[] French Toast Sticks and Pinenuts with Orange, Thyme & Maple Syrup

If you have approximately 45 minutes to spend in the kitchen, [] French Toast Sticks and Pinenuts with Orange, Thyme & Maple Syrup might be a spectacular gluten free and lacto ovo vegetarian recipe to try. This recipe serves 3. This breakfast has 465 calories, 7g of protein, and 26g of fat per serving. For $2.84 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pine nuts, toasts, eggs, and a few other things to make it today. 29 people have made this recipe and would make it again. It is a rather inexpensive recipe for fans of American food. It is brought to you by Fuss Free Cooking. With a spoonacular score of 60%, this dish is good. Similar recipes include Cinnamon French Toast Sticks with Spicy Cider Syrup, Crunchy Baked French Toast Sticks With Strawberry Syrup, and Crispy Orange Stuffed French Toast Sticks.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

For this recipe, I would prep the garnishes first.Toast the pine nuts in a dry pan until slightly golden brown. Set aside on a plate to cool.Grate 1/2 orange rind into a bowl. Then with a sharp knife, slice the peel off the oranges and cut into segments on a chopping board / plate. Pour the excess juices from the chopping board/plate into the bowl (where the grated orange rind is) and keep the orange segments in the refrigerator. Add thyme and maple syrup into a bowl and set aside.Stack all four thick-cut toasts on a chopping board. Using a sharp knife, remove the crust of the toasts and cut into 4 sticks. Set aside.In a large bowl, whisk eggs, milk and vanilla extract until well mixed. Heat a non-stick pan with a teaspoon of cooking oil and a teaspoon of butter. In the meantime, quickly dunk the 4 bread sticks into the milk and egg mixture and cook them on the pan. Cook until golden brown and slightly crispy on all sides. Repeat this with the remaining bread sticks.After you've finished cooking all the french toast sticks, wipe the non stick pan with a paper towel and warm the orange-thyme-maple syrup over low-medium heat. As soon as the syrup almost starts to bubble, it is ready. Alternatively, you can warm up the syrup in a separate saucepan.Stack the french toast sticks, scatter the orange segments and toasted pine nuts and finally, drizzle with the warm syrup. Lightly sprinkle some thyme if you like.

 

Step by step:

1. For this recipe, I would prep the garnishes first.Toast the pine nuts in a dry pan until slightly golden brown. Set aside on a plate to cool.Grate 1/2 orange rind into a bowl. Then with a sharp knife, slice the peel off the oranges and cut into segments on a chopping board / plate.

2. Pour the excess juices from the chopping board/plate into the bowl (where the grated orange rind is) and keep the orange segments in the refrigerator.

3. Add thyme and maple syrup into a bowl and set aside.Stack all four thick-cut toasts on a chopping board. Using a sharp knife, remove the crust of the toasts and cut into 4 sticks. Set aside.In a large bowl, whisk eggs, milk and vanilla extract until well mixed.

4. Heat a non-stick pan with a teaspoon of cooking oil and a teaspoon of butter. In the meantime, quickly dunk the 4 bread sticks into the milk and egg mixture and cook them on the pan. Cook until golden brown and slightly crispy on all sides. Repeat this with the remaining bread sticks.After you've finished cooking all the french toast sticks, wipe the non stick pan with a paper towel and warm the orange-thyme-maple syrup over low-medium heat. As soon as the syrup almost starts to bubble, it is ready. Alternatively, you can warm up the syrup in a separate saucepan.Stack the french toast sticks, scatter the orange segments and toasted pine nuts and finally, drizzle with the warm syrup. Lightly sprinkle some thyme if you like.

Nutrition Information:

covered percent of daily need