French toast you can eat with your fingers and tastes like cinnamon doughnuts!
The key to french toast sticks that are stiff enough to pick up without flopping is to use stale bread and to use a block loaf you can cut yourself into thick slices (the thicker the sticks, the less they flop). This is the way I like my french toast sticks, but if you don’t have a stale block loaf, it still tastes just as delicious using pre-sliced sandwich bread, it will just sag a bit when you pick it up.
I really do recommend using stale bread where possible for french toast – any french toast. It makes a huge difference because fresh bread soaks up too much egg mixture – even if you dunk it in really quickly – and you’ll end up with french toast that is soggy on the inside.
This recipe only takes about 15 minutes to make, and is super easy. French Toast you can eat with your fingers – something that no kid, big and small, can possibly resist!
- 4 thick slices white bread, preferably stale (Note 1)
- 2 eggs
- 1/4 cup milk
- 1/3 cup white sugar
- 1 tsp cinnamon powder
- 3 tbsp butter
- Maple syrup to serve (optional)
- Remove crust of each slice, then cut each into 3 equal thick batons.
- Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.
- Combine the cinnamon and sugar on a plate.
- Melt 2 tbsp of the butter in a large pan over medium high heat.
- Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.
- Turn to cook each side until golden.
- Immediately transfer to the plate with the cinnamon sugar and roll to coat. It’s important to do this quickly while they are hot straight out of the pan so it sticks.
- Melt remaining butter and cook the remaining french toast sticks.
- Serve immediately with maple syrup to dunk the sticks in.
1. Cut the slices thick enough so when you cut the crusts off then cut into 3 batons, the slices are thick, square batons about 1.7 cm / 2/3″ thick.
French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.
2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won’t flop when picked up using fingers).