Freezer Meal French Toast Sticks

Photo by PJ S.
Adapted from onceamonthmom.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onceamonthmom.com

Ingredients

  • 30

    slices whole wheat bread

  • .25 cups butter, melted

  • 8

    eggs

  • .33 cups sugar

  • 1.33

    cups milk (I used whole)

  • 2

    teaspoons vanilla

  • 1

    teaspoon cinnamon

  • .5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)

Directions

HomeMembership Become a MemberMy AccountFAQ’sTutorialsMenus TraditionalWhole FoodsGluten & Dairy FreeDietVegetarianBaby FoodMiniRecipesResources Recipe CardsGrocery ListsInstructionsLabelsGet Real 2012!Get StartedKitchen TipsSliced & DicedCreate Your Own MenuMy ZipListExtras AboutOAMM StoreAnnouncementsGiveawaysReviewsContact UsAdvertising/PRPrivacy PolicyDisclaimerDisclosureLog InSearch for: previous postnext postToddler French Toast Sticks Add this recipe to ZipList! Print French Toast Sticks ready for the oven. On the August menu I had a recipe for baked French Toast Sticks. I started feeding these to my 1 year old when I was looking for finger foods for him to eat. He LOVES them. I get so many mmmm’s from him when he is eating “toast”. I started looking at the ingredients and decided to adapt my own recipe and make some nutritional additions using advice from the Deceptively Delicious cookbook. Here is the result: Author/Source: Tricia Callahan @ Onceamonthmom.com Ingredients: •30 slices whole wheat bread •.25 cups butter, melted •8 eggs •.33 cups sugar •1.33 cups milk (I used whole) •2 teaspoons vanilla •1 teaspoon cinnamon •.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash) Directions: Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze. Freezing Directions: Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds. Servings: 90 sticks

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