My love affair with rediscovering french toast continues. Last week it was Apple French Toast, a pile of french toast dripping with self saucing stewed apple syrup. The week before it was Parmesan French Toast (insanely delicious!). This week it’s french toast sticks – eat it with your fingers (tick), tastes like cinnamon doughnuts but a whole lot healthier (double tick)!
Cinnamon French Toast Sticks
I’m loving coming up with fresh takes on french toast! Growing up I always adored french toast but it was always the classic version drowning in syrup. When I was in uni, I discovered how good it was to pile bacon onto it, and yes, still drown it in maple syrup. I used to call this a “Heart Attack On A Plate”. This was before the day when “sweet and salty” became all the rage and everyone I made this for were dubious until they took their first mouthful – then they were converted for life.
I digress. Back to these French Toast Sticks. Two big things it has going for it:
1. Food you eat with your fingers. Need I say anymore?
2. Tastes like cinnamon doughnuts. I can’t admit to any of my friends that I secretly love cinnamon doughnuts, deep fried puffy goodness dusted with sugar. It’s on my list of what I call “Dirty Foods”, food that is oh-so-bad-for-you-I-know-I-shouldn’t-eat-but-secretly-love. Throughout this blog there is no doubt that I will be disclosing many of my favourite Dirty Foods. You will probably be horrified. Or maybe not. Maybe a lot more people than I think secretly love KFC Popcorn Chicken.
The key to french toast sticks that are stiff enough to pick up without flopping is to use stale bread and to use a block loaf you can cut yourself into thick slices (the thicker the sticks, the less they flop). This is the way I like my french toast sticks, but if you don’t have a stale block loaf, it still tastes just as delicious using pre-sliced sandwich bread, it will just sag a bit when you pick it up.
I really do recommend using stale bread where possible for french toast – any french toast. It makes a huge difference because fresh bread soaks up too much egg mixture – even if you dunk it in really quickly – and you’ll end up with french toast that is soggy on the inside.
This recipe only takes about 15 minutes to make, and is super easy. French Toast you can eat with your fingers – something that no kid, big and small, can possibly resist! – Nagi x
Cute spins on French Toast
-
Monte Cristo (Ham Cheese French Toast Sandwich)
-
And also – Classic French Toast!
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Cinnamon French Toast Sticks
Ingredients
- 4 thick slices white bread, preferably stale (Note 1)
- 2 eggs
- 1/4 cup milk
- Salt
- 1/3 cup white sugar
- 1 tsp cinnamon powder
- 3 tbsp butter
- Maple syrup to serve (optional)
Instructions
- Remove crust of each slice, then cut each into 3 equal thick batons.
- Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.
- Combine the cinnamon and sugar on a plate.
- Melt 2 tbsp of the butter in a large pan over medium high heat.
- Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.
- Turn to cook each side until golden.
- Immediately transfer to the plate with the cinnamon sugar and roll to coat. It's important to do this quickly while they are hot straight out of the pan so it sticks.
- Melt remaining butter and cook the remaining french toast sticks.
- Serve immediately with maple syrup to dunk the sticks in.
Recipe Notes:
Nutrition Information:
More Tasty French Toast Recipes
Racheal says
I used a loaf of french bread and cut the crust off. This was so good and much better than my usual french toast. Thanks for this recipe!
Nagi Maehashi says
You’re so welcome Racheal!
Elizabeth says
I just made these a few days ago and my entire family loved them! I used homemade gluten free bread instead of the bread you suggested and it still turned out great! Thanks for the recipe!
Nagi says
Terrific to hear Elizabeth!! Thanks so much for sharing your feedback – N x
Karen says
Delicious! Bit time consuming when making a double batch but they turned out perfect. Tastes like a sugary donut, yum yum. I never liked French toast as I found it too soggy. Now I know to let my bread sit out overnight and then no soggy mess. Thank you for your creativity!
Robin says
Could you bake them in the oven?
Arlene says
I tried this at home and paired with Iced Coffee. My kids loved it! Thank you.
Nagi says
Yesssss! So glad the kids love this Arlene! N xx
Joyce says
I am so excited about this recipe, my boyfriend brought me real Vermont maple syrup. I will make these French Toast sticks tomorrow night, breakfast for dinner. Best way to a man’s heart is through his stomach. Will let you know how it goes.
Nagi says
Oooh hope you love it Joyce! N x
Joyce says
I am so excited to find this recipe. My boyfriend brought me real Vermont maple syrup, so I am making these tomorrow night, breakfast for dinner. You know the best way to a man’s heart is through his stomach. Wish me luck. Will let you know how it goes.
Nagi says
Hope you love it! N x
Laura says
What’s the best way to make this in advance for a brunch? Can I make them the night before and heat them in the oven in the morning?
