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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Granulated sugar
- Kosher salt
- Vanilla
- Milk
- All-purpose flour
- Baking soda
- Texas toast – Texas toast is a thick-sliced, square loaf that’s perfect for things like French toast. You’ll find it on the bread aisle!
- Cinnamon sugar
- Oil for frying – Like peanut oil or vegetable oil.
- Maple syrup – For dipping. Buttermilk syrup, strawberry syrup, or a spread of honey butter would be great, too.
How to Make Cinnamon Sugar French Toast Sticks
- You’ll whip up a quick batter with milk, eggs, sugar, salt, vanilla, flour, and baking powder.
- Then you’ll dip your cut up bread into the batter and fry until golden brown.
- Roll in sugar or cinnamon sugar, dunk in maple syrup, and enjoy!
Storing and Other Tips
- You’ll cook these in batches. Transfer finished pieces to a warm oven set to the lowest temperature to stay warm until ready to serve.
- Store leftovers in an airtight container in the fridge and enjoy within 2-3 days for best results.
Frequently Asked Questions
You can definitely try it out! Use a good 1:1 gluten-free flour blend and your favorite gluten-free bread.
These are probably best fresh, but you can certainly keep them in the refrigerator for up to a few days or in the freezer for up to 2-3 months before serving. Reheat in the oven or air fryer for a few minutes, until heated through and crispy.
These are really something special when fried. That said, If you’d like a more traditional French toast texture, you can pan fry in a little butter, or bake at 425°F for 12-15 minutes, flipping half way through.
Cinnamon Sugar French Toast Sticks
Ingredients
- 2 large eggs
- 2 ½ tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 2 cups milk
- 1 cup flour
- 2 ½ teaspoons baking powder
- 12 slices Texas toast
- Oil for frying peanut or vegetable
Cinnamon Sugar – you won't use it all; save any leftovers for other use
- ¾ cup granulated sugar
- 4 teaspoons cinnamon
Instructions
- Cut the bread slices into about 3 strips per slice.
- In a large skillet or frying pan, heat about ¼" 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.
- Oil is ready when it reaches 350℉. If you don't have a thermometer, look for a shimmering surface on the oil. A drop of batter should gently sizzle right away when dropped in the oil if it's at the right temperature.
- 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.
- Dip in maple syrup, buttermilk syrup, or spread with honey butter.
Notes
- Store leftovers in an airtight container in the fridge and enjoy within 2-3 days for best results.
Questions & Reviews
is it bad that this recipe has its own icon on my homepage? i wish that were a joke… 🙂
we have that recipe in our country,it’s called PRZENICE 🙂 ,but I’m not sure what is on the 4th small picture in the shallow plate…looks like breadcrumbs…?
Quick suggestion a la Alton Brown: Use a heating pad topped with a kitchen towel and paper towels to keep this warm on your counter. He says it prevents sogginess. Can’t wait to try this recipe!
These were de-vine!! We used whole wheat flour, regular bread (instead of Texas toast b/c we didn’t have any on hand) and about 1 3/4 tsp of Stevia and they were perfection…my husband, myself and our kids loved them!
My daughters love this. I was wondering if there was a way to make it like stuffed french toast with a sweetened cream cheese inside like at IHOP?
Sure; just stuff it 🙂 Just be careful to not have too much squishing out or it will cause the oil to splatter.
LLOOOVVEE this! I take all of the dry ingredients mixed up, and add the wet when we are camping for a yummy breakfast when camping- or really any other occasion I can make an excuse to make these. They are delicious!
I’m in the minority posting on here since I’m a guy, but these were too good not to comment. My wife got the recipe book for her birthday, so i decided to make these this morning since her bday is actually today. Needless to say, they were an instant hit, even our 2 year old asked for more! No need for other french toast recipes, this is THE BEST…HANDS DOWN!
seriously, THE best french toast ever!! my kids would never touch french toast but they ask for this every week. you’re right, not the healthiest thing but its been great for summer when we actually get to make breakfast in the mornings, and its easy enough that my 10 year old can do all but the frying. it is about the only thing i will pour oil in a pan for and it is oh, so worth the hour on the elliptical later! thank you!!!
Umm, yes, I will be making these for my husband’s birthday tomorrow morning. They look incredible!
Looks delicious! I think I’m going to try this one today. If you could, please answer quickly, can the remainder of these be frozen? If so, how long can they stay in there before they turn bad! Thank you!