The bus is here!
By ElaineStuddert on August 02, 2013
It seems like only yesterday that the bus pulled up to our house on the first day of camp. And now we are in week 5! Where did the time go? What happened to all those projects I promised myself I was going to tackle? I should really get started on those.
This summer Dylan and Liam were finally old enough to follow Matthew to big boy camp. Instead of waving goodbye from the driveway as Matthew heads off; they are all boarding the bus together, my little gang of three. Initially I felt sad that first week when the bus whisked them all away. But as I laced on my sneakers and headed out for a run that feeling miraculously disappeared! Funny how that happened…
Although the little guys are ready for camp, they only go half day so they miss out on camp lunch. And since they want to do EVERYTHING their big brother does I promised I would make camp lunches for them – same as Matthew was eating. I pulled out the camp menu and was glad to see that camp fare really hadn’t changed much since I was a kid. For the month of July they had chicken five times, pasta five times, pizza five times, the obligatory hot dogs, burgers, carrots (I suppose to make the parents happy), and the ubiquitous fruit cocktail.
One of the “specials” was Brunch for Lunch. On the menu that day was French Toast Sticks. Sounded like a potential winner –
French Toast Sticks w/ Fruit Cocktail
6 slices Texas toast
2 Tbsp melted butter
1 cup whole milk
1 tsp vanilla extract
1 tsp cinnamon sugar, plus more for sprinkling
1/4 tsp salt
Confectioner sugar (optional)
Maple syrup, for dipping (optional)
1 peach, diced
1 cup pineapple, diced
1/2 cup dried cherries
1/2 lemon, juice of
French Toast Sticks
Stack the bread and trim off the edges. Then cut the bread into 1” sticks. Yield: 18 sticks.
Preheat oven to 350 degrees. Brush half of the melted butter onto a large baking sheet.
In a shallow mixing bowl, whisk the eggs, milk, vanilla extract, cinnamon sugar, and salt. Dip the bread into the egg mixture to coat.
Do not let the bread sit and soak up the egg, they will fall apart, just make sure the bread is coated and then place onto prepared baking sheet. Sprinkle cinnamon sugar onto the sticks and place in oven.
Bake 10-12 minutes. Turn and brush topside with butter and sprinkle with cinnamon sugar. Bake another 10-12 minutes until crispy.
Sprinkle with powdered sugar and serve with a side of maple syrup for dipping.
Combine the peach, pineapple, and dried cherries in a small mixing bowl. Add fresh lemon juice and let sit in the refrigerator for about 30 minutes until the cherries plump up. Serve cold.
And the VERDICT is: (since Matthew was at camp I happily sat in on the tasting)
Liam (age 4): “These raisins taste like pickles. Don’t eat them Dylan”
Dylan (age 4): “Eat the raisins first. I heard a guy talking about these French toast sticks at camp – I love these”
Me (age N/A): “I wish I could eat at camp too, these are so good”
They never even asked for syrup….
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