This is a recipe for french toast (wentelteefjes in Dutch) with a thick and crunchy crust.
Below the best road to a successful breakfast. Something with taking a right to the oven with leftover bread. A quick stop at the fridge to make sure the bread soaks up all the flavors and milk.
And afterward straight to the stove for a sweet breakfast. It might take a bit more prepping in the morning, but I promise it is worth the wait.
Wentelteefjes (French toast sticks)
- small container
- non-stick frying pan
- measuring cups
- 6 slices (gluten free) bread preferably 2-3 days old
- 2 cups milk coconut, oat, rice, or almond
- 1-2 cups flour gluten free if prefered
- 2 tbsp cinnamon
- 1 tbsp brown sugar
- 1/2 tsp vanilla sugar
- 30 berries (strawberries, raspberries, blueberries)
- 1 tbsp butter
- 2 tbsp jam for topping, optional
- 1 tbsp maple syrup for topping, optional
- extra cinnamon and sugar for topping
- Preheat the oven to 220℃/428℉.
- Cut the 6 slices of bread into small sticks (3 per sandwich).
- Roast the bread sticks for +/- 15 minutes.
- Meanwhile, pour the milk in a small container.
- Add 1 cup of flour, cinnamon, sugar & vanilla powder, and mix together.
- Add more flour until it reaches the right consistency (thick batter) and set aside.
- Take the breadsticks out of the oven and allow to cool down for a few minutes.
- Place the bread sticks in the mixture and place in the fridge for 25-30 minutes.
- Heat up a non-stick frying pan over high heat.
- Add halve a tablespoon of butter and reduce the heat to medium-low.
- Take 1 bread stick at a time, place in the frying pan until completely covered.
- Bake both sides until dark-golden brown.
- Top off with your favourite berries, syrup, cinnamon and/or sugar.