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Easy Cinnamon French Toast Sticks
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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.
And to keep the French toast party poppin’, don’t miss additional recipes for Cinnamon French Toast Muffins, Overnight Pumpkin French Toast Bake, Banana Bread French Toast and more French toast favorites!
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And for all those joining in my French toast frenzy, don’t miss additional top-rated recipes.
Baked French Toast Sticks (Freezer-Friendly): Get the Recipe
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French Toast Roll-Ups with Orange Syrup: Get the Recipe
Easy Cinnamon French Toast Sticks
- 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.
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.
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