This was good! I loved the finger friendly aspect. My kids aren’t into syrup and prefer to eat their food with their fingers most of the time. So the fact that they were firm, toasted, and delicious was perfect.
Baking does take longer than the tradition method. However, these could make a great travel breakfast if you have to leave early in the morning. When I was a kid, we used to eat scrambled egg sandwiches on our way to the airport. 😉 Try these out and see what you think!
2 tbsp Sugar
1 tsp Cinnamon
1 cup Whole Milk
1 tsp Vanilla
1 pinch Salt
8 slices Texas Toast Bread
2 tbsp Butter, melted
Preheat oven to 350*.
Line cookie sheet with parchment paper.
In a small bowl whisk together sugar and cinnamon then set aside.
In a medium mixing bowl, whisk together the milk, eggs, vanilla, and salt until blended.
Cut each slice of bread into three even strips (you can layer the slices and cut a few at a time.)
Dip 2 sticks of bread at a time into the egg mixture and let excess run off.
Place them on the baking sheet pretty close together but not touching.
Using a basting brush, brush with sticks of bread with the melted butter.
Sprinkle the stops evenly with half the cinnamon sugar mixture.
Bake in the preheated oven for 13 minutes.
Remove from the oven, flip french toast sticks and brush the tops with butter and sprinkle the remaining cinnamon sugar on top.
Return to the oven and continue to bake until cooked through, about 13-18 minutes longer.
Let cool for a few minutes.
Opt: Brush light with more melted butter.
Sever with warm maple syrup for dipping.