honey or real maple syrup. It makes such a major difference! Both in flavor and nutrition. Grant it, sugar is sugar once it’s in your body. But the quality of our food matters. When I improved the quality of the food I ate, I noticed an almost immediate improvement in my health as well. Chemical sweeteners and highly processed sweeteners are terrible for good health. So spend a little extra money in this department if you can. Pure maple syrup is amazing with this french toast.
FRENCH TOAST STICKS RECIPE:
An easy way for the littles to enjoy french toast! (Pssst... it's not so bad for the grownups either!)
- 1 large egg
- 1 cup milk (any type)
- 1 tsp. pure vanilla extract
- 4 slices whole grain bread
Crack your egg into a large bowl.
Add milk and vanilla.
Mix well with a whisk.
This is the critical part. So read carefully. When you dip your bread into the mix, do it quickly. Drop it in, flip it over, and take it out again immediately. This (in my humble opinion) is the key to really great french toast. If you allow the bread to really soak up the liquid, you will have to cook it forever in order to avoid eating raw egg. And at that point, it doesn't taste very good any longer. You just want to coat the bread. Not soak it.
Using a non-stick pan and a very light coat of olive oil to cook the bread on both sides. Cook till golden brown.
When the toast has cooled slightly, cut it into strips (about 4 strips per slice), and serve with a bit of honey or maple syrup for dipping.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.