French Toast Sticks

This post may contain affiliate links. Please read my disclosure policy.

Cinnamon-sugar French Toast Sticks are dredged in an easy egg mixture and crushed Cinnamon Toast Crunch® cereal. This easy breakfast option is delicious, kid friendly, and easy to make!

Looking for more? Try some of our go-to French Toast! French Toast Sticks

French Toast Sticks

One of my favorite cereals growing up was Cinnamon Toast Crunch. While I’m not a huge cereal person any more these days (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! 

Process shots: Making French Toast Sticks

Let’s chat bread

French Toast Sticks start with some really good bread! We’ve used lots of different kinds of breads over the years making this recipe, and Brioche bread remains our favorite. Most grocery stores will have fresh Brioche bread in the bakery section of the store. I typically pick some up at Walmart or Kroger (Smith’s). These loaves are sometimes pre-sliced and if they aren’t, cut the loaf into 3/4th-inch thick slices.

If you’d like some really fancy French Toast Sticks, grab some fresh baked Brioche bread from a local bakery! Don’t feel like the special trip is necessary though, because with all the cinnamon, sugar, and other things we’re adding in, this breakfast will have plenty of flavor and texture.

If you prefer another option for bread, here are some other options:

  • Challah (our 2nd favorite bread to use)
  • French bread (a sturdy loaf when 1-2 days old)
  • Cinnamon-sugar bread (even more cinnamon goodness!)
  • Texas toast (plain, not garlic or cheese)

Process shots--Making French Toast Sticks

How To Make French Toast Sticks From Scratch

  • Slice bread: Slice 3/4th-inch thick pieces and then slice each piece into 3-4 sticks. 
  • Make egg/milk mixture: Combine all the wet ingredients in a large, shallow bowl.
  • Blend the cereal: Add the cereal into a blender or food processor and pulse until it forms crumbs. (See “quick tip” below.)
  • Assemble: Dredge the sticks of bread in the egg and milk mixture. Shake off the excess carefully and then dredge in the cereal.
  • Cook: Until they are crispy and golden brown and then flip them to the other side. Get the sides crispy and then transfer to a wire cooling rack.
  • Serve: As soon as possible off of the griddle/skillet with your choice of toppings such as maple syrup, fresh berries, and a sprinkle of powdered sugar.

QUICK TIP

If you don’t have a blender or food processor, add the cereal to a gallon-sized plastic bag and seal without air. Crush the cereal with a rolling pin or meat mallet until fine crumbs are formed. If you’d prefer to not use cereal for this recipe, dredge in a mixture of sugar and cinnamon instead!

Process shots--making French Toast Sticks

French Toast Sticks

Excess egg mixture and cereal

Depending on the bread used and how heavy-handed the dredging gets, you may have some leftover egg and 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!

Other delicious breakfast recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

French Toast Sticks

5 from 4 votes
Simple to make cereal-coated French toast sticks
Print Recipe

French Toast Sticks

5 from 4 votes
Simple to make cereal-coated French toast sticks
Course Breakfast
Cuisine American
Keyword french toast sticks
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 1256kcal
Author Chelsea
Cost $7.53

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 Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Banana Pancakes

30 mins

Banana Pancakes

Click the Bookmark Icon to Add to Your Favories

Blueberry Pancakes

35 mins

Blueberry Pancakes

Click the Bookmark Icon to Add to Your Favories

Blueberry Syrup

20 mins

Blueberry Syrup

Click the Bookmark Icon to Add to Your Favories

Bread Pudding Recipe

1 hrs 35 mins

Bread Pudding Recipe

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published.

Recipe Rating




8 Comments

  1. Wow, these look so good!I could tell by the picture they had a good “crunch.” What a good idea to grind up cereal!

  2. 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 ?????

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.