Sunday Brunch: Freezer French Toast Sticks

Freezer French Toast Sticks

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Yield: 1-1/2 dozen

6 slices day-old Texas toast
4 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

Prep Day: Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

Serve Day: 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.

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