“This is the crispiest, crunchiest, most delightful French toast known to mankind,” says Ree.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 36 French toast sticks |
Ingredients
- 6 large eggs
- 1/2 cup half-and-half
- 1 tablespoon pure vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups panko
- 1 1/2 cups sweetened corn and oat cereal (such as Cap’n Crunch), crushed into fine crumbs
- 2 tablespoons salted butter, melted
- 12 slices Texas toast or other thick bread slices, each cut into 3 strips
- Confectioners’ sugar, for serving
- Warm maple syrup, for serving
Instructions
- Preheat the oven to 425˚ F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
- Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners’ sugar and serve with maple syrup.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 83 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 34 mg |
| Sodium | 77 mg |
Reviews
These are fantastic! I made this with homemade Charlie bread, which uses a potato starter. Because of this, I didn’t get as many sticks. Regardless of that, I ran out of crumb mixture 2/3 of the way through! Make more than you think. I would say to egg these more than you would for normal french toast A, because of their thickness, and B, because when they are baked in the oven, they dry out a little. Other than that, the flavor was great and they tasted superb with lots of syrup and blueberries. It would be interesting to try this with other cereals. Double thumbs up!!