I made a French Toast Sticks Recipe that turns plain bread into outrageously crunchy, cinnamon-spiked sticks you’ll actually fight over.

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I’m obsessed with these crunchy Cinnamon French Toast sticks because they hit that sweet-salty spot I didn’t know I needed. I love how every bite is crisp outside, soft inside, and heavy on cinnamon.

I can’t stop dunking them in syrup. But what really sells it for me is the smell of cinnamon and vanilla extract, and the way eggs make the center pillowy without falling apart.

French Toast Sticks are my lazy weekend flex. And yes, powdered sugar on top sometimes happens.

No fluff, just delicious, crunchy goodness. I will never apologize for eating these any time of day.

Ingredients

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Thick bread: hearty base that soaks up custard without falling apart, like cozy carbs.
Eggs: add protein and structure, make the sticks pillowy and hold everything together.
Whole milk: gives creaminess and richness, makes the batter silky and comforting.
Bigger cream: Basically makes it extra indulgent and lush, perfect for treat days.
Vanilla extract: warm, familiar aroma that makes them smell irresistible in the kitchen.
Cinnamon in batter: adds gentle spice throughout, cozy and slightly spicy in every bite.
Pinch of salt: wakes up flavors, makes sweet taste more balanced and not flat.
Sugar in batter: sweetens gently so coating and syrup don’t overwhelm.
Sugar for coating: gives crunch and quick caramel notes when it hits the hot pan.
Cinnamon for coating: sprinkle to taste, for extra warmth and cinnamon kick on top.
Butter or oil: browns the outside, gives crisp edges and buttery mouthfeel.
Powdered sugar: Optional pretty dusting that adds delicate sweetness and looks cute.
Maple syrup: Basically the classic finish, sticky, sweet, and totally dunkable.

Ingredient Quantities

8 slices thick bread (Texas toast, brioche or challah works best)

4 large eggs

1 cup whole milk (or 3/4 cup milk plus 1/4 cup cream for richer)

1 tsp vanilla extract

1 tsp ground cinnamon for the batter

Pinch of salt

2 tbsp granulated sugar for the batter

1/4 cup granulated sugar for coating

1 to 2 tsp ground cinnamon for coating (taste and adjust)

2 to 3 tbsp butter or oil for frying

Powdered sugar for dusting, optional

Maple syrup or your favorite syrup for serving, optional

How to Make this

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1. Cut each thick bread slice into 3 or 4 sticks depending on how thick you want them, set aside.

2. In a shallow bowl whisk together 4 large eggs, 1 cup whole milk (or 3/4 cup milk plus 1/4 cup cream if you want it richer), 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 tbsp granulated sugar and a pinch of salt until smooth.

3. In a separate shallow dish mix 1/4 cup granulated sugar with 1 to 2 tsp ground cinnamon, taste and adjust so it’s sweet enough for you.

4. Heat a large skillet over medium heat and add 2 to 3 tbsp butter or oil. You want it hot enough that a drop of batter sizzles but not so hot it burns immediately.

5. Working in batches, dip each bread stick into the egg mixture turning to coat all sides. Let the stick soak for 5 to 10 seconds so it soaks up some custard but doesn’t fall apart.

6. Place the soaked sticks in the hot skillet, cook 2 to 3 minutes per side until golden brown and slightly crisp. Don’t crowd the pan or the temp will drop, flip with tongs so they brown even.

7. Transfer cooked sticks to a paper towel lined plate to absorb excess butter, then while still warm toss or press them into the cinnamon sugar coating so it sticks.

8. If you like, dust with powdered sugar and serve immediately with maple syrup or your favorite syrup. They’re best hot so the inside is soft and the outside stays crunchy.

9. Tips: use day old bread for less sogginess, keep the skillet between medium and medium low to avoid burning, and warm your syrup so it pours nice.

Equipment Needed

1. Cutting board and a sharp chef knife for slicing the bread into sticks, be careful tho it’s easy to tear soft bread
2. 2 shallow bowls or wide dishes one for the egg custard and one for the cinnamon sugar
3. Measuring cups and spoons for the milk, eggs, sugar and spices (measurements matter)
4. Whisk to beat the eggs and milk until smooth, a fork can work in a pinch
5. Large skillet or frying pan big enough to cook a batch without crowding
6. Tongs for turning the sticks so they brown even and dont fall apart
7. Spatula and/or slotted spoon to transfer cooked sticks to a paper towel lined plate
8. Paper towels to soak up excess butter or oil after frying
9. Small sieve or fine mesh strainer for dusting powdered sugar, optional but nice-looking

FAQ

Q: Can I use day old bread or does it have to be fresh?

A: Day old or slightly stale bread actually works better because it soaks up the custard without falling apart. If your bread is super fresh, let the slices sit out uncovered for 30 minutes to dry a bit.

Q: How long should I soak the sticks so they dont get soggy?

A: Cut thick slices into sticks and dunk them about 10 to 20 seconds per side for slightly custardy centers. If you want them firmer, press the sticks into the batter and let them sit for 40 to 60 seconds total, but watch them so they dont collapse.

Q: Can I make these ahead and reheat them?

A: Yes. Bake the cooked sticks on a sheet at 200 F (95 C) for 10 minutes to keep crisp while you finish the batch, or freeze cooled sticks on a tray then store in a bag. Reheat in a 375 F oven for 8 to 12 minutes or in an air fryer until hot and crisp.

Q: Whats the best fat to fry them in?

