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French Toast Sticks

Once a novelty of our childhood, French toast sticks are now a reality of our adulthood. This recipe is slightly more sophisticated (think a rich egg custard for cooking and a honey-vanilla syrup for serving)--and best eaten on a lazy Saturday morning, naturally.

Makes 4 servings

French Toast Sticks

½ loaf white or wheat bread, unsliced and preferably stale

2 cups milk

2 eggs

¼ cup granulated sugar

Pinch of salt

Pinch of cinnamon

½ teaspoon pure vanilla extract

3 tablespoons unsalted butter

Confectioners' sugar, for garnish (optional)

Honey-Vanilla Syrup

¼ cup honey

¼ cup agave syrup

¾ teaspoon pure vanilla extract


1. Cut the loaf into inch-thick slices, then cut each slice into inch-thick strips (3 or 4 strips per slice).

2. In a large, shallow container, whisk the milk with the eggs, sugar, salt, cinnamon and vanilla extract to combine.

3. In a large skillet, melt the butter over medium-high heat. Working in batches, dip each stick of bread fully into the egg mixture to coat all sides. Hold it, submerged, in the mixture for 30 seconds, then remove and shake off excess. Cook the sticks in the skillet until golden on all sides, 1 to 2 minutes per side.

4. In a small pot, heat the honey, agave, vanilla extract and 2 tablespoons water over medium heat until warm and fluid, 3 to 4 minutes.

5. Serve the French toast sticks warm, with the honey-vanilla syrup on the side for dipping. If using, sprinkle the finished French toast with confectioners' sugar just before serving.

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