Oh how we love breakfast in this house. You all know that – Take a look at my recipe archives and the majority of the list consists of tasty creations to brighten your morning. Convenience is always key for me. Getting into the routine of getting Brody out the door and Owen ready in the morning is quite a hustle – all while getting myself out of pajamas and looking human is crossing the line of hilarious. Making sure they get a breakfast that is filling and appealing to them all in one can be such a challenge.
Our trick to make mornings smoother is the obvious – organization and preparation. I love preparing breakfast the night before. Call me crazy, but even during a mid-dinner rush I will whip up something to have ready for kids in the morning. It makes me feel way ahead of the game! All I have to do is wake up and reheat or directly dish them out what I have made. This makes for one happy momma and two lucky kids.
These challah french toast sticks top the charts for a breakfast favorite around here. This recipe makes enough servings for a family of 5 with generous portions. They warm through so well in the microwave – If you have never used challah bread for french toast yet, you must get to the grocery store today!
These french toast sticks are made in the oven, so simply slicing the bread, dipping them into the egg batter and baking them all together is all it takes. Not having to sit and flip individual pieces of french toast really makes the entire process that much more enjoyable!
- 1 Loaf of Challah Bread
- 8 Eggs
- 1 Cup Soy Vanilla Milk (Or Cows Milk + Add a tsp of Vanilla)
- 2 tsp Cinnamon
- Pre heat the oven to 375*
- Line a baking sheet with parchment paper
- In a medium bowl, whisk together the eggs, milk and cinnamon
- Slice the challah bread loaf into 1 inch slices. Cut each slice of bread into 2 - 3 sticks.
- Dunk each stick into the egg batter, letting it soak up the batter.
- Place each french toast stick onto the prepared baking sheet and spray the tops with nonstick spray.
- Bake at 375* for 14-16 minutes, until they take on a golden hue on the edges.
- No need to flip them, just let them bake!
- Serve with syrup and if your feeling fancy top with powdered sugar.
Make these for your little ones this week – seriously they will love you for it. Keep the sticks in a ziplock bag in the fridge once cooled if you’d like to make them the night prior, making school mornings that much easier!
Happy Monday everyone! It feels G-O-O-D to get back into the groove!