French Toast Sticks
from Ben
Yield
90 servingsPrep
10 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | slices |
whole wheat bread
|
|
| ¼ | cup |
butter
melted |
|
| 8 | large |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| 1 ⅓ | cups |
milk
|
|
| 2 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
butternut squash
puree (or pumpkin or sweet potato) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | slices |
whole wheat bread
|
|
| 59 | ml |
butter
melted |
|
| 8 | large |
eggs
|
|
| 79 | ml |
sugar
|
|
| 315 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
butternut squash
puree (or pumpkin or sweet potato) |
*
|
Directions
Preheat oven to 350℉ (180℃).
Slice bread slices into thirds.
In a large bowl, mix all ingredients except sliced bread.
Spray a cookie sheet with cooking spray.
Dip bread pieces one by one until coated and place on sheet.
Bake for 15 minutes, flip, then bake for 15 more minutes.
Remove and place on cooling rack.
