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Finger Foods
Finger Foods
May 30, 2011 • Posted by Jennifer Perillo

As the weather gets warmer, heating up the kitchen first thing with a home-cooked breakfast isn’t my favorite way to start the day. That doesn’t mean we survive on cold cereal Monday through Friday, though. A little planning on the weekends means breakfast comes together quickly, and easily, as I’m getting everyone off to work and school. A few years back I added French toast sticks to my collection of cooking tricks. The kids were too little to use a knife, so to give them some independence I decided to prep my usual French toast as “soldiers”—little sticks cut out of bread. You can simply cook the dipped slices of bread and cut them afterwards, but the few extra minutes it takes to slice and cook the pre-cut sticks means they get a crispy coating all around, making these a finger food even my husband can’t resist.

French Toast Sticks
Makes 16 pieces

4 thick-cut slices of bread
2 large eggs
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Butter for coating the skillet

  1. Cut each slice of bread into 4 sticks, for a total of 16 pieces; set aside.
  2. Heat a 10-inch skillet over medium heat.
  3. Meanwhile, in a shallow dish—a pie plate works well, lightly beat the eggs using a fork. Stir in the milk, vanilla and cinnamon.
  4. Melt a pat of butter in the heated skillet. Dip the bread sticks into the egg mixture, turning to make sure all the sides are coated. Arrange the bread in the pan, making sure not to overcrowd them (you may need to cook them in two batches). Once the bottom is lightly golden, use a spatula to flip the sticks. Do this for all the sides, until they are browned all around.
  5. Serve hot with maple syrup for dipping, or let cool and store in the refrigerator in an air-tight container. Leftovers can be heated in the toaster.
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