French toast sticks were my favorite cafeteria lunch in my elementary school days, and last night I realized although I’ve made French toast many times, I haven’t made French toast sticks! So obviously I had to change that! The solution: almond gingerbread French toast sticks!!
It was a bit of an experiment in many ways, but I’m a chemistry major, so I love a good experiment! I ran out of milk, so I used half milk and half goat milk yogurt from Trader Joe’s in my French toast batter. The goat milk yogurt was a random buy out of curiosity - my verdict: good, but definitely different than regular yogurt. I think almond milk could be good with this to enhance the almond flavor.
Real gingerbread uses molasses, but that isn’t something I normally have in my kitchen, so I improvised by mixing honey and maple syrup. So technically this is more gingerbread-inspired than actual gingerbread, but ya gotta work with what ya got sometimes! Also, now that I am thinking about it, making French toast with gingerbread as the bread could be super tasty...maybe I’ll revisit that idea around Christmas time! Even with all my experimentation, this turned out very tasty!
1 slice of bread
½ cup milk and/or yogurt
About ⅛ tsp almond extract
About ¼ tsp each of: cinnamon, ginger, nutmeg, and allspice
Splash of vanilla
1-2 tbsp honey and maple syrup
Mix the batter ingredients together.
Slice bread into strips and soak it in the batter. I left mine to soak overnight in the fridge, then cooked it in the morning. But even just soaking it for a few minutes should be pretty flavorful.
Heat a skillet with some butter or cooking oil over medium heat. Place the battered bread strips in the skillet, cook for a few minutes until done on one side, then flip.
Drizzle crunchy almond butter and sprinkle some salted almonds on top, and enjoy!