French Toast Sticks
Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.
YIELD
90 servingsPREP
10 minCOOK
30 minREADY
1 hrsWhole wheat bread soaks up a cinnamon-spiked egg mixture enriched with butternut squash puree, then bakes into golden sticks you can grab and dip.
Baking instead of pan-frying means you can make 90 sticks at once, perfect for meal prep or feeding a crowd at brunch.
The hidden squash adds moisture and nutrients without changing the classic French toast flavor.
Pro Tips
- Use day-old bread for better absorption without getting soggy
- Freeze baked sticks in single layers, then reheat in the toaster or oven
- Swap butternut squash for pumpkin or sweet potato puree depending on what you have
- Serve with maple syrup for dipping or dust with powdered sugar
Ingredients
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.
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