Cinnamon and Cornflake Crusted French Toast Sticks
A delicious and
Servings 3 people
Ingredients
- 1 (7 oz) Stale Brioche Loaf
- 3 1/2 cups Plain Unflavored Corn Squares or Cornflakes
- 3 tbsp Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Kosher Salt
- 3 tbsp Unsalted Butter (melted)
- 1 cup Whole Milk
- 1 Large Egg
- 1 tsp Vanilla Extract
- As Needed Maple Syrup (for serving)
Instructions
- Preheat your oven to 350˚F
- Slice the loaf of bread into 1 inch thick slices. Then cut each slice into 1 inch thick sticks. Set aside.
- Place the cornflakes in a food processor and pulse until they become fine crumbs.
- In a shallow dish, combine the cornflake crumbs, sugar, 1 tsp of the cinnamon, salt, and melted butter. Mix the ingredients together.
- In a separate dish, whisk together the milk, egg, vanilla extract, and remaining 1/2 tsp of cinnamon.
- Place a wire rack on top of a sheet tray. Spray the wire rack with non-stick spray. Set aside.
- Dip the sticks of bread into the milk mixture until they have absorbed some of the liquid. Make sure you don't leave them in the mixture for too long or else they will become soggy and fall apart. Then coat all sides of the sticks with the cornflake crumbs.
- Once the sticks have been coated, transfer them onto the wire rack. Place the wire rack, with the sheet tray underneath, into the oven and bake for about 15 minutes. After 15 minutes, remove the rack from the oven and allow the french toast sticks to stand for 5 minutes before eating. Enjoy!
Notes
*I was able to get a total of 15 french toast sticks