Keep these French toast sticks stockpiled in the freezer so you can pull them out whenever you need an instant, filling breakfast.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. + FREEZING • BAKE: 20 MIN. • MAKES: 1 1/2 DOZEN
6 slices day-old Texas toast
4 large eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners’ sugar, optional
Maple syrup
1. Cut each piece of bread into thirds; place in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over the bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides.
2. Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag 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.