These french toast sticks were such a hit that the whole batch was eaten within 3 days! They are so crunchy and delicious. I know it sounds weird, but the Cap’n Crunch cereal is the secret. It’s so great to have them all made and just pull out a couple and throw them in the oven. Here’s how it goes.
Whisk together eggs, half & half, vanilla, 1/2 cup sugar, and 1/2 teaspoon cinnamon. I think a pie plate is the easiest way to do this. Set aside.
Place the cereal into a ziptop bag and crush it using a mallet or a rolling pin.
In another pie plate, combine panko, crushed cereal, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
Stir in melted butter using a fork to combine.
Cut each piece of texas toast into 3 pieces.
Dunk each bread piece into the egg mixture one at a time.
Then into the crumb mixture. Press the crumbs on the piece to ensure that it is coated in loveliness.
Basically, continue with this assembly line until all your pieces are coated. Place the coated pieces on a dish and flash freeze in the freezer for 20 minutes.
Remove from the freezer and place them in a ziptop bag. Store in the freezer until ready to serve.
When you are ready to gobble these little babies up, preheat the oven to 425 degrees. Place the desired amount of frozen sticks in a baking pan. Bake for 20 minutes, turning the sticks over after 10 minutes.
It’s that easy! Serve them sprinkled with powdered sugar and warm maple syrup for dipping.