99 Reviews of French Toast Sticks - OAMC

From: Sherri35

On Jul 8, 2005

My kids went crazy for these French Toast sticks and they're begging for more! I used Texas Toast and followed the recipe exactly. They bake to such nice, golden brown. We ate them right away, but I will be making another batch for the freezer - if the kids don't eat them first. These have got to be healthier than the French Toast sticks I buy at the grocery store and much more affordable. Thank you so much for such a family friendly recipe.

From: AzureLynn

On Aug 28, 2005

I recently started something a bit different with the cinnamon and thought this might make a neat suggestion. Instead of incorporating the cinnamon into the "batter", dust it over the slices of bread and then cut it into sticks, dipping into the "batter" after that. I will be trying this recipe and then updating my review. -Azure!

From: Donna Matthews

On Mar 21, 2006

Perfect in every way! I first made a loaf of Basic Machine French Bread Basic Machine French Bread, letting it cook in the machine so I had a loaf that was a rectangular prism. After cooling, I used my bread slicing guide to make thick slices by skipping every other slot. I could then proceed per the directions above. One and a half recipes of the egg mixture was just the right amount to make up the whole loaf. By the way, I used the blender to mix the egg dip. A few of the toast sticks were eaten right away because they smelled so good, even if it were 10:00 at night! The rest got frozen and my daughters are loving the convenience for a quick breakfast. Thanks for a great idea.

From: beccalynn

On Mar 30, 2006

Wonderful recipe. I am always looking for quick good breakfasts and being able to freeze this is great! I did make a few changes. I didn't have Texas toast or French bread so I used my families favorite wheat/white bread and cut the slices a little thicker. Also, instead of melted butter, I used canola oil (The first time I tried it, when I added the melted butter to the eggs, the butter clumped up. This probably wouldn't happen if I let the eggs get to room temperature first, but the oil worked fine). In addition, I used 1/2 tsp. cinnamon and 1 tsp. vanilla. And I increased the cooking time to 30 minutes, for 15 minutes on each side. This recipe is awesome!!!

From: GotsaLuvMe

On Mar 21, 2006

Loved the reccipe! One tip: I mix the cinnamon with the sugar prior to adding to the egg mixture, as it will not clump this way. Otherwise, made just as directed.

From: Uh Oh Maggie is Cooking

On Oct 28, 2006

Wow, so good! Like many, not nearly as many made it into the freezer as I had hoped because they were too good to resist. For some reason, the melted butter became kind of clumpy - maybe the eggs/milk were too cold?? - but they still came out delicious. Followed recipe exactly and wouldn't change a thing next time. Thank you!

From: Gadget_Queen

On Aug 27, 2005

DS liked the first batch so much that there's now a double batch in the freezer. Perfect as written. Thanks, JillAZ.

From: Tornado Ali

On Dec 15, 2006

Excellent recipe! I used whole grain french bread and double the cinnamon - the taste was so good the kids didn't even notice the whole grains (which they usually complain about!) Thanks for a great way to sneak those grains into my kids!

From: amaloney73

On Jun 18, 2007

Husband and baby loved these. Unfortunately, they never made it to the freezer. Next time, definately making a double batch!!!

From: nikbern525

On Mar 18, 2007

Made a double batch of these this morning for breakfast with plenty of extras for the freezer. I used a whole loaf of the Texas Toast, with enough egg mixture leftover for four slices of regular french toast. After reading the reviews of the melted butter clumping when added to the egg/milk mix, I decided to combine everything but the butter and let that warm in the bowl on the stovetop while I preheated the oven and cut the bread into sticks. I then added the melted butter just before I was ready to dip and had no problems. Dipped about half as written, then added approximately a 1/3 c. maple syrup to the egg mixture to finish the rest. My three kids seem to prefer it with the syrup added. A delicious recipe without the additives in the store bought version. Thanks a ton!