French Toast Sticks
One of my favorite cereals growing up was Cinnamon Toast Crunch. While I’m not a huge cereal person anymore (I’ll go for this Green Smoothie Recipe or Blueberry Smoothie most mornings), I can still do a good amount of damage to a box of that cereal!
So, why not crush it up and add it to one of my family’s favorite (French toast) breakfasts? Yes, I went there, and I don’t know if my kids will ever let me make French toast sticks any other way!
These French Toast Sticks are sweet and cinnamon-y, with a crispy exterior and soft, custardy interior. They practically melt in your mouth!
Ingredients
- Brioche or French Bread: Day-old or stale bread absorbs the egg mixture best.
- Eggs: Whisk eggs thoroughly to break up yolks and whites for a smooth coating.
- Milk: Use whole milk for best flavor and texture; lower-fat milk may be thinner.
- Brown Sugar: Sweetens the custard and complements the cinnamon-sugar.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Sea Salt: Balances the sweetness and enhances all the other flavors.
- Cinnamon Toast Crunch Cereal: Crush to fine crumbs for even coverage.
- Unsalted Butter: Used for cooking and making the french toast crispy.
How To Make French Toast Sticks
- 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 with cereal.
- Cook: Fry in butter until golden and crispy on all sides.
- Serve: 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. No cereal? Use a cinnamon-sugar mix instead!
French Toast Sticks Tips
- Dip one bread stick at a time into the egg mix to keep it from getting too soft or breaking.
- Shake off extra so it’s easier to handle and coats with cereal better.
- Leave about 1/2 inch between sticks in the pan so they cook evenly and get crispy.
- Put cooked sticks on a wire rack to stay crispy. Plates can trap steam and make them soft.
- Serve while hot for the best flavor. If making a big batch, keep them warm on a rack over a baking sheet in a 200°F oven.
Quick Tip
This breakfast is sweet! Balance it out with some savory options like Egg Skillet, One Pan Breakfast Potatoes and Bacon, or a side of regular scrambled eggs!
Serving Suggestions
- My favorite way: Add French Toast Sticks to a plate and top with fresh berries, vanilla sauce, and whipped cream.
- Serve with fresh, ripe sliced bananas and this healthy caramel sauce.
- Drizzle on maple syrup and enjoy with fresh berries and/or whipped cream.
- Add this blueberry syrup and some fresh blueberries.
Extra Egg Mixture And Cereal?
Depending on the bread and dredging, you might have leftover egg or cereal mix. Extra egg mixture can be stored in the fridge for 3-4 days for future French toast.
Crushed cereal doesn’t store well, so use it generously!
More Delicious Breakfast Recipes
- Quiche Lorraine with bacon and chives
- Homemade Pancakes with a hint of cinnamon
- Bread Pudding Recipe with croissants
- How to Make Crepes recipe from a French bakery!
- Soft-Baked Oatmeal Breakfast Bars with dark chocolate chips
French Toast Sticks
Simple to make cereal-coated French toast sticks
Ingredients
- 8 slices Brioche bread or French Bread (day old/stale is best) Note 1
- 4 large eggs
- 2/3 cup (170g) whole milk
- 2 tablespoons (25g) light brown sugar, lightly packed
- 1 tablespoon (12g) vanilla extract
- 1/4 teaspoon fine sea salt
- 6 cups (285g) Cinnamon Toast Crunch Cereal
- 4 tablespoons unsalted butter
- Serve with: Vanilla Sauce (or syrup), fresh berries, whipped cream Note 2
- Optional: sprinkle of powdered sugar
Instructions
- SLICE BREAD: If using French bread, slice into 3/4th inch thick pieces. Slice each piece into 2-3 thick "sticks." If using cut bakery brioche bread, cut each piece into 4 "sticks." Set aside (uncovered) while preparing everything else.
- WET INGREDIENTS: In a large bowl, add the 4 large eggs, 2/3 cup whole milk, 2 tablespoons brown sugar, 1 tablespoon vanilla extract, 1/4 teaspoon fine sea salt. Whisk until completely smooth.
