Cinnamon French Toast Sticks (Printable Version)

Golden crispy sticks with fluffy centers, coated in warm cinnamon sugar. Perfect for dipping with maple syrup.

# What You Need:

→ Bread

01 - 8 slices thick-cut white bread (Texas toast or brioche)

→ Egg Mixture

02 - 3 large eggs
03 - 3/4 cup whole milk
04 - 1 tsp vanilla extract
05 - 2 tbsp granulated sugar
06 - 1/2 tsp ground cinnamon
07 - Pinch of salt

→ Cinnamon Sugar Coating

08 - 1/3 cup granulated sugar
09 - 1 tbsp ground cinnamon

→ For Cooking

10 - 2 tbsp unsalted butter

# How to Make It:

01 - Slice each piece of thick bread into 3 or 4 uniform sticks, adjusting based on bread thickness. Day-old bread works best for preventing sogginess.
02 - In a wide shallow bowl, whisk together eggs, whole milk, vanilla extract, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt until fully combined and smooth.
03 - Combine 1/3 cup sugar and 1 tablespoon cinnamon in a separate bowl. Mix thoroughly until evenly incorporated and set aside for coating.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Swirl to coat the bottom evenly.
05 - Working quickly, dip each bread stick into the egg mixture. Turn to coat all sides evenly, but avoid over-soaking which leads to sogginess.
06 - Place coated sticks in the hot skillet. Cook for 2-3 minutes per side, turning to brown all four sides until golden and crisp. Add remaining butter between batches as needed.
07 - Immediately transfer hot French toast sticks to the cinnamon sugar mixture. Toss gently to coat evenly while still warm for maximum adherence.
08 - Arrange coated sticks on a serving plate. Serve immediately with warm maple syrup for dipping.

# Expert Advice:

01 -
  • The cinnamon sugar coating creates this incredible crunch that gives way to soft custardy bread inside
  • They reheat beautifully so you can make a big batch for busy weekday mornings
  • Something about dipping food makes it taste better, especially for kids who might otherwise pick at breakfast
02 -
  • Do not let the bread soak in the egg mixture or it will become soggy and fall apart during cooking
  • The sugar coating needs to go on immediately while the sticks are hot or it will not adhere properly
  • Work in batches and do not crowd the pan or the temperature will drop too low
03 -
  • Slightly stale bread absorbs less egg mixture and holds its shape better during cooking
  • Keep a small plate nearby to rest cooked sticks while you finish each batch
  • Add a pinch of nutmeg to the cinnamon sugar for extra warmth and depth

Go Back