Easy Cinnamon French Toast Sticks

Easy Cinnamon French Toast Sticks from justataste.com #recipe

If you peek your head around these parts, you’ll notice I have a strong affinity for custard-soaked carbs, specifically of the French toast variety. You’ve got your banana bread French Toast, your festively flavored French toast, and last but not least, your stuffed French toast. Today, we’re adding one more to the mix with Easy Cinnamon French Toast Sticks.

So what makes these buttery batons tasty enough to steer clear of the drive-through breakfast menu? None other than a simple cinnamon-vanilla custard that lends the characteristic eggy coating. But slices of bread were so 2013. It’s about time you forget the forks and take a walk on the slender side with finger-friendly French toast sticks. All that’s missing from this breakfast party is a few fresh berry buoys and a warm maple syrup plunge pool. Dip. Dunk. Repeat.

Easy Cinnamon French Toast Sticks from justataste.com #recipe

Easy Cinnamon French Toast Sticks from justataste.com #recipe

Easy Cinnamon French Toast Sticks from justataste.com #recipe

Easy Cinnamon French Toast Sticks from justataste.com #recipe

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Easy Cinnamon French Toast Sticks

Yield: 4 to 6 servings

Prep Time: 20 min

Cook Time: 10 min


8 slices thick-cut Texas toast (See Kelly's Notes)
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving


Cut each slice of Texas toast into four sticks. Set aside.

In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.

Serve immediately with maple syrup for dipping.

Kelly's Notes:
Day-old bread that's slightly dried out works best for French toast since it will soak up the most custard.

Thick-cut bread with sturdy crusts is essential for this recipe, as the crusts help the sticks hold their shape. If you prefer regular French toast, skip slicing the Texas toast into sticks or use a crusty French baguette sliced into 1-inch-thick rounds.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


49 Responses to “Easy Cinnamon French Toast Sticks”

  1. #
    Averie @ Averie Cooks — January 8, 2014 at 3:34 am

    As a treat growing up, I was able to get french toast sticks and oh, how I loved them so. Yours are seriously the best looking FTS’s Ive ever seen! WOW! I want like a zillion sticks, right now! Pinned!

    What kind of bread did you actually use? I know you said day old and cut thick, but if you have a brand, LMK – because I want my sticks to turn out JUST like these pics. pinned!

    • Kelly Senyei replied: — January 8th, 2014 @ 10:23 am

      Thanks so much, Averie! I used a brand of Texas toast that I found in Colorado. It was just basic, thick-cut Texas toast, and it seemed to do the job pretty well!

  2. #
    Christine @ Cooking with Cakes — January 8, 2014 at 10:25 am

    thank you for bringing this into my life on such a brutally cold day!!

  3. #
    Cathy Pollak ~ Noble Pig — January 8, 2014 at 10:51 am

    Love, love, love. Just shared them on Facebook too, they look so delightful!

  4. #
    Carole — January 8, 2014 at 11:07 am

    Man, oh, man do I need one of those French Toast Sticks in my mouth, like now! Do they every look delicious! I should know better than to read one of your blog posts early in the morning before I’ve had my breakfast {grin}! Thanks for whetting my appetite with yet another beautiful, tasty post! Tootles!

  5. #
    JulieD — January 8, 2014 at 11:22 am

    These look so wonderful!! I need a half dozen of these right now!

  6. #
    Paula – bell’alimento — January 8, 2014 at 11:38 am

    I see this on our breakfast table in the near future!

  7. #
    Sommer @ASpicyPerspective — January 8, 2014 at 11:40 am

    I love how easy these french toast sticks are to make!

  8. #
    Ali | Gimme Some Oven — January 8, 2014 at 12:13 pm

    Gorgeous photos, Kelly! I’m definitely with you on the custard-soaked carbs love. ;)

  9. #
    Happy Valley Chow — January 8, 2014 at 12:48 pm

    French toast sticks are the bees knees! Especially when they are homemade. They look awesome :)

    Happy Blogging!
    Happy Valley Chow

  10. #
    Alice // Hip Foodie Mom — January 8, 2014 at 1:52 pm

    OK, this might be becoming my favorite blog for 2014. . oh my goodness! yummm! and love that you used Texas toast. Awesome.

  11. #
    Jackie @ The Beeroness — January 8, 2014 at 2:20 pm

    I just want to carry those around in my pocket all day. They look so delicious! And there needs to be a dunking situation going on with those, they are perfect for dunking.

  12. #
    Fred — January 8, 2014 at 2:29 pm

    So now I know what I´m having for breakfast on sunday, looks so good

  13. #
    Angelyn @ Everyday Desserts — January 8, 2014 at 4:39 pm

    I absolutely love french toast sticks and now I can make them at home! Love!

  14. #
    Katrina @ Warm Vanilla Sugar — January 8, 2014 at 7:08 pm

    These sound so fun!! I love it!

  15. #
    Tieghan — January 8, 2014 at 11:57 pm

    Custard soaked carbs are the best! I loved french toast sticks growing up and have made a similar recipe before, but yours are just gorgeous! Such pretty photos!

  16. #
    Laura (Tutti Dolci) — January 9, 2014 at 1:17 am

    So gorgeous, I would inhale these!

