This French Toast Sticks Recipe has perfectly crispy edges, a custardy center, and a sweet cinnamon flavor.
author’s note
The Secret To The Best French Toast Sticks
My favorite cereal growing up was Cinnamon Toast Crunch. I’m not much of a cereal person anymore (most mornings I’m making an acai bowl or oatmeal), but I can still do some serious damage to a box of that cereal.
So I had the idea to crush it up and use it as the coating for one of my family’s favorite breakfasts: French toast! The cereal adds the best cinnamon crunch and really takes this breakfast to a whole new level.
These French Toast Sticks are sweet and cinnamon-y with a crispy outside and soft, custardy center. They’re so good!
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 gives a richer and sweeter flavor while French bread holds its shape well. |
| Eggs & whole milk | This mixture creates the custardy center. Whole milk adds richness and helps the sticks cook up soft inside. |
| Brown sugar, vanilla extract & salt | These add sweetness and depth of flavor to the custard mixture so the inside of the French toast isn’t bland. |
| Cinnamon Toast Crunch cereal | Pulse the cereal into fine crumbs so it sticks well and creates a nice crisp coating. |
| Butter | Cook the sticks in butter for golden edges and extra flavor. Add more between batches so the pan stays lightly coated. |
How To Make French Toast Sticks Recipe
- Cut Bread: Slice bread into sticks.
- Make Custard: Whisk together eggs, milk, sugar, vanilla, and salt.
- Crush Cereal: Blend or crush cereal into fine crumbs.
- Coat Bread: Dip bread sticks in custard, then coat generously with cereal.
- Cook: Fry in butter until golden and crispy on all sides. Enjoy with syrup, berries, or your favorite toppings.
Quick Tip
No blender? Seal cereal in a plastic bag and crush with a rolling pin or mallet.
Chelsea’s Tips
Simple Tips for Success
- Dip one stick at a time in the egg mix so it doesn’t get too soft or break.
- Leave about 1/2 inch between sticks so they cook evenly and crisp up nicely.
- Set cooked sticks on a rack to stay crisp. Plates trap steam and soften them.
- For big batches, keep sticks warm on a rack over a sheet pan in a 200°F oven.
Serving Suggestions
- My favorite way: Plate this French Toast Sticks recipe with fresh berries, vanilla sauce, and whipped cream.
- Serve with ripe sliced bananas and this healthy caramel sauce.
- Add this blueberry syrup on top with a sprinkle of powdered sugar.
- Serve with savory sides like scrambled eggs, breakfast potatoes, or bacon.
Storage
Extra Egg Mixture?
Depending on the bread and how heavily the sticks are coated, you may have some egg or cereal 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.
More Delicious Breakfast Recipes:
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Quiche Lorraine Recipe
Pancakes And Waffles
Blueberry Pancake Recipe
Desserts
Croissant Breakfast Bake
Breakfast
The BEST Crepes Recipe
French Toast Sticks Recipe
This French Toast Sticks Recipe gives you crisp edges, a soft custardy middle, and sweet cinnamon flavor in every bite.
Video
Equipment
- Blender or food processor
- Large skillet nonstick
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.
