Cinnamon French Toast Batons

Saturday 23 May 2015

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I normally like to pull out the stops at the weekend and cook us something special for breakfast.  Normally during the week we have only toast and/or cereal, saving anything larger for Saturday or Sunday.   This is a bank Holiday here in the UK this weekend and so I decided that I would make us some French Toast for our Saturday breakfast . . . and not just any French Toast . . .  but  . . . Cinnamon French Toast Batons.

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French Toast Batons are nothing new in my kitchen . . .  I have made them before.   These Crunchy French Toast Batons are very popular around here, both with adults and the kiddies!  And small wonder . . .  they are finger foods, meant for dipping  . . .  and that crunchy cereal coating always goes down a real treat!

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These Cinnamon French Toast Batons are equally as popular . . .  they taste almost like churros or donuts . . .  generously coated with cinnamon sugar, and ready for dipping into your preferred dipping sauce.   Maple Syrup.  Golden Syrup.   Agave Syrup . . .  warm strawberry jam.   All are pretty wonderful!

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Dipping something automatically makes it more fun to eat!  Well, I think so at any rate.   Just make sure you use a good sturdy stale bread so that the fingers hold their shape and be careful not to overly soak the bread and your sticks will be able to withstand any and all dipping action!  Enjoy!

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*Cinnamon  French Toast Batons*
Serves 4

A delicious version of French Toast that kids just love.  It's finger food.  Generously coated with cinnamon sugar, stick sized and dippable in maple syrup or jam or whatever floats your boat! 

4 thick slices of stale white bread
(Crusts trimmed and each cut into 4 fingers)
2 large free range eggs
1 TBS caster sugar
1/2 tsp cinnamon extract
1/2 tsp vanilla extract
pinch salt
60ml of whole milk (1/4 cup) 

You will also need:
butter for cooking
50g of granulated sugar
1 tsp ground cinnamon
maple syrup, golden syrup or warmed strawberry jam to serve 

Whisk together the eggs, sugar, cinnamon and vanilla extracts, salt and milk.    Put the granulated sugar and cinnamon into a shallow bowl and mix well together.  Have ready a large skillet.   Heat a knob of butter in the skillet over medium high heat.  Once it begins to foam, quickly dip your bread sticks into the beaten egg mixture, turning them to coat them on all sides without letting too much of it to soak in, and allowing any excess to fall off.  (Only coat as many as will comfortably fit in the pan at one time.)   Fry the french toast stix in the foaming butter on all sides until golden.   Remove them one at a time (once completely browned) and roll them whilst still hot in the cinnamon sugar.   Set aside and keep warm until all are done.  Serve immediately with your preferred dip.   

Note: -  If you are using strawberry jam, add a bit of syrup to it and gently heat.  You don't want it hot, just warm.

I am having some camera issues with my Nikon camera.  For some reason all my photos are coming out severly over-exposed and half the time I can't fix them.  I am bringing it to church with me on Sunday and hopefully someone there will be able to help me with it.  I have probably changed some setting somewhere that needs to be switched back.  (Fingers crossed!)


  1. I love these Marie!
    About your camera ask to someone who love take pictures.Here the twins know all about cameras!

  2. I'm working on it Gloria! xoxo

  3. Looks like a fun little finger food feast.

  4. Kiddo's love these types of things Monique! xx


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