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Crispy cinnamon-sugar French toast sticks—quick, dippable, kid-friendly, stovetop or air fryer, and freezer-friendly. Weekend brunch hero in 15 minutes.
Meet your new breakfast crush: Cinnamon French Toast Sticks that nail the golden trifecta—crisp edges, fluffy centers, and a sparkly cinnamon-sugar coat. These handheld, dippable sticks are wildly popular for good reason: they’re fast, versatile, and way better than boxed freezer french toast sticks. Whether you’re feeding toddlers, teens, or your brunch-loving crew, this easy french toast recipe flexes for busy weekdays and lazy Sundays alike. Stay with me: I’ll show you a smarter custard, faster crisp, and freezer-friendly tips you won’t find in most recipes.
What Makes These Cinnamon French Toast Sticks Special?
Short answer: They’re crispier, more flavorful, and easier to reheat than the ones you grew up with. Long answer: here’s what sets this version apart from the pack (and helps you make the best cinnamon french toast sticks every time).
- Edge-to-edge crunch: A quick pan-sear plus a 2-minute oven or air fryer finish gives you ultra-crispy french toast sticks without drying the centers.
- Custard that clings: A touch of cornstarch in the custard helps it grip the bread so it cooks up fluffy inside, not soggy—goodbye eggy puddles.
- Reliable ratio: The foolproof custard formula (easy to scale) means consistent results—perfect for batch cooking and meal prep breakfasts.
- Better cinnamon sugar: A pinch of salt and a whisper of nutmeg wake up the cinnamon so each bite tastes like a warm churro situation.
- Versatile cooking methods: Stovetop, oven-baked french toast sticks, or air fryer french toast sticks—choose your own adventure.
- Freezer-ready: Freeze after cooking or freeze unbaked sticks for fresh-from-the-pan mornings in minutes.
- Diet-friendly options: Dairy-free, gluten-free, and even vegan swaps that actually taste amazing.
Ingredient Notes
Choose smart, cook smarter: The ingredients are simple, but a few strategic picks make these easy french toast sticks next-level.
- Bread: Thick-cut white sandwich bread, brioche, or Texas toast hold their shape. Day-old is best. Gluten-free sandwich bread works too—just keep the soak brief.
- Eggs: Whole eggs give structure and that classic french toast flavor. Add an extra yolk for richer, custardy centers.
- Milk or cream: Whole milk for balance; half-and-half for indulgent brunch vibes. Dairy-free? Use oat milk or almond milk.
- Vanilla: Warm bakery aroma that plays beautifully with cinnamon. Real extract beats imitation.
- Cinnamon: Freshly opened for the boldest flavor. Add a pinch of nutmeg for depth.
- Sugar: A little in the custard for even browning; the rest goes into the cinnamon-sugar coating. Brown sugar adds a caramel note.
- Salt: Just a pinch to wake everything up (yes, even sweet recipes need it).
- Cornstarch (optional but awesome): Helps the custard adhere and crisp up—especially handy with softer bread.
- Butter + neutral oil: Butter for flavor, oil for higher heat and consistent browning.
- Cinnamon sugar coating: The signature sparkle and crunch. Roll while the sticks are warm so it clings.
- For dipping: Maple syrup, whipped cream, vanilla yogurt, chocolate sauce, or a quick cream cheese glaze.
How To Make Cinnamon French Toast Sticks
Game plan: Mix, dip, sear, coat, and devour. This is the fast, unfussy method for perfectly golden sticks you can make on autopilot.
- Prep cinnamon sugar: Stir sugar and cinnamon with a tiny pinch of salt in a shallow dish. Keep it nearby to coat the sticks while they’re hot.
- Make the custard: Whisk eggs, milk, vanilla, cinnamon, sugar, salt, and a teaspoon of cornstarch until smooth—no streaks. The cornstarch keeps the custard from slipping off.
- Cut the bread: Slice thick bread into 3–4 even sticks per slice. If your bread is super soft, let it sit out 10–15 minutes to dry slightly.
- Quick soak (don’t drown it): Dip sticks in custard, rolling to coat. Let excess drip off. Aim for 5–8 seconds per stick—long enough to absorb, not so long they collapse.
- Pan-sear for color: Heat a mix of butter and neutral oil over medium. Cook sticks on all sides until deep golden and crisp, about 2–3 minutes per side. Work in batches.
- Coat while warm: Toss each hot stick in the cinnamon sugar to cover every side. Warm surfaces = perfect stickage.
- Finish to set (optional but clutch): For extra crisp, pop them on a rack over a sheet pan in a 375°F (190°C) oven or 360°F air fryer for 2–4 minutes.
- Serve dippable: Pair with warm maple syrup, vanilla yogurt, or a simple cream cheese glaze for that cinnamon roll energy.
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Pro Tips
- Use day-old bread: Slightly dry slices soak better and fry crisper. Fresh brioche? Toast it lightly first.
- Mix fats for the win: Butter = flavor; oil = higher smoke point. The combo gives even browning without burning.
- Keep batches crisp: Hold finished sticks on a wire rack in a low oven (200°F/95°C). No soggy bottoms.
- Troubleshoot sogginess: Soggy centers mean over-soaking or heat too low. Go shorter on the dip and slightly higher on the heat.
- Air fryer method: Lightly spray, cook at 360°F (182°C) for 7–9 minutes, flipping once. Roll in cinnamon sugar immediately after.
- Freeze like a pro: Freeze in a single layer, then bag. Reheat from frozen in toaster or air fryer—still crispy.
