These French toast sticks make a fun breakfast that will be devoured quickly. They are also perfect if you are entertaining for breakfast as it is an easy finger food for kids and adults alike to eat.
- 5 large eggs
- ½ cup milk
- ¼ tsp vanilla extract
- 2 tbsp maple syrup
- 725 gram sourdough loaf unsliced
- 250 grams strawberries
- 2 large bananas
- 2 tbsp butter
Line a large baking dish (lasagne dish) with baking paper and place in the oven and heat oven to 125°C.
To prepare the bread, cut the crusts off, then cut into 1.5cm cubes. Aim to have them of a consistent size. Set aside while you make the French toast mixture.
In a medium sized bowl add eggs, milk, vanilla extract, maple syrup and whisk together.
Gently place half of the bread cubes into the mixture and stir gently until they are covered. While the bread is sitting in the mixture, heat a large pan onto a medium heat and add one tablespoon of butter.
Use a slotted spoon to remove the bread cubes out of the mixture and add it to the pan. Allow the cubes to cook for a minute or two on each side and turn them over with an egg flip so they brown lightly on each side.
Once cooked, remove the cubes and place them in the tray in the oven, then repeat the process with the remaining bread cubes. Place these cubes into the oven once cooked.
Prepare the strawberries and slice the bananas. Remove the bread cubes from the oven. Thread a bread cube onto a wooden skewer, then a piece of fruit and continue this alternating pattern, finishing with a bread cube at the end. Keep making up the French toast sticks until you have utilised all the ingredients. Serve immediately.
Prep time: 60 minutes
Makes: 12 – 14 sticks
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.