Cinnamon French Toast Sticks

The smell of cinnamon sugar hitting hot butter still takes me back to Saturday mornings when my dad would let us eat breakfast with our hands. Something feels wonderfully rebellious about turning proper French toast into dunkable, finger-food sticks. Now I make them for my own kids on snow days when we need something cozy and fun.

Last winter, my sister came over after a terrible breakup and I made these while she sat at the counter crying into her coffee. By the time the first batch hit the cinnamon sugar, she was laughing about something ridiculous we did as kids. Food has this way of being there when words just cannot do enough.

Ingredients

• Thick white bread (Texas toast or brioche): Slightly stale bread absorbs the egg mixture without falling apart, giving you that perfect custard-like interior
• Large eggs: Room temperature eggs whisk into a smoother, more cohesive coating mixture
• Whole milk: Creates the richest base, though I have used almond milk in a pinch and it still works beautifully
• Vanilla extract: Do not skimp here because real vanilla makes these taste like they came from a restaurant kitchen
• Ground cinnamon: Divide between the egg mixture and the coating for layers of warm spice throughout
• Granulated sugar: The coating sugar needs to be fine so it sticks properly to the hot buttered surfaces
• Unsalted butter: Butter gives the best flavor and helps the cinnamon sugar adhere to the outside

Instructions

Slice your bread into sticks:

Cut each slice into 3 or 4 even pieces so they cook at the same rate and look tidy on the plate

Whisk together the egg mixture:

Combine eggs, milk, vanilla, 2 tablespoons sugar, cinnamon and salt in a shallow bowl until completely smooth

Mix your cinnamon sugar coating:

Stir together the remaining sugar and cinnamon in a separate bowl and keep it nearby for immediate coating

Heat your skillet:

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

Coat the bread sticks:

Dip each stick quickly into the egg mixture, turning to coat all sides but avoiding prolonged soaking

Cook until golden:

Fry the sticks on all sides until they turn golden brown and crisp, about 2 to 3 minutes per side

Coat immediately:

Transfer hot sticks directly into the cinnamon sugar and toss to coat while still warm

Serve warm:

Stack them on plates with a small bowl of maple syrup for communal dipping

Bookmark

My youngest accidentally dipped his stick into his orange juice instead of syrup once and proceeded to finish the entire batch that way. Kids will surprise you with what they decide is delicious.

Making Ahead

You can cut the bread into sticks the night before and store them in a paper bag to dry out slightly. The egg mixture can be whisked together and kept covered in the refrigerator for up to 12 hours. Just give it a quick whisk before dipping.

Dipping Ideas

Beyond maple syrup, try warmed fruit preserves, honey vanilla yogurt, or even a simple dusting of powdered sugar. My neighbor swears by dipping them in sweetened cream cheese thinned with a little milk.

Troubleshooting

If your coating is not sticking, the sticks might have cooled too much before tossing in sugar. Getting soggy centers means the bread was too fresh or soaked too long in the egg mixture.

• Keep your coating bowl right next to the stove
• Use tongs to turn sticks quickly and efficiently
• Never crowd the pan or the temperature will drop too much

Bookmark

There is something remarkably satisfying about food that lets you play with your breakfast again.

Recipe FAQs

→ What bread works best?

Texas toast or brioche are ideal due to their thickness and structure. Slightly stale bread prevents sogginess and holds up better during dipping.

→ Can I make these dairy-free?

Yes. Substitute whole milk with oat, almond, or soy milk. Use plant-based butter or coconut oil for cooking.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

→ Why coat after cooking?

Coating hot sticks helps the cinnamon sugar adhere properly. The residual warmth creates a crunchy, caramelized exterior.

→ Can I freeze uncooked sticks?

Yes. Arrange dipped sticks on a baking sheet, freeze until firm, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes.