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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