French Toast Sticks
A recipe for French Toast Sticks! Slices of leftover bread are coated briefly in custard and cinnamon sugar, then baked until golden.
Servings 4 Servings
Ingredients
French Toast Sticks:
- 2 large eggs
- 1/4 cup (60 milliliters) milk
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon (8 grams) ground cinnamon
- 4 slices bread (Shokupan, Challah, Zopf, or Brioche) at least 1-2 days old, about 1 inch (2.5 centimeters) thick
- Powdered sugar for serving
- Maple syrup for serving
Maple Mascarpone Dipping Sauce:
- 8 ounces (227 grams) Mascarpone
- 1-2 tablespoons (15-30 milliliters) maple syrup
- 1 tablespoon (15 milliliters) milk
Chocolate Caramel Dipping Sauce:
- 6 ounces (170 grams) semi-sweet chocolate chips
- 2/3 cup (160 milliliters) heavy cream
Instructions
To make the French Toast Sticks:
- Preheat oven to 350˚F (180˚C). Line a large baking sheet with parchment or lightly grease.
- In a wide bowl, whisk together the eggs, milk, cream, vanilla, and salt until completely blended.
- In another wide bowl, whisk together the sugar and cinnamon until evenly combined.
- Cut each slice of bread into 1 inch (2.5 centimeters) wide sticks. If desired, cut off any crusts on the long ends, keeping the crust on the short ends of each stick intact.
- Briefly dip a bread stick into the egg milk mixture, just enough to coat each side. Allow any excess to drip off.
- Dip the coated stick lightly in the cinnamon sugar, turning to coat.
- Place on the prepared baking sheet and repeat with remaining bread slices, arranging them at least 1 inch (2.5 centimeters) apart.
- Bake in the preheated oven until beginning to turn golden, about 10-12 minutes.
- Carefully flip and continue to bake just until golden on the other side, another 8-10 minutes.
- Serve the French Toast Sticks warm from the oven with a dusting of powdered sugar, maple syrup (drizzled over the top or alongside in a small bowl), and optionally any dipping sauces.
To make the Maple Mascarpone Dipping Sauce:
- Place the Mascarpone in a medium bowl.
- Add the maple syrup, 1-2 tablespoons (15-30 milliliters) depending on desired sweetness, and fold into the Mascarpone until smooth and creamy.
- Fold in the milk.
- Serve immediately with the warm French Toast Sticks or cover in an airtight container and refrigerate for up to two days.
The make the Chocolate Sauce:
- Place the chocolate chips in a heat-safe bowl.
- In a small saucepan, heat the heavy cream just until bubbles begin to form around the edges.
- Remove from heat and pour over the chocolate chips.
- Allow to sit for a minute, then whisk until the chocolate is completely melted and has formed a smooth sauce.
- Serve immediately with the French Toast Sticks or refrigerate in an airtight container for up to two days. Gently heat before serving.