Ever heard the saying, "Necessity is the Mother of invention?" Well for me, Necessity is the Mother of new recipe!" I was making our new standard Pumpkin Pie French toast sticks for the freezer last week and I made a planning error: DO NOT MAKE THEM WITH THE KIDS AROUND!!! Take it from me! I could hardly keep ahead of them as I pulled them off the griddle. I finally sent them all away and started on a second batch, but was out of pumpkin puree. I improvised and think these are just as great, if not better, than the original recipe. Here it is:
BANANA BREAD FRENCH TOAST STICKSIngredients:
1 can of carrots
1/2 cup milk of your choice
1/4 cup brown sugar
1/2 tsp. each of cinnamon, nutmeg, and vanilla
2 loaves of bread
powdered sugar (optional)
Mix in a blender the can of carrots (drained), milk, banana and 6 eggs. Pour into a large bowl. Blend up the rest of ingredients and add to the first mix. (The reason I do it separately is because my blender wouldn't hold all of the batter so I divide it into two batches.)
Dip individual slices of bread into the batter and cook them on a griddle or frying pan, turning once for each side.
***In my previous post on Pumpkin Pie french toast sticks I was baking them in the oven. I have found that if just do them normally in slices on a griddle it is faster and easier to clean up saving you more time and effort. I can fit 6 slices on the griddle and take them off laying them directly to a cutting board where I cut them into sticks with a pizza cutter.
Place the strips onto a baking rack to cool and sprinkle with powdered sugar. (This is usually when they start disappearing one by one as the kids 'help' sprinkle powdered sugar on them).
When my baking rack is full I place it in the freezer to flash freeze them (about 30 minutes). Then you can store them in gallon freezer bags without them sticking together.
Take out your desired amount of French Toast sticks and warm in the microwave, toaster or oven.