- 1 egg
- 1/2 cup milk
- A pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 slices of thick-sliced bread (or however much toast you would like)
- 1 tablespoon granulated sugar
- Maple syrup for dipping (optional)
- 15-20 minutes
- Whisk together the egg, milk, salt, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Cut the bread into thirds and place a few at a time into the egg mixture and flip to make sure both sides of the bread are well-coated.
- Add granulated sugar to a shallow plate. Remove the dipped French toast sticks from the wet batter and place in the plate of granulated sugar and lightly coat both sides of the sticks.
- Melt butter in a large skillet or on a griddle.
- Place the bread sticks in the skillet/griddle and cook until they’re golden brown on each side and crisp, about 3-5 minutes.
To freeze for later use:
- Place cooked French toast sticks on a baking sheet pan and freeze until firm, about 30 – 45 minutes.
- Transfer to a freezer-safe airtight container or freezer-safe zip top bag and store in the freezer.
- When ready to reheat, preheat oven to 425º F, remove the number of French toast sticks desired from the freezer and place onto a rimmed baking sheet pan in the oven and bake for about 12-15 minutes, until heated throughout. You can also use a toaster oven if that’s easier.
- $3.99 for 8 slices of French toast bread = $0.50 per slice
- $4.29 for a dozen eggs = $0.35 for 1 egg
- $2.50 for 1/2 gallon of milk = $0.16 for 1/2 cup
- $7.45 for vanilla extract = $0.16 for 1/2 teaspoon
- $4.26 for ground cinnamon = $0.02 for 1/2 teaspoon
- $2.49 for granulated sugar = $0.07 for 1 tablespoon
Total Cost: $1.26 per slice
The recipe tasted great, but the main problems we had were with the time it took to make. At around 15 minutes, it’s one of the more time-consuming recipes, so it’s better for breakfast on a weekend if you want to eat them fresh. The recipe serves multiple people, so it can be something fun to make with friends or family. However, you can also make them over the weekend and freeze them to eat for the week. So they are definitely an option if you want something sweet during the week.
The other problem we had was that making them can be a bit messy, between dipping the slices in the sugar mixture and doing clean-up. The multiple pans used means there’s more work than some of the other recipes, and we had trouble with sugar sticking to the skillet.
- Whole wheat bread
- Egg whites
- Almond, soy, or reduced fat milk instead of whole milk
Recipe from Addapinch.com.