Cinnamon Sugar French Toast Sticks Recipe

These cinnamon sugar French toast sticks are the answer to “what’s for breakfast?” on a busy morning. Crispy outside, soft and custardy inside, coated in sweet cinnamon sugar and ready for dunking. They’re everything kids love about French toast, in a form little hands can actually hold.

No forks required, no soggy centers, and no long sit-down at the table. You can have a whole tray of golden sticks on the plate in half an hour, most of it hands-off. If your mornings feel like a race, this is the recipe that wins it.

And honestly? Adults sneak just as many off the plate as the kids do. Serve them with maple syrup for dipping and watch them vanish.

Why This Recipe Works

Thick-cut bread sticks soak up the custard without falling apart, so you get a soft, custardy center every time. A quick pan-fry in butter builds a golden, crispy exterior that gives the cinnamon sugar something to cling to. And cutting the bread into sticks makes them finger-friendly and perfect for dipping, which means even your pickiest eater clears the plate.

Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients

8 slices thick-cut brioche or Texas toast (about 1 inch thick)
4 large eggs
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, for frying
1/2 cup granulated sugar, for coating
1 tablespoon ground cinnamon, for coating
Maple syrup, for serving (optional)

Instructions

Prepare the bread: Cut each slice of bread into 3 equal sticks, about 1 inch wide. If your bread is fresh, leave the sticks out for 10 minutes to dry slightly—this helps them absorb the custard without turning soggy.
Make the custard: In a shallow dish, whisk together the eggs, milk, 2 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and salt until fully combined and slightly frothy.
Coat the bread: Dip each bread stick into the custard, turning to coat all sides. Let it soak for about 5 seconds per side—don’t over-soak, or the sticks will fall apart in the pan.

Cook the French toast sticks: Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Place 6–8 sticks in the skillet, leaving space between them. Cook for 2–3 minutes per side, until golden brown and cooked through. Repeat with the remaining butter and sticks.
Make the cinnamon sugar: In a shallow bowl, mix 1/2 cup sugar and 1 tablespoon cinnamon until evenly blended.
Coat the sticks: While the sticks are still warm, roll each one in the cinnamon-sugar mixture until evenly coated. Shake off the excess.

Serve: Serve immediately with maple syrup for dipping, if desired.

Common Mistakes to Avoid

Over-soaking the bread. A 5-second dip per side is plenty—any longer and the sticks disintegrate.
Cranking the heat. Medium heat cooks the custard through before the outside burns. High heat gives you a dark crust and a raw center.
Using fresh, soft bread. Thin sandwich bread soaks up too much custard and tears. Sturdy, slightly stale bread is the fix.
Crowding the pan. Too many sticks at once steam instead of fry, so you lose that crispy edge.
Coating too late. Roll the sticks while they’re hot so the cinnamon sugar actually sticks.

Tips & Variations

Use stale bread. Slightly dry bread absorbs the custard better and holds its shape far more reliably than a fresh loaf.

Keep the heat at medium. It’s the sweet spot for a golden crust and a fully set center. Resist the urge to turn it up.

For extra crunch, broil the coated sticks for 1 minute per side after the cinnamon sugar goes on. Watch them closely—they go from crisp to charred fast.

Make it dairy-free by swapping the milk for almond milk and the butter for coconut oil.

Add a pinch of nutmeg or cardamom to the custard for a warmer spice twist that plays nicely with the cinnamon sugar.

Double the recipe. These disappear fast, and leftovers reheat beautifully.

Balance the plate with fresh fruit or a spoonful of yogurt on the side.

What to Serve With It

Maple syrup is the classic dip, but a small bowl of vanilla yogurt or a drizzle of honey works just as well for little dippers. A handful of berries, a few banana slices, or some apple wedges round out the plate with something fresh. For a heartier weekend spread, add crispy bacon or turkey sausage on the side—the sweet-and-savory combo is hard to beat.

Storage & Make-Ahead

Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or a skillet over medium heat until warmed through—skip the microwave, which steams them soft.

For make-ahead, prepare the custard and cut the bread the night before, then cook fresh in the morning. It shaves your morning time down to just the frying.

Nutrition Information

Calories: 420
Carbohydrates: 52g
Protein: 12g
Fat: 18g
Saturated Fat: 9g
Fiber: 2g
Sugar: 24g
Sodium: 320mg

These values are an estimate and will vary based on your exact bread, milk, and toppings.

Questions About French Toast Sticks

Can I use regular sandwich bread?

Yes, but it’s best to use slightly stale bread so it doesn’t get too soggy. Cut each slice into 2–3 sticks depending on size, and keep the dip quick.

How do I prevent the sticks from becoming soggy?

Don’t over-soak the bread in the custard—just a quick dip is enough. Cook on medium heat so the outside crisps up while the inside cooks through.

Can I bake these instead of frying?

Yes. Preheat the oven to 375°F (190°C). Place dipped sticks on a greased baking sheet and bake for 10–12 minutes, flipping halfway, until golden. Then coat in cinnamon sugar.

What’s the best bread to use?

Thick-cut brioche, challah, or Texas toast work best because they’re sturdy and have a rich flavor. Avoid thin, soft breads that fall apart.

Can I make these ahead of time?

You can prepare the custard and cut the bread the night before. Cooked sticks can be reheated in a toaster oven or skillet, but they’re at their best fresh.

How do I make them gluten-free?

Use gluten-free bread, preferably a sturdy, thick-cut variety. Ensure all your other ingredients are gluten-free too, then follow the recipe as written.