Next Level French Toast Sticks
Oh boy, you are going to LOVE me after you make these french toast sticks! This isn’t just regular “dip your bread in eggs” french toast, I have some surprises and tips that will take this recipe to the next level! Don’t worry as fancy at the photo looks I promise it is easy peasy!
A note on eggs; I always tell people, if all you can afford is 99 cent carton of eggs, then skip the eggs! I’m serious! There really is a big difference between eggs and remember, if you put good things in your body, you will get good things out! That’s why I exclusively use Vital Farms eggs, they are responsible with their hens and are committed to quality. IF you want to learn more about why I love Vital Farms so much then please read about my adventures on their farms, Pasture Raised Eggs, A Vital Story. This recipe also uses Vital Farms grass-fed butter, which is a newer product to the company, and so delicious! It has a higher percentage of butter fat than most butters, and trust me when I say you will taste the difference when you use high quality butter! We all know mo’ butter makes everything mo’ better!
I made my own bread for this recipe, which you can find here, and I created a maple butter almond syrup to pour over it, as well as a coconut whip! Both recipes are below! Everything in this recipe is homemade! Watch out Martha Stewart! If you buy your bread from the store, a good brioche or challah bread will work too. Now, let’s get to cooking!
French toast isn’t something I would recommend to eat every day, but this recipe is perfect for a special occasion, holiday, or birthday. What better way to show someone you care than to cook them a warm, tasty, and sweet dish like this from scratch? If you want to be extra fancy, place the coconut whip into a piping bag and pipe onto your toast with fresh berries! Don’t forget to tag us at Go2Kitchens on all social media! We want to see your smiling faces after you taste this outrageous french toast!
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- 4 tbsp gras fed butter ( I live Vital Farms!)
- 1/4 cup maple syrup
- 2 tbsp almonds finely chopped
- Pinch of salt
- 1 tsp cinnamon
- 1 can of full fat organic coconut milk
- 1/2 tsp vanilla extract
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- Dutch oven bread brioche, or challah bread, cut into 1 inch thick sticks
- 3 pasture raised eggs (Look for Vital Farms)
- 1 cup coconut milk reserved liquid
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1/2 tsp sea salt
- 1 tbsp coconut nectar (can use honey or maple syrup)
- 4 tbsp butter
Melt butter in a small pot.
Mix the rest of the ingredients into the butter and stir until mixed.
Store in a mason jar until ready to use, no need to refrigerate.
Place coconut milk in fridge for 24 hours
Spoon out the thick coconut fat and place in a mixing bowl, leaving the liquid to use later.
Add vanilla, sugar, and cinnamon.
Mix with a mixer until lightly blended.
Let the bread sit out for a few hours to get stale.
Place eggs, coconut milk, and spices into a bowl and whisk to create a custard.
Pour custard into a pie plate for dipping.
Dip bread slices in the custard and let sit for 30 seconds on each side.
Place bread on a drying rack for 3-4 minutes after it soaks to absorb liquid.
Heat up butter in a nonstick skillet on a medium heat.
Once the butter has a light sizzle, add the custard coated bread to the skillet and cook on one side until brown, 3-4 min. Flip and cook the other side.
Place on a plate and top with maple butter almond syrup and coconut whip.
Copy by Marci West