Ingredients
6 slices day-old Texas toast4 large eggs1 cup 2% milk2 tablespoons sugar1 teaspoon vanilla extract1/4 to 1/2 teaspoon ground cinnamon1 cup crushed cornflakes, optionalConfectioners’ sugar, optionalMaple syrup
Preparation
Cut each piece of bread into thirds; place in a single layer in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides.
Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container and store in the freezer.
To use frozen French toast sticks: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup.
