Cinnamon French Toast Sticks (Print View)
Golden, crispy sticks coated in cinnamon sugar—perfect for breakfast dipping.
# What You Need:
→ Bread
01 - 8 slices thick 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 - Cut each bread slice into 3 or 4 sticks, depending on thickness.
02 - In a shallow bowl, whisk together eggs, milk, vanilla extract, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
03 - In a separate bowl, mix 1/3 cup sugar with 1 tablespoon ground cinnamon. Set aside.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat.
05 - Dip the bread sticks quickly into the egg mixture, ensuring all sides are coated but not soaked.
06 - Place coated sticks in the skillet. Cook on all sides until golden brown, about 2-3 minutes per side. Work in batches, adding more butter as needed.
07 - Immediately toss hot French toast sticks in the cinnamon sugar mixture to coat.
08 - Serve warm with maple syrup for dipping.
# Expert Tips:
01 -
- Dippers are infinitely more fun than regular French toast
- The crispy cinnamon sugar shell creates this perfect crunch that gives way to soft custardy bread inside
- They reheat surprisingly well for breakfast all week long
02 -
- Over soaking the bread is the number one mistake. A quick dip is all you need.
- Letting the cooked sticks sit too long before coating them means the cinnamon sugar will not stick properly.
- Medium low heat is better than medium high. You want the inside to cook through before the outside burns.
03 -
- Use tongs to flip the sticks rather than a fork which can poke holes and let the egg mixture leak out
- If your coating is not sticking the butter might have cooled down too much between batches