Saturday, August 6, 2016

French Toast Sticks

     My little ten-year-old brother and I are the early risers of the family. This morning we got up with enough time to finish our chores and cook a special breakfast. We wanted to do something unusual, but easy and yummy. After a short Google perusal, we decided to make French toast sticks: easy, good, and fun simply because we used sticks rather than slices of bread.

It's basically the same egg-milk-vanilla-cinnamon mixture that you use for regular french toast.

Whip it together. Dip in the bread. Fry up some breakfast!
My little brother set up an assembly line where I dunked the bread and he set the sticks in the pan and managed the spatula. 
    Did you know that in Pennsylvania Dutch (the language that the Amish speak) there are two different words for the spatula you use to scrape the batter out of a bowl and the one you use to flip pancakes? One is called a rubber-scraper and the other is called a shafle. 
    I wish there were two different words for these tools in the English language :)

We had two pans. 
One with butter and one with coconut oil for my brother who is lactose intolerant

And, in no time at all, you have a plateful of toast.
I discovered that I appreciated the sticks better than the slices because I didn't over eat. If, after a helping, I felt like another one or two sticks, I could easily take one or two--I didn't have to commit to a full slice. 

  8 pieces of thickly sliced spelt bread (or any kind)
  4 eggs
  1 cup milk
  1 TB vanilla
  A good sprinkling of cinnamon
  Butter or coconut oil (for frying)

   Cut your slices of bread into sticks about an inch wide and mix together the eggs, milk, vanilla, and cinnamon in a shallow baking dish or pie pan. Dunk the sicks of bread into the mixture and fry until they are golden brown. The cinnamon will float to the top and coat each piece of bread as it is dipped so don't be shy about adding more cinnamon as you go along.  
    These French toast sticks can be used as dippers: eaten with the fingers and dipped in little bowls of syrup. Our they can be eaten with a fork like traditional french toast.  


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