Cinnamon French Toast Sticks (Print Page)

Golden crispy sticks with fluffy centers, coated in sweet cinnamon sugar and ready for dipping in warm maple syrup.

# 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

# Directions:

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 -
  • Everything tastes better when you can dip it, and these sticks were practically invented for swirling through warm maple syrup
  • The cinnamon sugar crust creates this incredible crunch that gives way to the softest, vanilla scented custard inside
  • They cook faster than regular french toast, meaning breakfast hits the table in twenty minutes flat
02 -
  • Dry, slightly stale bread absorbs the custard without turning into mush, so let your loaf sit out overnight if possible
  • The sugar in the coating will start burning if your butter gets too hot, so adjust the heat down if you notice things browning too fast
03 -
  • Work in batches and don't overcrowd the pan, which causes the temperature to drop and creates soggy sticks
  • Let the cooked sticks rest on a wire rack for 30 seconds before tossing in sugar, so excess steam escapes and keeps them crisp

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