Ingredients
1
cup sugar
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2
cups apple cider
2
tablespoons lemon juice
1/4
cup butter or margarine
1/2
cup Gold Medal™ all-purpose flour
1 1/4
cups milk
2
teaspoons ground cinnamon
1
teaspoon vanilla
2
eggs
10
slices sandwich bread, cut into thirds
Preparation
In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.
Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl.
Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.
