In a shallow bowl or container, beat 2 eggs until thoroughly combined. Add the milk, sugar, cinnamon, and a pinch of salt. Mix to combine.
In a nonstick pan over medium heat, warm a tablespoon of butter.
Dip the toast into the egg/milk mixture, letting the toast absorb the liquid for a few seconds, then flipping and soaking the other side for a few seconds. Lift out of the mixture and let the excess drip off. Place in the pan. Repeat with the other toast sticks. You should be able to fit about half of the sticks in a 10 or 12 inch pan.
Once the toast is golden on one side (about 3 minutes), flip and cook the other side for an additional 2 minutes or so. Remove and set aside.
Heat the second tablespoon of butter and repeat the process until all the toast sticks are cooked.
Serve with maple syrup for dipping and fresh berries on the side. Enjoy!
Pre-trip Prep: You can make the French toast batter (step 2) ahead of time and store it in a tightly sealed container in your cooler.Nutrition Notes: Nutrition is based on a serving of 3 french toast sticks
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