Freezer-Prep French Toast Sticks

Ingredients

• 1 loaf Texas Toast (Thick-sliced, unsliced preferred, for about 1-inch thick sticks. Can substitute with challah or brioche. Roughly 15-18 slices.)
• 7 Large Eggs (Use large-sized eggs (approx. 50g each) for optimal custard consistency.)
• 1 cup Milk ((240 mL), whole milk recommended for richness. Can substitute with almond, soy, or oat milk for a dairy-free option.)
• 3 tablespoons Unsalted Butter (Melted, adds richness and flavor. Approximately 45g. Vegetable oil or coconut oil also works as a substitute.)
• 1 teaspoon Vanilla Extract (Pure vanilla extract for the best flavor.)
• 1 teaspoon Ground Cinnamon (Freshly ground is best, adjust to taste for desired warmth. Vietnamese cinnamon provides a stronger flavor.)
• 2 tablespoons Granulated Sugar (Can substitute with brown sugar for a richer, caramel-like flavor. About 25g. Adjust to taste.)
• ⅛ teaspoon Fine Sea Salt (Or to taste, enhances the sweetness. A small pinch is all you need. (About 0.5g))
• As needed Cooking Spray (For greasing the baking sheet. Alternatively, use parchment paper for a non-stick surface.)

Instructions

1. Preheat your oven to 350°F (180°C). Ensure the oven rack is in the center position for even baking.
2. Lightly spray a large baking sheet with cooking spray to prevent sticking. Alternatively, line the baking sheet with parchment paper for easier cleanup and to avoid using cooking spray.
3. Stack the Texas toast slices and cut them into thirds lengthwise to create even sticks, approximately 1-inch thick. Use a serrated knife for cleaner cuts, and ensure the sticks are uniform in size for even cooking. Discard the crust if desired.
4. In a large bowl, whisk together the eggs, milk, melted butter, vanilla extract, ground cinnamon, sugar, and salt until the mixture is smooth and well combined. This mixture is the custard for coating the bread. Ensure no lumps remain in the mixture.
5. Dunk each bread stick into the custard mixture, ensuring all sides are evenly coated. Allow any excess custard to drip off before placing the coated stick on the prepared baking sheet. Repeat with the remaining bread sticks, arranging them in a single layer on the baking sheet without overcrowding. Overcrowding can lead to steaming instead of browning.
6. Bake in the preheated oven for 15-20 minutes, flipping the sticks halfway through the cooking time (around 7-10 minutes) to ensure they brown evenly on all sides. The sticks should be golden brown and slightly firm to the touch when done. If the sticks aren't sufficiently browned, broil for 1-2 minutes, watching VERY carefully to prevent burning. For even browning, rotate the pan halfway through cooking.
7. Remove the baking sheet from the oven and let the French toast sticks cool slightly on the baking sheet before serving. Cooling on a wire rack will prevent them from getting soggy. Serve immediately with options like maple syrup or fruit.
8. To freeze the baked sticks, allow them to cool completely to room temperature. Arrange the cooled sticks in a single layer on a baking sheet lined with parchment paper and place in the freezer for 1-2 hours, or until the sticks are solid and frozen.
9. Once frozen solid, transfer the French toast sticks to a freezer bag or airtight container for easy storage. They can be stored in the freezer for up to 2 months. Label the bag with the date for easy tracking and to ensure freshness.
10. To reheat, preheat the oven to 350°F (180°C) and bake the frozen sticks for 10-15 minutes, or until heated through and crispy. Alternatively, microwave the frozen sticks on a plate for 45-60 seconds, or until heated through. Baking in the oven provides a superior, crispier texture.
11. Serve the warm French toast sticks immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, chocolate sauce, or a dusting of powdered sugar. Pair with a side of scrambled eggs or bacon for a more complete breakfast. Enjoy!