French Toast Sticks

French Toast Sticks are the perfect handheld version of our favorite French toast recipe!

Just a few ingredients, a skillet, and some warmed maple syrup, and breakfast is served!

plated French Toast Sticks with icing sugar on top

Cinnamon French Toast Sticks

French toast sticks come out crispy on the outside, tender and fluffy on the inside, and they are delicately cooked in a cinnamon sugar batter.

  • We love to make French toast sticks because they are totally portable.
  • This is an easy recipe for toddlers to try finger foods as well.
  • Set out bowls of dips and let everyone mix or match the ones they like best!
  • They are so easy to make and are ready to eat in about 10 minutes.

ingredients to make French Toast Sticks


BREAD French toast sticks are a great way to use up leftover bread! Choose stale bread that is thick and dense like Homemade French Bread, brioche, sourdough, or even Homemade Challah Bread. In a pinch, frozen Texas toast can be used, and can even be cooked from a frozen state!

CUSTARD Eggs, milk, sugar, vanilla, & cinnamon are mixed together to create the creamy, flavorful custard.

VARIATIONS Add some orange juice or orange zest for a bright, citrusy flavor!

cutting bread in slices to make French Toast Sticks

How to Make French Toast Sticks

  1. Cut thick slices of bread into four sticks, about 1″ each. Set aside.
  2. Whisk custard (milk/egg mixture per recipe below) and dip each French toast stick into the batter.
  3. Place in a buttered skillet and cook until lightly browned.

process of coating bread and cooking in a pan to make French Toast Sticks

Recipe Tips!

  • Make French toast sticks in advance and keep them in the refrigerator in a zippered bag until they are ready to be reheated and served.
  • For best results, reheat in a toaster oven or under the broiler for a couple minutes. Sprinkle on a little extra cinnamon sugar and serve!
  • Freeze fried French toast sticks in a zippered bag for about 4 weeks. Write the date on the outside.

pouring syrup over French Toast Sticks

French Toast Faves

Did your family love these French Toast Sticks? Be sure to leave a rating and a comment below! 

French Toast Sticks with syrup and berries in the back

French Toast Sticks

The whole family will love to eat and make these fun & flavorful French Toast Sticks. Don’t forget the syrup for dipping!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 303
Author Holly Nilsson


  • 8 slices bread thick-cut, or texas toast
  • 2 tablespoons butter divided

Custard Mixture

  • 4 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt


  • Cut each slice of bread into 4 sticks.
  • Whisk the custard mixture in a bowl.
  • Preheat a skillet over medium-low heat. Add 1 tablespoon butter to melt.
  • Dip each stick into the custard mixture and gently roll to coat.
  • Place the sticks in the preheated pan and cook over medium-low heat for about 6-8 minutes, turning after about 4 minutes.
  • Repeat with remaining sticks adding more butter if needed. Serve warm with syrup.


Cook time can vary based on the thickness and density of bread as well as the amount of egg soaked into the bread.


Calories: 303 | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 429mg | Potassium: 255mg | Fiber: 2g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg
plated French Toast Sticks with writing
cooking French Toast Sticks in the pan with writing
plated French Toast Sticks with icing sugar and a title
cooking French Toast Sticks with plated dish and a title


Originally posted at Spend with Pennies

America’s Culinary Food Stories-The Reuben Sandwich

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

The Reuben sandwich is a grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines meat and cheese. However, the Jewish delis are famous for serving this sandwich.

One story about the origin of this sandwich reports that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and pastrami at his weekly poker game held in the Blackstone Hotel sometime around 1920.

The hotel’s owner, Charles Schimmel, and his son, who worked in the kitchen, made the sandwich for him, adding swiss cheese and thousand islands dressing, and put the whole thing on rye bread. The sandwich gained local fame when Schimmel put it on Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest with the recipe. In Omaha, March 14 was proclaimed Reuben Sandwich Day.

Another account says that Reuben’s creator was Arnold Reuben, the German-Jewish owner of Reuben’s Delicatessen (1908–2001) in New York City. According to an interview with The New York Tines’ Craig Claiborne, Arnold Reuben created the “Reuben Special” around 1914.

Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent, states that the sandwich was a spur-of-the-moment creation for Marjorie Rambeau when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.

Still, other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.

Corned Beef

Though it’s not known precisely where corned beef was invented, its ties to Ireland run deep. One of the earliest recorded references to the meat product was a Gaelic poem of the 12th century, and the country was the top producer of salt-cured beef for many years. It most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word corn derives from Old English and refers to the coarse, granular salts used to cure the beef

The industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its nonperishable nature. The product was also traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved laborers.

The Original Reuben Sandwich

From Saveur Magazine


3 tbsp. sauerkraut, well drained
3 tbsp. Thousand Island dressing
2 slices dark rye bread
Unsalted butter softened
4 thin slices of Emmenthaler Swiss cheese
4 slices Jewish-style corned beef, or more to taste
Optional for serving: kosher dill pickle, potato chips, radishes


In a small bowl, mix the sauerkraut with the Thousand Island dressing. Set aside.
Spread one side of each bread slice generously with softened butter. Place 1 slice on a clean work surface with the unbuttered side facing up. Top it with two slices of cheese, the corned beef, the sauerkraut, and then the remaining cheese. Top with the remaining bread slice, buttered side up.
Heat a small skillet, griddle, or grill pan to medium-high. Melt a thin layer of butter in the skillet, or brush the grill pan with melted butter. Once hot but not yet smoking, transfer the sandwich into the pan and cook, pressing down occasionally with a spatula and flipping as needed, until the bread is browned evenly on both sides and the cheese is fully melted, about 5 minutes per side.
Transfer to a plate, slice in half, and serve immediately. Garnish the plate with the pickle, potato chips, and radishes if desired.

My Version Of The Reuben Sandwich

2 Sandwiches


2 tablespoons deli mustard
2 slices of rye bread, lightly toasted
½ lb cooked corned beef, sliced thin, warmed in the microwave
4 oz sauerkraut. warmed in the microwave
4 slices Swiss cheese
1/4 cup Russian dressing
Dill Pickles


Preheat the oven’s broiler to low, and move the oven rack to the highest position.
Cover a small baking pan with aluminum foil.
Place the toasted bread on the pan and spread it with deli mustard.
Distribute the corned beef slices evenly on top of the bread.
Spread the dressing over the meat and then spread the sauerkraut over the dressing.
Top each sandwich with 2 slices of swiss cheese.
Place the sandwiches under the broiler until the cheese melts about 2-3 minutes.
Serve with dill pickles fries or onion rings.


Originally posted at Jovina Cooks Italian

Homemade Hamburger Buns

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

HOMEMADE. HAMBURGER. BUNS. I’m now questioning everything in life currently. Why did it take me this long to make these at home?

Was it the super short ingredient list that felt so daunting? Was it the long wait time with the 15-20 minutes of actual hands-on time?

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

Guys, I have no idea. But what I do know is that these buns are not just epic for cheeseburgers.

They’re just as amazing for any sandwich – fried chicken sandwiches, club sandwiches, BLTs, sloppy joes…you name it.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

But really, my favorite way to enjoy these are in the form of bacon cheeseburgers with all the fix-ins.

Plenty of pickles, tomatoes, lettuce, red onion and burger sauce.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

And these homemade buns just made it that much better.

Now the store-bought buns have officially been ruined for me!

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

Homemade Hamburger Buns

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

Homemade Hamburger Buns

2 hours 20 minutes20 minutes

Chungah Rhee


  • 3/4 cup warm water (100-110 degrees F)
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature, divided
  • 3 1/4 cups all purpose flour, divided
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons milk
  • 1 tablespoon sesame seeds


  1. Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
  2. In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes.
  3. Gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  5. Gently deflate dough by punching down. Working on a lightly floured surface, divide into 8 equal pieces, weighing the pieces as needed; shape each piece into a smooth ball.
  6. Line a baking sheet with parchment paper. Place rolls onto the prepared baking sheet; flatten each ball to 3 inches. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  7. Preheat oven to 375 degrees F.
  8. In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
  9. Place into oven and bake until golden brown, about 15-18 minutes.

