Categories: Breakfast
Ingredients
- 6 large eggs
- 1/2 cup half-and-half
- 1 tbsp. pure vanilla extract
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 1/2 cups panko
- 1 1/2 cups sweetened corn and oat cereal (such as Cap'n Crunch), crushed into fine crumbs
- 2 tbsp. salted butter, melted
- 12 slices Texas toast, each cut into 3 strips
- Confectioners' sugar, for serving
- Warm maple syrup, for serving
Directions
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eheat the oven to 425. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 tsp cinnamon. Whisk lightly until combined; set aside.
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In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 tsp cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
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One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
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Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners’ sugar and serve with maple syrup.