Cinnamon French Toast Sticks

The morning sun hit the kitchen counter just right, catching on a cloud of cinnamon sugar as I shook it over a plate of freshly cooked sticks. My roommate wandered in, rubbing sleep from her eyes, and immediately asked what smelled like a carnival. That was the moment these cinnamon french toast sticks became our weekend ritual, something we'd make while catching up on the week's stories over sizzling butter.

Last winter, my niece came to stay and announced she was officially done with boring breakfasts. We spent a snowy Sunday afternoon turning a loaf of brioche into these dippable delights, and I've never seen a nine year old so excited about doing the actual cooking. She stood on a step stool, carefully flipping each stick with tongs, beaming every time one hit that perfect golden brown color.

Ingredients

• Thick white bread: Texas toast holds up beautifully without falling apart, though brioche adds that bakery style richness that makes everything feel special
• Large eggs: Room temperature eggs whisk into a smoother custard that coats the bread more evenly
• Whole milk: The creaminess here matters, it creates that tender interior texture that separates great french toast from the sad, rubbery kind
• Vanilla extract: Pure extract makes a difference here, it blooms in the warm milk and fills the whole kitchen while you cook
• Ground cinnamon: The cinnamon in both the egg mixture and the coating builds layers of flavor, so don't skip either application
• Granulated sugar: Superfine sugar dissolves faster in the egg mixture, but regular works perfectly for the exterior coating
• Unsalted butter: Butter adds flavor that oil just can't match, and it helps achieve that restaurant style golden exterior

Instructions

Slice your sticks:

Cut each bread slice into three or four even strips, depending on how thick you like them, and try to keep them uniform so they cook at the same rate

Whisk up the custard:

Combine eggs, milk, vanilla, two tablespoons sugar, half teaspoon cinnamon, and salt in a shallow bowl until completely smooth and no egg streaks remain

Mix the coating:

Stir together the remaining sugar and cinnamon in a separate bowl, making sure to break up any clumps of cinnamon for even coverage

Heat your pan:

Melt one tablespoon butter in a large nonstick skillet over medium heat, watching for it to foam and subside, which tells you it's ready

Dip quickly:

Working in batches, dip bread sticks into the egg mixture for just two seconds per side, any longer and they'll get soggy before they hit the pan

Cook until golden:

Carefully place coated sticks in the hot pan and cook for about two to three minutes per side, turning with tongs until all four sides are evenly browned

Coat immediately:

Transfer hot sticks directly into the cinnamon sugar mixture and toss gently while they're still warm, which helps the coating stick perfectly

Serve warm:

Arrange on a plate with a small bowl of maple syrup for dipping, and get them to the table while the crust is still crispy

Save

These became my go to when friends sleep over because everyone can customize their dipping sauces, and there's something about finger food that makes morning conversations flow easier. Last month, someone brought chocolate hazelnut spread to the table, and I've never gone back to serving just syrup since.

Making Them Your Way

Swap in almond or oat milk if you're avoiding dairy, just know the custard might set up a little differently, so give your sticks an extra few seconds in the pan. A pinch of nutmeg in the egg mixture adds warmth, or try almond extract instead of vanilla for a completely different flavor profile that tastes like a fancy bakery treat.

The Perfect Dip Station

Set out small bowls of different toppings and let everyone build their own combination. Beyond maple syrup, try warmed fruit preserves, a dusting of powdered sugar, or even a side of whipped cream for those mornings when celebration is in order.

Make Ahead Magic

You can cut the bread into sticks the night before and store them in an airtight container, which means morning prep is just whisking and cooking. The cinnamon sugar keeps indefinitely in a jar, so make double and save yourself a step next time.

• Reheat leftovers in a 350°F oven for 5 minutes to restore that crunch
• Freeze cooked, cooled sticks in a single layer before transferring to a freezer bag
• Toast frozen sticks directly from the freezer for a quick weekday breakfast

Save

Some mornings just call for food that makes you feel like a kid again, hands sticky with sugar and syrup. These sticks are never just breakfast, they're the start of something good.

Recipe FAQs

→ What type of bread works best for these sticks?

Texas toast or brioche are ideal because they're thick enough to hold their shape during cooking while developing a crispy exterior. Slightly stale bread actually works better than fresh since it absorbs the egg mixture without becoming soggy.

→ How do I prevent the sticks from getting soggy?

Dip quickly and don't let the bread soak in the egg mixture. Just coat all sides and immediately transfer to the hot skillet. Also, use bread that's a day old—it handles the liquid much better than fresh-baked loaves.

→ Can I make these ahead of time?

They're best served immediately while warm and crispy. However, you can cut the bread and prepare the egg mixture and cinnamon sugar coating the night before. Keep everything refrigerated separately, then cook fresh in the morning.

→ What's the best way to reheat leftovers?

Avoid microwaving as it makes them soft. Reheat in a 350°F oven for 5-7 minutes or in a skillet over medium heat for 2-3 minutes per side. This helps restore some of the original crispiness.

→ Can I make these dairy-free?

Absolutely. Substitute whole milk with your favorite plant-based milk like oat, almond, or soy. Use dairy-free butter or coconut oil for cooking. The texture and flavor remain excellent with these simple swaps.