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The post Homemade Hamburger Buns appeared first on Damn Delicious.

Originally posted at Damn Delicious

Air Fryer Grilled Cheese – Ready in 10 Minutes!

If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.

I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.

plated Air Fryer Grilled Cheese with pickle slices on top

Why I Love It So Much

Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.

  • It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
  • They brown perfectly on both sides (and are not greasy).
  • I find them to be the perfect amount of crisp with melty cheese.
  • Super easy cleanup with just a wipe to the basket.

Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.


BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.

BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.

CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!

I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.

two grilled cheese sandwiches in an air fryer basket

How to Make a Grilled Cheese in the Air Fryer

  1. Butter each slice of bread. Place the bread butter side down in the air fryer basket.
  2. Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
  3. Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.


  • Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
  • Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!

Grilled Cheese Variations

Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below! 

plated Air Fryer Grilled Cheese with pickle slices on top

Air Fryer Grilled Cheese

Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Course Air Fryer, Dinner, Lunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 481
Author Holly Nilsson



  • 4 slices bread
  • 4 ounces sharp cheddar
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder optional


  • Preheat air fryer to 350°F.
  • Butter one side of each slice of bread. Place cheese in the middle, keeping the butter on the outside of the bread.
  • Sprinkle the bread with garlic powder if using and place in the air fryer.
  • Cook 4-6 minutes or until golden on the outside and melted inside.


Air fryers can vary, you may need to cook your sandwiches a minute more or less.

Swap out the cheddar for any cheese you have on hand.

Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.


Calories: 481 | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 2mg
Air Fryer Grilled Cheese in the air fryer with writing
Air Fryer Grilled Cheese cooked with a title
Air Fryer Grilled Cheese with a title
Air Fryer Grilled Cheese in the air fryer and plated with a title

Originally posted at Spend with Pennies

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson


  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder


  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.


Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 


Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies

Honey Whole Wheat Bread


by Heather Harris Brady

There are lots of bread recipes out there, and lots of them are good but few of them meet my main criteria – happily, this one does! If I’m making bread for everyday use I want two nice, full loaves that taste great, slice neatly, keep well, and are at least partly whole grain.

This recipe is based on a recipe in Farm Journal’s County Fair Award-Winning Recipes cookbook. I’ve tinkered with it to good effect – I changed the original ingredients a bit and simplified the mixing method. The sugar gives it a nice brown crust, which you can leave as-is or brush with melted butter if you like a softer outer crust.

Honey Whole Wheat Bread, Makes two 8″ x 4″ loaves

  • 1 pkg. quick-rise active dry yeast
  • 1-1/2 c. lukewarm water
  • 3-1/2 c. whole wheat flour
  • 2 T. local honey
  • 2 t. salt
  • 1/2 c. hot water
  • 1/3 c. brown sugar, lightly packed
  • 3 T. butter
  • 2 c. unbleached all-purpose flour
  • Melted butter for brushing

Combine the whole wheat flour, lukewarm water, yeast, and honey in a mixing bowl. Stir to a shaggy dough and rest for 15 minutes.


Combine the hot water, brown sugar, salt, and butter. Add to the bowl along with the all-purpose flour.


Stir until the ingredients are well-incorporated.


Let rise until doubled in bulk. Punch down and knead for five minutes on a lightly floured surface. Divide the dough in half. Pat each half to a disk, roll up like a jellyroll and put into greased loaf pans.


Let rise until the dough has reached the top of the pans. Preheat the oven to 375.


Bake for 35-40 minutes, or until the loaves sound hollow when you thump the top lightly.


Set the pans on a rack and brush the tops of the loaves with melted butter if desired. After five minutes turn the loaves out of the pans to cool completely.



Your house will smell terrific and you will have amazing fresh sandwich bread for a week. These loaves freeze well, just make sure to double wrap them (once in plastic wrap and then with an outer covering of freezer paper).

Other Little House on the Dunes fall favorites –

2012: Apple Crisp
2013: Malakoff Torte
2014: Brioche Coffeecake
2015: Panna Cotta with Pears & Salted Caramel
2016: Gingergold Cake
2017: Marble Bars

Originally posted at MidWestern Farm Girl