This morning I made up a recipe for French Toast Sticks that yielded crispy exteriors and soft, bread-like centers. These reminded me of Forrelli Italian Lady Fingers. These were more on the pastry side of French Toast with a rich cinnamon flavor and went better with icing than maple syrup. These were perfect for my children’s lunch boxes.
French Toast Sticks
1 package 4 ct. King’s Hawaiian Snacker Rolls
4 large eggs whisked with 1 T. milk
1 1/2 cup sugar
4 tsp. cinnamon
In a large zip-top bag shake together sugar and cinnamon. Cut rolls apart and split open. Cut each roll piece lengthwise into 3 strips. You should get 24 total. Dip, 4 at a time, bread strips into egg mix. Place the strips into the bag and seal and shake until well coated. Place the strips on a parchment lined large baking sheet. Repeat with the rest of the strips. Bake in a 375 degree CONVECTION oven for 15 minutes. If you do not have a convection setting be sure to turn the baking sheet midway through baking time and they may take a few minutes longer. The strips will be slightly browned and flaky, crispy. Very delicate and flavorful. Makes 24 pieces.
Note- Serve with a simple icing made from milk and powdered sugar with a splash of vanilla. To reheat, place in the microwave, covered with a paper towel and heat for about 20 seconds, just enough to take the chill off. Also good at room temperature.
Super Bowl recipes will be in this Friday’s Newsletter, don’t miss a bite!
Tomorrow I will be announcing Big Red Kitchen’s first ever event! Hint- it has to do with…RED! Be sure to come back.