I just made 138 french toast sticks (2 loaves of bread.) And they are so good. We did the pre-freeze prep on cookie sheets then bagged them up for easy breakfast pre & postpartum. YUM! Next up is the oatmeal cookies we’re converting to a granola bar/breakfast cookie and the muffins/breads. Focusing on breakfast ideas this week.

This recipe was from a friend with four little ones that was sharing baby prep ideas. One loaf of Texas Toast uses up two batches of this batter so be sure to double it if you want enough to freeze. These are sweet enough to serve without syrup but would be delicious with a strawberry sauce.

2 eggs
1/2 cup powdered sugar
1/4 cup milk
2 T maple syrup (we did 1 t vanilla)
1/4 tsp ground cinnamon (we did 1/2 t)
8 slices white bread, cut into 4 strips each (Texas Toast works best)
3 T butter, divided (we just buttered griddle as we went)

In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and
cinnamon with a fork until well blended. Dip each bread strip into the
egg mixture, coating completely. In a large skillet, melt 1 T butter
over medium heat. Cook the bread strips a few at a time for 2-3 min per
side, or until golden, adding more butter as needed. Serve immediately,
or flash freeze by placing in single layer on cookie sheet in freezer,
then store in ziplock bag when frozen. When ready to serve, reheat in
the oven or toaster oven for 3-5 min, or until heated through.

Pretty productive day, not too many contractions either.

Update: oatmeal cookies done! But we changed up this recipe some more - we did whole wheat flour instead of white, cut the butter to almost half, cut the white sugar to half and the brown sugar to just over half. I think that’s it. And we doubled the batch and added craisins and we’re calling them “Granola Breakfast Balls” or something else to convince the kids they are not eating cookies for breakfast. But it really is almost identical to our granola bar recipe so I’m okay with this method of getting oatmeal into our kids. I scooped the dough into balls and we’re doing the quick freeze method again then storing them for fast breakfasts/snacks postpartum. Feeling closer to ready. You know, now that I’ve got 4 dozen cookies breakfast balls in my freezer. And the french toast sticks? Delicious, the kids are begging for more. Don’t serve with syrup, they are very sweet already and a great snack. We’ll try those next with homemade wheat bread.

This entry was posted on Wednesday, July 2nd, 2008 at 3:08 pm and is filed under Baby Prep, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.