- CRUSH CEREAL: In a blender or food processor, add the 6 cups measured cereal (you may need to do this in batches depending on blender/processor size). Pulse cereal until it forms fine crumbs and then transfer that crushed cereal to a large, shallow bowl.
- COAT BREAD: Working with 1 stick of bread at a time, dip in the egg and milk mixture, gently shaking off excess (dip quickly so the tender brioche bread doesn't break), and then very generously coat/dredge with cereal crumbs. Repeat until all of the bread is coated. You may have a bit extra of the egg coating and cereal depending on the size of bread being used and how well coated the sticks are. (See Note 3)
- COOK: Place a large nonstick skillet over medium-low heat (or heat an electric griddle to 375 degrees F) and add a pat of butter (or run a stick of butter across the heated griddle) Once the butter has melted and is lightly bubbling, add French Toast Sticks into a single layer in the pan, 1/2-inch apart from one another. Don't over-crowd; make sure the sticks have plenty of room. Cook the sticks until they are crispy and golden brown and then flip to the other side. Once that side is crispy, get the sides and then transfer to a wire cooling rack (See Note 4). Wipe out the skillet or wipe off the griddle with a paper towel and repeat with the remaining sticks until all are cooked.
- SERVE: Serve French Toast Sticks immediately off the griddle/skillet with a dust of powdered sugar, fresh berries, and maple syrup (or vanilla sauce) if desired.
Video
Recipe Notes
Note 1: Bread: We like using pre-sliced bakery brioche bread best for this recipe. French bread or plain Texas toast also works. Here’s the exact bread we use.
Note 2: Toppings: We love these French toast sticks with a quick homemade vanilla sauce. Here’s the recipe for that: Combine 1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup light brown sugar, 1/2 cup heavy cream, and 1/8 teaspoon fine sea salt in a heavy-bottomed pot. Cook over medium heat, stirring occasionally, for 5-8 minutes or until it is thickened and smooth. Remove from heat and add in 1 tablespoon pure vanilla extract. Allow to slightly cool and then serve over these French Toast Sticks! Alternatively, drizzle with pure maple syrup or pancake syrup! Fresh berries and whipped cream is a nice addition as well!
Note 3: Leftovers: Depending on the bread used and how heavy-handed the dredging gets, you may have some excess egg mixture and excess cereal mixture. I’d rather have a little bit extra than be scrambling to get more cereal crushed up or more egg mixture prepared. Any leftover egg mixture can be saved and stored in the fridge for 3-4 days and used on future French toast. Excess crushed cereal doesn’t store as well; so I recommend really dredging the toasts in that cereal!
Note 4: Serving: The quicker these toast sticks are served, the better they’ll taste. They’re the best right hot off the griddle or skillet. If you are making a lot at a time, I recommend the following: Heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Add French Toast Sticks right off the griddle/skillet to the prepared cooling rack in the oven.
Nutrition information does not include any syrup or other toppings.
Nutrition
Serving: 1serving | Calories: 1256kcal | Carbohydrates: 219g | Protein: 29g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1905mg | Potassium: 618mg | Fiber: 12g | Sugar: 92g | Vitamin A: 7535IU | Vitamin C: 63mg | Calcium: 1108mg | Iron: 54mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello.
I clicked on this link from en email you sent. It’s supposed to be macaroni pasta salad HAHAHA 🙂
But when I search here for that recipe I get an ERROR page. did you delete it ?????
Hi Terry,
I’m soo sorry about that. I sent out the wrong link in that email. The correct link to my macaroni pasta salad is: https://www.chelseasmessyapron.com/macaroni-coleslaw-salad/ Thanks!!
I love this idea and I know my kids {and husband} will too! Thanks so much for sharing. Very inviting pics.
Thank you Catherine 🙂
Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks!
Wow, these look so good!I could tell by the picture they had a good “crunch.” What a good idea to grind up cereal!
These look amazing!
hey girl- these look so delish!