Crunchy Baked French Toast Sticks

An ideal way to get kids involved in the kitchen (crush those cornflakes!) and, when made ahead and reheated, a perfect dish for busy mornings.

Ingredients

6 large eggs
1 ¼ cups milk or half-and-half
1 Tbsp. honey
2 tsp. ground cinnamon, divided
1 tsp. vanilla extract
Pinch salt
6 cups cornflakes, coarsely crushed
2 Tbsp. brown sugar
2 Tbsp. unsalted butter, melted
12 split-top frankfurter rolls, halved lengthwise to make 24 pieces, crusts trimmed if desired

Place racks in upper-middle and lower-middle of oven and heat to 350°. Line two baking sheets with parchment and coat with cooking spray. Set aside.
In a shallow bowl, whisk together eggs, half-and-half, honey, 1 teaspoon cinnamon, vanilla, and salt. In a separate shallow bowl, toss together cornflakes, brown sugar, butter, and remaining 1 teaspoon cinnamon until well combined.
Working with one or two pieces at a time, dip bread in egg mixture until thoroughly moistened, then coat in cornflake mixture, pressing gently to adhere. Transfer sticks to prepared baking sheets and coat tops lightly with cooking spray.
Bake until golden and crunchy, 20 to 25 minutes, rotating baking sheets halfway through. Let cool 5 minutes on baking sheets before serving.

Baked French toast sticks can be frozen for up to 1 month. Reheat in a 300° oven until heated through, about 15 minutes.