French toast is one of my all-time favorite breakfast foods, but one that I don't usually make for myself. It's messy, and I can burn grilled cheese, so I tend to stay away. I've been eyeing some french toast bakes on pinterest, so I combined a few recipes, took a look around my kitchen, and came up with this:
Ingredients:
- (1) medium loaf/baguette of sourdough bread
- 4 eggs
- 1 cup almond milk
- 2 tablespoons of vanilla
- 1 tablespoon-ish Alchemy Spice "Wake & Bake" (Cinnamon, nutmeg, good stuff blend)
Wisk everything except the bread together in a large bowl. Slice the bread into 1"-1.25" slices. (Since I was doing finger foods for brunch, I cut them again into stick size slices.) Gently place the bread into the bowl, folding it once after all the bread is added, and let it soak for about an hour.
This is where I thought I was going to have a pinterest fail. The bread quickly became mushy, and wanted to fall apart in the bowl, before I even finished adding all the bread. I think this is because my bread had dried out some, but I had a small freak out. I ended up with some small-ish pieces, but it came back together as it baked....and they were still really good.
Bake:
Place in a greased (and floured if you feel so inclined) 13"x9" pan, and bake in a pre-heated 350 degree oven for 30-45 minutes, or until brown.
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| ta-da - french toast sticks |
This turned out really good. Good enough for me to type out a post just so I can pin it, and have it for future reference good.
Some notes: I have started keeping almond milk around because it lasts longer in my fridge. It's thicker than regular milk, which I think works well here, but you can use whatever you have in your fridge. Vanilla is always good, and the Wake & Bake Sweet Spice is worth keeping around. I used it in an apple sangria last fall, and my mom puts it on apples. A little goes a long way, so use it to taste. Alchemy is a local Chattanooga Company, so gotta love that too.
