French Toast Sticks

1. Stage

Using a long, serrated knife, cut each piece of bread into thirds. Line the bread sticks up in an ungreased 13x9-inch dish.

2. Stage

In a large bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon until very well combined. Pour the mixture evenly over the sticks. Soak them in the mixture for two minutes, turning over after one minute. Editor’s Tip: Make sure the eggs are completely beaten into the wet ingredients, or you’ll find bits of scrambled eggs in your French toast sticks. An immersion blender does a great job of blending these ingredients together.

3. Stage

This part is totally optional, but we love the texture it creates. Place the cornflake crumbs in a small bowl, and add each stick in one by one, coating all sides of the bread.

4. Stage

Place the sticks in a greased 15x10x1-inch baking pan. Freeze the sticks until they’re firm, about 45 minutes. Freezing the sticks individually before combining them in a container ensures they don’t stick together. Transfer the frozen sticks to an airtight freezer container or freezer-safe bag. Store them in the freezer until you’re ready to cook, up to two or three months. Editor’s Tip: If you want to bake your French Toast Sticks right away, you can totally forgo this step and head straight to the baking directions.

5. Stage

To bake your frozen French toast sticks, preheat the oven to 425°F. Arrange frozen French Toast Sticks on a greased baking sheet. Bake the sticks for eight minutes, then turn them over. Continue baking until the sticks are golden brown, 10 to 12 minutes. Sprinkle the sticks with confectioners' sugar if desired, and serve with maple syrup. Hazelnut whipped cream takes these above and beyond—trust us.