Cinnamon French Toast Sticks

My college roommate used to make these on Sunday mornings when we were too broke to go out for brunch. The whole apartment would smell like cinnamon and butter, and somehow that scent made even exam week feel manageable.

Last winter my niece discovered she could dip these in everything from maple syrup to yogurt to apple sauce. Now whenever I visit, she asks if were making the sticks instead of the boring kind.

Ingredients

• Thick white bread: Texas toast or brioche holds up better than standard sandwich bread. Slightly stale bread actually works best here since it absorbs the egg mixture without falling apart.
• Large eggs: Room temperature eggs whisk into a smoother custard like mixture.
• Whole milk: Creates that rich creamy interior. Any milk works but whole gives the best texture.
• Vanilla extract: Dont skip this. It bridges the gap between the eggy bread and sweet cinnamon coating.
• Ground cinnamon: You will need both for the egg mixture and the coating. Buy fresh if yours has been sitting in the pantry for years.
• Granulated sugar: Regular white sugar creates the best crunchy coating.
• Unsalted butter: Butter gives the best flavor and helps achieve that golden exterior.

Instructions

Prep your bread:

Cut each slice into 3 or 4 sticks depending on how thick your bread is. Keep them similar in size so they cook evenly.

Make the egg mixture:

Whisk together eggs milk vanilla extract 2 tablespoons sugar 1/2 teaspoon cinnamon and a pinch of salt until completely combined.

Mix the coating:

In a separate bowl combine 1/3 cup sugar with 1 tablespoon ground cinnamon. This will be your finishing coating.

Heat your pan:

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. You want it bubbly but not browning.

Dip quickly:

Dip each bread stick into the egg mixture. Just a quick dunk on all sides. Do not let them soak or they will get soggy.

Cook to golden:

Place sticks in the pan and cook about 2 to 3 minutes per side until golden brown on all edges. Work in batches adding more butter as needed.

Coat immediately:

While still hot toss the sticks in your cinnamon sugar mixture. The heat helps the coating stick.

Serve warm:

These are best right away with warm maple syrup for dipping.

Pin This

My dad started making these for camping trips using a cast iron skillet over the fire. Something about cooking them outdoors makes them taste even better.

Making Ahead

You can cut the bread into sticks the night before and leave them uncovered on a baking rack. This actually helps them dry out slightly which means they will crisp up better in the pan.

Freezing Instructions

Cool the cooked sticks completely then freeze in a single layer before transferring to a bag. Reheat in a 350 degree oven for about 10 minutes to bring back that crispy exterior.

Serving Ideas

Beyond maple syrup try serving these with fruit compote or a dusting of powdered sugar. My kids love them with a side of yogurt for dipping.

• Warm fruit preserves make an excellent dipping sauce
• A sprinkle of powdered sugar right before serving looks fancy
• Leftovers reheat best in the oven not the microwave

Pin This

There is something joyful about food you can eat with your hands especially when it involves cinnamon sugar and warm syrup.

Recipe FAQs

→ What type of bread works best?

Thick-cut bread like Texas toast or brioche works perfectly. The substantial slices hold up well during dipping and frying while maintaining fluffy interiors. Slightly stale bread (1-2 days old) actually prevents sogginess and creates better texture.

→ Can I make these ahead of time?

These are best served fresh and warm. However, you can cut the bread sticks and prepare the egg mixture and cinnamon sugar coating the night before. When ready to serve, simply dip, cook, and coat. They reheat reasonably well in a 350°F oven for 5 minutes.

→ How do I prevent them from getting soggy?

The key is quick dipping—just coat all sides without letting bread soak. Also, use day-old bread if possible. Cook over medium heat until fully golden and crispy on all sides before tossing in cinnamon sugar. Serve immediately for best texture.

→ Can I make these dairy-free?

Absolutely. Substitute whole milk with oat milk, almond milk, or your preferred plant-based alternative. Use vegan butter or coconut oil for cooking. The cinnamon sugar coating stays the same, and the texture remains excellent.

→ What's the best way to coat them in cinnamon sugar?

Toss them immediately while still hot—the warmth helps the sugar adhere. Place a few sticks at a time in your cinnamon sugar mixture and gently turn to coat all sides. Shake off excess before serving to prevent overwhelming sweetness.

→ Can I add other spices to the coating?

Definitely. A pinch of nutmeg, cardamom, or allspice complements cinnamon beautifully. For extra warmth, try adding 1/4 teaspoon of pumpkin pie spice to your sugar mixture. You could also add orange zest for citrus notes.