I remember it was such a treat when my mom would buy french toast sticks for us. I can still taste the maple flavoring and remember the film it would leave in my mouth. The kids inherited my love for them and could inhale a Costco sized box in no time at all. When I came across this recipe it was one of those “duh, why didn’t I think of that?” moments. We make regular french toast all the time, but turning them into french toast dippers has upped the ante and opened new doors for breakfasts on the go and after school snacks. We take our after school snacks very seriously around these parts. And the best part, there’s no preservatives and questionable film left in your mouth. Winning.
8 slices white Texas Toast bread
1/2 cup heavy whipping cream
1/2 Tablespoon vanilla extract
¼ C brown sugar
2 teaspoons ground cinnamon
3 Tablespoons butter
Cut each slice of bread into 4 equal strips. Set aside. In a large bowl, whisk together eggs, whipping cream, vanilla, brown sugar and cinnamon. In a large skillet over medium heat, melt butter. Dip each piece of bread in egg mixture, let excess drip off and place in skillet. Once one side is golden brown, flip over and cook the other side until golden brown and crispy on the outside (add more butter between batches if necessary). Sprinkle with powdered sugar and serve with maple syrup.