Cinnamon Crunch French Toast Sticks: The Ultimate Breakfast Recipe
This French Toast Sticks Recipe delivers perfectly crispy edges, a deliciously custardy center, and an irresistible sweet cinnamon flavor. Get ready to elevate your breakfast game!
The Secret to the Best French Toast Sticks
Growing up, my absolute favorite cereal was Cinnamon Toast Crunch. While I don’t eat cereal as much anymore (I usually opt for an acai bowl or oatmeal), I can still devour a box of that sugary goodness. The taste of cinnamon has always been comforting, and the texture and sweetness is such a treat!
That’s where the idea to use it as a coating for French toast came from! The crushed cereal creates a perfect cinnamon crunch that transforms this breakfast into something extraordinary.
These French Toast Sticks are bursting with sweet cinnamon flavor, boasting a crispy exterior and a delightfully soft, custardy center. They are so addictive you’ll be eating them right off the pan!
French Toast Sticks Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Brioche or French bread | Slightly stale bread works best because it soaks up the custard without falling apart. Brioche offers a richer and sweeter flavor, while French bread holds its shape exceptionally well. |
| Eggs & whole milk | This magical mixture creates the custardy center we all crave. Whole milk adds richness and ensures the sticks cook up soft inside. |
| Brown sugar, vanilla extract & salt | These ingredients add sweetness and depth of flavor to the custard mixture, guaranteeing that the inside of your French toast isn’t bland. |
| Cinnamon Toast Crunch cereal | Pulse the cereal into fine crumbs. This ensures it adheres well and creates a satisfying, crisp coating. |
| Butter | Cook the sticks in butter for those golden edges and an extra burst of flavor. Remember to add more between batches to keep the pan lightly coated. |
How To Make French Toast Sticks: A Step-by-Step Guide
- Cut Bread: Slice bread into sticks about 3/4 inch thick. Slightly stale bread will hold up better to the custard.
- Make Custard: In a bowl, whisk together eggs, milk, sugar, vanilla extract, and a pinch of salt until well combined.
- Crush Cereal: Blend or crush cereal into fine crumbs using a blender, food processor, or even a rolling pin.
- Coat Bread: Dip bread sticks in the custard mixture, then coat generously with crushed cereal, pressing gently to adhere.
- Cook: Fry the coated sticks in melted butter over medium-low heat until golden brown and crispy on all sides. Be sure not to crowd the pan.
- Serve: Enjoy immediately with syrup, fresh berries, whipped cream, or your favorite toppings.
Quick Tip
Don’t have a blender? No problem! Seal the cereal in a plastic bag and crush it with a rolling pin or mallet.
Simple Tips for French Toast Sticks Success
- Dip one stick at a time in the egg mixture to prevent it from becoming too soft and breaking apart.
- Leave about 1/2 inch between sticks in the pan to ensure even cooking and maximum crispness.
- Place cooked sticks on a cooling rack to maintain their crispness. Plates can trap steam and cause them to soften.
- For large batches, keep cooked sticks warm on a cooling rack over a sheet pan in a preheated 200°F (93°C) oven.
Serving Suggestions for French Toast Sticks
- My favorite way: Plate this French Toast Sticks recipe with fresh berries, vanilla sauce, and whipped cream.
- Serve with ripe sliced bananas and a healthy caramel sauce.
- Drizzle blueberry syrup on top and sprinkle with powdered sugar.
- Serve with savory sides like scrambled eggs, breakfast potatoes, or bacon for a balanced meal.
Storage Instructions
Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven for the best results.
Extra Egg Mixture?
Depending on the bread and how heavily the sticks are coated, you may have some egg mixture leftover. Extra egg mixture can be stored in the fridge for 3-4 days and used for future French toast. The crushed cereal may absorb some of the egg mixture and does not store well, so coat the sticks generously.
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French Toast Sticks Recipe
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French Toast Sticks Recipe
By Chelsea Lords
This French Toast Sticks Recipe gives you crisp edges, a soft custardy middle, and sweet cinnamon flavor in every bite.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 6
Video
French Toast Sticks that are dredged in an egg mixture and crushed cinnamon cereal. This easy breakfast option is delicious, kid-friendly, easy-to-make, and free of lactose.
Equipment
- Blender or food processor
- Large skillet nonstick
- Cooling rack
Ingredients
- 8 slices Brioche bread or French Bread (day old/stale is best), see note 1
- 4 large eggs
- 2/3 cup whole milk
- 2 tablespoons light brown sugar lightly packed
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 6 cups Cinnamon Toast Crunch Cereal
- 4 tablespoons unsalted butter
- Serving suggestions: powdered sugar, whipped cream, berries, vanilla syrup, etc (see note 2)
Instructions
- Slice the bread into sticks. If using French bread, cut into 3/4-inch thick slices, then cut each slice into 2–3 thick sticks. If using sliced Brioche, cut each slice into 4 sticks. Set aside uncovered while preparing the rest of the ingredients.
- In a large bowl, add the eggs, milk, brown sugar, vanilla extract, and salt. Whisk until completely smooth.
- Add cereal to a blender or food processor (work in batches if needed). Pulse until the cereal forms fine crumbs, then transfer to a large shallow bowl.
- Working with one bread stick at a time, dip it into the egg mixture, quickly turning to coat and letting the excess drip off. Immediately roll the stick in the cereal crumbs, pressing gently so the crumbs adhere well. Repeat with the remaining bread sticks.
- Place a large nonstick skillet over medium-low heat or heat an electric griddle to 375°F. Add a pat of butter to the pan or run a stick of butter across the griddle. Once the butter is melted and lightly bubbling, place the coated bread sticks in a single layer, leaving space between each stick. Cook until the bottoms are golden brown and crisp, then flip and cook the other side until crisp.
- Transfer the cooked sticks to a wire cooling rack (see note 3). Wipe out the skillet or griddle with a paper towel and repeat with the remaining sticks. Serve immediately with a dusting of powdered sugar, fresh berries, and maple syrup or vanilla sauce, if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
- Note 1: I like using pre-sliced bakery Brioche bread best for this recipe. French bread or plain Texas toast also work.
- Note 2: Here’s our all-time favorite syrup: combine 1/2 cup butter, 1 cup light brown sugar, 1/2 cup heavy cream, and 1/8 teaspoon salt in a pot. Cook over medium heat for 5 to 8 minutes, stirring occasionally, until smooth and thickened. Remove from heat, stir in 1 tablespoon vanilla, and let cool slightly before serving.
- Note 3: These are best served right away. If making a large batch, keep them warm in a 200°F oven on a cooling rack set over a sheet pan.
- Nutrition Note: Nutrition information does not include any syrup or other toppings.
- Storage: Best served fresh. Store leftovers (without syrup) in an airtight container in the fridge for up to 3 days. Reheat in a toaster before serving.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 43g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 177mg | Sodium: 308mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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