Instructions

• Preheat oven to 350°F. Line an 18 x 13-inch baking sheet with parchment paper.
• In a small bowl, whisk together 2 Tbsp granulated sugar and 1 tsp ground cinnamon; set aside.
• In a medium bowl, vigorously whisk 1 cup whole milk, 4 large eggs, 1 tsp vanilla extract, and 1 pinch salt until very well blended.
• Stack the 8 slices Texas toast and cut each slice into three even strips to make 24 sticks. (You can layer a few slices to cut several at a time.)
• Working a few sticks at a time, dip each bread stick into the egg mixture, allowing excess to run off back into the bowl, then transfer the coated sticks to the prepared baking sheet. Arrange them so they fit closely but with a little space between sticks.
• Using a basting brush, brush the tops of the arranged sticks lightly with 1 Tbsp melted butter.
• Sprinkle the tops evenly with half of the cinnamon-sugar mixture.
• Bake in the preheated oven for 13 minutes.
• Remove the baking sheet, flip each french toast stick to the opposite side, brush the tops lightly with the remaining 1 Tbsp melted butter, and sprinkle evenly with the remaining cinnamon-sugar mixture.
• Return to the oven and bake until cooked through and golden, about 13 to 18 minutes more. Let the sticks cool a few minutes on the baking sheet, brush lightly with a little more melted butter if desired, and serve warm with maple syrup for dipping.