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Cookie Crisp French Toast Sticks

Saturday, March 25, 2017 20:09
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Several years ago I made some French Toast Sticks using Rice bubbles and they were fabulous. These were a real favourite of ours.  They were delicious and they froze well, so that made them great for having in the freezer ready to pull out when we felt like a bit of a quick and delicious treat!



 I started thinking that they would also be good if I tried making them with some other cereals.  I tried making them with Curiously Cinnamon cereal, and they were really good, but the real winner was the ones I made using Cookie Crisp cereal, and these are the ones I am showing you today.


Cookie Crisp cereal is a cereal here in the UK that looks just like little chocolate chip cookies.  I am not sure what the North American equivalent is, but I am sure that there is one.


Of course this breakfast is somewhat high in sugar by the time you add syrup, but really, if you serve it with lots of fresh fruit, you won’t need a lot of syrup at all.
This is not meant to be a regular breakfast, but a bit of a treat, perhaps at the odd weekend now and again, like maybe when you have the grand-kids overnight!


You could make them a bit healthier by using whole wheat bread, make sure you pick a sturdy thick one, and that you pick whole wheat, not brown.  Did you know that brown bread is really only just white bread which has been dyed brown???


Neither did I until I took my cooking for Diabetes class.  Oh, those naughty food producers do love to trick you into think that what you are eating is healthy, when really it isn’t.  It takes a saavy and informed cook and shopper to be able to discern the truth from the lie.  In any case, this is a once in a blue moon treat, weekend breakfast that the whole family will enjoy.


*Cookie Crisp French Toast Sticks*

Makes 16 to 20 sticks

Children love these.  Even the big ones!  (Hubbies)  They are crisp on the outside, soft on the inside and the perfect size for small and big fingers alike.  I like to serve them drizzled with a bit of pure maple syrup and some fresh berries.    

4 to 5 thick slices of day old bread, crusts removed

63g of Cookie Crisp cereal (3 cups), crushed

1 TBS soft light brown sugar

1 tsp vanilla

4 large free range eggs, beaten

225ml of whole milk (1 cup)

4 TBS butter, melted 

Preheat the oven to 190*C/375*F/gas mark 5.  Have ready a large non-stick baking tray. 

Cut each slice of the bread into 4 evenly sized strips.  Combine the crushed cereal, sugar and cinnamon in a bowl.    

In another bowl, beat together the eggs, milk and vanilla.    Dip each bread stick into the beaten egg, turning to coat it well and 
allowing it to absorb some of the mixture without them becoming soggy.  Drop into the cereal mixture and coat well on all sides.  Don’t forget the ends!  Place an inch apart on the baking sheet.   Drizzle the melted butter over top.

Bake in the heated oven for 15 to 20 minutes, until set and golden brown.  Serve warm with your preferred syrup for dipping or drizzling and a mix of fresh fruit/berries.
Apple sauce is also nice to dip them in, rather than syrup.


 Todd really, really enjoyed these and I enjoyed making them for him.  I like to spoil him a bit at the weekend, don’t you know.
Oh, and Happy Mothering Sunday to all you Mum’s out there that are celebrating it!
My hubby got me these and I’m not even his mother. 
Oh, he does like to spoil me!  

Debunking the myths of English Cookery, one recipe at a time.

The English Kitchen



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