Easy Cinnamon French Toast Sticks

These Easy Cinnamon French Toast Sticks are what happens when breakfast wants to be a party and refuses to apologize for it. They’re thick, dunkable, cinnamon-sugar crusted little batons that stay custardy inside and golden on the outside. Not fancy. Not fussy. Just exactly what you want when the weekend calls for pajamas till noon and a coffee refill you forgot in the microwave… twice.

My husband calls these “the snack I meant to eat two of” because somehow half the batch disappears before I even get the maple syrup uncapped. The kids dunk them in yogurt like it’s their job, and I’ve been known to tuck a couple into my hoodie pocket on the way out the door. These sticks have become our we’re-running-late, snow-day, breakfast-for-dinner hero. They’re fast, forgiving, and you don’t need any weird ingredients—just bread, eggs, cinnamon, and butter. Real ones know.

How to Make It

Grab thick bread—brioche, Texas toast, or challah if you’re fancy; regular sandwich bread if that’s what’s in the drawer. Slice it into chubby sticks so they don’t flop around. Whisk up a quick custard: eggs, milk (or half-and-half if you want the rich life), vanilla, cinnamon, a little sugar, pinch of salt. Nothing wild.

Heat a skillet over medium. Not blasting hot—you’re aiming for steady sizzle, not scorched sadness. Melt a little butter with a splash of neutral oil so the butter doesn’t brown too fast. Dip each bread stick in the custard and pull it right back out—like, dip-dip, done. If you soak them like a sponge, they’ll act like a sponge.

Lay them in the pan and don’t fiddle right away. Let the crust happen. Flip when golden, rotate the sides, and if you’re extra (hi, it me), toss the hot sticks through cinnamon-sugar for that churro-ish finish. Serve with maple syrup, yogurt, or honestly just straight off the plate while you “wait for the coffee to brew.”

✔Ingredient Notes

– Thick-cut bread: The thicker the better so it stays soft inside. Day-old is perfect; fresh bread can get mushy if you linger in the custard.
– Eggs: The backbone of that custardy middle. If you skimp, they’ll taste bland and dry. If you go overboard, hello scrambled-egg vibes—been there.
– Milk or half-and-half: Milk keeps it lighter; half-and-half makes it dessert-y. Non-dairy works too—oat milk is my fave for creaminess.
– Cinnamon: I’m generous. If you’re using a super fresh jar, it hits harder, so taste your mix.
– Vanilla: Optional technically, but it makes the whole kitchen smell like a bakery. I never skip it.
– Sugar: A spoon or two in the custard, then more for the cinnamon-sugar coat if you want it. Maple syrup on the side can totally carry the sweetness if you’re cutting back.
– Butter + oil: Butter for flavor, tiny splash of oil for insurance so nothing burns before it browns.

✔Recipe Steps

1. Cut 6 slices thick bread into 3–4 sticks per slice.
2. Whisk 3 large eggs, 3/4 cup milk, 1 teaspoon vanilla, 1–2 tablespoons sugar, 1–1.5 teaspoons cinnamon, and a pinch of salt.
3. Preheat a nonstick skillet over medium and melt 1 tablespoon butter with 1 teaspoon oil.
4. Dip each stick quickly in the custard, letting excess drip off.
5. Cook 2–3 minutes per side, rotating to brown all edges; work in batches, adding butter as needed.
6. Toss hot sticks in cinnamon-sugar (optional) and serve with warm maple syrup.

What to Serve It With

– Warm maple syrup (always).
– Vanilla yogurt for dunking—kids go wild for this.
– Fresh berries or sliced bananas for the “I did a fruit” moment.
– Peanut butter or Nutella if breakfast is doubling as dessert.
– Crispy bacon or breakfast sausage to balance the sweet.

✔Tips & Mistakes

– Use day-old bread. Fresh bread drinks too much and turns sog.
– Don’t soak—dip and go. Custard clinging to the outside is the goal.
– Medium heat only. Too hot and the outside burns before the inside warms.
– Mix butter with a bit of oil to prevent scorching.
– Line up a cooling rack. Parking finished sticks on a rack keeps them crisp.
– Want extra crunch? Cinnamon-sugar coat right after the pan while they’re still steamy.

✔Storage Tips

Fridge: Stack cooled sticks in an airtight container, 3 days easy. Reheat in a toaster oven or air fryer until edges revive. Microwave works in a pinch, but they’ll be softer—still good, just not crunchy.
Freezer: Freeze in a single layer, then bag up for up to 2 months. Reheat straight from frozen at 375°F in the oven or 360–380°F in the air fryer till hot and crisp.
Cold out of the fridge? I’ve done it. Great car snack. No judgments.

✔Variations and Substitutions

– Dairy-free: Use oat or almond milk; cook in coconut oil or vegan butter.
– Gluten-free: Works with sturdy gluten-free sandwich bread—just be gentle dipping.
– No refined sugar: Skip the custard sugar and drizzle maple; cinnamon alone still slaps.
– Pumpkin spice season: Swap half the cinnamon for pumpkin pie spice and add a spoon of pumpkin puree to the custard.
– Orange twist: Grate in orange zest and use a splash of OJ for a brunchy vibe.
– Stuffed: Spread a thin layer of cream cheese between two slices, press, then cut into sticks and proceed. Over-the-top in the best way.

Frequently Asked Questions

Easy Cinnamon French Toast Sticks

Golden, crispy-on-the-outside and fluffy-inside French toast sticks rolled in cinnamon-sugar—perfect for quick breakfasts, dipping, or freezing for later.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 slices thick-cut bread (brioche or Texas toast) day-old is best
• ▢ 3 large eggs
• ▢ 0.75 cup milk whole or 2%
• ▢ 0.25 cup half-and-half for extra richness; optional
• ▢ 1.5 teaspoon ground cinnamon for custard
• ▢ 2 teaspoon vanilla extract
• ▢ 0.25 teaspoon fine salt
• ▢ 2 tablespoon unsalted butter for the pan
• ▢ 1 tablespoon neutral oil helps prevent burning
• ▢ 0.25 cup granulated sugar for coating
• ▢ 1 teaspoon ground cinnamon for coating
• ▢ 0.5 cup maple syrup for serving; optional

Instructions

Preparation Steps

• Cut each slice of bread into 3 sticks (about finger-width). Set aside.
• In a shallow dish, whisk sugar and the coating cinnamon together; set near the stove.
• In another shallow bowl, whisk eggs, milk, half-and-half, vanilla, custard cinnamon, and salt until smooth.
• Preheat a large nonstick skillet over medium heat. Add 1 tablespoon butter and 0.5 tablespoon oil; swirl to coat.
• Working in batches, quickly dip bread sticks in the custard, turning to coat and letting excess drip off.
• Cook sticks in the skillet 1 to 2 minutes per side, turning until deeply golden and crisp on all sides. Add remaining butter and oil between batches as needed.
• While warm, toss cooked sticks in the cinnamon-sugar mixture to coat.
• Serve immediately with maple syrup for dipping, or cool completely and freeze for quick reheat breakfasts.

Notes

For best texture, use slightly stale bread. To freeze: arrange cooled sticks on a sheet pan to freeze, then store in a freezer bag up to 2 months. Reheat in a 375°F oven or air fryer until hot and crisp.