Cinnamon French Toast Sticks

My youngest daughter woke up last Saturday demanding something special for breakfast, something she could eat with her fingers. That's when I remembered these cinnamon French toast sticks from my own childhood diner visits. The kitchen was still dark, the house quiet, but the smell of cinnamon warming in a pan changed everything.

Last Christmas morning, I made three batches because my brother kept eating them straight from the cooling rack. He claimed he was just quality control testing. Nobody bought that story, but nobody stopped him either.

Ingredients

• Thick white bread: Texas toast or brioche works best because it stands up to the egg bath without falling apart, though day old bread gives you even better texture
• Large eggs: Three creates the perfect custard consistency that coats but doesn't oversaturate
• Whole milk: The fat content matters here for richness, though I've used half and half when feeling particularly indulgent
• Vanilla extract: Don't skip this, it's what ties everything together and makes your kitchen smell amazing
• Granulated sugar: Split between the egg mixture and coating, it creates that perfect balance of sweet inside and out
• Ground cinnamon: Freshly opened containers give you way more flavor than that dusty jar from three years ago
• Pinch of salt: Sounds unnecessary but it actually makes all the other flavors pop
• Unsalted butter: Use this for cooking because it gives you that golden color and slight nutty flavor you can't get from oil

Instructions

Prep your bread:

Cut each slice into 3 or 4 sticks, aiming for uniform size so they all cook at the same rate

Make the custard:

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

Mix the coating:

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

Heat your pan:

Melt 1 tablespoon butter in a large nonstick skillet over medium heat until it bubbles slightly

Dip quickly:

Coat each stick in the egg mixture for just 2-3 seconds per side, you want it covered but not soaking wet

Cook to golden:

Fry the sticks on all sides until golden brown, about 2-3 minutes per side, adding more butter between batches as needed

Coat immediately:

Toss the hot sticks in the cinnamon sugar while they're still warm so the coating sticks perfectly

Serve warm:

Bring them to the table with maple syrup for dipping, though they're amazing on their own too

Save

My daughter now requests these every weekend, and I've learned to make extra because they disappear faster than I can cook them. Something about eating breakfast with your hands makes everything taste better.

Making Them Ahead

You can cut the bread the night before and store it in an open container to dry out slightly. The egg mixture can be whisked together a few hours ahead and kept covered in the refrigerator. Just give it a quick whisk before using since the cinnamon tends to settle.

Dipping Options

While maple syrup is classic, I've discovered some incredible combinations. Warm fruit compote adds brightness, whipped cream makes them dessert-like, and my sister swears by a quick raspberry jam warmed with a splash of water. The right dip changes the whole experience.

Getting That Perfect Crunch

The secret restaurant technique I finally figured out is letting the coated sticks rest on a wire rack for 30 seconds before serving. This prevents the coating from getting soggy from steam. Also, don't be afraid to add an extra pinch of cinnamon to the sugar coating if you really love that spice flavor.

• Set your cooling rack over a baking sheet to catch excess sugar
• Keep the finished sticks in a 200°F oven while you finish cooking the rest
• Sprinkle any leftover cinnamon sugar over ice cream for instant dessert

Save

These sticks have turned so many ordinary mornings into something special. Sometimes the simplest recipes are the ones that become family legends.

Recipe FAQs

→ What bread works best for these sticks?

Texas toast or brioche are excellent choices because their thick, sturdy structure holds up well during dipping and cooking. Slightly stale bread actually works better than fresh—it absorbs the egg mixture without becoming soggy or falling apart.

→ How do I prevent them from getting soggy?

Dip the bread sticks quickly rather than soaking them. A brief coating is all you need—just long enough to coat all sides. Also, use day-old bread and cook immediately after dipping for the crispiest results.

→ Can I make these ahead of time?

While best served fresh, you can reheat them in a 350°F oven for 5-7 minutes to restore crispiness. Store cooked sticks in an airtight container for up to 2 days, but note they'll lose some of their crunch.

→ What can I use instead of maple syrup for dipping?

Fruit preserves, honey, chocolate sauce, or even sweetened whipped cream make delicious alternatives. You could also create a vanilla glaze with powdered sugar and milk for a sweeter finish.

→ How do I make these dairy-free?

Substitute whole milk with oat milk, almond milk, or soy milk. Use plant-based butter or coconut oil for cooking. The texture and taste remain remarkably close to the original version.

→ Why cut bread into sticks instead of leaving slices whole?

Sticks create more surface area for that crispy, cinnamon-sugar coating while making them easier to handle and dip. They're also perfect for sharing and fun for kids to eat without needing a fork and knife.