Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Who doesn't love those soft, buttery and oh-so-delicious French toast sticks you get in school cafeterias? As good as they are, they aren't exactly the healthiest of lunch options. Instead of taking them off the menu entirely, we gave them a fresh, healthy makeover!
These whole-wheat French toast sticks taste like the ones you grew up on, just with a much healthier, crunchier flair! We topped ours with Chex cereal for a fun added crunch. We also paired them with a batch of homemade orange marmalade, perfect for dipping!
Whole-wheat French toast sticks and fruit dipping sauce
Yields about 8. Marmalade yields 1-1/2 pints.
For the French toast:
12 slices thick whole-wheat bread
1 cup cream
2/3 cup 2 percent milk
1/4 cup brown sugar
1 tablespoon cinnamon
2 cups Chex cereal, crushed
For the marmalade:
2 large seedless oranges
4 cups sugar
To make the marmalade: Cut the lemon and oranges into half moon shapes, discarding any seeds. Place the fruit in a large pot and add 4 cups of water. Bring the mixture to a boil, stirring often. Remove it from heat and stir in sugar. Let cool at room temperature (we did this overnight). The next day, bring the mixture back to a boil and then simmer for about 20 minutes. Remove the skin from the top. Pour the marmalade into sterile Mason jars and cool.
Preheat oven to 425 degrees F. To make the sticks, slice the bread into thirds and place them in a greased baking dish.
Whisk the eggs, cream, milk, cinnamon and brown sugar together in a mixing bowl. Once mixed, pour the mixture over the bread slices. Soak for about five minutes.
Sprinkle the sticks with the Chex mix, turning them over to coat both sides. Freeze until firm, about 30 to 60 minutes.
Once firm, bake for six minutes, flip them, and bake another six to eight minutes, or until golden brown.