Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes French Toast Sticks 3.6 (10) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2020 Print Share Share Tweet Pin Email Servings: 6 Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad for a perfectly balanced meal. Ingredients 5 ounces (about 6 slices) bacon 2 onions, cut into ¼-inch dice 12 ounces button mushrooms, stemmed and quartered 6 large eggs 1 ½ cups heavy cream, half-and-half, or milk ½ cup grated Parmesan cheese (about 1 ½ ounces), plus more for serving 1 teaspoon coarse salt 6 slices 1-inch-thick bread, such as sourdough, each cut into 3 long strips 2 tablespoons unsalted butter 2 tablespoons vegetable oil Directions Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4 minutes. Remove bacon with tongs, drain on paper towels, and set aside. Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3 minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer mixture to bowl to cool. When cool, finely chop half the mixture, and set aside the other half. In a medium bowl, whisk together eggs, cream, Parmesan, and salt. Stir in the finely chopped vegetable mixture. Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn strips over, and soak until bread is soaked through, about 10 minutes more. Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved onion mixture, crumbled bacon, and Parmesan, if desired. Print