Storage & Reheating
Make once, enjoy twice: These freezer-friendly french toast sticks are built for meal prep and busy mornings.
- Fridge: Store in an airtight container for up to 3 days. Re-crisp before serving.
- Freezer (cooked): Freeze on a tray, then transfer to a bag for up to 2 months. Reheat from frozen—no thaw needed.
- Freezer (uncooked): Dip in custard, freeze on a tray, then bag. Pan-sear straight from frozen over slightly lower heat.
- Toaster: Fast weekday option—perfect for 2–3 sticks at a time.
- Oven: 375°F (190°C) for 6–10 minutes on a rack over a sheet pan.
- Air Fryer: 350–360°F (175–182°C) for 5–7 minutes, flipping once.
- Microwave (last resort): Softens the coating; follow with a quick toast to re-crisp.
Variations & Substitutions
Customize your sticks: Turn this easy breakfast into exactly what you’re craving with these fun spins and diet-friendly swaps.
- Gluten-free: Use sturdy gluten-free sandwich bread; keep the dip extra quick. Cornstarch helps prevent sogginess.
- Dairy-free: Oat or almond milk + coconut oil (or vegan butter) for frying. Still rich and crisp.
- Vegan: Use a plant-based egg substitute or a thin chickpea flour batter (besan + non-dairy milk + vanilla + cinnamon).
- High-protein: Whisk 1–2 tablespoons vanilla Greek yogurt or unflavored whey into the custard.
- Pumpkin spice: Swap half the cinnamon for pumpkin pie spice; serve with maple and whipped cream.
- Stuffed sticks: Sandwich a thin layer of sweetened cream cheese between slices before cutting and dipping.
- Brown sugar caramel: Finish with a drizzle of brown sugar butter syrup for cinnamon roll vibes.
- Lower sugar: Use monkfruit or reduce the coating by half. Serve with fresh berries.
- Savory twist: Skip the cinnamon sugar; add grated Parmesan and herbs to the custard. Dip in warm marinara.
Why you’ll love making these on repeat: They’re fast, foolproof, and endlessly dippable—perfect for toddlers, brunch guests, and anyone who loves that churro-meets-french-toast magic. Batch ‘em, freeze ‘em, and reheat for a zero-stress, high-reward breakfast win. For more morning inspo, peek at my breakfast collection here: That Oven Feelin’ and browse brunch-friendly ideas in Breakfast & Brunch.
FAQ
My sticks came out soggy in the middle. What went wrong?
Usually over-soaking or heat that’s too low. Dip quickly (5–8 seconds), let excess drip, and cook over medium heat. Finish in a 375°F oven or 360°F air fryer for 2–4 minutes to set the centers.
Can I make these in the air fryer from start to finish?
Totally. Spray the basket, air fry at 360°F for 7–9 minutes, flipping once. Roll in cinnamon sugar while hot so it sticks. They’re extra light and crisp—kid-approved.
What’s the best bread for french toast sticks?
Thick-cut white sandwich bread, Texas toast, or brioche. Day-old is ideal. For gluten-free french toast sticks, pick a sturdier GF loaf and shave a few seconds off the soak time.
The cinnamon sugar isn’t sticking. Help?
Coat while the sticks are still warm, and don’t skimp on the pan-sear. A warm, slightly textured surface + immediate toss in cinnamon sugar = perfect cling.
Can I make these without dairy or eggs?
Yep. Use oat or almond milk and fry in coconut oil for dairy-free. For vegan french toast sticks, try a plant-based egg or a thin chickpea flour batter with vanilla and cinnamon—crispy and delicious.
Cinnamon French Toast Sticks
Crispy cinnamon-sugar French toast sticks—quick, dippable, kid-friendly, stovetop or air fryer, and freezer-friendly. Weekend brunch hero in 15 minutes.
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Servings: 3 servings
Equipment
- Large nonstick skillet
- Shallow bowls or dishes
- Tongs
- Chef’s knife
Ingredients
Cinnamon Sugar
- 1/3 cup granulated sugar converted.2 67 g
- 2 tsp ground cinnamon converted.2 5 g
French Toast
- 4 slices thick white sandwich bread preferably day-old
- 2 eggs large; converted.2 100 g
- 1/4 cup milk converted.2 60 ml
- 1 tsp vanilla extract converted.2 5 ml
- salt pinch
- 2 tbsp unsalted butter for cooking; converted.2 28 g
- maple syrup for serving
Instructions
- Stir the sugar and cinnamon together in a shallow bowl and set aside.
- Whisk the eggs, milk, vanilla, and a pinch of salt in another shallow dish until smooth.
- Cut each bread slice into 3 even sticks.
- Dip the bread sticks in the egg mixture, turning to coat and letting the excess drip off so they’re not soggy.
- Heat half the butter in a large nonstick skillet over medium heat. Add half the sticks and cook, turning, until all sides are deep golden, 4–6 minutes total.
- While hot, toss the cooked sticks in the cinnamon sugar to coat, then transfer to a plate.
- Repeat with remaining butter and bread sticks. Serve right away with maple syrup for dipping.
Notes
Best with thick, slightly stale white bread so the custard absorbs without turning mushy. If using fresh bread, lightly toast it first to dry it out. Keep cooked sticks warm on a rack in a low oven while finishing the batch. Leftovers freeze well: cool, freeze on a tray, then store in a bag for up to 2 months. Reheat from frozen in a 375°F oven or air fryer until hot and crisp.
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