Nagi says
Hi Laura! Best made fresh 🙂 N x
Kris says
Is there any way o keep these warm without getting soggy while I make a large batch?
Nagi says
Hi Kris! I place them on a rack in a low oven 🙂 N x
LaTonya says
When you say heat the batter what do you mean? Once you make the egg batter, you just take your wedges and dunk and fry right? Or do you do something else with the batter first?? I haven’t tried it but would like to.
Nagi says
I mean melt the butter!
Kelly says
My extremely picky 5 year old is eating these right now. Thank you for this recipe! I’m going to try toasting them before hand next time. I also used while grain bread but cut most of the crust off.
Nagi says
I’m glad to hear you enjoyed the recipe! Thanks for the great review Kelly! N xx
Abby says
Here’s a trick to make store bought sliced loafs thicker. Cut each slice of bread in half, then to a half and fold it over and mold into the end until secure the just follow the recipe. Doesn’t crumble and easy to eat all the same as a thick slice.
Nagi says
That’s so clever Abby! Thanks so much for sharing that! 🙂 N xx
Gisella says
Nagi,
This was soooo yummy. I made them and my 10 year old loved them. It was pretty easy to make. 🤗
Gisella
Nagi says
That’s fantastic to hear Gisella! Thank you for letting me know – N xx
Nathaniel says
They turned out great and they are so delicious
Nagi says
Glad to hear you enjoyed it Nathaniel, thanks for letting me know! N xx
Tammy says
Its called texas toast on the bread not just regular white bread, which is never that thick. This looks like a pic of frozen ft sticks….
Nagi says
Thanks for the info Tammy! We don’t have a name for thick bread like that here in Australia!
Tammy says
How do you have all of the nutritional facts also for homemade? Do you maybe make homemade but these are pics of frozen and the nutritional facts off the box?
Nagi says
Gosh no! I use a nutritional calculator and I take all photos myself 🙂 Always have!
Kitkatk8 says
Nagi, thank you so much for this recipe! I use a whole grain loaf because it’s a little more dense – and if not stale, just toast the slices first. We bake and cook a lot in our home but my husband says this is by far his favorite food we’ve ever made! Picky two year old likes it as well 🙂
Nagi says
Thanks for trying my recipe, and for taking the time to come back and let me know you enjoyed it! N x
lilian says
Im Very confused to how to make it, it say’s to melt the butter but doesn’t say what to do with it I need help
Nagi says
Hi Lilian! You melt it in the skillet 🙂
Michael says
What is the purpose of the butter? It’s literally unmentioned.
Nagi says
Hi Michael! It’s to cook the french toast in the skillet 🙂
Terrie says
I’ve been making these for our Easter celebration for the past few years and they are now a staple on the menu. Everyone arrives after church and it’s a bit chaotic, but everything is prepped the night before so it’s easy-peasy. I would hear complaints if I failed to make these. I’m not sure why I only make these once a year though!! They are delicious. Thanks for the recipe.
Nagi says
Awww, I love hearing that this is a part of your Easter tradition! Thank you so much for letting me know! 🙂
Katy Brooke says
Absolutely delicious! Best french toast I have had in a while. I did this with ciabatta loaf which was stale and I didn’t want to throw away and it was divine! For those of you who have less of a sweet tooth, these are equally delicious with ham and cheese, just don’t coat them with the cinnamon sugar, or if you like chocolate, dip them in Hershey’s Chocolate sauce instead! Mmm!
Nagi | RecipeTin says
I’m so glad you enjoyed this Katy!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Rose says
Good morning 🙂
Two things I discovered while making this today:
1. If you don’t leave your bread out to stale, browning it under the broiler in the oven for a minute or two on each side gives you an equivalent sturdiness.
2. If you’re making extra to freeze, omitting the cinnamon-sugar coating will stop it from sweating out any moisture at all. This is also handy when making them in large batches for immediate use as they began to sweat after sitting for 20 minutes (I had a small pan so my extras sat around for a bit before I could bag them).
Renee says
Question: Are you doing all steps to make fench toast sticks without cinn/sugar ? So when done with dipping/baking, freeze, then reheat in oven with cinn/sugar? Never tried and have 11 grkids to make for. They are still crispy, not soggy/flimsy? Thanks for any help.
Nagi | RecipeTin says
Thanks for the wonderful tips Rose!
Nancy says
I haven’t yet tried this but it looks so good. how do you keep it from being to soggy and it’s so thick?
Nagi | RecipeTin says
Hi Nancy! The trick is to use stale bread 🙂 That way it doesn’t soak in too much egg mixture. But enough soaks in so it isn’t dry on the inside!