french toast sticks (for the freezer)
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freezer friendly, these french toast sticks make a fast and easy weekday breakfast
I’m the mean mom that makes her kids eat breakfast every single day. I have always been a firm believer that a good breakfast is the most important way to start each day.
Trust me, I know how hard it is to wake up and eat right away; I am the worlds worst morning person. I also know that my kids need to eat breakfast before school whether they like it or not. Stella would be okay with cereal. Charlie, not so much. He prefers a hot breakfast, and I don’t blame him. I’m not a huge cereal fan either.
Both kids love pancakes, waffles, and french toast. On weekends I like to make a double batch of pancakes and waffles to have some for the freezer. That way the kids get a hot breakfast, and it doesn’t take me any more time than making cereal and toast.
While we were traveling for the holidays, the kids had french toast sticks, and it was love at first bite. I’m not sure why they’d never had them before, but now they are hooked.
Much like pancakes and waffles, french toast sticks are perfect for freezing. Use your favorite french toast recipe and thick slices of bread to make dunking easier.
I’ve made the french toast sticks with white and multi-grain bread, and both are delicious. Once the french toast sticks have cooled, lay them on a wax paper covered baking sheet and place in the freezer.This keeps the sticks from being frozen together. Once frozen, the sticks can be put into a freezer friendly zip-top bag and kept in the freezer until you are ready to use them. To re-heat, I use my toaster oven, but they can be microwaved as well.
- 1 loaf of bread, cut into 8 thick slices
- 6 large eggs
- 1 1/2 cups heavy cream, half-and-half, or milk
- 1 Tbsp vanilla
- 1/2 tsp cinnamon
- dash of salt
- 4 Tbsp butter
- 1/4 cup sugar mixed with 1 tsp cinnamon
- Whisk together eggs, cream, vanilla, cinnamon, and salt in a medium bowl
- cut each slice of bread into 4 sticks, and dip in the egg mixture
- place sticks on a rack set over waxed paper (to catch the drips)
- melt 2 tbsp butter in a skillet or griddle over medium heat
- fry half of the french toast sticks 2 - 3 minutes per side, coat each side in the cinnamon and sugar, and them place on a cooling rack
- repeat with the remaining butter and french toast sticks
- serve them immediately, or allow the french toast sticks to cool completely
- once cooled, place on a baking sheet covered in waxed paper, and place in the freezer
- once frozen, package them in an airtight freezer bag until ready to use
- to re-heat, the french toast sticks can be baked in the oven or toaster oven @350 degrees for 5 - 6 minutes, or in the microwave - defrost for 1 minute, and then heat on high for 30 seconds (or until hot)
- serve with maple syrup for dipping
These french toast sticks may seem like a lot of work, but when I’m cooking on the weekends, it really doesn’t take a lot more time to simply double my recipe, and then I have breakfast for the week waiting in my freezer.
The kids may still not like getting up and eating in the dark, but at least they’re more likely to eat when they see french toast sticks on the table.