Ingredients
Scale
- 8–10 slices of thick-cut bread (Texas Toast or Brioche works best)
- 4 large eggs
- 1 cup whole milk or heavy cream
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- Butter or non-stick spray for the baking sheet
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a large baking sheet with butter or non-stick cooking spray. Take your thick-cut bread slices and cut each slice into three or four even strips. In a wide, shallow bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth and the cinnamon is well-distributed.
- Working with a few strips at a time, dip the bread sticks into the egg mixture. Ensure you coat all sides, but do not let the bread soak for too long or it will become soggy and fall apart. A quick 2-3 second dip per side is usually perfect. Place the coated sticks onto the prepared baking sheet in a single layer, making sure they do not touch each other.
- Slide the baking sheet into the oven and bake for 10 minutes. Remove the pan, carefully flip each French toast stick over using tongs or a spatula, and bake for another 8-10 minutes. The sticks should look golden brown and feel slightly firm to the touch. Remove them from the oven and let them cool completely on a wire rack before freezing.
- To prevent the sticks from clumping together in the freezer, place the cooled sticks back on a clean baking sheet lined with parchment paper. Put the sheet in the freezer for about 1-2 hours until the sticks are frozen solid. Transfer the frozen sticks into a gallon-sized freezer bag or an airtight container. Label the bag with the date and store for up to 2 months.
- Cook Time: 35 minutes