Because it’s Wednesday, french toast sticks seemed only appropriate…pumpkin spice and buttermilk french toast stick with apple cider maple syrup that is. How is that for a mouthful of a title? I find blog post/recipe titles difficult to come up with. It’s like, I want to include everything! I would feel bad for the apple cider maple syrup, if I left it out. I mean that’s half of the recipe and equally as delicious as the french toast sticks. My life is a struggle. Can’t you tell? Anyway, I’m totally obsessed with this recipe and you will be too. I promise.
I don’t think you get much more decadent than french toast, and when french toast sticks come out to play, the decadence just gets elevated while the work it requires to make them starts to diminish.
I make french toast sticks quite a lot for breakfast and the reason for this is the ease in which you can whip up a batch.
They are soooo easy, and in this case, the deliciousness outweighs the work times a million.
I may be guilty of buying frozen boxed french toast sticks in the past, but I will just blame that on being a poor, lazy college student. I didn’t cook much in college. I’ve always had a real passion for the art, and it’s been almost 9 years since I’ve stepped into a classroom (thank God). I hardly ever turned on my oven (unless frozen french toast sticks were involved) or used any sort of kitchen appliance unless that kitchen appliance started with “m” and ended in “icrowave.”
This is funny since I don’t even own a microwave these days, but we’ve been down that road before. Haven’t we?
I mean these homemade french toast sticks are just as easy as opening up a box of the frozen stuff. It’s crazy!
You treat these french toast sticks just like you would any ordinary french toast recipe, except that after you dredge the bread in an egg mixture and before you place it on the griddle, you coat it in a sugary, pumpkin spice mixture. This part is key. French toast is flimsy. We all know this. When you caramelize that sugar coating as it sits on a hot griddle, the edges harden up while the center stays soft. It’s the best of both worlds, and it’s just glorious.
- 1 1/2 cups apple cider
- 1 cup maple syrup
- 1 loaf white Texas toast bread, each slice cut into thirds
- 2 large eggs
- 1/2 cup buttermilk
- 3/4 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- In a small saucepan, add the apple cider. Bring to a boil and then lower to a simmer. Simmer until the cider has reduced by half, about 15 minutes. Whisk in the maple syrup and keep the heat set on low to keep warm until you are ready to serve.
- In a shallow bowl, whisk together the eggs and buttermilk. In another shallow bowl, whisk together the sugar, pumpkin pie spice, cinnamon and salt.
- Preheat a large non-stick griddle over medium heat. Spray with a non-stick spray.
- Taking one stick at a time, dip in the egg mixture and then toss in the pumpkin pie spice mixture. Place the sticks directly on the griddle. Repeat this step for the rest of the sticks, working in batches if necessary. Cook for 2-3 minutes on each side and then remove from heat.
- Serve the french toast sticks immediately with apple cider maple syrup. Enjoy!