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

Ingredients:

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

Directions:

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.

Comments

  1. 1
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    says

    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. 4
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    says

    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!

  3. 15
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    says

    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!

  4. 19
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    says

    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!

  5. 21
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    Marlene Kubick says

    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!

  6. 22
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    says

    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 :)

  7. 25
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    says

    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!

  8. 28
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    Rachel Potter says

    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.

  9. 29
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    ashlee says

    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!

  10. 31
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    Laura says

    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 :)

  11. 32
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    susan says

    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!)

  12. 33
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    Amy says

    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 :)

  13. 34
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    Brittany says

    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.

  14. 36
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    Jacy says

    I love the flavors here, however mine are ALWAYS soggy in the middle. Any tips?

    • Kelly Senyei replied: — May 22nd, 2014 @ 12:00 pm

      Hi Jacy! To avoid soggy French toast, make sure your pan is at a high enough heat so that you get a quick sear on the outside of the bread. This will guarantee a nice crispness while maintaining a soft (but not soggy!) center. Hope this helps!

  15. 37
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    Cheyenne says

    Can these be frozen? I am always looking for homeade versions to my kids store bought favorites…

  16. 38
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    Flor says

    Great recipe!! I wonder if I could bake instead of fry??

    Thanks!!

    • Kelly Senyei replied: — June 22nd, 2014 @ 11:47 am

      Hi Flor! I haven’t tried baking the French toast sticks before, so I can’t say with certainty if that would work out. Feel free to use less butter in the pan, if you’re looking to lighten calories!

  17. 39
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    Breana says

    Hey

    Can I use 2% milk instead of the heavy cream?

    Thanks.

    • Kelly Senyei replied: — July 7th, 2014 @ 1:49 am

      Hi Breana! I’ve never tried this recipe using 2% milk so I can’t say for certain if you’ll get the same results.

  18. 42
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    Sherrie says

    My son has requested French Toast Sticks this morning and I’m thinking, “How in the world do I make them?” I knew there was a trick….look at someone else’s recipes before I try my own. :)

  19. 44
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    celina corpus says

    Hi there! I just wanted to say that I made these recently and they are positively divine!! I had to shoo everyone out of the kitchen so they wouldn’t eat them all before i was finished with the whole batch!! That being said,I do have a question,would it be possible to make the egg and cream mixture ahead of time? Say, tonight,to be used tomorrow morning.
    Thanks for your time and your fantastic recipe!

    • Kelly Senyei replied: — October 1st, 2014 @ 6:35 pm

      Awesome! So glad you enjoyed the recipe! You can definitely make the custard a day ahead, but just store it in an airtight container in the fridge, then remove it and continue with the recipe as directed :)

  20. 45
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    Becky says

    I made this for my family today. It was delicious, everyone loved it. We like french toast but this recipe takes it to another level. Thanks for sharing!

    • Kelly Senyei replied: — November 29th, 2014 @ 6:15 pm

      Awesome! That’s what I like to hear, Becky!

  21. 46
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    Adine says

    Thank you so much for this recipe, as I have started a new food journey, eating only foods that I can pronounce the ingredients. My 18 month old dauther’s breakfast usually consist of frozen French Toast and the question I have is can I cook a large batch and freeze them for the week or bi-weekly use. We live an active lifestyle and I don’t always have time to cook from scratch, however I do reheat all foods on the stovetop or in the oven and steer away from microwaves. So will these reheat well in a pan on the stove or better in the oven? Thank you in advance for your response!

  22. 47
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    Buttercupkins says

    Mmmm yummy. My Grandmother has been making this exact recipe for ages. Taught to her by her mother and so on. It never gets outdated.

  23. 49
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    carlaD says

    Yes! Yes! Yes! I use my stone the same way. It makes left over fried chicken crispy again. I have also done grilled cheese this way and it works amazing for bacon.

  24. 50
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    LeAnn says

    Hi. I have a nice Cuisinart brand sauté pan but can’t seem to find the right temperature on my cooktop for cooking anything. I know it’s user error! Any advice for knowing how to tell the pan is at the right temperature before adding the butter to melt (and before the fire department arrives)?

  25. 52
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    Sheila says

    This are fantastic! For everyone asking, yes they can be frozen. I stick them in my toaster oven for about 7 minutes at 350 for a quick school day breakfast that my kids love.

    • Kelly Senyei replied: — March 2nd, 2015 @ 9:49 am

      Great to know! Thanks, Sheila!

  26. 54
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    Deebi27 says

    OMG, this recipe looks like the last recipe I need for a weekend…no any day breakfast! Yumminess to the max! Can’t wait to share with my daughter and my son! They will be in heaven eating this!

  27. 57
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    Ceyla says

    Hi wondering if you or if anyone has tried freezing leftovers for a quick bake & eat breakfast? If so I would love your feedback!!

  28. 59
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    Diane deMontalvo says

    These are delish. My great grandchildren love them because they can eat with their hands. Someone mentioned they were soggy? Well you might try baking 5 min after cooking. This makes them a little more crispy and they hold up better.

Trackbacks

  1. […] If you need a weekend breakfast idea check out this homemade cinnamon french toast sticks… it’s like those ones you find in the frozen section and ate when you were five but 100 […]

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