So these Cinnamon Sugar French Toast sticks definitely fall into the category of special occasion food. I usually make it about once a year, if that. That being said, you really do need this French toast. Whether it’s for breakfast with some juice, fruit, and sausage or bacon and some eggs for protein or for dessert with whipped cream, everybody needs a little indulgence once in awhile. Best part? You probably have close to everything you need in your cupboards. Try dipping these in Buttermilk Syrup or Sara’s Honey Butter. This recipe is easily halved, but as it is, it serves 2 teenage boys, 6 hungry eaters, and probably 8-10 more conservative ones.
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You’ll need 12 slices of Texas Toast–you know, the extra-thick slices of white bread. Regular white bread just won’t hold up in this recipe, but if you can’t find Texas Toast, look for other thick-sliced white bread like Italian bread. Cut the bread slices into about 3 strips per slice.
In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil; you need an oil that can withstand high temperatures like peanut oil) over medium heat. In a shallow pan or pie plate, combine some sugar, salt, vanilla, milk, flour, and baking powder…
then whisk in a couple of eggs.
Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.
Working quickly, take each strip of bread and soak it both sides in the milk/egg/flour mixture.
If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil.
Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly)
and then remove from oil and drain on a paper towel.
While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature setting.
When ready to serve, roll each piece in cinnamon sugar.
While you’re at it, go ahead and dunk these in some maple syrup, buttermilk syrup, strawberry syrup, spread some honey butter on there.
Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.
Try serving these at a breakfast or brunch party with an assortment of dipping sauces! You will forever be the coolest.
Cinnamon Sugar French Toast Sticks
Ingredients
- 2 large eggs
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 cups milk
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 12 slices Texas toast
- Cinnamon Sugar you won't use it all; save any leftovers for other uses:3/4 cup granulated sugar
- 1 tablespoon + 1 teaspoon cinnamon
Instructions
- Cut the bread slices into about 3 strips per slice.
- In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil; you need an oil that can withstand high temperatures like peanut oil) over medium heat. In a shallow pan or pie plate, combine some sugar, salt, vanilla, milk, flour, and baking powder, then whisk in the eggs.
- Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.
- Working quickly, take each strip of bread and soak it both sides in the milk/egg/flour mixture.
- If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil.
- Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly)Â and then remove from oil and drain on a paper towel.
- While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature setting.
- When ready to serve, roll each piece in cinnamon sugar.
- Serve these in some maple syrup, buttermilk syrup, strawberry syrup, spread some honey butter on there. Try serving these at a breakfast or brunch party with an assortment of dipping sauces!
Notes
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Questions & Reviews
Joy–Yep, you can definitely freeze the leftovers, although I'd probably reheat them in the oven or a toaster oven; I'd worry about them getting too hot and sticky in a regular toaster and not having a way of cleaning it out.
Hope that helps! 🙂
Has anyone tried freezing the French toast sticks & reheating them in the toaster?
Oh this recipe does sound evil, in a sinfully delicious way!
This recipe will probably make my husband happy. French toast is seriously his favorite food, and something I just can't eat, being pregnant therefore he hasn't eaten any for awhile either. But, these look so delicious that I think I can get past getting sick just thinking about french toast and try them.
I am usually not a big fan of french toast, but this is seriously unbelievable!! Thank you so much for sharing the recipe!
You have another O.B.B. fan right here! This was soooo delicious that I forgot (as I was taking my first bite) that I was still in my PJs in my kitchen that was a mess (my 2 year old was "helping" and sprinkled sugar all over the floor) and thought that I was in a fancy restaurant! This french toast was fantastic! Thanks!!! 🙂
Made this Christmas Eve morning and all I can say is OH MY HECK THIS IS FABULOUS!!! My honey agreed with me that this was the very best french toast ever. Served it with honey butter and a little drizzle of maple syrup. I was in a sugar induced coma for most of the morning but my taste buds were quite happy!
Honestly, I have never spent so much time on any site ever but your site is so wonderful. The recipes are outstanding and your instructions and pictures and antidotes are perfect.
I can't wait to make this "puffed french toast" because it looks just like the french toast you could order at Boy's Big Boy restaurant. Boy's Big Boy was a California chain that closed years ago and to find this recipe means so much to me…thank you.
I just finished making (and eating) the Puffed French Toast – and OH MY GOSH it was good. I love LOVE French Toast in restaurants but have never been able to make it taste as good at home. Until today! Thank you!!
I made this for my family tonight and it was great. I will make this again and again.