Going to Sam’s Club on sample day was probably one of my favorite things to do in the summer as a kid. Besides begging for giant boxes of ICEE pops, soft pretzels, and french toast sticks (which would last about a week at my house), I’d usually sneak away for a bit to check out their latest art kit, graphics program, or cardstock and dream of the day I’d have my own computer so I could create who-knows-what on photoshop without getting kicked off by the siblings who wanted to beat the next level on Rollercoaster Tycoon. That game = our summer jam.
Wouldn’t it be fun to all go back to those days when sleeping in until noon and building fake theme parks on a Windows ’98 computer was a daily routine? Maybe just for a week, but gosh pre-teen summers before I was old enough to get a job were the best.
I’m trying really hard this summer to take a tiny step back at how much work I take on so I can make time for some fun, summery activities. Whether that’s hitting up the pool or trying out some new photography & design styles (this post being one of them!), I think it’s important to slow down sometimes in order to be able to clear the mind and get the creative juices a’flowin again after the stone-cold winter.
So today I’m sharing with you these fun visuals to show just how easy making homemade french toast sticks can be! With a few pieces of Texas toast and some ingredients you probably already have on hand, you can recreate these store-bought treats at home! To me, these taste about 100x better than the ones we used to get at Sam’s Club (which always seemed to be slightly freezer burned after one of us wouldn’t tie the bag back up properly). Soft on the inside, with a slightly crispy texture on the outside. Perfectly dunkable and oh so good.
- 4 thick-cut slices of Texas toast* See notes below
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 2 teaspoons vanilla
- 1-2 tablespoons butter
- Preheat oven to 425 degrees.
- Using a sharp serrated edge knife, cut each slice of bread into 3 strips.
- In a large bowl, whisk together eggs, milk, cinnamon, sugar, and vanilla for about 30 seconds until everything is incorporated.
- Dip each slice of bread into the mixture, coating all sides with the egg mixture. Do not allow the bread to soak in the mixture, or you will have soggy bread. Tap off the excess mixture and place each strip on a wire rack to prepare for cooking.
- Heat a large skillet to medium heat and add 1 tablespoon of butter. Cook 6 strips at a time until each side is golden brown (usually about 1-2 minutes). You may need to add more butter to the pan between batches to prevent from sticking.
- Immediately after removing the strips from the pan, place the strips on a baking sheet and place in the hot oven for 10 minutes. This step is not mandatory, but one I prefer as it allows the strips to get a little more crispy.
- Serve with maple syrup and enjoy!
* I used whole milk, but you can use whatever milk you would like.
So tell me, if we timewarped back to the days before the responsibility of school or jobs what would we find you doing? I think it’s hilarious to talk to friends about this, as we often realize we were all Skip-It, Razor skooter, Rollercoaster tycoon fanatics. True 90’s kids.