This Cinnamon French Toast Sticks recipe transforms a classic breakfast favorite into a fun, finger-friendly delight that tastes like warm cinnamon doughnuts.
Its appeal lies in the perfect balance of crispy exteriors coated in cinnamon sugar and soft, custardy interiors — all made from simple, accessible ingredients.
Crispy Cinnamon French Toast Sticks
Equipment
- 1 Non-stick skillet (medium to large)
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- Measuring cups and spoons (1 set)
- 1 Heat-resistant spatula
Ingredients
- 4 thick slices white bread preferably stale
- 2 large eggs
- 1/4 cup milk
- Pinch of salt
- 1/3 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- Maple syrup optional, for serving
Instructions
- Prepare the Bread for Cutting: Begin by selecting four thick slices of white bread, preferably a day or two old. Stale bread works best because it absorbs the egg mixture without becoming too soggy, which helps the sticks maintain their shape during cooking. Using a sharp chef’s knife, carefully trim off the crusts from each slice. Removing the crust ensures a uniform texture and a tender bite in the finished dish. Once crusts are removed, cut each slice evenly into three long, thick sticks, approximately 1.5 to 2 centimeters wide. Try to keep the sticks as uniform as possible so they cook evenly.
- Prepare the Egg and Milk Mixture: In a large mixing bowl, crack two large eggs. Add one-quarter cup of milk to the eggs, along with a small pinch of salt to balance the flavors. Whisk the mixture vigorously until the eggs and milk are fully combined and slightly frothy. This mixture will act as the custard that soaks into the bread sticks, giving them that rich, creamy interior. Make sure the bowl is large enough to comfortably roll the bread sticks in without overcrowding.
- Combine the Cinnamon Sugar Coating: On a separate shallow plate or dish, mix together one-third cup of granulated white sugar and one teaspoon of ground cinnamon. Stir until the cinnamon is evenly distributed throughout the sugar. This sweet, fragrant mixture will coat the French toast sticks after cooking, adding a crunchy, flavorful crust that mimics the taste of cinnamon doughnuts.
- Melt Butter in a Pan: Place a medium to large non-stick skillet over medium-high heat and add two tablespoons of butter. Allow the butter to melt fully and begin to bubble gently, but avoid letting it brown or burn. The butter provides rich flavor and helps the French toast sticks develop a golden, crispy exterior during cooking. It also prevents sticking to the pan, making flipping easier.
- Dip and Roll Bread Sticks in Egg Mixture: One or two at a time, quickly roll each bread stick through the egg and milk mixture, ensuring all sides are lightly coated but not saturated. Avoid soaking the sticks too long, as overly wet bread will become soggy and difficult to handle. Gently shake off any excess egg mixture to prevent dripping.
- Cook the First Batch of Sticks: Carefully place the coated bread sticks into the hot buttered skillet in a single layer, making sure not to overcrowd the pan. Cook the sticks for about 2 to 3 minutes on each side, turning gently with a spatula to ensure even browning. You’re aiming for a crisp, golden-brown exterior with a soft, custard-like interior. Adjust the heat if necessary to avoid burning.
- Coat with Cinnamon Sugar While Hot: Once cooked, immediately transfer the hot French toast sticks to the cinnamon sugar plate. Roll each stick quickly and thoroughly to coat all sides evenly. This step is time-sensitive because the warm sticks help the cinnamon sugar stick better, forming a deliciously sweet crust.
- Melt Remaining Butter and Cook Second Batch: Add the remaining one tablespoon of butter to the skillet and let it melt over medium heat. Repeat the dipping and cooking process with the remaining bread sticks, ensuring they are cooked evenly and coated with cinnamon sugar promptly after removal from the pan.
- Serve Immediately with Maple Syrup: Transfer the finished cinnamon French toast sticks to a serving plate. Serve them warm, with maple syrup on the side for dipping if desired. The syrup adds extra sweetness and moisture, complementing the cinnamon sugar coating perfectly. Enjoy them as a comforting breakfast, brunch, or snack.
Notes
- For best texture and shape, use slightly stale or day-old bread. Fresh bread tends to absorb too much liquid, causing soggy sticks that don’t hold well during cooking or serving.
- Thick-cut bread slices are essential; thin slices will cook too quickly and become fragile. Aim for about 1.5 to 2 cm thickness before cutting into sticks.
- When rolling the sticks in the egg mixture, avoid soaking for too long to maintain a crisp exterior and prevent them from falling apart.
