One of my favorite memories from childhood is getting home from church on Sunday mornings and watching my Dad get to work on his famous weekend brunch. It didn’t matter what my Mom, brothers or I wanted – eggs, toast, pancakes, bacon, hash browns or even doughnuts – he’d make it to order, then we’d all sit down to eat together before starting our weekly chores. (Not one of my favorite childhood memories!)
Though I dabbled in over-easy eggs, breakfast sandwiches, and the occasional waffle over the years, the breakfast I requested most was Dad’s French Toast. My Dad has the lock and key on the technique to moist, luscious, eggy French Toast that’s golden brown on the outside, and creamy on the inside. Topped with a sprinkle of powdered sugar, it was hands down my favorite breakfast dish of his.
Though my Dad’s idea of a recipe is to add a little of this, and a pinch of that, the recipe for my Baked French Toast Sticks comes pretty close to his French Toast from all those years ago. Slices of hearty cottage bread are cut into finger-food-friendly thirds, then dunked in a sweetened egg batter and baked until soft and golden brown. A buttery, Cinnamon Maple Syrup dunking sauce takes these French Toast Sticks over the top.
Baked French Toast Sticks
Makes 24 sticks
2/3 cup milk
6 tablespoons melted butter, divided
2 tablespoons sugar
1/2 teaspoon cinnamon, divided
1 teaspoon vanilla
8 pieces hearty bread (cottage or French)
1/2 cup real maple syrup
Preheat oven to 350°F. Butter 2 baking sheets.
Whisk together eggs, milk, 4 tablespoons melted butter, sugar, 1/4 teaspoon cinnamon, and vanilla in a large, shallow dish. Cut bread slices into thirds to make sticks, then dip in egg mixture and place onto prepared baking sheets, 12 sticks to a sheet. Bake for 15-20 minutes, or until golden brown, flipping halfway through.
For Cinnamon Maple Syrup:
Heat remaining butter, cinnamon, and maple syrup in a small saucepan over low heat. Stir until butter is melted. Serve warm.
breakfast, brunch, french toast
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