Welcome to the Olympus of breakfasts, where weak, soggy slices of bread don’t make the cut. You want the crunch that echoes through the valleys of your taste buds? You’re about to learn how to forge the mightiest weapon in the morning’s arsenal – the crunchiest French Toast stick known to mankind.
First off, grab your soft, pathetic pieces of bread and harden them with resolve. Cut away the softness, the complacency—the edges, and slice these pieces into sticks an inch thick, battle-ready, and yearning for transformation.
Now, summon the potion – in a bowl, not a cauldron, you’re not a witch. Whisk together milk, the elixir of life; eggs, the symbol of potential; and a pinch of salt, because what is victory without a little flavor? Combine these with the fury of a storm until the mixture beckons for the bread.
On a plate, like a shield bearing the crest of taste, mix sugar with cinnamon powder – this will be your coat of arms, the sweet crust that will armor your sticks against the mundane bites of lesser breakfasts.
Heat your battlefield (otherwise known as a large pan) and anoint it with butter. Not just any butter, but butter that will sizzle with anticipation as it melts, knowing it’s about to become part of something legendary.
Now, the moment of truth: Lay your bread stick into the egg-milk mixture. An amateur may dunk it, but you are no amateur—you roll it. Make sure every side is armored, every crevice is filled with valor. But don’t get lost in the sauce; shake off the excess like the weight of doubt before a duel.
It’s time to face the fire. With the pan at the crescendo of medium-high heat, introduce your stick to the flames. It will hiss and spit as it fights, but in the end, it will emerge transformed – golden, a titan amongst toast.
Watch it. Flip it. Do it with precision, with purpose, until each side is a monument to the crunch you seek. Once golden, roll that warrior into the sugar-cinnamon blend until it’s more than food; it’s a symbol—of victory, of crunch, of mornings conquered.
My fellow conquerors of the mundane, the bland, the soft—this is not just a recipe. It’s an awakening. Serve this with syrup, with fruit, or with the pride of knowing you didn’t just make breakfast; you made history.
I dub thee, lords and ladies of the crunch. Go forth and brandish your sticks with the might of ten thousand crunches. And as you feast, know that you have forged in the fires of your kitchen—the crunchiest, mightiest French Toast stick.
Ingredients
* 4 pieces toast (thickly sliced)
* 2 eggs
* ¼ cup milk – I used evaporated milk (unsweetened condensed milk)
* ¼ teaspoon salt
* 4-5 tablespoons sugar
* ½ – 1 tablespoon cinnamon powder
* butter – for frying
* Corn flakes crushed (optional)
Steps
* Cut away the edges of each toast and then cut each piece into sticks about an inch thick.
* In a bowl, whisk together the milk, eggs and salt.
* In a plate, combine the sugar and cinnamon powder.
* Melt 1 tablespoon of butter in a large pan over medium-high heat.
* Roll a piece of stick on the egg-milk mixture making sure all sides are covered, shake off excess.
* Place in pan and repeat with the other sticks until the pan is filled but the pieces are not touching each other. Turn the sticks until all sides are golden.
* Transfer them to the plate with the cinnamon sugar and roll to coat all sides.
* Transfer to a serving plate, then repeat the process for the next batch/es.
Note
For extra crunch dip in crushed corn flakes or bread crumbs after dipping In egg mixture
My fellow conquerors of the mundane, the bland, the soft—this is not just a recipe. It's an awakening.
