My son has a couple of new phrases that he’s picked up from somewhere, that are fairly hilarious. 1. “Ok, ok, ok mom, you’re just making me weird” 2. “I’m just freaking out”. I can relate to the second phrase when I stumbled upon this recipe Saturday morning. I love to change up the usual pancake/waffle weekend breakfast routine and the minute I saw this I knew this was going to be that welcomed change. I love Two Peas and Their Pod. Their blog is fantastic and if you are looking for a source for awesomeness, you should definitely check it out. It’s on that wonderful blog where I found this delicious breakfast. It was so easy to make I was able to put it together and get it in the oven before my son yelled mommy come sit with me! The only substitution was the bread. I didn’t have any French bread (I know, who runs out?!) or thick cut toast, so I used what we had on hand and it was amazing! Full disclosure, I could not stop eating them. Also, my son could not wait for me to take a picture, to eat some. He just started to dive right in!
These are definitely worth making. It’s fun and delicious and I promise you will not be able to stop.
For the French Toast Sticks
For the Streusel Topping
- Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or non-stick cooking spray.
- Cut the bread into 3 sticks. In a shallow dish, whisk together the eggs, milk, vanilla, and cinnamon. Dip the bread sticks into the egg mixture, letting excess drip off. Place on the prepared baking sheet and bake for 9 minutes.
- Meanwhile, add the flour, brown sugar, and cinnamon to a small bowl and mix to combine. Add in the butter and work together using your hands until the mixture is crumbly.
- Remove the french toast sticks after 9 minutes. Flip them over and top with the streusel mixture. Place them back in the oven and bake another 9-10 minutes or until they are golden and streusel is set.
- Remove from the oven and serve warm. Serve with maple syrup, confectioners sugar, fruit, if desired. Or, eat them plain because they are amazing as is!
Original Recipe from Two Peas and Their Pod