Kramer V Kramer Crunchy French Toast Sticks

I didn’t think this would work. I mean, bread, sweet, sugar bread, cut into sticks? That already sounded like a mistake. But then you bite into it, and it’s crunchy on the outside. Real crunchy. Like it knows what it’s supposed to be doing. Inside it’s soft. Warm. Not soggy. That matters. That’s the difference between trying and actually succeeding. You can hold it. No mess. No panic. It’s… manageable, dunkable. You know, this is the kind of food that makes you think maybe you’re doing okay. Maybe you can figure things out. One stick at a time.

Ingredients

For 8 sticks

4 slices brown sugar swirl bread
1/2 cup heavy cream
1 tbs vanilla extract
2 eggs
1/4 cup brown sugar
1/4 tsp salt
1 cup flour
1 tbs Cookie Spice
1/3 cup Golden Grahams cereal
1/3 cup Cinnamon Toast Crunch cereal
3 tbs butter
1 cup Syrup Chug Sauce

Directions

Cut the crusts off your bread and pulse them into crumbs in a food processor. Crush your Golden Grahams and Cinnamon Toast Crunch cereal. Mix your bread crumbs and crushed cereal in a breading station bowl.
Separate the yolks and whites of the eggs and place into breading station bowls. To the bowl with the yolks, add the heavy cream and vanilla extract, mix to combine. To the bowl with the egg whites add the brown sugar and salt, whisk to combine.
Add the flour and cookie spice to the last breading station bowl and whisk to combine.
Heat a skillet over medium heat with the butter.
Cut your crustless bread in half and soak bread sticks in heavy cream mixture for about 30 seconds to absorb the liquid. Then coat the stick in the flour mixture, followed by the brown sugar egg mixture, and finally the bread crumb cereal mixture and add to the skillet.
Cook the sticks 1-2 minutes per side or until golden brown. Repeat with the additional sticks.
Serve with Syrup Chug Sauce.