How much would you melt if your sweetheart surprised you with breakfast in bed on Valentine’s Day morning? We have the perfect recipe to make those dreams come true from The Farmhouse’s pastry chef, Kirsten Montgomery. Her recipe for the soft and warm, sweet and sticky French-toast sticks mimics the famous cinnamon rolls on the restaurant’s menu. The best part? They’re quick and easy to make!
The Farmhouse’s Cinnamon Roll Sticks
Makes 12 servings
- 4 leftover cinnamon rolls from The Farmhouse, at least one-day-old, or 10-12 store-bought cinnamon rolls, chopped into half-inch pieces
- 7 eggs, divided
- 2 cups milk
- 1 cup heavy cream
- 1 cup sugar
- 2 teaspoons nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/3 cup all-purpose flour, divided use
- 1/3 cup graham cracker crumbs
- 1/3 cup panko bread crumbs
- ½ cup canola oil
- Powdered sugar, maple syrup, caramel sauce, for serving
Fill a greased 9-by-13-inch casserole dish with chopped cinnamon rolls.
In a medium bowl, whisk together eggs, milk, cream, sugar, nutmeg, vanilla, and salt. Pour the custard over the cinnamon rolls.
Cover casserole dish in foil and bake in a water bath. To create a water bath, place the casserole dish into a roasting pan and fill the roasting pan with boiling water until it comes three-quarters of the way up the casserole dish.
Carefully transfer dish to oven and bake for 1 to 1 1/2 hours at 350 degrees. Bake until all of the custard is absorbed and there’s no liquid in the bread pudding.
Once finished baking, refrigerate for a couple of hours. Once cooled, cut the bread pudding into toast stick size.
In a pie plate, stir together graham cracker crumbs, flour, and panko bread crumbs.
First, bread the toast sticks in flour, then dip in egg wash (3 eggs whisked with a splash of milk), then roll them in the crumb mixture.
Heat canola oil in a skillet over medium-high heat. Fry each stick in oil until golden brown. Serve French toast sticks with powdered sugar and maple syrup, or caramel sauce.
