French Toast Sticks
Hiland Dairy Heavy Cream and eggs plus a bit of sweetness make a delicious custard-like coating for these French Toast Sticks. These freeze very well ahead of time so you can heat and go in the morning.
Recipe and image compliments of Laura from Lolo’s Home Kitchen
Print Recipe-
Prep Time
30 Minutes -
Cook Time
14 Minutes -
Servings
8-12
Ingredients
- 1 loaf bread
- 2-3 Tablespoons Hiland Dairy Butter
- 2 cups Hiland Dairy Heavy Cream
- 2 large eggs
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
Directions
- Preheat the oven to 375 degrees. Coat a baking sheet with the butter. You will either need to use two baking sheets or bake in two batches.
- Cut the bread slices into ½ to ¾ inch strips. Set aside.
- In a large bowl, whisk together the Hiland Dairy Heavy Cream, eggs, sugar, vanilla, cinnamon and salt.
- Take each bread strip and dunk it into the egg mixture, making sure to coat the entire strip generously. Continue until all the bread is coated. (or half the bread if baking in two batches)
- Bake for 7 minutes and then flip each french toast stick over. Bake for another 7 minutes. Remove from the oven and transfer to a cooling rack.
- Serve while warm with syrup or your favorite toppings!
- To Freeze: Cool the french toast sticks completely. Place the sticks in a ziploc bag or freezer safe/airtight container and store in the freezer. To reheat- place in oven at 350 degrees for 5-7 minutes or in a toaster until warm. You can wrap them in a paper towel and microwave them for 2 minutes. (they will not be as crispy in the microwave, but it’s nice and quick.)
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