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This is a great recipe for those mornings when you don't want to fuse with what's for breakfast. You just pull these out of the freezer and put it in the oven. ENJOY!

INGREDIENTS:
EGG MIXTURE
6 large eggs
1 tablespoon vanilla extract
2 tablespoons ground cinnamon
1/2 cup granulated sugar
1/2 cup half-and-half

INGREDIENTS:
CRUNCHY COATING
1 teaspoon ground cinnamon
1 1/2 cups panko breadcrumbs
1 1/2 cups Cinamon Toast Crunch Cereal (crunched up)
1/2 cup white or light brown sugar
2 tablespoons salted butter, melted
12 slices Texas toast, each cut into 3 strips
Powdered sugar, for serving
Warm pancake syrup, for serving

DIRECTIONS
Crack the eggs into a medium square or rectangular dish. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.

Put cereal into a large ziplock bag and crush up. (This is a great place for the kids to help out.)

In a separate medium square or rectangular dish, stir together the panko breadcrumbs, crushed cereal and 1/2 cup granulated sugar and 1teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist, then set it aside.

Cut each slice of Texas Toast into 3rd's making 3 equal sticks.

One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a baking sheet. Flash-freeze for 30 minutes to set the surface.

Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!

To bake them from a frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and a glass of milk or cup of coffee.


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