Cinnamon French Toast Sticks

The smell of cinnamon hitting hot butter still takes me back to Saturday mornings at my grandmother house, where wed crowd around the stove waiting for whatever treat she was pulling together. These French toast sticks became my go-to when I started hosting brunch for friends, because everyone gets their own little pile of dippable goodness instead of fighting over slices. Plus, something about finger food makes breakfast feel more playful, less formal.

I once made these for a houseful of teenage cousins who claimed they werent breakfast people, and suddenly there were none left. The way they devoured them, sticky fingers and all, convinced me that sometimes the simplest transformations—bread into something magical—are the ones that stick in peoples memories. Now they request them every visit.

Ingredients

• Thick white bread: Texas toast or brioche holds up beautifully without falling apart, and slight staling actually helps—it absorbs just enough custard without turning to mush
• Large eggs: Three creates the perfect rich, cohesive coating that clings to every surface of the sticks
• Whole milk: The fat content matters here for that luxurious mouthfeel, though Ive used oat milk in a pinch with decent results
• Vanilla extract: Dont skip this—it adds that warm, comforting background note that makes everything taste like home
• Granulated sugar and cinnamon: You need both the mixture that goes INTO the custard and the separate coating that goes ON after cooking—double the cinnamon impact
• Unsalted butter: Butter gives that golden color and subtle richness you just cant get from oil alone

Instructions

Slice your bread into sticks:

Cut each slice into 3 or 4 even strips, depending on how thick your bread is—thinner bread can handle 4 sticks per slice, while thick Texas toast does better with 3

Whisk together the custard:

In a shallow bowl with high sides, beat the eggs, milk, vanilla, 2 tablespoons sugar, ½ teaspoon cinnamon, and salt until no streaks remain

Mix your cinnamon sugar:

Combine the remaining ⅓ cup sugar and 1 tablespoon cinnamon in a separate wide bowl—you want enough surface area to roll the sticks around later

Heat your skillet:

Melt 1 tablespoon butter in a large nonstick pan over medium heat, watching for it to foam and settle—too hot and the outside burns before the inside cooks through

Dip and cook in batches:

Quickly coat each stick in the custard, letting excess drip off, then place in the skillet, cooking about 2 minutes per side until golden brown on all four sides

Coat immediately:

As soon as they come out of the pan, roll the hot sticks in the cinnamon sugar mixture while theyre still warm enough to help the sugar adhere

Save to Pinterest

My friend Sarah once showed up unexpectedly during a rough week and I had nothing to offer but the ingredients for these sticks. We stood at the counter eating them hot from the pan, not even bothering with plates, and somehow everything felt a little more manageable after. Food has a way of doing that.

Making Them Ahead

You can cut the bread and mix both coatings the night before, keeping everything covered separately. I actually prefer letting the bread sit uncovered overnight—it dries out just enough to soak up custard beautifully without getting soggy.

Getting That Perfect Crunch

The key is rolling them in cinnamon sugar while theyre still hot from the pan. That slight sizzle you hear is the sugar melting into the surface and creating that incredible candy-like shell that crunches when you bite through it.

Serving Ideas That Go Beyond Syrup

Sometimes I switch things up and serve these with warmed Nutella for dipping, or a quick berry compote if fresh fruit is looking sad in the fridge. My kids favorite version is when I whisk a little cream cheese into the maple syrup until it gets thick and creamy.

• Try dusting with powdered sugar after the cinnamon sugar for extra sweetness
• A squeeze of fresh lemon juice over the top cuts through all that sugar beautifully
• These freeze well—reheat at 350°F for 10 minutes to recrisp

Save to Pinterest

Theres something about food you can eat with your hands that makes people happy, and these sticks never fail to disappear faster than I expect. Hope they become a regular in your morning rotation too.

Recipe Questions & Answers

→ Why use slightly stale bread?

Slightly stale bread absorbs the egg mixture better without becoming soggy, helping the sticks maintain their shape during cooking while achieving that perfect crisp exterior.

→ Can I make these ahead of time?

Yes, prepare the sticks through the cooking step, then freeze in a single layer. Reheat in a 350°F oven for 10 minutes and toss in fresh cinnamon sugar before serving.

→ What's the best bread to use?

Texas toast or brioche works exceptionally well because their thickness creates substantial sticks that hold up beautifully to dipping while staying fluffy inside.

→ How do I prevent soggy sticks?

Dip quickly and don't let bread soak. Ensure your skillet is properly heated before adding coated sticks, and cook in batches rather than overcrowding the pan.

→ Can I bake instead of fry?

Yes, arrange dipped sticks on a greased baking sheet and bake at 400°F for 12-15 minutes, flipping halfway, until golden. The texture will be slightly less crispy.