Sticky Must-Haves

Cinnamon Streusel Baked French Toast Sticks

Cinnamon Streusel French Toast Sticks
Cinnamon Streusel French Toast Sticks Photo Cred. Lovely Little Kitchen
















For the French Toast Sticks:

4 slices Texas Toast (or French bread)

3 large eggs

1/2 cup milk

1 tsp vanilla

1/2 tsp ground cinnamon

For the Cinnamon Streusel:

1/4 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 tsp ground cinnamon

3 tbsp cold unsalted butter, cut into chunks


1. Preheat oven to 350 degrees F and spray a baking sheet with non-stick cooking spray.

2. Cut bread slices into thirds (3 sticks) then set aside.

3.  In a large shallow dish, whisk together eggs, milk, vanilla, and cinnamon.

4. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet.

5.Place in the oven to bake for 9 minutes.

6. While the sticks are in the oven make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture.

7. Remove French Toast Sticks after the 9 minutes. Flip the sticks over and sprinkle the cinnamon streusel over the sticks. Place the pan back in the oven and bake for another 9-10 minutes, or until sticks are golden and streusel is set.

8.Remove the sticks from the oven and serve warm, with syrup, if desired. Who are we kidding, of course it will be desired!


 Banana Waffle French Toast Sticks

Banana Waffle French Toast Sticks
Banana Waffle French Toast Sticks Photo Cred. The Emerging Foodie

















½ c. whole-wheat flour
1 tbsp. cornstarch
1 tsp. baking soda
pinch of salt
1½ tsp. cinnamon
3 tbsp. sugar
1 tbsp. brown sugar
1 egg
1 ripe banana, mashed very well
1½ c. milk
1 tsp. vanilla extract
For french toast mixture:
1 egg
½ c. milk
1 tsp. cinnamon
1 tsp. vanilla extract
pinch of salt


1.In a large mixing bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, sugar and brown sugar then set it aside.

2.In a small bowl, whisk milk, egg, mashed banana, and vanilla extract until smooth.

3.Plug in waffle iron to heat up.

4.Mix wet and dry ingredients together. Stir until combined but don’t overmix.

5.Depending on the size of your waffle maker, put about ⅓-1/2 c. batter into each waffle mold and cook according to waffle maker instructions.

6.Remove and let waffles cool slightly, this recipe makes about 8 waffles

7.Cut into small strips using the natural waffle lines as guides.

8.Mix together egg, milk, cinnamon, vanilla, pinch of salt in a shallow dish.

9.Preheat a pan over medium-high heat on the stove and melt a little butter in it.

10.Dunk a few strips into the mixture, pick up and drain excess liquid and put onto hot pan.

11.Once the first side is starting to brown and has no more wet mixture, flip and cook other side.

12.Cook each strip until they are golden brown and starting to crisp.

13.Put a little bit of butter in the ban between cooking batches and repeat until all the waffle strips are done.

14.Serve with powdered sugar and syrup (or topping of choice) and enjoy!


Coffee Caramelized Croissant French Toast Sticks

Coffee Caramelized French Toast Sticks Photo Cred. Half Baked Harvest
















1 stick of salted butter, at room temperature

6 tbsp brown sugar

2 tsp instant coffee

1 1/2 cups canned coconut milk (or whole milk)

3 large eggs

1 tbsp vanilla extract

1 1/2 tsp ground cinnamon

8-12 croissants

fresh berries, for serving

Coffee Maple Syrup

3/4 cup pure maple syrup

1 tbsp instant coffee


Coffee Maple Syrup

1.Combine the syrup and coffee in a small sauce pan & place over medium-high heat.

2.Gently cook the syrup until the mixture comes to a low boil.

3.Reduce the heat to low and simmer five minutes, remove from the heat and set aside.

French Toast

4. Slice the croissants into 2 to 3 long strips.

5. Mix butter, brown sugar & instant coffee in a small bowl to combine.

6. Whisk milk, eggs, vanilla & cinnamon in a large bowl to combine

7. Melt 2 tbsp of the brown sugar/butter mixture in a large non-stick skillet over medium-high heat.

8.Dip croissant sticks a few at a time into egg mixture to coat. Add 4-6 sticks to the skillet.

9.Cook until bottoms are brown, 2 to 3 minutes, turn and repeat until all sides have been caramelized adding more of the brown/sugar butter after every other flip (about 3 times).

10. Sift powdered sugar over the finished sticks.

11. Serve hot with berries and the coffee maple syrup on the side for dipping.


-Roaming Hunger