Confetti French Toast Sticks
Remember those Saturday mornings when you’d pour yourself a big bowl of cereal, park in front of the TV, and watch cartoons until your parents made you go outside? These cereal-crusted French toast sticks are basically that feeling — only grown up and dipped in maple syrup. Crunchy on the outside, soft and sweet inside, they turn breakfast into pure, nostalgic joy (and they’re perfect for dunking).
Equipment
- 1 deep frying pan or wok
Ingredients
- 4 slices thick bread we like brioche
- 1 cup cereal crushed
- 2 ea eggs large
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp brown sugar (optional, depending on your cereal)
- pinch salt
- oil for frying
- maple syrup for serving
Instructions
- Cut each slice of bread into 3-4 sticks, depending on the size of the bread.
- Crush the cereal by placing it in a ziploc bag and gently crushing it with a rolling pin, or you can use your food processor. Place the crushed cereal in a shallow dish.
- In a bowl, whisk together your eggs, milk, vanilla extract, cinnamon, sugar, and salt.
- Dip each bread stick into the egg mixture, making sure it's well coated but not soaking.
- Roll the egg-coated bread stick into the crushed cereal, pressing gently to make sure the cereal sticks to it. Rest on a cooling rack.
- Heat a large deep pan or wok over medium heat and add oil to your preference (we go shallow and toast all the sides rather than immersing the sticks).
- Place the coated bread sticks in the skillet and cook until golden brown on all sides (about 2 minutes a side). Batch the sticks so you don't overcrowd the pan.
- Serve the sticks warm with maple syrup for dipping, dusted with powdered sugar, or however you like!