Cinnamon Sugar French Toast Sticks

Cut each slice of Texas toast into 4 sticks. Set aside.

In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, sugar and vanilla. Dip each piece of bread in the egg mixture, making sure to coat all sides of the bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once butter has melted, place several of the coated sticks in a single layer in the pan (do not overcrowd the pan). Cook until golden brown on one side, then flip and continue cooking until sticks are golden brown and slightly crisp on all edges.

Immediately after cooking, add the french toast sticks to the cinnamon-sugar mixture and toss to coat. Serve immediately with maple syrup for dipping.

Notes:
1. I prefer to use day-old bread, or slightly dried out bread.
2. French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days and can be gently reheated in the microwave or toaster.
3. To freeze, let them cool, then place onto a baking sheet and into the freezer until frozen solid. Transfer to a freezer bag. Microwave for 30 seconds to 1 minute to reheat.