These French toast sticks are soft on the inside and tossed with buttery cinnamon sugar creating a slight crunch on the outside. They are lightly sweetened with maple syrup, infused with vanilla and are baked in the oven so you don’t have to spend time cooking them in a pan! And I KNOW you were wondering what to do with those leftover hotdog buns….so let’s put them to good use! (and if you don’t have hotdog buns, you can always use this recipe with bread of your choice). These also freeze well so you can whip up a large batch and freeze them and reheat for busy mornings.
Ingredients
- 6 potato hot dog buns
- ¾ cup milk of your choice
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 tbsp maple syrup
- 1 ¼ tsp cinnamon, divided
- ¼ tsp sea salt
- 2 tbsp butter, divided
- 2 tbsp sugar
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Slice the hotdog buns in quarters, so you have 4 long “sticks”.
- In a medium bowl, whisk together the milk, eggs, vanilla, maple, ¼ tsp cinnamon, salt, and 1 tablespoon melted butter.
- Place the sliced hotdog buns and let them soak in the milk mixture for about 1 minute. Remove, allowing any excess to drip off back into the bowl.
- Place on the prepared baking sheet and bake for 10 minutes.
- While they are in the oven, in a small bowl, whisk together 1 tablespoon butter, sugar and 1 tsp cinnamon and set aside.
- Remove the sticks from the oven after 10 minute and brush with the cinnamon mixture.
- Return to the oven for another 10 minutes.
- Serve with maple syrup or your favorite toppings!
Notes
To Freeze: Bake the French toast sticks as directed. Once they are fully cooled, arrange the French toast sticks in a single layer on a parchment lined baking sheet and freeze 1-2 hours, until firm. Transfer the French toast sticks to a freezer safe container. Warm up in the microwave or toaster oven.
the nutmeg measurement is missing from the ingredients list
Thank you Kimberly! It should say cinnamon- not nutmeg! I have edited it. I appreciate you catching that!