French toast sticks

Nagi Maehashi’s cinnamon French toast sticks use thick slices from a stale block of white bread. Removing the crusts and cutting each slice into batons gives pieces intended to hold their shape for dipping.

Egg, milk and a pinch of salt form the coating mixture. The bread is rolled through it quickly and excess mixture shaken off, rather than left to soak.

White sugar and cinnamon are combined on a separate plate. Some of the listed butter melts in the pan before the first batch of coated bread cooks, turning until golden on every side.

Each cooked stick goes straight into the same cinnamon-sugar mixture while hot so the coating adheres. The remaining listed butter then cooks the second batch; it is part of the original measured supply.

The sticks are served immediately, with maple syrup optional for dunking. The author compares their cinnamon coating with doughnut flavour, while the supplied bread, milk and butter formulas remain unreported.