- Use a good quality non-stick skillet to avoid sticking and achieve even browning with less butter.
- Serve immediately after cooking for the best flavor and texture, especially if you want the cinnamon sugar to stay crunchy.
Using stale bread helps achieve a firm texture that holds up well when dipped in maple syrup, avoiding sogginess.
Nutritionally, this dish offers a moderate boost of protein from eggs and milk, while cinnamon adds natural antioxidants and a hint of sweetness without refined sugars.
Though it contains some sugar, it is balanced with good fats from butter, making it a satisfying, energizing choice to start the day.
Thanks to its quick preparation time and straightforward steps, it’s ideal for busy mornings or weekend brunches.
Plus, its finger-food format makes it fun for kids and adults alike, perfect for sharing or meal prepping.
Must-Have Tools for Perfect Results
Non-Stick Skillet
Essential for cooking the French toast sticks evenly with minimal butter, ensuring a golden crust without sticking. This versatile pan also excels at searing, sautéing, and everyday cooking.
Mixing Bowl
A large, sturdy bowl is perfect for whisking eggs, milk, and seasoning. Beyond this recipe, it’s indispensable for mixing batters, tossing salads, and marinating.
Sharp Knife
Needed to remove crusts cleanly and cut bread into uniform sticks. A quality chef’s knife is a kitchen staple for precise chopping, slicing, and dicing tasks.
Measuring Cups and Spoons
Accurate measuring ensures the right balance of cinnamon, sugar, milk, and eggs for consistent flavor and texture. These tools are foundational for any baking or cooking adventure.
Spatula
A heat-resistant spatula makes flipping the French toast sticks effortless and prevents breakage. It’s a multi-purpose tool ideal for scraping bowls, folding ingredients, and cooking delicate foods.
Chef’s Secrets to Perfect Sticks
Achieving the ideal balance between crispiness and custard-like softness is the key to making these French toast sticks irresistible.
Start with day-old bread, which has just the right dryness to soak up the egg mixture without collapsing.
When dipping, a quick roll through the egg wash prevents sogginess but ensures each stick is well-coated. Cooking over medium heat allows the butter to brown the sticks evenly without burning.
Always roll the sticks in the cinnamon sugar right after cooking, while they’re still warm, to help the sugar adhere perfectly and create that signature sweet crust.
For an extra flavor boost, consider adding a pinch of nutmeg or vanilla extract to the egg mixture.
This simple addition adds a layer of warmth and complexity that elevates the dish.
Serving Suggestions for Best Enjoyment
These Cinnamon French Toast Sticks shine when served fresh and warm, ideally paired with pure maple syrup for dipping.
They also pair beautifully with fresh fruit like berries, sliced bananas, or apple slices, which add freshness and a touch of natural sweetness.
For a more indulgent twist, drizzle with a little honey or dust with powdered sugar.
If you want to add protein, serve alongside Greek yogurt or a dollop of whipped cream.
These sticks also make a fun finger food for brunch gatherings or kids’ breakfasts, making them a versatile addition to any meal table.
Storage Tips for Maintaining Freshness
While this recipe is best enjoyed immediately, you can store leftover French toast sticks in an airtight container in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness.
Avoid microwaving as it tends to make them soggy. For longer storage, the cooked sticks freeze well—wrap them individually in plastic wrap and store in a freezer-safe bag for up to one month.
Reheat directly from frozen in the oven for best results. Remember, freshly made sticks will always have the best texture and flavor.
Frequently Asked Questions
1. Can I use different types of bread?
Yes! While white bread is traditional, whole wheat or brioche bread can also work well. Brioche adds extra richness, while whole wheat boosts fiber content. Just ensure the bread is thick-cut and slightly stale.
2. How do I prevent the sticks from getting soggy?
Avoid soaking the bread sticks too long in the egg mixture. A quick roll to coat is sufficient. Also, using stale bread helps absorb just the right amount without becoming mushy.
3. Can I make this recipe dairy-free?
Absolutely. Substitute regular milk with almond, oat, or soy milk, and use a dairy-free butter or coconut oil for cooking. The flavor will vary slightly but remain delicious.
4. How can I add more flavor to the egg mixture?
Try adding a splash of vanilla extract, a pinch of nutmeg, or even a small amount of orange zest for a fragrant twist that enhances the cinnamon and sugar coating.
5. Is it possible to make this recipe ahead of time?
You can prepare the bread sticks and egg mixture in advance, then refrigerate for up to an hour before cooking. However, cooking fresh ensures the best texture and taste.
