Name: Cinnamon French Toast Sticks
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/3 cup granulated sugar (converted.2 67 g); 2 tsp ground cinnamon (converted.2 5 g); 4 slices thick white sandwich bread (preferably day-old); 2 eggs (large; converted.2 100 g); 1/4 cup milk (converted.2 60 ml); 1 tsp vanilla extract (converted.2 5 ml); salt (pinch); 2 tbsp unsalted butter (for cooking; converted.2 28 g); maple syrup (for serving)

Crispy cinnamon-sugar French toast sticks—quick, dippable, kid-friendly, stovetop or air fryer, and freezer-friendly. Weekend brunch hero in 15 minutes.

Meet your new breakfast crush: Cinnamon French Toast Sticks that nail the golden trifecta—crisp edges, fluffy centers, and a sparkly cinnamon-sugar coat. These handheld, dippable sticks are wildly popular for good reason: they’re fast, versatile, and way better than boxed freezer french toast sticks. Whether you’re feeding toddlers, teens, or your brunch-loving crew, this easy french toast recipe flexes for busy weekdays and lazy Sundays alike. Stay with me: I’ll show you a smarter custard, faster crisp, and freezer-friendly tips you won’t find in most recipes.

What Makes These Cinnamon French Toast Sticks Special?

Short answer: They’re crispier, more flavorful, and easier to reheat than the ones you grew up with. Long answer: here’s what sets this version apart from the pack (and helps you make the best cinnamon french toast sticks every time).

Edge-to-edge crunch: A quick pan-sear plus a 2-minute oven or air fryer finish gives you ultra-crispy french toast sticks without drying the centers.
Custard that clings: A touch of cornstarch in the custard helps it grip the bread so it cooks up fluffy inside, not soggy—goodbye eggy puddles.
Reliable ratio: The foolproof custard formula (easy to scale) means consistent results—perfect for batch cooking and meal prep breakfasts.
Better cinnamon sugar: A pinch of salt and a whisper of nutmeg wake up the cinnamon so each bite tastes like a warm churro situation.
Versatile cooking methods: Stovetop, oven-baked french toast sticks, or air fryer french toast sticks—choose your own adventure.
Freezer-ready: Freeze after cooking or freeze unbaked sticks for fresh-from-the-pan mornings in minutes.
Diet-friendly options: Dairy-free, gluten-free, and even vegan swaps that actually taste amazing.

Ingredient Notes

Choose smart, cook smarter: The ingredients are simple, but a few strategic picks make these easy french toast sticks next-level.

Bread: Thick-cut white sandwich bread, brioche, or Texas toast hold their shape. Day-old is best. Gluten-free sandwich bread works too—just keep the soak brief.
Eggs: Whole eggs give structure and that classic french toast flavor. Add an extra yolk for richer, custardy centers.
Milk or cream: Whole milk for balance; half-and-half for indulgent brunch vibes. Dairy-free? Use oat milk or almond milk.
Vanilla: Warm bakery aroma that plays beautifully with cinnamon. Real extract beats imitation.
Cinnamon: Freshly opened for the boldest flavor. Add a pinch of nutmeg for depth.
Sugar: A little in the custard for even browning; the rest goes into the cinnamon-sugar coating. Brown sugar adds a caramel note.
Salt: Just a pinch to wake everything up (yes, even sweet recipes need it).
Cornstarch (optional but awesome): Helps the custard adhere and crisp up—especially handy with softer bread.
Butter + neutral oil: Butter for flavor, oil for higher heat and consistent browning.
Cinnamon sugar coating: The signature sparkle and crunch. Roll while the sticks are warm so it clings.
For dipping: Maple syrup, whipped cream, vanilla yogurt, chocolate sauce, or a quick cream cheese glaze.

How To Make Cinnamon French Toast Sticks

Game plan: Mix, dip, sear, coat, and devour. This is the fast, unfussy method for perfectly golden sticks you can make on autopilot.

Prep cinnamon sugar: Stir sugar and cinnamon with a tiny pinch of salt in a shallow dish. Keep it nearby to coat the sticks while they’re hot.
Make the custard: Whisk eggs, milk, vanilla, cinnamon, sugar, salt, and a teaspoon of cornstarch until smooth—no streaks. The cornstarch keeps the custard from slipping off.
Cut the bread: Slice thick bread into 3–4 even sticks per slice. If your bread is super soft, let it sit out 10–15 minutes to dry slightly.
Quick soak (don’t drown it): Dip sticks in custard, rolling to coat. Let excess drip off. Aim for 5–8 seconds per stick—long enough to absorb, not so long they collapse.
Pan-sear for color: Heat a mix of butter and neutral oil over medium. Cook sticks on all sides until deep golden and crisp, about 2–3 minutes per side. Work in batches.
Coat while warm: Toss each hot stick in the cinnamon sugar to cover every side. Warm surfaces = perfect stickage.
Finish to set (optional but clutch): For extra crisp, pop them on a rack over a sheet pan in a 375°F (190°C) oven or 360°F air fryer for 2–4 minutes.
Serve dippable: Pair with warm maple syrup, vanilla yogurt, or a simple cream cheese glaze for that cinnamon roll energy.

