Toddler French Toast Sticks
Finger-licking good French toast sticks perfect for children and adults. Easy to make, they are a nutritious and convenient breakfast option that can be frozen for future enjoyment.
Finger-licking good French toast sticks perfect for children and adults. Easy to make, they are a nutritious and convenient breakfast option that can be frozen for future enjoyment.
- Carbohydrate 13.2765883334566 g
- Cholesterol 54.0826833385156 mg
- Fat 3.7313888353178 g
- Fiber 1.34511998387383 g
- Protein 4.32828050016535 g
- Saturated Fat 1.60444693457337 g
- Serving Size 1 1 Serving (45g)
- Sodium 167.111733347401 mg
- Sugar 11.9314683495828 g
- Trans Fat 0.454441433475803 g
- Calories 103 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Slice bread into halves or thirds. In a large bowl mix all ingredients except sliced bread.
- Spray a cookie sheet with cooking spray.
- Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet.
- Bake for 30 minutes turning over half-way through to ensure even cooking on both sides.
- When done, remove to cooling rack.
- Serve or freeze.
Swapping standard white bread for whole wheat loaf slices alters the moisture absorption rate significantly, requiring thorough whisking of the egg, milk, and pumpkin puree mixture to prevent dry spots within the crumb. Utilizing thirty slices requires careful spatial organization on standard baking sheets; crowding the pan creates steam rather than heat transfer, which stops the exterior from browning properly. Sheet pans must be sprayed thoroughly with cooking oil to prevent the sugar-rich batter from fusing the bread to the metal surface during baking. Operating the oven at 350 degrees Fahrenheit ensures the dairy and eggs coagulate fully before the exterior edges burn.
Mastering the Soak and Bake Ratio
Achieving uniform texture across thirty portions depends entirely on the immersion technique. Submerge each bread strip only until the liquid penetrates the outer millimeters, avoiding complete saturation that causes structural collapse on the pan. Turning the pieces precisely at the fifteen-minute mark exposes the bottom surface to dry radiant heat, yielding a consistent golden crust on both sides. Cool the baked sticks completely on a wire rack before transferring them to storage containers to prevent condensation from softening the crust.
- Sticks remain viable in the freezer for up to three months when sealed in airtight bags.
- Soggy centers usually indicate that bread slices were soaked too long prior to baking.
- Uneven browning points to hot spots within the oven cavity, requiring rotation of the cookie sheet halfway through the cook time.
