A Proverbs Wife

WFMW: Homemade French Toast Sticks

Click the following link for pictures of my Homemade French Toast Sticks


Any kind of thick or heavy bread bread ( I use homemade whole wheat)

*Milk 1 1/2 c of whatever you normally drink

1 egg



powdered sugar or brown sugar

vanilla (optional)

Mix all of the liquid and dry ingredient together in a bowl. Spray a 9×13 baking dish with cooking spray. Cut the bread into strips. In a large bowl (large enogh to hold all of the bread and liquid) place bread sticks. Pour the mixture over the bread sticks. Shuffle the sticks around with your hands until well coated. Line the sticks, side by side on the baking dish. At the point the sticks can be sprinkled with additional cinnamon.

Preheat oven to 350 degrees. Bake on one side for 10 minutes. Flip all sticks (they should be brown and toasty not wet and mushy). Turn over and bake on the opposite side for 5-10 minutes.
Serve with butter and warm syrup.
These can also be frozen for later. Just heat in the oven for 20 minutes if frozen 10 minutes if thawed.
* This ingredient can be substituted for those new coffemate flavors as well. I had two coupons for two free bottles and since I don’t buy coffe I decided to use them for my french toast sticks. It worked out great since they were already flavored I didn’t have to add anything but an egg.
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9 thoughts on “WFMW: Homemade French Toast Sticks

  1. How nice that when I googled homemade french toast sticks up came your blog! Like calling a friend for a recipe!


  2. I am always on the lookout to find meals that can be cokked fairly easily. Especilly for teaching my younger kitchen helpers.


  3. This is how we make them too! Add some fruit topping and my kids are in bliss! French toast is my favorite. 🙂


  4. Yum! I love the idea of using the coffee creamers in place of the milk…great idea!


  5. This looks fabulous! I love French toast, especially with the added spices.

    BTW, it’s nice to meet you!

    e-Mom @ Chrysalis


  6. I like the idea of using flavored creamers. I have some cinnamon that’s been hanging around for awhile.


  7. Thanks for the idea – I’ll have to try this out – especially if I can freeze them!!


  8. We love French Toast. I make it ahead, too–mostly to put in the freezer for later. I generally just keep the pieces of bread whole and soak them in a 9×13 (or bigger) pan, which holds a few pieces at a time. I only cook mine 7 minutes on one side and 3 on the other before I freeze them, figuring they’ll ‘finish’ when cooked later. It seems to work.
    Never thought about using flavored creamer, though–yum!


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