Cinnamon French Toast Sticks

The Saturday morning aroma of cinnamon and butter still takes me back to my tiny first apartment kitchen. Id just discovered day-old bread made the best French toast, and cutting it into strips felt like such a grown-up breakfast hack. My roommate stumbled in rubbing her eyes, asking what smelled like a fairground.

Last summer my niece coined them breakfast churros and now I cant think of them as anything else. She stood on her step stool carefully dipping each stick into syrup, getting more on her fingers than in her mouth. Some traditions start with sticky hands and cinnamon sugar everywhere.

Ingredients

• 8 slices thick white bread: Texas toast or brioche holds up beautifully without turning to mush
• 3 large eggs: The backbone of your custard, room temperature eggs incorporate more smoothly
• 3/4 cup whole milk: Creates that rich, creamy interior were after
• 1 tsp vanilla extract: Pure vanilla makes all the difference here
• 2 tbsp granulated sugar: Just enough sweetness in the custard itself
• 1/2 tsp ground cinnamon: Warm spice that infuses every layer
• Pinch of salt: Never skip this, it makes all the flavors pop
• 1/3 cup granulated sugar: For that magical exterior coating
• 1 tbsp ground cinnamon: Generously coating the outside creates that craveable finish
• 2 tbsp unsalted butter: Butter gives the best flavor, though oil works in a pinch

Instructions

Slice your bread into sticks:

Cut each slice into 3 or 4 even strips depending on thickness, keeping them roughly uniform for even cooking

Whisk together your custard:

Combine eggs, milk, vanilla, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt until completely smooth

Mix the cinnamon sugar coating:

Stir 1/3 cup sugar with 1 tablespoon cinnamon in a wide bowl and set it near your stove

Heat your skillet:

Melt 1 tablespoon butter in a large nonstick pan over medium heat until it foams slightly

Dip and cook in batches:

Quickly coat each stick in custard, fry about 2-3 minutes per side until golden, adding butter as needed

Coat immediately:

Transfer hot sticks straight into cinnamon sugar, turning to coat all sides while warm

Pin Recipe

My dad still asks for these every time he visits, claiming theyre the only reason he learned to use tongs properly in the kitchen. Theres something wonderful about food that brings out the kid in everyone.

Making Them Ahead

You can cut the bread sticks the night before and leave them uncovered on the counter. This actually improves the texture since they dry out slightly. The custard mixture can be whisked together and refrigerated overnight.

Perfect Pairings

Beyond the classic maple syrup, try warm fruit compote or a dusting of powdered sugar. Fresh berries on the side cut through the sweetness. A side of crispy bacon balances everything perfectly.

Common Questions

Can I freeze leftovers? Absolutely, freeze in a single layer then reheat in a 350°F oven for 10 minutes. Can I use gluten-free bread? Yes, though it may need slightly less soaking time. What if I dont have a nonstick pan? A well-seasoned cast iron works beautifully, just watch your heat.

• Keep cooked sticks warm in a 200°F oven while finishing batches
• Extra cinnamon sugar stores indefinitely in a jar for future breakfasts
• These reheat surprisingly well in the toaster oven

Pin Recipe

Some mornings just call for breakfast you can eat with your fingers. These sticks turn any regular Tuesday into something worth celebrating.

Recipe FAQs

→ Why use slightly stale bread?

Slightly stale bread holds its shape better during cooking and absorbs the egg mixture without becoming overly soggy. Fresh bread can fall apart or get too soft when dipped.

→ Can I make these ahead of time?

These are best served fresh and warm. However, you can cut the bread sticks and prepare the coating mixtures the night before. Store bread sticks in an airtight container.

→ What's the best bread to use?

Texas toast or brioche work wonderfully due to their thickness and structure. Avoid very soft sandwich bread as it may become too delicate during the dipping process.

→ How do I prevent soggy sticks?

Dip quickly—just enough to coat all sides. Don't let the bread soak in the egg mixture. Also, ensure your skillet is properly heated before adding the coated sticks.

→ Can I bake these instead of frying?

While pan-frying gives the best crispy texture, you can bake them at 400°F for 10-12 minutes per side. Brush with butter first and flip halfway through cooking.

→ What dipping sauces work well?

Maple syrup is classic, but you can also try honey, fruit compotes, whipped cream, or even chocolate hazelnut spread for a more indulgent treat.