What's For Breakfast: French Toast Sticks

D offered to make breakfast and I gladly accepted the offer. He gave me several options and I chose french toast sticks. I think the last time I had french toast sticks they were of the "stix" variety at Arby's. To amp up the flavor and make the sticks a little sturdier, D cooked them up once, then re-battered each stick and cooked 'em again.

French Toast Sticks (printer-friendly version)

makes 2 servings

5 slices of bread (go with a country white or similar; wheat bread is way too dense)

6 farm-fresh eggs

1/2 cup organic half-and-half

1 teaspoon ground cinnamon (plus more if necessary)

powdered sugar

1. Heat an electric skillet to 375 degrees.

2. In a medium-sized flat platter, beat together the eggs, half-and-half, and cinnamon.

3. Slice the bread lengthwise into fourths.

4. Dip each stick into the batter, covering both sides.

5. Place the sticks on the heated electric skillet and cook for about 2-3 minutes on each side.

6. Remove from baked sticks from the skillet and place on a cutting board.

7. Once all the sticks have been cooked once, re-dip each stick and cook again.

8. To keep the sticks from getting cold while you finish cooking up the rest of the batch, place the cooked sticks on a baking sheet in the oven set to "warm."

9. Sprinkle the french toast sticks with powdered sugar and serve with a small bowl of pure maple syrup for dipping. Oh, and a few napkins, too, since this is definitely finger food!

P.S., Voting opens today for Project Food Blog, Challenge #2! You can read my entry here, and vote for me by clicking the link at right below the Foodbuzz ad. (Or use this link.) Thanks!