Cinnamon French Toast Sticks

Last Sunday morning, my youngest stumbled into the kitchen rubbing sleep from her eyes and announced that regular French toast was just too boring. She wanted something she could dip, something fun, something that felt like party food but still counted as breakfast. I grabbed a loaf of brioche from the counter and started slicing, the butter already sizzling in the pan before I'd even fully woken up.

The first time I made these, I accidentally dumped way too much cinnamon sugar into the bowl. My husband caught me trying to figure out how to salvage it and just started laughing. We ended up coating extra pieces of bread until the mixture was gone, standing at the counter together burning our fingers on hot, sugary sticks and not even caring. Now I double the coating on purpose.

Ingredients

• Thick white bread (Texas toast or brioche): The sturdy texture holds up perfectly to dipping and frying without turning mushy
• Large eggs: Three eggs creates just the right custard consistency for coating all those sticks
• Whole milk: Adds richness that makes the inside fluffy while keeping the exterior crisp
• Vanilla extract: Pure vanilla makes such a difference here, worth the extra expense
• Ground cinnamon: You will need both for the custard and for the sugar coating
• Granulated sugar: Split between the egg mixture and the coating for sweetness inside and out
• Unsalted butter: Butter gives the best flavor, but you can use oil if you prefer

Instructions

Slice your bread into sticks:

Cut each slice into 3 or 4 even pieces, depending on how thick your bread is and how big you want your final sticks

Whisk up your egg mixture:

Combine eggs, milk, vanilla, 2 tablespoons sugar, half teaspoon cinnamon, and salt in a shallow bowl until smooth

Mix the cinnamon sugar coating:

Stir together the remaining sugar and cinnamon in a separate bowl and set it near your cooking station

Heat your butter:

Melt 1 tablespoon butter in a large nonstick skillet over medium heat until it foams slightly

Dip quickly but thoroughly:

Coat each stick in the egg mixture on all sides, working fast so they do not absorb too much liquid

Fry until golden:

Cook the sticks for about 2 to 3 minutes per side until all sides are browned and crisp

Coat them while hot:

Transfer immediately to the cinnamon sugar and toss to coat while they are still warm

Serve and dig in:

Arrange on plates with maple syrup for dipping and eat while they are still warm

Pin It

These became our snow day tradition last winter. Something about standing over a warm stove while snow fell outside made the whole house feel cozy, and the kids would race to the kitchen as soon as they smelled the cinnamon hitting the hot pan.

The Perfect Bread Choice

Brioche is my absolute favorite because the butter and egg in the dough make it naturally rich and slightly sweet. Texas toast works beautifully too and is often more affordable. Whatever bread you choose, let it sit out overnight if you can, that slight drying out makes all the difference in texture.

Temperature Matters

Medium heat is your sweet spot here. Too high and the coating burns before the inside cooks through, too low and they will absorb too much butter and grease. Listen for that gentle sizzle when you add the sticks, it should sound happy, not aggressive.

Make Ahead Magic

You can prep everything the night before if you want to make morning easier. Cut the bread and store it in a paper bag, mix your cinnamon sugar, and even measure out your egg mixture ingredients. Keep the egg mixture separate until you are ready to cook.

• Leftovers can be warmed in a 350 degree oven for 5 minutes
• They freeze surprisingly well if you want to double batch
• Reheating in the air fryer brings back most of the crisp

Pin It

There is something deeply satisfying about food you can eat with your hands, especially when it is this good. Hope these become a weekend favorite at your house too.

Recipe FAQs

→ What type of bread works best?

Texas toast or brioche are ideal choices because their thickness stands up well to dipping and frying. Slightly stale bread actually works better than fresh—it absorbs the egg mixture without becoming soggy or falling apart during cooking.

→ Can I make these ahead of time?

These are best served fresh and warm for maximum crispiness. However, you can cut the bread sticks and prepare the coatings in advance. If you need to reheat leftovers, pop them in a 350°F oven for 5-7 minutes to restore some crispness.

→ Why do my sticks get soggy?

Sogginess usually comes from over-soaking the bread or using very fresh bread. Dip quickly—just a few seconds per side—and let excess drip off. Also make sure your skillet is properly heated before adding the coated sticks.

→ Can I make these dairy-free?

Absolutely. Substitute whole milk with almond, oat, or soy milk, and use plant-based butter or coconut oil for cooking. The texture and flavor remain excellent with these simple swaps.

→ What's the best dipping sauce?

Warm maple syrup is the classic choice and pairs perfectly with the cinnamon flavor. You could also try whipped cream, fruit compote, or even a simple vanilla glaze made with powdered sugar and milk.

→ How do I prevent burning the sugar coating?

Keep your heat at medium and watch closely—sugar can brown quickly. If you notice the coating darkening too fast, reduce the heat slightly. Work in smaller batches rather than overcrowding the pan for more even cooking.