Cinnamon French Toast Sticks (Printable Version)

Golden crispy sticks coated in cinnamon sugar, perfect for dipping. Ready in 20 minutes for a warm breakfast treat.

# What You’ll Need:

→ Bread

01 - 8 slices thick white bread (Texas toast or brioche), cut into sticks

→ 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 even sticks, depending on bread thickness. Slightly stale bread works best for preventing sogginess.
02 - In a shallow bowl, whisk together eggs, milk, vanilla extract, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt until fully combined.
03 - In a separate bowl, mix 1/3 cup sugar with 1 tablespoon ground cinnamon until evenly blended. Set aside for coating.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, ensuring the surface is evenly coated.
05 - Quickly dip bread sticks into the egg mixture, turning to coat all sides. Do not soak—brief dipping prevents sogginess while ensuring even coverage.
06 - Place coated sticks in the skillet, cooking on all sides until golden brown and crisp, about 2-3 minutes per side. Work in batches, adding remaining butter as needed.
07 - Immediately transfer hot French toast sticks to the cinnamon sugar mixture and toss to coat evenly while still warm for maximum adhesion.
08 - Serve immediately with warm maple syrup for dipping. Best enjoyed fresh while crisp exterior remains intact.

# Top Tips:

01 -
  • The edges get impossibly crisp while staying pillowy soft inside
  • Dipping sticks feels more fun than regular French toast somehow
  • They come together faster than you can brew a full pot of coffee
02 -
  • Don't let bread soak in the egg mixture or the center becomes soggy instead of fluffy
  • Work in batches and don't overcrowd the pan or the temperature drops too much
  • The sugar coating needs to happen immediately while they're hot or it won't stick
03 -
  • Resist the urge to flip these too early, let each side develop a deep golden color
  • Tap off excess egg mixture before cooking to prevent a heavy batter coating

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