Kodiak French Toast Sticks Recipe

By Kodiak's package directions, its frozen French Toast Sticks cook in a 350°F oven or toaster oven in 10 minutes, or in the microwave in about 2 minutes for four sticks; they are done at 165°F inside. To make them from scratch, cut whole wheat bread into sticks, dip them in a batter of Kodiak mix, eggs and milk, and fry them in butter until golden.

How to cook Kodiak French Toast Sticks from frozen

Method	Setting	Time
Oven or toaster oven	350°F, single layer on a baking sheet	10 minutes, or until 165°F inside
Microwave, 800 watts	high, single layer on a plate	about 2 minutes for 4 sticks
Air fryer	350°F, single layer	5 to 6 minutes, turned once, until 165°F inside

The first two rows are the directions Kodiak shows in the preparation panel on its product page. It gives none for an air fryer. An air fryer is a small convection oven, so the oven temperature applies and the time is shorter; check the first batch with a thermometer.

Kodiak also says to keep the sticks frozen until use, not to refreeze thawed ones, and to eat thawed sticks within 24 hours.

Recipe

Kodiak French Toast Sticks

Homemade French toast sticks in the style of Kodiak's frozen ones — whole wheat bread sticks dipped in a batter of Kodiak Power Cakes mix, eggs, milk and cinnamon and fried in butter. Sixteen sticks.

3.0 (2)Print

Prep

10 min

Cook

12 min

Total

27 min

Serves

4

Cuisine

American

Ingredients

• 4 slices whole wheat bread, a day old
• 1/2 cup Kodiak Buttermilk Power Cakes mix
• 2 large eggs
• 2/3 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter

Instructions

1. Cut each slice of bread into 4 sticks.
2. Whisk the Kodiak mix, eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt in a shallow dish until smooth. Let the batter stand for 5 minutes so the mix absorbs the liquid.
3. Melt half of the butter in a large non-stick skillet over medium heat.
4. Dip half of the sticks in the batter for about 3 seconds a side, let the excess drip off and lay them in the pan. Cook for 5 to 6 minutes, turning them onto each side, until golden all over.
5. Repeat with the rest of the butter and the remaining sticks. Serve hot with maple syrup.

Nutrition

Calories:

270

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

What is in the box, and how the homemade sticks follow it

Kodiak's ingredient list on the same page starts with whole wheat bread, followed by water, whole grain wheat flour, soybean oil, cane sugar and whey protein isolate, then arrowroot flour, cinnamon, nutmeg, buttermilk and egg. That is bread in a spiced batter that carries added protein. The page gives a serving 330 calories and 10 grams of protein and names two flavours, Cinnamon and Buttermilk. Four of the homemade sticks come to about 270 calories.

The homemade batter uses Kodiak's Buttermilk Power Cakes mix, the pancake mix behind the Kodiak blueberry muffins on this site, with eggs, milk and the two spices from the label. It is a reconstruction, not Kodiak's recipe, and MakeFoodLovely is not connected with Kodiak.

Kodiak's own shortcut: waffle sticks

Kodiak publishes a French toast sticks recipe of its own that starts from its frozen Power Waffles. Four waffles are toasted, cut into four sticks each, dipped in two eggs beaten with a quarter cup of milk, fried in butter and tossed in cinnamon sugar. It serves four.

Dipping, frying and baking

• Day-old bread. Fresh whole wheat bread falls apart in the batter. Slices left out for a few hours hold.
• A quick dip. The batter is thicker than a plain egg wash and coats the outside. A long soak makes the sticks too soft to turn.
• Medium heat. The batter contains sugar and browns fast; on high heat the outside darkens before the egg inside is set.
• In the oven: 400°F on a parchment-lined sheet for 12 to 14 minutes, turned once. Melt the butter and brush it on before baking.

For dipping, maple syrup is the standard. The strawberry syrup for pancakes on this site is a fruit alternative.

Freezing a batch

Cool the cooked sticks, freeze them on a tray for an hour and move them to a bag; they keep two months. Reheat them from frozen in a 350°F oven for 10 minutes. The frozen French toast on this site does the same with whole slices.