vegetarianbreakfastbrunchdessertsmeal

Sourdough French Toast Sticks With Orange Honey Butter Dip

Name: Sourdough French Toast Sticks With Orange Honey Butter Dip
Cook time: 25 min
Total time: 25 min
Yield: 14 servings
Ingredients: ¼ cup unsalted butter; 3 tablespoons honey; ½ tablespoon orange juice; salt, to taste (optional); 2 tablespoons monk fruit sweetener, (or granulated sugar); 1 ½ teaspoons cinnamon; 4 slices thick-cut sourdough or brioche bread, preferably stale; 2 large eggs; ½ cup milk of choice; 1 teaspoon vanilla extract; ½ teaspoon orange zest, (optional); ¼ teaspoon cinnamon; ⅛ teaspoon salt; 1 tablespoon unsalted butter, for cooking

By Tasty25 min14 servings

These sourdough French toast sticks and orange honey butter dip are a dynamic duo. This dish is sure to impress for a weekend brunch. Or meal prep and enjoy them any day of the week!

Instructions

1
Make the orange honey butter: Melt the butter in a small saucepan over low heat, then pour into a small bowl. Allow to cool for 1 minute, then stir in the honey until well combined. Add the orange juice and salt; mix until incorporated. Set aside.
2
Make the cinnamon sugar coating: On a large plate, stir together the monk fruit sweetener and cinnamon until well combined. Set aside.
3
Make the French toast sticks: Cut the crust off the bread, then slice into 1½-inch-thick sticks. Set aside
4
In a medium bowl, whisk together the eggs, milk, vanilla, orange zest, cinnamon, and salt until airy.
5
Dip the bread, 1-2 sticks at a time, in the egg mixture for 4-5 seconds total. Allow excess egg mixture to drip off, then place on a plate.
6
Melt the butter in a large pan or grill over medium heat. Working in batches if needed, cook the coated bread sticks in the hot butter for about 2 minutes per side, or until golden brown. Use tongs to quickly roll the French toast sticks in the cinnamon sugar until coated on all sides.
7
Serve hot with the orange honey butter for dipping, and enjoy!
8
Note: Use stale bread that’s cut thick. It will soak up the egg mixture without becoming soggy. I simply leave fresh bread out overnight, loosely wrapped in a clean kitchen towel or paper towel.