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Pro Tips

Use day-old bread: Slightly dry slices soak better and fry crisper. Fresh brioche? Toast it lightly first.
Mix fats for the win: Butter = flavor; oil = higher smoke point. The combo gives even browning without burning.
Keep batches crisp: Hold finished sticks on a wire rack in a low oven (200°F/95°C). No soggy bottoms.
Troubleshoot sogginess: Soggy centers mean over-soaking or heat too low. Go shorter on the dip and slightly higher on the heat.
Air fryer method: Lightly spray, cook at 360°F (182°C) for 7–9 minutes, flipping once. Roll in cinnamon sugar immediately after.
Freeze like a pro: Freeze in a single layer, then bag. Reheat from frozen in toaster or air fryer—still crispy.

Storage & Reheating

Make once, enjoy twice: These freezer-friendly french toast sticks are built for meal prep and busy mornings.

Fridge: Store in an airtight container for up to 3 days. Re-crisp before serving.
Freezer (cooked): Freeze on a tray, then transfer to a bag for up to 2 months. Reheat from frozen—no thaw needed.
Freezer (uncooked): Dip in custard, freeze on a tray, then bag. Pan-sear straight from frozen over slightly lower heat.
Toaster: Fast weekday option—perfect for 2–3 sticks at a time.
Oven: 375°F (190°C) for 6–10 minutes on a rack over a sheet pan.
Air Fryer: 350–360°F (175–182°C) for 5–7 minutes, flipping once.
Microwave (last resort): Softens the coating; follow with a quick toast to re-crisp.

Variations & Substitutions

Customize your sticks: Turn this easy breakfast into exactly what you’re craving with these fun spins and diet-friendly swaps.

Gluten-free: Use sturdy gluten-free sandwich bread; keep the dip extra quick. Cornstarch helps prevent sogginess.
Dairy-free: Oat or almond milk + coconut oil (or vegan butter) for frying. Still rich and crisp.
Vegan: Use a plant-based egg substitute or a thin chickpea flour batter (besan + non-dairy milk + vanilla + cinnamon).
High-protein: Whisk 1–2 tablespoons vanilla Greek yogurt or unflavored whey into the custard.
Pumpkin spice: Swap half the cinnamon for pumpkin pie spice; serve with maple and whipped cream.
Stuffed sticks: Sandwich a thin layer of sweetened cream cheese between slices before cutting and dipping.
Brown sugar caramel: Finish with a drizzle of brown sugar butter syrup for cinnamon roll vibes.
Lower sugar: Use monkfruit or reduce the coating by half. Serve with fresh berries.
Savory twist: Skip the cinnamon sugar; add grated Parmesan and herbs to the custard. Dip in warm marinara.

Why you’ll love making these on repeat: They’re fast, foolproof, and endlessly dippable—perfect for toddlers, brunch guests, and anyone who loves that churro-meets-french-toast magic. Batch ‘em, freeze ‘em, and reheat for a zero-stress, high-reward breakfast win. For more morning inspo, peek at my breakfast collection here: That Oven Feelin’ and browse brunch-friendly ideas in Breakfast & Brunch.

FAQ

My sticks came out soggy in the middle. What went wrong?

Usually over-soaking or heat that’s too low. Dip quickly (5–8 seconds), let excess drip, and cook over medium heat. Finish in a 375°F oven or 360°F air fryer for 2–4 minutes to set the centers.

Can I make these in the air fryer from start to finish?

Totally. Spray the basket, air fry at 360°F for 7–9 minutes, flipping once. Roll in cinnamon sugar while hot so it sticks. They’re extra light and crisp—kid-approved.

What’s the best bread for french toast sticks?

Thick-cut white sandwich bread, Texas toast, or brioche. Day-old is ideal. For gluten-free french toast sticks, pick a sturdier GF loaf and shave a few seconds off the soak time.

The cinnamon sugar isn’t sticking. Help?

Coat while the sticks are still warm, and don’t skimp on the pan-sear. A warm, slightly textured surface + immediate toss in cinnamon sugar = perfect cling.

Can I make these without dairy or eggs?

Yep. Use oat or almond milk and fry in coconut oil for dairy-free. For vegan french toast sticks, try a plant-based egg or a thin chickpea flour batter with vanilla and cinnamon—crispy and delicious.