![]() Once they are frozen, you can transfer them to a freezer bag. I recommend letting them cool completely and if you can, put them on a baking sheet inside the freezer for one hour. Remove them from the skillet and immediately roll them in the cinnamon sugar until all sides are covered with it. Heat a large skillet and coat with cooking spray. In a small plate mix ½ cup granulated sugar with 1/4 tsp ground cinnamon until well combined.Cut each slice of bread into thirds and dip them into the egg mixture.In a medium-sized bowl, whisk together eggs, milk, powdered sugar, maple syrup, and ¼ tsp ground cinnamon.Cooking spray: because let’s face it, they have enough calories already! I use butter flavored.You can also use whole wheat or even potato bread if you like. I find that if the bread is too soft, they disintegrate or come out too soft for me. Sliced white bread: try to use one that isn’t too soft or maybe use day-old bread.Old spices can lose their potency if stored for too long. Ground cinnamon: they just wouldn’t be cinnamon French toast without it! Make sure your cinnamon is still good before using it.It adds just another layer of flavor and sweetness to the egg mixture. For dipping and also for the egg mixture. White granulated sugar: mixed with powdered cinnamon, it is the best coating for French toast sticks.Powdered sugar: I just use it because it dissolves faster than granulated sugar.If they stay floating in the middle, they are not super fresh but still good. If they sink to the bottom or lie flat on their sides, they are fresh. If you want to know if your eggs are gone bad, just put them in a bowl filled with water. WHAT DO YOU NEED FOR THE FRENCH TOAST STICKS RECIPE? So keep reading if you want the best, easiest homemade crispy cinnamon French toast sticks ever. So, another cool thing about these sticks, is that all you need is white sliced bread, eggs, cinnamon, white sugar, powdered sugar, milk, and maple syrup. If you like soft and gooey French toast, I would recommend you look for our French toast casserole. I think the secret lies in dipping the breadsticks just enough to get the egg into them, but not too long as to have them absorb all the liquid way down to the center of the bread. I like mine toasty, and making French toast sticks, ensures a crispy and toasty outcome. I like French toast, but not the soggy super soft ones. Scroll to Bottom for Printable Recipe Card.
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