These French toast sticks, flavoured with vanilla and cinnamon, are a fun and easy breakfast finger food. They are lightly crisp on the outside, soft on the inside, and ready in just 30 minutes.
This recipe first appeared on Savory Experiments where I am a contributor.
French toast is a classic weekend breakfast. Slices of bread are soaked in an eggy custard and then placed on a hot, buttery griddle until they are golden brown.
Often it will be dusted with either powdered sugar or cinnamon sugar and then drenched in maple syrup.
I have never liked soggy food and as a kid I would cut my French toast into little squares and then dunk them in a dish of syrup that sat beside my plate. In fact, I still do that.
At least I used to do that, until I discovered the perfect breakfast finger food. French toast sticks!
What are French Toast Sticks?
French toast sticks are made with exactly the same ingredients as traditional French toast except the bread is cut into strips, or sticks, before it is soaked in custard and fried.
The result is slightly crispy sticks that can be picked up with your fingers and dunked in your favourite syrup with no knife or fork required. The fact that they can be eaten with your hands makes them a great grab and go breakfast as well.
Of course, you are welcome to pile them high on your plate, drench them with syrup, and eat them the traditional way if you prefer.
These cinnamon French toast sticks only require a few simple ingredients.
Bread – I use a plain white sandwich bread, but they will work with whatever bread you prefer. Brioche is a great option, and whole wheat bread works well too.
Eggs – Forms the base of the custard and creates the crisp toast.
Heavy Cream – produces a nice thick, rich custard. You can use milk if you prefer.
Vanilla – Enhances the flavour of the custard.
Powdered sugar – provides a bit of sweetness and helps the toast to crisp
Cinnamon – adds a nice aroma and warm flavours to the toast. Nutmeg or pumpkin pie spice work well too.
One – Cut the crusts off all four sides of the bread.
Two – Cut the bread into sticks of about 1 inch wide. I get 3 sticks per slice of sandwich bread.
Three – Break the eggs into a large, shallow bowl and whisk until they are well blended. Add the heavy cream and vanilla and whisk until you have a smooth custard.
Four – Add the sugar and cinnamon and whisk well until smooth.
Five – Dip each stick into the custard making sure all edges and sides are coated, then place on the hot, buttered griddle. Repeat with remaining sticks, working in batches if necessary.
Six – Cook for about 5 minutes, or until the sticks are golden brown, then flip and cook an additional 5 minutes to toast the other side.
Expert Tip – Don’t soak the bread in the custard for too long, you just want to make sure it is fully coated. If soaked too long it will become soggy and fall apart.
Move the cooked French toast sticks to a plate and serve.
How to Freeze French Toast Sticks
These French toast sticks are easy to make ahead and freeze, which makes them great for quick weekday breakfasts or even after school snacks.
Once the French toast sticks have been cooked and cooled, place them on a parchment lined baking sheet in a single layer, then place the tray in the freezer.
Wait 2-3 hours for the sticks to freeze, then gather them up and store them in an air tight container or large zip lock bag.
To reheat, simply remove as many as you’d like from the freezer and then place them on a baking sheet in a 350 degree oven for about 15 minutes or pop them in the toaster.
You can also reheat these in a microwave for about 1 minute, however this method will leave them a bit soft.
I usually serve 6 sticks (2 pieces of bread) as one serving. But you can serve more or less depending who you are making them for.
If you need to make these dairy free you could use an almond or oat milk instead. The ones that work best are usually found in the dairy case as they tend to be thicker and contain less water than the shelf stable varieties.
More Breakfast Recipes
Cinnamon French Toast Sticks
- 8 Slices of bread
- 4 Large Eggs
- 1 Cup Heavy cream
- 2 tsp Vanilla extract
- 2 Tbsp Powdered sugar
- 1/2 tsp Cinnamon
- 2 Tbsp Butter for brushing the pan
- Powdered sugar for dusting optional
- Cinnamon sugar for dusting optional
- Cut the crust off all four sides of the bread and cut each slice into 3 1-inch sticks.
- Break the eggs into a large, shallow bowl and whisk until they are well blended.
- Add the heavy cream and whisk until you have a smooth custard.
- Heat a large, non-stick griddle over medium heat and brush with butter.
- Dip each stick in the custard making sure all the sides and edges are coated then place on the griddle. Repeat with remaining sticks, working in batches if necessary.
- Cook for about 5 minutes, or until the bottom is lightly golden brown then flip and cook an additional 5 minutes to toast the other side.
- Move to a plate and dust with powdered sugar or cinnamon sugar and serve with maple syrup.