These crunchy French toast sticks are sure to be a new family favorite. Enjoy them over the weekend or freeze them for busy mornings when you don’t have time to cook this delicious breakfast!
My family loves French toast sticks. They’re delicious, easy to make, and it’s fun to dip it in syrup! But have you ever tried CRUNCHY French toast sticks? Holy moly, try them and they’ll change your world! You’ll never want to eat plain ole’ boring French toast again.
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Add in the fact that they’re shelf cooking-friendly and you’re guaranteed to pretty much be able to make it whenever you want with whatever you have on hand. Want to see what all of the fuss is about? Keep on reading!
CRUNCHY FRENCH TOAST STICKS INGREDIENTS
Here’s what you’ll need to make the crunchy French toast sticks:
- Half and Half (or make your own by using half heavy whipping cream and half milk)
- Vanilla Extract
- Breadcrumbs (make your own using any stale bread that you have)
- Sweetened cereal (like Cap’n Crunch)
- Salted Butter
- Bread (any type that you have on hand)
Are you seeing why this is such a great shelf cooking recipe yet? It really is so easy to adapt it to what fits your needs! #ThatsWhyILoveShelfCooking
PRODUCTS TO USE
I have a lot of kitchen tools. You don’t necessarily need all of these to be able to successfully make these delicious French toast sticks. However, they will make your life much easier!
- Food processor – My food processor allows me to crush several cups of food at once and that has made my life so much easier!
- Silicone baking mats – In my kitchen, these are a necessary item! They make clean up a breeze and I don’t have to worry about scrubbing the tar out of my baking sheets to clean them. You can also use parchment paper if you don’t have these – I’m just trying to help make clean up easy for you!
- Freezer bags – Now these ARE a necessity! These are the only way that you’re going to be able to keep your food fresh when you freeze it. Just make sure that you get all of the air out to help prevent freezer burn!
- Toaster bags – If you like to heat messy things up in your toaster and you’re tired of having to clean it all of the time, then here is your answer! We use these bags to heat up our crunchy French toast sticks and they really help to contain the mess.
FRENCH TOAST STICKS RECIPE
Crunchy French Toast Sticks
- 6 Large Eggs
- 1/2 Cup Half and Half
- 1 Tbsp Vanilla Extract
- 1/2 Cup Sugar
- 1 Tsp Cinnamon
- 1 1/2 Cups Breadcrumbs
- 1 1/2 Cups Sweetened Cereal, crushed to fine crumbs
- 2 Tbsp Salted Butter, melted
- 12 Slices Bread, cut into 3 strips
- Crack the eggs into a shallow dish, like a pie plate. Add the half-and-half, vanilla, 1/4 cup sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside.
- In a separate shallow dish, stir together the breadcrumbs, crushed cereal and remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter.
- 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 on a lined baking sheet to either bake or flash freeze for later.
- To bake, preheat the oven to 425 degrees F. Bake until golden brown around the edges, about 10-12 minutes (15-18 minutes if baking from frozen).
HOW TO FREEZE AND REHEAT FRENCH TOAST STICKS
When I make up a big batch, I go ahead and bake it all, then flash freeze and put in a freezer bag in the freezer (make sure that you get out as much air as possible). Then, we heat them up in toaster bags in the toaster as needed on busy mornings. If you plan on needing to reheat a whole tray of them, then I would suggest flash freezing them BEFORE you bake them. You can throw the whole tray in the oven and have a batch of freshly made crunchy French toast sticks without having to go to the hassle of preparing them!
We serve this delicious recipe with our house secret recipe Nana’s Buttermilk Syrup and fruit. We always have it on hand since it is a family favorite! Try it and you’ll never want to use plain ‘ole maple syrup again.
Want more breakfast ideas?