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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
Back-to-school season always calls for a few new kids’ breakfast ideas, and these crunchy French toast sticks are one of my favorites. Back when all the kids were still at home, I loved making a big batch on the weekend and stashing them in the freezer. All I had to do was pop a few in the oven, warm up some maple syrup, and breakfast was ready before school started.
These French toast sticks are everything kids love about classic French toast, but with an extra-crispy twist. The secret ingredient is crushed Cap’n Crunch cereal mixed with panko breadcrumbs, which creates an irresistibly crunchy coating that bakes up golden and crisp. Inside, the Texas toast stays soft and custardy with plenty of vanilla and cinnamon flavor. They're perfect for hectic weekday mornings, but they're just as fun for lazy weekend breakfasts or even breakfast-for-dinner nights. Serve them with powdered sugar and warm maple syrup for dipping, and don't be surprised if the kids ask for seconds.
Can you make crunchy French toast sticks ahead of time?
Yes! They’re a great make-ahead breakfast. Assemble and coat the French toast sticks, then arrange them on a baking sheet, cover, and refrigerate for up to 8 hours before baking.
How do you freeze crunchy French toast sticks?
Arrange the coated, unbaked French toast sticks in a single layer on a baking sheet and freeze for until firm, about 30 minutes. Transfer them to a resealable freezer bag or airtight container and freeze for up to 1 month. Bake the French toast sticks from frozen, adding a few extra minutes to the bake time as needed until they’re golden brown and cooked through.
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Ingredients
- 6 large eggs
- 1/2 cup half-and-half
- 1 Tbsp. vanilla extract
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1 1/2 cups panko
- 1 1/2 cups sweetened corn and oat cereal, such as Cap’n Crunch, crushed to fine crumbs
- 2 Tbsp. salted butter, melted
- 12 slices Texas toast, each cut into 3 strips
- Powdered sugar and warm maple syrup, for serving
Directions
- Step 1Preheat the oven to 425˚F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, ¼ cup of the granulated sugar, and ½ teaspoon of the cinnamon. Whisk lightly until combined; set aside.
- Step 2In a separate pie plate, stir together the panko, crushed cereal, and remaining ¼ cup granulated sugar and ½ teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Set aside.
- Step 3One 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 them over, sprinkling, and pressing so the crumbs totally cover the surface. Place the sticks on a rack set on a baking sheet. (At this point, you can freeze the sticks: Flash-freeze for 30 minutes, then transfer to resealable plastic bags, 6 to 8 per bag, and freeze up to 1 month. Bake from frozen as directed.)
- Step 4Bake the French toast sticks until golden, 15 to 20 minutes. Sprinkle with powdered sugar. Serve with warm maple syrup for dipping.
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