Welcome to the ultimate guide for crafting the most delectable French Toast Sticks! Imagine sinking your teeth into perfectly golden-brown, soft-on-the-inside, and crispy-on-the-outside French toast, dusted with a irresistible cinnamon sugar coating. This recipe elevates a classic breakfast into a handheld delight, perfect for busy mornings or a relaxed weekend brunch. Whether you’re treating your family or simply indulging yourself, these Cinnamon French Toast Sticks are guaranteed to become a new favorite, offering a delightful twist on traditional French toast.
While I cherish a classic slice of traditional French Toast, there’s something uniquely appealing about turning it into convenient, dippable sticks. It transforms breakfast from a sit-down meal into a fun, easy-to-eat experience, especially popular with kids and perfect for serving a crowd. These French Toast Sticks boast a distinct puffy coating, setting them apart from your everyday French toast. For those who love experimenting with French toast, you might also enjoy our Stuffed French Toast or charming French Toast Cups, but for sheer simplicity and addictive flavor, these sticks truly shine.
There’s an undeniable magic in preparing a special breakfast. It often feels more significant than a special dinner, setting a wonderful tone for the entire day. Whether it’s Easter, Mother’s Day, Father’s Day, a birthday celebration, or simply a desire to make an ordinary morning extraordinary, these French Toast Sticks fit every occasion. Honestly, after tasting how incredibly delicious these are, I’ve decided they don’t even need a “special” day. Every day can be a special breakfast day when these are on the menu!
We adore dipping these golden treats in our luscious Buttermilk Syrup – the creamy, sweet tang perfectly complements the cinnamon sugar coating. However, they are equally delightful served plain, a testament to their inherent deliciousness. No matter how you choose to enjoy them, this breakfast is sure to be a hit!
Essential Ingredients for Puffy French Toast Sticks
Creating these delightful Cinnamon French Toast Sticks requires a few simple ingredients, many of which you likely already have in your pantry. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that perfect puffy texture and flavor:
- Oil – For frying these sticks to a golden perfection. Choose a neutral-flavored oil with a high smoke point, such as vegetable, canola, avocado, or peanut oil. The key is consistent heat, so pick one you’re comfortable frying with.
- Milk – The base of our batter, providing richness and moisture. I typically use 2% milk as it’s always on hand, but whole milk will lend an even creamier texture. For a dairy-free option, unsweetened almond or soy milk can work, though it may slightly alter the final texture.
- All-Purpose Flour – This is what gives our French toast sticks their unique, slightly puffy coating. Unlike traditional French toast where the batter is very thin, the addition of flour creates a thicker, more substantial crust that puffs up beautifully when fried.
- Eggs – Essential for binding the batter ingredients together and adding structure, richness, and color. I always use large eggs for consistent results.
- Granulated Sugar (in batter) – While these sticks are rolled in cinnamon sugar, a little sugar in the batter itself enhances the overall flavor profile and aids in browning. You could reduce it slightly if desired, but it contributes to the “special treat” aspect.
- Baking Powder – This is the secret ingredient that sets this French toast recipe apart! The baking powder reacts with the liquid and heat to create small air bubbles, resulting in that delightful puffy, light, and airy coating that makes these sticks so irresistible.
- Vanilla Extract – A touch of vanilla is a non-negotiable flavor enhancer. It adds a warm, aromatic depth that complements the sweetness and cinnamon perfectly.
- Salt – Don’t skip the salt! Even in sweet dishes, a small amount of salt balances the flavors, bringing out the sweetness of the sugar and the warmth of the vanilla, preventing the French toast from tasting flat.
- Texas-Style Toast – The hero bread for this recipe. This thick-cut bread is absolutely ideal because its robust structure can withstand the batter and frying process without becoming soggy. Its thickness ensures a crispy exterior while maintaining a soft, fluffy interior. Look for it in the bread aisle of your local grocery store. If Texas toast isn’t available, other thick-cut white bread varieties like challah or brioche can be good substitutes, but note that the texture might vary slightly.
- Cinnamon-Sugar Mixture – The glorious finishing touch! A simple blend of granulated sugar and ground cinnamon that you’ll roll the hot French toast sticks in. This creates an aromatic, sweet, and slightly spicy crust that defines these treats.
