Sunday, February 12, 2012

Crunchy Cinnamon French Toast Sticks

While I am the one writing about this recipe, I can't take credit for making it. As usual Jason was awake long before me. However, on this day he decided to get creative in the kitchen and this was what he came up with. This is a good way to use up some of the left over bread we use for sandwiches and the whole wheat makes it a bit healthier. The cornflakes on the outside give the french toast a nice crunch. If you have kids, they will definitely enjoy eating the sticks with their hands. The dusting of powder sugar gives it a little sweetness or you can top with warm maple syrup.

Crunchy Cinnamon French Toast Sticks
Serves: 2-3

4 slices of wheat bread
3 eggs or 1/2 cup egg substitute
1/4 cup milk
1 cup corn flakes cereal - crushed to make about 3/4 cup
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract

Heat a griddle or large fry pan to medium-high heat (about 325 degrees if using an electric griddle).

Cut each slice of bread into 3-4 strips lengthwise. Place the crushed corn flakes in a large shallow bowl.  In a large mixing bowl, beat the eggs with the milk, cinnamon, and vanilla. Grease the griddle or fry pan with butter.
One at a time, dredge each strip of bread in the egg mixture, coating completely. Then dredge the strips in the crushed corn flakes, so that a scattered amount of corn flakes sticks to both flat sides of the bread. Carefully transfer the sticks to the fry pan or griddle. Cook both sides until nicely browned (2 to 3 minutes per side). The second side always browns a little faster than the first.
Transfer french toasts sticks to a plate to cool until safe to the touch. Dust top side with powdered sugar and enjoy!

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