A: Butter gives best flavor but burns faster, so use clarified butter, ghee, or mix butter with a little neutral oil. Vegetable oil or canola works too if you want less browning risk.

Q: How do I get the outside extra crunchy without drying the inside?

A: Cook over medium heat and dont crowd the pan so the crust forms slowly. After frying, toss sticks in the cinnamon sugar right away so the sugar sticks. If they're browning too fast, lower the heat and cover briefly to finish cooking through.

Q: Can I swap milk or add flavors?

A: Sure. Use almond or oat milk but expect slightly different texture. For extra richness use the 3/4 cup milk plus 1/4 cup cream option. You can also add a pinch of nutmeg or a splash of bourbon or orange liqueur to the batter for more flavor.

Cinnamon French Toast Sticks Recipe Substitutions and Variations

Bread
- Day old sandwich bread: slices will soak up the custard nice and not fall apart, just trim crusts if you want uniform sticks
- Brioche or challah substitute: any soft sweet loaf works, even Hawaiian rolls cut into strips
- Ciabatta or French boule: firmer crumb, gives a chewier center and crisp edges
Eggs
- Flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg): ok for binding, texture is a bit denser and slightly nutty
- Mashed banana (1/4 cup per egg): adds sweetness and holds mixture together, may change flavor
- Silken tofu (1/4 cup pureed per egg): neutral flavor, makes custard thicker and vegan
Milk
- Almond, oat or soy milk 1:1: lighter and dairy free, oat milk gives the creamiest result
- Half and half or extra cream: use for richer, custardy sticks if you want indulgent breakfast
- Plain yogurt thinned with water (3/4 cup yogurt + 1/4 cup water for 1 cup milk): adds tang and body
Butter or frying oil
- Coconut oil: high heat stable and adds a subtle coconut note
- Vegetable or canola oil: neutral flavor and good for crisp even browning
- Ghee or clarified butter: buttery taste with less burning at higher temps

Pro Tips

1) Use day old or slightly stale bread for firmer sticks that soak up custard without falling apart. If all you have is fresh bread, dry the slices in a low oven for 8 to 10 minutes first.

2) Let each stick soak only 5 to 10 seconds per side. Too long and the center goes mushy, too short and it won’t be custardy. Tap off excess custard before frying so it doesn’t puddle in the pan.

3) Keep the pan between medium and medium low. If it’s too hot the outside burns before the inside cooks, too cool and they get greasy. Add a fresh knob of butter between batches to keep browning even.

4) Coat while still warm and serve immediately. The cinnamon sugar sticks best right off the pan and they’re crispiest hot. Warm your syrup too so it doesn’t cool the sticks down.

Cinnamon French Toast Sticks Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a French Toast Sticks Recipe that turns plain bread into outrageously crunchy, cinnamon-spiked sticks you’ll actually fight over.

Servings

servings

Calories

283

kcal

Equipment: 1. Cutting board and a sharp chef knife for slicing the bread into sticks, be careful tho it’s easy to tear soft bread
2. 2 shallow bowls or wide dishes one for the egg custard and one for the cinnamon sugar
3. Measuring cups and spoons for the milk, eggs, sugar and spices (measurements matter)
4. Whisk to beat the eggs and milk until smooth, a fork can work in a pinch
5. Large skillet or frying pan big enough to cook a batch without crowding
6. Tongs for turning the sticks so they brown even and dont fall apart
7. Spatula and/or slotted spoon to transfer cooked sticks to a paper towel lined plate
8. Paper towels to soak up excess butter or oil after frying
9. Small sieve or fine mesh strainer for dusting powdered sugar, optional but nice-looking

Ingredients

8 slices thick bread (Texas toast, brioche or challah works best)
4 large eggs
1 cup whole milk (or 3/4 cup milk plus 1/4 cup cream for richer)
1 tsp vanilla extract
1 tsp ground cinnamon for the batter
Pinch of salt
2 tbsp granulated sugar for the batter
1/4 cup granulated sugar for coating
1 to 2 tsp ground cinnamon for coating (taste and adjust)
2 to 3 tbsp butter or oil for frying
Powdered sugar for dusting, optional
Maple syrup or your favorite syrup for serving, optional

Directions

Cut each thick bread slice into 3 or 4 sticks depending on how thick you want them, set aside.
In a shallow bowl whisk together 4 large eggs, 1 cup whole milk (or 3/4 cup milk plus 1/4 cup cream if you want it richer), 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 tbsp granulated sugar and a pinch of salt until smooth.
In a separate shallow dish mix 1/4 cup granulated sugar with 1 to 2 tsp ground cinnamon, taste and adjust so it’s sweet enough for you.
Heat a large skillet over medium heat and add 2 to 3 tbsp butter or oil. You want it hot enough that a drop of batter sizzles but not so hot it burns immediately.
Working in batches, dip each bread stick into the egg mixture turning to coat all sides. Let the stick soak for 5 to 10 seconds so it soaks up some custard but doesn't fall apart.
Place the soaked sticks in the hot skillet, cook 2 to 3 minutes per side until golden brown and slightly crisp. Don’t crowd the pan or the temp will drop, flip with tongs so they brown even.
Transfer cooked sticks to a paper towel lined plate to absorb excess butter, then while still warm toss or press them into the cinnamon sugar coating so it sticks.
If you like, dust with powdered sugar and serve immediately with maple syrup or your favorite syrup. They’re best hot so the inside is soft and the outside stays crunchy.
Tips: use day old bread for less sogginess, keep the skillet between medium and medium low to avoid burning, and warm your syrup so it pours nice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.