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How to Make Stuffed French Toast Sticks
We’ve long made these stuffed French toast sticks. They’re stuffed jam in the center. We serve them with syrup for dipping. This looks like kids’ fare but there is no reason that adults can’t have fun too.
There’s nothing better than a breakfast you can eat with your fingers. Dip your sticks in the syrup just like you would dip French fries.
All you have to do is make a sandwich, cut it into sticks, dip it into an egg wash, and cook them on a griddle.
- Make a Sandwich. Use thick, sturdy bread slices. As with other French toast, stale bread makes for sturdier French toast. Choose your favorite jam or make a PB&J.
- Cut it and Dip. Cut the sandwich into sticks and dip it into an egg wash, just like you would with other French toast.
- Cook the Sticks. Cook your prepared French toast sticks on a griddle, being sure to evenly cook all four sides. They’re done when all sides are golden brown.
To serve, pour warm syrup into small dishes or ramekins.
Baker’s note: Super soft sticks don’t work here. If your bread isn’t stale or sturdy, lightly toast your bread either in the oven set at 250 degrees or in your toaster.
How to Make Cinnamon Sugar French Toast Sticks
Kamie introduced us to these. Instead of sticking jam between two slices, she cuts thicker slices and dredges her sticks in cinnamon sugar.
6 slices of homemade bread sliced 1 ½-inches thick
3 large eggs
3 cups milk
1 tsp vanilla extract
¼ cup granulated sugar
1 tablespoon cinnamon
4 tablespoons butter softened
- Cut the crusts off the bread.
- Combine the eggs, milk, and vanilla in a shallow dish. Mix well.
- Combine the cinnamon and sugar and put it in a dish that will be used for dredging the French toast sticks.
- Soak the bread sticks in the egg mixture until it absorbs the mixture but not until they are soggy.
- Melt 2 tbsp butter in a pan and add the bread sticks. Cook them until they are golden brown on each side.
- Use tongs to place and turn the sticks in the cinnamon sugar mixture, making sure to coat on all sides.
- Cook and dredge the remaining sticks, adding more butter as needed.
Baker’s note: Kamie used Maple Cinnamon Sugar instead of regular cinnamon sugar. Both of these are great with Buttermilk Syrup.
If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten-degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cultured skim milk (nonfat dry milk, cultured nonfat milk solids, and citric acid), sugar, sour cream (cream, cultures, and lactic acid), salt, yeast (yeast, monostearate), and dough conditioner for better baking (wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate). This product contains wheat, soy, and dairy products and may contain traces of eggs, peanuts, or tree nuts.