  17. #
    Amy — January 9, 2014 at 10:22 am

    Custard + Carbs = Love

    I remember my mom making these when I was young. Such a fun way to enjoy french toast!

  18. #
    Stephanie @ Velez Delights — January 9, 2014 at 12:36 pm

    Happy New Year! Loving this post :)

  19. #
    Nicole @ Young, Broke and Hungry — January 9, 2014 at 9:39 pm

    These post brought up some serious dejuvu. I used to eat french toast sticks from the box every weekend when I was a kid. I’m gonna have to make this recipe with cartoons in the background like old times.

    • Kelly Senyei replied: — January 9th, 2014 @ 11:11 pm

      I’m right there with you, Nicole :) I used to eat these as a kid (the frozen variety) and loved every bite!

  20. #
    Louisville Breakfast — January 9, 2014 at 10:36 pm

    French toast redefined :) Innovative dishes like this are must try!

  21. #
    Marlene Kubick — January 10, 2014 at 11:59 am

    With the Holiday’s just over I found I had some left-over egg nog. So, I used the egg nog instead of the usual milk. Yum!!! I’ve also used vanilla ice cream and it’s yummy too. Also, I don’t use syrup on my french toast. I used granulated or powdered sugar.

    • Kelly Senyei replied: — January 10th, 2014 @ 6:03 pm

      Awesome idea, Marlene!

  22. #
    Melanie @ Carmel Moments — January 10, 2014 at 4:19 pm

    I can’t believe I’ve never come across your blog until now. I love it!
    Great recipes.
    This one looks especially good. My kids will thank me for sure for making these. :)

    • Kelly Senyei replied: — January 10th, 2014 @ 6:03 pm

      Welcome to Just a Taste, Melanie! Thrilled you found me :)

  23. #
    Maria — January 11, 2014 at 8:56 am

    My favorite and your photos are gorgeous!

  24. #
    DessertForTwo — January 12, 2014 at 9:47 am

    Wow, so gorgeous and so delicious! The perfect Sunday treat!

  25. #
    Jennifer — January 12, 2014 at 12:46 pm

    I’d like to make them and freeze them for quick breakfasts during the week. Do you think they’d freeze well?

    • Kelly Senyei replied: — January 12th, 2014 @ 3:38 pm

      Hi Jennifer! I’ve never tried freezing these so I can’t say with certainty if they’d work out, but my concern is the center of the sticks might get too soggy. If you do give it a try, let me know how they turn out!

  26. #
    Jessica @ A Kitchen Addiction — January 13, 2014 at 2:46 pm

    Custard soaked carbs are the best! These french toast sticks are perfect for weekend brunch!

  27. #
    Lauren Ann — January 14, 2014 at 1:48 pm

    Those look AMAZING!

  28. #
    Rachel Potter — January 20, 2014 at 8:44 pm

    OMG these were so good the second time around. DO NOT forget to add the cream. It makes a world of difference in the taste.

  29. #
    ashlee — January 23, 2014 at 10:52 am

    Do you think if you made these up and and let them cool before freezing them they would be okay? I have a toddler and a baby on the way and thought they would be an easy breakfast in the morning

    • Kelly Senyei replied: — January 23rd, 2014 @ 11:16 am

      Hi Ashlee! I’ve never tried freezing them after they’ve been cooked and cooled, so I can’t say with certainty that they wouldn’t me mushy upon reheating them. Let me know if you try it! And congrats on the soon-to-be addition!

  30. #
    Laura — February 21, 2014 at 11:32 am

    Can these be frozen? I’d love to make a batch on the weekend for weekday school breakfasts!

  31. #
    Laura — February 21, 2014 at 11:52 am

    Never mind my post! I did a search for freeze and the post right above me didn’t show up in the search! :)

    • Kelly Senyei replied: — February 21st, 2014 @ 5:38 pm

      No prob, Laura :)

  32. #
    susan — March 27, 2014 at 8:01 am

    Hi all! the best way to warm up anything that has a crispy crust to it (including french toast sticks) is to use a Pampered Chef Baking stone.. heated in the oven at 350 for about 10 mins.. then put your food on the stone and back in the oven for about 6ish minutes. If heating from frozen, leave a little longer. For mulitple sided things like these sticks, turn them over half way… everything comes out all nice and hot, and crispy just like fresh cooked! The centers do NOT get soggy! This is also the very BEST way to reheat a slice of pizza! .. NOTE: i have tried other brands of baking stones.. and really just prefer the overall performance of the ones from Pampered Chef (no.. i am NOT a sales person.. just love to cook!)

  33. #
    Amy — March 30, 2014 at 11:34 am

    This was great! I am not normally a french toast from the griddle person but I really, really liked these!

    • Kelly Senyei replied: — March 30th, 2014 @ 12:55 pm

      So glad you enjoyed the recipe, Amy :)

  34. #
    Brittany — March 30, 2014 at 2:21 pm

    Hi I know this is probably a silly question but what is heavy cream? These look amazing but with my minimal cooking adventures I’ve never heard of heavy cream.

  35. #
    Claire Gallam — April 14, 2014 at 11:12 am



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