Crispy Cinnamon French Toast Sticks
Enjoy a nostalgic breakfast reinvented—crispy, cinnamon-coated French toast sticks that are simple to prepare and delightfully delicious. Perfect for breakfast, brunch, or anytime snacks.
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.