French Toast Sticks with Gingerbread Maple Syrup

For the first week hubby was home on leave I barely cooked at all. I did make some of these cookies (which seriously are the best oatmeal raisin cookies on the planet). I also made his favorite chocolate chip pancakes. And I think one day I might’ve made eggs. But since he is going directly to his next duty station when he comes back again next spring, hubs wanted to eat out at all our favorite local places here one last time. And some not so local places…like Burger King.

Yes, Burger King. *sigh* We got breakfast there a few mornings because one morning I had no sugar for coffee and didn’t want to risk winding up on People of the PX by going into the shoppette in my pajamas. Another morning he just wanted one of their sausage egg and cheese breakfast sandwiches. And my crazy girls love their french toast sticks. In fact they’ve been begging me for french toast sticks ever since. So yesterday I gave them what they asked for. ‘Cause you know, I aim to please and keep the peace and all that. And since I’m finally feeling like I’m in the holiday spirit I made gingerbread maple syrup to go along with them. Yum!

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Start with some bread, whole milk, real maple syrup (not the fake kind), vanilla, eggs, butter, and a mix of spices. Ground cloves, cinnamon, nutmeg, ginger, and allspice to be exact.

DSC_0483Work on the syrup first so it’s warm and bubbly when your french toast sticks are ready to go. Measure out a cup of maple syrup.

DSC_0496Add the syrup to a small saucepan along with the cinnamon, nutmeg, cloves, ginger, and allspice. Inhale all their delicious scent if you must, but don’t be like me and literally inhale it straight up your nose. That was not fun.

DSC_0597Now just whisk it all together for a few minutes over medium low heat, until it bubbles just slightly. Then turn it to low and give it a stir every once in awhile while you’re making the french toast sticks.

DSC_0504Crack three large eggs into a 9×13 baking dish.

DSC_0526Add the milk.

DSC_0545And the vanilla. This recipe calls for a teaspoon but seriously…just add it in. You can never have too much vanilla!

DSC_0550Now give your egg yolks a whack and get to whisking.

DSC_0564Whisk away until the eggs, milk, and vanilla are well combined.

DSC_0570Slice your bread. We got about an inch of snow yesterday which means everyone here was in a panic. Snow ’round these parts is uncommon and so when it happens I try to stay home.  I would’ve preferred to go get some nice french bread or thicker Texas toast or something for french toast, but white sandwich bread and bagels were all I had.

DSC_0579Place all the sticks of bread into the egg mixture.

DSC_0584Then give ‘em a flip. No forks! No tongs! No spat-u-lers! Get your fingers in there and get messy. Just do it!

Or not. Sorry to be so bossy.

DSC_0583Now how you cook these is up to you. I heated up about a tablespoon of butter in a cast iron skillet and cooked half of them, about 3-4 minutes per side. Then I added another tablespoon of butter to the skillet and cooked the second half. You could do them all on a griddle, but I just didn’t feel like getting it out. You could also bake them in the oven but I don’t have the patience for baked french toast. It takes like 20 whole minutes and by now my girls were in the kitchen.

DSC_0628 Just plate them up on a pretty Christmas plate, dust with powdered sugar, and serve with a side of your warm gingerbread syrup. Easy peasy!

DSC_0644Dunk. Delicious.

DSC_0636Enjoy!

Prep time: 
Cook time: 
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Ingredients
  • For the Gingerbread Syrup:
  • 1 cup Pure Maple Syrup
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Cloves
  • ½ tsp All Spice
  • For the French Toast Sticks:
  • 4 Slices Bread, sliced into sticks
  • 3 Eggs
  • ¾ cup Whole Milk
  • 1 tsp Vanilla
  • 2 TBS Butter
  • Powdered Sugar for Dusting
Instructions
  1. Combine maple syrup and spices in a small saucepan. Whisk together over medium low heat until syrup lightly bubbles.
  2. Turn heat to low and keep warm while making french toast.
  3. Crack eggs into a 9×13 baking dish.
  4. Add milk and vanilla. Whisk to combine.
  5. Place bread in egg mixture and flip to coat.
  6. Melt one tablespoon of butter in a 12″ cast iron skillet over medium heat. Cook half the batch of french toast sticks about 3-4 minutes per side, or until golden brown. Transfer to a plate, melt the other tablespoon of butter in the skillet, and cook the other half of the batch.
  7. Dust with powdered sugar and serve with warm gingerbread syrup.

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

  1. Love the pictures! Looks amazingly delicious, and I bet it tastes even better!

  2. The gingerbread maple syrup sounds wonderful. Perfect holiday breakfast!

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