Crafting Delicious French Toast Sticks: A Step-by-Step Guide
Making these irresistible French Toast Sticks is a straightforward process, but paying attention to a few details will ensure perfectly puffy, golden, and flavorful results every time. Follow these steps for a breakfast sensation:
- Prepare for Frying: Begin by heating your oil. Pour approximately 1/4 inch of your chosen neutral oil into a large, heavy skillet. My personal favorite is a cast iron skillet, as it maintains heat incredibly well, leading to even cooking. Heat the oil over medium heat until it reaches about 350ºF. If you don’t have a thermometer, you can test it by dropping a tiny bit of batter into the oil; it should sizzle immediately and turn golden within a minute.
- Whisk the Batter: While the oil warms up, combine the milk, all-purpose flour, eggs, sugar, baking powder, vanilla extract, and salt in a shallow baking dish. Whisk vigorously until all ingredients are thoroughly combined and the batter is smooth with no lumps. The consistency should be thick enough to coat the bread without being too runny.
- Slice the Bread: Take each slice of Texas-style toast and carefully cut it into four uniform “sticks.” Aim for pieces that are roughly 1 inch wide and 4-5 inches long, perfect for dipping.
- Mix Cinnamon Sugar: In another shallow dish, such as a pie plate, combine the granulated sugar and ground cinnamon for the coating. Stir them well until the cinnamon is evenly distributed throughout the sugar.
- Dip and Fry in Batches: Once your oil is hot, it’s time to start frying. Working in batches to avoid overcrowding the skillet, dip each bread stick into the prepared batter. Turn the stick quickly to ensure it’s fully coated, but be careful not to let it soak; you want a nice, even layer of batter, not a soggy piece of bread. Let any excess batter drip off before gently placing the coated stick into the hot oil.
- Cook to Golden Perfection: Fry the French toast sticks for about 2-3 minutes per side, or until they achieve a beautiful golden-brown color and appear puffed and cooked through. The exact time will depend on your oil temperature and the thickness of your bread.
- Drain and Roll Immediately: As each batch finishes cooking, transfer the French toast sticks to a plate lined with paper towels to drain any excess oil for about a minute. While they are still hot, immediately roll each stick in the cinnamon sugar mixture, ensuring it’s completely coated on all sides. The heat helps the sugar adhere perfectly.
- Keep Warm: Place the finished French toast sticks on a baking sheet and transfer them to a preheated oven at 170ºF. This will keep them warm and slightly crisp while you finish frying the remaining batches.
- Serve and Enjoy: Serve your delicious Cinnamon French Toast Sticks warm. They are fantastic on their own, but for an extra treat, offer them with a side of homemade buttermilk syrup, maple syrup, or a dusting of powdered sugar.
Tips for Perfect Puffy French Toast Sticks
Achieving that ideal puffy texture and golden crust is key to these French Toast Sticks. Here are some extra tips to ensure your breakfast is a resounding success:
- Don’t Over-Soak the Bread: The goal is a quick dip to coat, not to let the bread absorb too much batter. Over-soaked bread can become soggy and fall apart in the oil.
- Maintain Oil Temperature: Consistent oil temperature is crucial. If the oil is too cool, the French toast will absorb too much grease and be heavy. If it’s too hot, the outside will burn before the inside cooks through. Use a thermometer if possible, or rely on the batter test.
- Work in Batches: Resist the urge to overcrowd your skillet. Frying in smaller batches allows the oil temperature to remain stable and ensures even cooking and browning.
- Roll While Hot: The cinnamon sugar adheres best when the French toast sticks are still warm from the oil. Don’t wait too long, or the sugar won’t stick as well.
- Use Fresh Baking Powder: Baking powder is vital for the puffy texture. Ensure yours is fresh for maximum leavening power.
- Serving Suggestions: Beyond buttermilk syrup, consider serving these with fresh berries, sliced bananas, whipped cream, chocolate sauce, or a drizzle of warm maple syrup. They’re also delicious with a side of crispy bacon or sausage for a complete meal.
Frequently Asked Questions About French Toast Sticks
Absolutely, you can experiment with different types of bread, but Texas toast is highly recommended for this particular recipe. Its thick cut is perfect because it allows for that crispy, puffed exterior while maintaining a wonderfully soft and airy interior. Other thick-cut breads like challah, brioche, or even a sturdy sourdough can work well, but keep in mind that the texture and absorption rate might vary. Thinner breads are more prone to becoming soggy, so if using them, be extra quick with your dipping.
