Try this Cinnamon French Toast Sticks recipe, or contribute your own.
- Carbohydrate 0.73044345 g
- Cholesterol 21.414375 mg
- Fat 0.513851699999999 g
- Fiber 0.455597986907959 g
- Protein 0.671096699999999 g
- Saturated Fat 0.159846975 g
- Serving Size 1 1 serving (6g)
- Sodium 7.17329999999999 mg
- Sugar 0.274845463092041 g
- Trans Fat 0.0893768549999998 g
- Calories 9 calories
Step-by-step
- COMBINE sauce ingredients.
- BEAT eggs, 1/2 cup yogurt and cinnamon in shallow dish until blended. CUT each bread slice into 3 to 4 wide sticks. SOAK bread sticks in egg mixture, turning once.
- COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. PLACE half the bread sticks in skillet. COOK over medium to medium-low heat until golden brown and no visible liquid egg remains, 1 to 2 minutes per side.
- CLEAN skillet. REPEAT to cook remaining sticks. SERVE French toast sticks with dipping sauce.
Day-old wide-loaf bread absorbs egg batter uniformly without disintegrating into mush. Starch molecules in older, slightly dried bread undergo retrogradation, which creates a firmer internal crumb structure capable of holding moisture under high heat. This method transforms standard breakfast items into portable portions.
- Slice bread into consistent strips measuring exactly three-quarters of an inch thick to ensure equal internal steaming and exterior browning.
- Maintain skillet temperature at medium to medium-low settings. High heat burns the exterior cinnamon before the center coagulates.
- Cook batches for precisely one to two minutes per side until no visible liquid egg remains on the surface.
- Freeze cooked sticks on a sheet pan for two hours before transferring them to a sealed freezer bag to prevent ice crystal formation.
- Reheat frozen sticks in a toaster oven at 350 degrees Fahrenheit for four minutes to restore exterior crispness without drying the interior.
Avoid soaking the bread past ten seconds per side, as excessive liquid saturation prevents proper crust formation in the pan. Utilizing a well-maintained nonstick skillet coated lightly with cooking spray prevents the yogurt-egg mixture from adhering to the metal surface.
