Cinnamon French Toast Sticks

Ingredients

• 2large eggs
• 80 ml (1/3 cup)whole milk
• 25 g (2 tablespoons)granulated sugar
• 1 teaspoonground cinnamon
• 1/4 teaspoonsalt
• 1/4 teaspoonvanilla extract
• 4thick slices of bread
• 28 g (2 tablespoons)unsalted butter

Instructions

1. 1

   Mix the custard

   In a pie dish or glass bowl, whisk together the eggs, milk, sugar, cinnamon, salt and vanilla until evenly combined.

2. 2

   Cut and dip

   Cut the bread into strips about 2.5 cm (1 inch) thick. Use tongs to dip each strip into the egg mixture, turning it so all sides are coated, then transfer it to a plate.

3. 3

   Cook the first batch

   Set a skillet over medium heat and add 1 tablespoon of butter. Add some of the bread sticks and cook over medium-low heat for about 2–3 minutes per side, until golden and cooked through.

4. 4

   Cook the rest

   Add the remaining 1 tablespoon of butter to the skillet and cook the rest of the bread sticks in the same way.

5. 5

   Serve with toppings

   Serve the French toast sticks with toppings of your choice.

6. 6

   Enjoy the toast

   Enjoy!

What are French toast sticks?

French toast is bread dipped in an egg-and-milk mixture and cooked in a pan; it is also known as pain perdu in French. This American-style version cuts the slices into easy-to-dip sticks and adds cinnamon and sugar to the coating.

Thick bread gives the strips enough structure to handle dipping and turning. Cooking them in butter builds a golden exterior while the egg mixture sets inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 6g protein, 21g carbs, 9g fat.

The bread and sugar provide most of the carbohydrates, while the eggs contribute protein and the butter and whole milk provide much of the fat. Pair a serving with fruit or yoghurt to add freshness and make the plate more varied.

Choosing the bread

Thick slices: these are easier to cut into sturdy sticks and less likely to fall apart during dipping. Use bread that can hold its shape when coated.

Even strips: cut the bread into pieces of similar thickness so they cook at a similar pace. Dip each one fully, but let excess mixture drip off before transferring it to the plate.

Getting the coating right

Whisk well: mixing the eggs, milk, sugar, cinnamon, salt and vanilla thoroughly helps distribute the flavour through the coating. Scrape the bottom of the dish as you whisk so the cinnamon and sugar do not settle there.

Brief dip: coat all sides without leaving the bread to soak for too long. This helps the sticks stay intact as you move them to the skillet.

Cooking until golden

Moderate heat: the recipe starts the skillet over medium heat, then cooks the sticks over medium-low. This gives the coating time to turn golden while the centre cooks.

Doneness: look for a golden surface and a set egg coating, turning the sticks after about 2–3 minutes per side. Cook the remaining batch with the second tablespoon of butter.

Serving ideas

Dipping sauce: maple syrup is a natural match for the cinnamon-sugar flavour and works well served alongside the sticks. Powdered sugar can also be sprinkled on top, as suggested in the dish description.

On the plate: pair the sticks with fruit or yoghurt for a more varied breakfast. Serve them soon after cooking while the outsides are still warm.

Recipe notes & tips

• Whisk the egg mixture until the cinnamon and sugar are evenly dispersed.
• Use tongs to turn the bread and coat its sides without tearing it.
• Let excess egg mixture drip off each stick before placing it on the plate.
• Cook in batches if needed so the sticks have room in the skillet.
• Keep the heat at medium-low during cooking to help the centres set without over-browning the outside.

Variations

• Add powdered sugar: dust the cooked sticks just before serving.
• Use brioche: choose thick slices for a richer, soft-centred result.
• Add nutmeg: whisk a small pinch into the egg mixture for another warm spice note.
• Serve with berries: add fresh berries alongside the maple syrup.
• Try honey: offer it as an alternative dip to maple syrup.

Common mistakes to avoid

• Soaking too long: the bread can become fragile; dip it just long enough to coat all sides.
• Uneven strips: pieces of different thicknesses may cook at different speeds; cut them as evenly as you can.
• Crowding the skillet: the sticks are harder to turn; cook them in batches with space between them.
• Heat too high: the outside can brown before the egg coating cooks through; use medium-low heat.
• Skipping the butter between batches: the second batch may stick; add the remaining tablespoon before cooking it.

How to store

Refrigerate leftover sticks in a covered container and use within 2 days. Reheat in a skillet over low heat or in the microwave until warmed through; the skillet helps bring back some of the exterior texture.

Frequently asked questions