Cinnamon Sugar French Toast Sticks

So these Cinnamon Sugar French Toast sticks definitely fall into the category of special occasion food. I usually make it about once a year, if that. That being said, you really do need this French toast. Whether it’s for breakfast with some juice, fruit, and sausage or bacon and some eggs for protein or for dessert with whipped cream, everybody needs a little indulgence once in awhile. Best part? You probably have close to everything you need in your cupboards. Try dipping these in Buttermilk Syrup or Sara’s Honey Butter. This recipe is easily halved, but as it is, it serves 2 teenage boys, 6 hungry eaters, and probably 8-10 more conservative ones.   You’ll need 12 slices of Texas Toast–you know, the extra-thick slices of white bread. Regular white bread just won’t hold up in this recipe, but if you can’t find Texas Toast, look for other thick-sliced white bread like Italian bread. Cut the bread slices into about 3 strips per slice. In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil; you need an oil that can withstand high temperatures like peanut oil) over medium heat. In a shallow pan or pie plate, combine some sugar, salt, vanilla, milk, flour, and baking powder… then whisk in a couple of eggs. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right. Working quickly, take each strip of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature setting. When ready to serve, roll each piece in cinnamon sugar. While you’re at it, go ahead and dunk these in some maple syrup, buttermilk syrup, strawberry syrup, spread some honey butter on there. Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle. Try serving these at a breakfast or brunch party with an assortment of dipping sauces! You will forever be the coolest. Cinnamon Sugar French Toast Sticks Print Add To Shopping List Serves 8-12     adjust servings Ingredients 2 large eggs 2 1/2 tablespoons granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla 2 cups milk 1 cup flour 2 1/2 teaspoons baking powder 12 slices Texas toast Cinnamon Sugar (you won't use it all; save any leftovers for other uses) 3/4 cup granulated sugar 1 tablespoon + 1 teaspoon cinnamon Instructions Cut the bread slices into about 3 strips per slice. In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil; you need an oil that can withstand high temperatures like peanut oil) over medium heat. In a shallow pan or pie plate, combine some sugar, salt, vanilla, milk, flour, and baking powder, then whisk in the eggs. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right. Working quickly, take each strip of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature setting. When ready to serve, roll each piece in cinnamon sugar. Serve these in some maple syrup, buttermilk syrup, strawberry syrup, spread some honey butter on there. Try serving these at a breakfast or brunch party with an assortment of dipping sauces! by kate jones     Pin3K Share191 Tweet Stumble1 +1Shares 3K