Thick, crispy french toast from your waffle iron. Pile ’em up on a buffet or take ’em on-the-go. With a buttery maple sauce on the side.
Not your basic wimpy french toast sticks! These are made from Texas Toast, thick cut slabs of bread for mega sized french toast sticks on steroids.
This post may contain affiliate links
You’ve never had french toast sticks like these before! These use Texas Toast, a seriously thick sliced bread.
Then they’re cooked in a waffle iron for maximum crispiness that a plain griddle or pan just can’t achieve. And you don’t have to mess with flipping them.
Plus, the little divots from the waffle iron leave lots of pockets for the buttery maple sauce to cling to.
Start by mixing up the dipping sauce. This sauce couldn’t be easier.
Melt the butter in a microwave safe bowl.
Whisk in the maple syrup (real maple syrup, please!) and the powdered sugar. Done!
Next, cut the Texas Toast into four long sticks. You can trim the crust off, if you like. I kinda like the crusts.
If you do trim them off, you can dry them and turn them into bread crumbs or croutons.
Next comes the egg batter. It’s mostly egg with a touch of maple (again, please use the real stuff!) some cinnamon, and a pinch of nutmeg. And some half and half for richness.
Whisk these all together in a large bowl.
To make coating easier, pour the batter into something flat like a pie pan.
Give the Texas Toast sticks a good dunking in the egg mixture. Not too long though, they shouldn’t be soggy. Take care to coat the sticks on all sides.
Lay them out on your preheated waffle iron. Or in my case, the 5-in-1 panini press that my awesome hubby got me. It does paninis, grills, lays flat like a griddle and, with the optional waffle plates makes waffles.
I did four at a time to give them plenty of space.
Cook the sticks until they’re crispy and golden brown. Mine took about 3 minutes. Your mileage may vary.
Cook them in batches until they’re all done. Keep them warm in a 160°-200° oven, if you like.
Serve your French Texas Toast Waffle Sticks warm. Dunk, drizzle, and dip in the Buttery Maple Sauce to your heart’s desire! If you’re heavy dunkers, the sauce is easy to double.
Resources (affiliate links):
If you try this recipe or have a tip to make it better, be sure to comment below ⇓⇓⇓. Click on the first and/or last picture to pin it to your Pinterest boards. And click on the social media options to share it. Be sure to sign up for my newsletter ⇒⇒⇒ to get new recipes in your inbox as they happen!