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| We had some left over blueberries....... |
8 slices sandwich bread
3 large eggs 2/3 cup skim milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
A pinch of salt
½ teaspoon powdered sugar
DIRECTIONS:
- Cut each slice of bread into 3 equal strips (used kitchen shears) and set aside.
- Whisk together the eggs, milk, vanilla extract, cinnamon and salt until combined and pour into a shallow dish (use a pie pan).
- Lightly mist a skillet or griddle with cooking spray and bring to medium heat.
- Dip the bread strips into the egg mixture and flip to coat. Allow any excess liquid to drip off and lay the strips on the pan/griddle.
- Cook for 2-3 minutes on each side until the sticks are golden and lightly crisp on both sides.
- Transfer to a platter and sprinkle with powdered sugar.
Tupps Tidbits: Freezer-friendly!
Once they’re cooked you can line them up on a baking sheet and place them in the freezer for an hour. Once they are frozen, transfer them into a Ziploc freezer bag and put them back in the freezer. Freezing them individually first helps them not form into one giant frozen French toast stick blob in the bag. To reheat, you can either microwave them or bake them lined up on a baking sheet for 8-10 minutes at 350 degrees. How can this not be a keeper recipe? YUMO! Enjoy!
