I love having a breakfast food that takes no preparation in the morning for when family are in town or guests are around, French toast sticks are just right for those occasions. French toast, while not difficult to make, has you standing at the stove while everyone waits for you. This recipe is the perfect solution if you’re a french toast lover. While I love some strawberry cinnamon rolls, there’s nothing quite like French toast.
You can do the prep work weeks ahead of time and in the morning, just put them in the oven to bake. I froze mine in single servings so that all summer, folks could have french toast whenever they wanted.
What’s really amazing about this recipe is how crispy the outside of the toast sticks are. The secret is coating them in a mixture of panko and Cap’n Crunch cereal. This was one of my favorite cereals growing up but I really didn’t think I would like it in this recipe. However, I was so wrong, it was amazing. It helps with the crunch and adds just the right flavor to the coating of the French Toast sticks.
How do you make French toast sticks
Step 1: Start with thick sliced bread, try an unsliced loaf from the bakery section and cut it into thick slices.
Step 2: Prepare two pie pans, one with the egg and half-and-half mixture and the second with panko and Cap’n Crunch.
Step 3: Dip the bread first in the egg mixture and then in the panko mixture. Place on a wire rack and freeze for 30 minutes. (If saving for later place in freezer bags and return to the freezer.)
Step 4: Bake for 15 minutes on a rack inside a rimmed baking sheet.
Along with the panko and Cap’n Crunch, there is a bit of sugar added to the coating so you don’t even need syrup.
These are great for kids especially once school starts back and you need a quick breakfast. It’s also nice to have something in the freezer you can pull out when you don’t have anything around for dinner.
More breakfast recipes when you’re feeding a crowd
- Baked sheet pan pancake
- Caramelized French toast
- Apple Dutch baby
- The perfect quiche
- Cinnamon rolls
- Blueberry muffins
- Oatmeal bread
- Streusel coffee cake
- Peach and blueberry bundt cake
- Puff pastry pockets
- Sausage balls
- Egg muffin melts
Adapted from The Pioneer Woman Cooks Come and Get It
French Toast Sticks
- 12 slices thick sliced bread
- 6 eggs
- ½ cup half and half
- ¼ cup sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 ½ cups panko breadcrumbs
- 1 ½ cups Cap’n Crunch Cereal
- 2 tablespoons butter melted
- Cut each thick slice of bread into three strips and set aside. Place Cap’n Crunch cereal in a ziplock bag and crush into fine crumbs.
- Combine eggs, half and half, 1 tablespoon sugar, vanilla and ½ teaspoon cinnamon into a pie plate and whisk until combined.
- In a separate pie plate, combine panko, crushed cereal, remaining sugar and ½ teaspoon cinnamon. Add melted butter and stir with a fork.
- Dip the bread into the egg mixture and then coat in the cereal mixture. Place on a wire rack over a rimmed baking sheet and freeze for 30 minutes.
- Preheat oven to 425º. Bake on a rack set over a baking sheet for 15-18 minutes until golden brown.
- If not eating right away, remove from freezer and place in freezer bags.