Best Baked French Toast Sticks With Vanilla Icing Recipes

BAKED FRENCH TOAST STICKS

Steps:

• Preheat oven to 350 degrees F. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
• In a medium mixing bowl, vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them).
• Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture.
• Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.

BAKED FRENCH TOAST STICKS (FREEZER-FRIENDLY)

Steps:

• Preheat the oven to 350°F. Line a baking sheet with foil and grease it generously with cooking spray.
• Cut each slice of bread into three sticks widthwise.
• In a large shallow dish or bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Dip each stick of bread in the egg mixture, coating it on all sides, then shake off the excess and arrange it on the baking sheet. Repeat the dipping process, arranging the French toast sticks on the baking sheet so that they aren't touching.
• Bake the French toast sticks for 12 minutes then flip them once, spray them lightly with cooking spray and return them to the oven for an additional 12 to 15 minutes or until cooked through.
• Remove the French toast sticks from the oven and serve warm with maple syrup.

CRUNCHY FRENCH TOAST STICKS

Steps:

• Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
• In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
• One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
• Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
• To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

CINNAMON FRENCH TOAST STICKS

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

FRENCH TOAST STICKS

Steps:

• Cut each piece of bread into thirds; place in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides. , Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container and store in the freezer., To use frozen French toast sticks: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with syrup.

BAKED FRENCH TOAST STICKS WITH VANILLA ICING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Slice bread into 1-inch thick slices, then cut each slice into thirds, making sticks.
• Beat eggs, milk, and vanilla extract together in a shallow bowl.
• Mix sugar, baking mix, and cinnamon together on a shallow plate.
• Dip sticks quickly into egg mixture on all sides. Don't make them too wet. Coat with cinnamon and sugar mixture. Place on the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, turning once halfway through cooking, 15 to 20 minutes total.
• While sticks are baking, melt butter for icing in a saucepan over medium heat. Remove from heat and add powdered sugar, milk, and vanilla extract. Stir until smooth, adding more milk if needed for drizzling consistency. Serve French toast sticks with icing.