These homemade cinnamon French toast sticks capture the crisp, sweet flavor of the frozen classic but use simple pantry ingredients and take less than 20 minutes from start to finish. Thick slices of bread are cut into sticks, dipped in a cinnamon-vanilla custard, and pan-fried until golden brown. They’re perfect for a quick weekday breakfast or a fun weekend treat that both kids and adults will love.
Ingredients
- 6 slices thick-cut white bread or brioche (about 1 inch / 2.5 cm thick)
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Optional for serving: maple syrup, powdered sugar, fresh berries
Instructions
- Slice the bread into 3 equal strips per slice, about 1 inch (2.5 cm) wide. If using regular sandwich bread, you can trim the crusts if you prefer, but they help hold the sticks together.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon of the butter. Let it melt and foam.
- Working in batches, dip each bread stick into the egg mixture for about 3 seconds per side, letting the excess drip off. Do not soak them—they should be coated but not soggy.
- Place the dipped sticks in the hot skillet in a single layer, leaving space between them. Cook for 2–3 minutes per side, until golden brown and crisp on the outside. Add the remaining butter between batches as needed.
- Transfer the cooked sticks to a plate and keep warm in a 200°F (93°C) oven while you cook the rest. Serve immediately with maple syrup or your favorite toppings.
Tips
- Use slightly stale bread: Day-old bread absorbs the custard better without falling apart. If your bread is very fresh, let the dipped sticks sit for 10 seconds before frying.
- Don’t soak too long: Over-soaking makes the sticks mushy inside and hard to cook through. A quick dip is all you need.
- Keep the heat medium: If the pan is too hot, the outside will burn before the inside sets. If it’s too low, they’ll absorb butter and become greasy.
- Make them dairy-free: Substitute almond milk or oat milk for the whole milk and use a neutral oil or vegan butter for frying. The texture will be slightly less rich but still delicious.
Serving Suggestions
Serve the sticks warm with a side of maple syrup for dipping, a dusting of powdered sugar, or a dollop of whipped cream. They also pair well with fresh fruit like sliced strawberries or blueberries, and a side of crispy bacon or sausage for a heartier breakfast. For a fun brunch spread, arrange them on a platter with small bowls of syrup, chocolate sauce, and berry compote.
Variations
- Baked version: Place the dipped sticks on a parchment-lined baking sheet and bake at 425°F (218°C) for 10–12 minutes, flipping halfway, until golden and crisp. This is great for making a large batch.
- Churro-style: After frying, roll the warm sticks in a mixture of 1/4 cup (50 g) sugar and 1 teaspoon cinnamon for a crunchy, sweet coating.
- Stuffed: Spread a thin layer of cream cheese or peanut butter on two slices of bread, press them together, then cut into sticks and dip as directed. Cook a little longer (about 4 minutes per side) to ensure the filling is warm.
- Whole wheat or gluten-free: Use whole wheat or a good gluten-free sandwich bread. Gluten-free bread is more fragile, so dip very briefly and handle gently.
Storage and Reheating
Leftover French toast sticks can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a toaster or toaster oven at 350°F (177°C) for 3–4 minutes, or in a skillet over medium heat for 2 minutes per side. They can also be frozen: arrange the cooked, cooled sticks in a single layer on a baking sheet, freeze for 1 hour, then transfer to a zip-top bag. They’ll keep for up to 2 months. Reheat frozen sticks directly in the toaster or in a 375°F (190°C) oven for 8–10 minutes, no need to thaw.
Frequently Asked Questions
Can I use regular sandwich bread instead of thick-cut? Yes, but reduce the dipping time to 2 seconds per side and be gentle when flipping. Regular bread is thinner and can tear easily.
Why are my sticks soggy in the middle? This usually happens from over-soaking the bread or using too low a heat. Dip quickly and make sure the pan is hot enough to set the custard immediately.
Can I make the batter ahead of time? Yes, the egg mixture can be whisked together and refrigerated for up to 24 hours. Give it a quick stir before using.
Can I use a plant-based egg substitute? A commercial egg replacer or a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water per egg can work, but the texture will be less custardy. For best results, use a recipe specifically designed for vegan French toast.
How do I keep them warm for a crowd? Place the cooked sticks on a wire rack set over a baking sheet in a 200°F (93°C) oven for up to 30 minutes. They’ll stay crisp without drying out.
Can I double the recipe? Absolutely. Just cook in batches and keep the cooked sticks warm in the oven. You may need to whisk the batter again between batches to redistribute the cinnamon.
Related
- Hot Dogs New Castle PA: The Original Recipe
- Hot Dog Pet Simulator X Secrets: Full Recipe Guide
- Hot Dog Bands: Make Your Own at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).