Yes, this recipe is fantastic for meal prepping and freezing for later! Once your French toast sticks are completely cooked and coated in cinnamon sugar, allow them to cool down entirely at room temperature. Then, lay them out in a single layer on a baking sheet and place the baking sheet in the freezer until the sticks are solid. Once frozen, you can transfer them to a freezer-safe container or a large freezer bag for up to 1-2 months. This method prevents them from sticking together.
When you’re ready to enjoy them, you have several reheating options: For best results and crispiness, bake them in a 350ºF oven for 10-15 minutes, flipping halfway. For a quicker option, microwave them for 45-60 seconds, though they won’t be as crisp. Alternatively, for a great crispy texture, you can pop them into an air fryer at 400ºF for about 5-6 minutes, making sure to flip them halfway through.
Recommended Tools for Making French Toast Sticks
Having the right tools can make all the difference in ensuring a smooth and enjoyable cooking experience:
- My cast iron skillet is my go-to for this recipe. Its ability to retain and distribute heat evenly is unparalleled, which is crucial for perfectly golden-brown French toast sticks.
- While I prefer using my hands for dipping the bread into the batter for better control, a sturdy pair of tongs is indispensable for flipping the sticks safely in the hot oil and removing them once cooked.
- A pie plate works perfectly for mixing the cinnamon sugar, providing a wide, shallow surface for easy rolling and coating.
- For the batter, a baking dish offers ample space for whisking and dipping, ensuring your bread slices are evenly coated without making a mess.
More Special Occasion Breakfast Recipes
If you loved these French Toast Sticks and are looking for more ways to make breakfast extra special, explore these other delightful recipes:
- Brioche French Toast with Salted Caramel and Bananas
- Overnight French Toast Casserole
- Raspberry Lemon Breakfast Biscuits
- Red Velvet Pancakes with Cream Cheese Icing
- Monkey Bread (from scratch!)
- Liege Waffles
- Puff Pastry Danish with Blueberries and Cream Cheese
- Ice Cream Soaked French Toast
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French Toast Sticks
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Ingredients
French Toast:
- neutral oil for frying
- 2 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 1/2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 12 slices Texas-style toast
Cinnamon Sugar:
- 3/4 cup sugar
- 1 tablespoon plus 1 teaspoon cinnamon
Instructions
- Preheat your oven to a low 170ºF (77°C). This will be used to keep the cooked French toast sticks warm while you finish frying the entire batch.
- Heat about 1/4 inch of neutral oil in a large, heavy skillet (cast iron works wonderfully) over medium heat until it reaches approximately 350ºF (175°C).
- While the oil is heating, combine the 2 cups milk, 1 cup all-purpose flour, 2 eggs, 2 1/2 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon vanilla, and 1/2 teaspoon salt in a shallow baking dish. Whisk thoroughly until a smooth batter forms. (A baking dish is usually better than a pie dish for this amount of batter.)
- Take each of your 12 slices Texas-style toast and cut it into 4 uniform “sticks.”
- In a separate shallow dish (like a pie plate), combine the 3/4 cup sugar and 1 tablespoon plus 1 teaspoon cinnamon for the cinnamon sugar coating. Stir well to combine.
- Once the oil is hot, dip each bread stick into the batter, turning quickly to coat it completely. Ensure the bread is coated but not excessively soaked. Let any excess batter drip off, then carefully transfer it to the hot oil. Fry in batches to avoid overcrowding. Cook until the bottom side is golden brown, about 2-3 minutes, then flip and cook the second side until equally golden.
- As each batch is cooked, transfer the French toast sticks to a plate lined with paper towels to drain for approximately one minute. While still warm, roll each stick generously in the prepared cinnamon sugar mixture, ensuring an even coating.
- Place the coated sticks on a baking sheet and transfer them to the preheated 170ºF oven to keep warm while you fry the remaining toast sticks.
- Serve the French Toast Sticks warm, ideally with buttermilk syrup for dipping, or your favorite syrup. Enjoy!
Recipe Notes:
Please note that nutrition information is provided as an estimate only. Various brands and products can significantly change the counts. Any nutritional information should therefore be used only as a general guideline.
The nutritional value of oil for frying is determined based on an estimated retention value of 1/2 cup of oil after the cooking process. The precise amount of oil absorbed can fluctuate depending on factors such as cook time, frying temperature, the density of ingredients, and the specific type of oil used.