French Toast Sticks for the Freezer

Ingredients

• 6 slices thick Texas toast, day-old preferred, each sliced into three sticks (360 g)
• 4 large eggs, beaten (200 g)
• 3/4 cup whole milk (180 g)
• 2 tablespoons packed light brown sugar (25 g)
• 1 teaspoon pure vanilla extract (5 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/4 teaspoon fine sea salt (1 g)
• 2 tablespoons unsalted butter, melted and divided (28 g)
• 1/2 cup warm maple syrup, for serving (120 g)

Instructions

1. Preheat pan. Place a rimmed sheet pan on the middle rack and heat the oven to 425°F. Let the pan preheat for 10 minutes. Carefully line it with parchment, then brush the parchment lightly with melted butter.
2. Slice bread. Cut each slice lengthwise into three even sticks, making 18 pieces. Keep widths similar so they brown together, and arrange the pieces in one layer beside the custard dish.
3. Make custard. Whisk eggs, milk, brown sugar, vanilla, cinnamon, and salt in a shallow dish until smooth, with no visible egg strands. Whisk again before dipping if cinnamon gathers on the surface.
4. Coat sticks. Dip each bread stick into the custard, turn it once, and let excess drip back. Set it on the hot prepared pan, leaving space between pieces. Do not soak the bread, or it may tear when turned.
5. Bake and turn. Bake for 10 minutes, then turn every stick with a thin spatula. Brush the tops with remaining butter and bake 8 to 10 minutes longer, until both sides are browned and the centers reach 160°F.
6. Freeze portions. Cool the sticks completely on the pan, then freeze them uncovered in one layer for about 1 hour, until firm. Transfer them to a labeled freezer bag, press out excess air, and store the bag flat when possible.

Notes

• Texas toast holds its shape, but thick-cut white bread or brioche works. Avoid very soft sandwich bread, which can tear after dipping and make turning frustrating.
• For refrigeration, cool sticks fully and keep covered up to 4 days. Reheat four chilled sticks for 45 seconds in the microwave.
• A hot pan browns bottoms promptly. Starting cold can leave them pale and make custard-coated bread stick over parchment.

Nutrition Facts