“This is the crispiest, crunchiest,
most delightful French toast
known to mankind.”
REE DRUMMOND’S
CRUNCHY FRENCH TOAST STICKS
ACTIVE: 20 min l TOTAL: 40 min l MAKES: 366 large eggs
½ cup half-and-half
1 tablespoon pure vanilla extract
½ cup granulated sugar
1 teaspoon ground cinnamon
1½ cups panko
1½ cups sweetened corn and oat cereal (such as
Cap’n Crunch), crushed into fine crumbs
2 tablespoons salted butter, melted
12 slices Texas toast or other thick bread slices,
each cut into 3 strips
Confectioners’ sugar, for serving
Warm maple syrup, for serving- Preheat the oven to 425 ̊. Crack the eggs into a pie plate.
Add the half-and-half, vanilla, ¼ cup granulated sugar and
½ teaspoon cinnamon. Whisk lightly until combined; set aside.
2.In 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. - One 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 to coat; sprinkle and press the crumbs
so they totally cover the bread. Place the bread strips on a rack
set on a baking sheet. - Bake the French toast sticks until golden around the edges and
the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners’
sugar and serve with maple syrup.
74 FOOD NETWORK MAGAZINE ●MAY 2020
You can
freeze these
French toast sticks!
Follow the recipe through
the end of step 3,
then freeze 30 minutes.
Put the sticks in
resealable plastic bags
and freeze up to
1 month. Bake
from frozen.