Try this Baked French Toast Sticks recipe, or contribute your own.
- Carbohydrate 2.05335833371303 g
- Cholesterol 12.4016666589092 mg
- Fat 4.43525999702926 g
- Fiber 0.0575249983469645 g
- Protein 1.38045333357153 g
- Saturated Fat 2.78615241476892 g
- Serving Size 1 1 Serving (46g)
- Sodium 63.4625833136671 mg
- Sugar 1.99583333536607 g
- Trans Fat 0.321095333138091 g
- Calories 53 calories
Step-by-step
- Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside.
- Cut bread slices into thirds then set aside.
- In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon.
- Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet.
- Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.
- To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer.
- Transfer to a freezer bag or container when hard.
- To reheat, microwave for 30 seconds to 1 minute.
Standard stovetop French toast frequently suffers from uneven heat transfer, leaving outer crusts charred before internal custards fully set. Baking thick-cut bread slices at 350 degrees Fahrenheit resolves this structural dilemma by utilizing ambient convection heat to cook the egg-milk emulsion uniformly throughout the crumb.
Eggs contain albumins and globulins that undergo thermal denaturation when exposed to heat. Whisking these proteins with milk creates a suspension where dairy fats coat the protein strands, preventing them from tightening too abruptly into a rubbery texture. Cinnamon and vanilla extract introduce volatile organic compounds like cinnamaldehyde and vanillin, which dissolve efficiently into the melted butter's lipid matrix, distributing aromatic notes evenly across each piece of bread.
Coating the baking sheet and spraying the bread surfaces prior to the midpoint flip introduces exogenous fats that facilitate Maillard reactions between the bread's reducing sugars and amino acids, yielding a golden exterior without requiring constant pan-monitoring.
Cooling leftovers completely before transferring them to an airtight container preserves structural integrity by preventing condensation from forming inside the storage medium. Reheating these frozen portions in a microwave for 30 seconds reactivates the gelatinized starches, restoring tenderness.
