Well, this isn't exactly diet food, but I did my last interview for my research paper Friday at Panera Bread and this Challah bread was gleaming on the shelf, saying,
"Take me hoooome. Make me into French Toooooast."
So I did.
Isn't this a beauty?
I tried once to make Challah bread from the Artisan Bread in Five Minutes a Day method. The above photo is not of mine. Or else I would make bread for a living.
Here's mine … don't laugh.
I mean it.
Oh well, that's why they make teenagers dogs trash cans.
Back to the good stuff. The above photo shows slices that are less than 1" thick. Great for regular French Toast like this…
But we want French Toast Sticks, so slice the bread, before it's cooked, a full 1" to 1 1/8" wide. Then cut the slice down the middle lengthwise so each slice makes 2 fat sticks like this size …
I like the idea of fat sticks so they won't flop over. However, you will have to go find that huge wide-mouthed mug you got as a gift. You know, the one where you'd have to pour half the pot of coffee just to fill up the mug. Alyssa loves elephants so she had to have this mug from the San Diego Zoo.
I use the bottom of a sturdy plastic cup to crush the cereal. It's greener than using a plastic bag and rolling pin.
Crunchy French Toast Sticks
Compliments of and by Jenna Dish
MAKES 2 SERVINGS OR 8 STICKS
Two 1" slices of Challah Bread (or similar sturdy bread)
2-3 large eggs
1 large stream of milk (no more than 1/4 cup)
pinch of nutmeg and/or cinnamon
1 tsp. vanilla (optional)
1 cup crushed breakfast cereal like Special K or Corn Flakes
2 Tbslp butter/ few drops oil for skillet
Cut bread into fat sticks. In a shallow bowl, whisk eggs, stir in milk, spices, and vanilla (if using). Put crushed cereal in a separate shallow bowl. Heat 10" or 12" non-stick skillet on medium heat and melt about 1 tablespoon of butter and a few drops of canola oil (butter alone will burn – oil alone smokes – mixture works best).
Dip bread one stick at a time in egg mixture, covering completely. Roll bread stick in cereal covering all sides and lay in skillet, filling skillet but not crowding. Let cook 2 minutes on each side or until lightly browned. Remove from pan and keep warm until ready to serve with syrup or fruit.