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.
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
- Yield: 8-12
Description
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) 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
Questions & Reviews
Just made this for the first time tonight – OHMYGOSH it was so good….like fried dough, only better….french toast perfection!
Can you use other kinds of bread? For example just wheat sandwich bread? Or will tis just completely ruin the recipe?
Sandwich bread *might* work, but I worry that it might fall apart. If you can’t find/don’t want to use Texas toast, I’d just hand slice a loaf of French bread.
Hope that helps!
Thanx.
we have used reg bread and it was ok but def better with texas toast. the best thing however was when we did pepperidge Farm cinnamon bread. omg!!!! i just barely dipped both sides so it didnt get too soggy.
I wish I never discovered these! THESE ARE TO DIE FOR!!! These are now for special mornings at our house. They are so good with the cinnamon and sugar AND the strawberry sauce. I’m trying to make every morning a “special” morning just so I can eat these. 🙂 My husband already put these in as his Father’s Day request for breakfast. I can’t wait for Father’s Day!
If you love churros you’ll love these.
If you love French toast you’ll love these.
If you love breakfast you’ll love these.
Glad I found your website! This looks very similar if not exactly the way my mom made it when I was little. I remember her frying our french toast and it was always warm, crispy, and soooooooo good!
She couldn’t remember how she made it(having never written down a recipe in her life!) so I am anxious to try this and see if it measures up. 😉
YUM!!! I think I’m changing gears and making this for dinner tonight!
Friday afternoon was our special occasion! My little man randomly requested French toast and of course I always check your fabulous site first- so we made this- I used wheat bread which is just what I had on hand and oh man… It’s like eating donuts! Uber delish! Thanks ladies!
my entire family loved this! so sugary crunchy yummy! We served with fresh whipped cream and that was divine! I also cooked it in coconut oil which added an extra level of delcious flavor! Now if only it was fat free so i could eat it every day! thanks for posting this! now to go link this on facebook so all myfriends can enjoy too!!
This is sooo evil! And delicious. Evilly delicious.
Excuse me while I come off my sugar high.
I made one similar to this but now I can't wait to try your version. I dipped mine in the egg batter in then into crushed frosted flakes before frying. Oh so good!
I just made this for the first time and this was so good. I always make french toast when I can't think of anything else to cook, but have never tried to make it this way. Yummy!
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.
This is also how my family makes french toast. A good tip is that I freeze my bread, then it doesn't get soggy. And we are also a powdered sugar family. And lately, I've been using Great Harvest cinnamon chip bread. You don't really need the syrup.
My grandma used to make a version of this – ohhhh so yummy! She sprinkled hers with powedered sugar before serving – and then at the table my grandpa would put butter and real maple syrup on there. Amazingly enough, they both lived into their 90s… lol
May I add a little sumpin' sumpin'? Take the puffed French toast, add vanilla bean ice cream and drizzle with hot fudge! BEST EVER!
Yeah, I know this thread was a long time ago. We just tried this along with Sara’s honey butter, and they are both SO good!! I’ve never had french toast like this, and it was great. However, I do kind of fell like I need to work out extra long this week, lol.
Thanks, Stephanie! I’m seriously so glad it turned out so well for you. And thanks for telling people about us! 🙂
Oh My Goodness! This recipe is off the hook! It deserves an exclamation point after every sentence! I made it for dinner last night in honor of my friends birthday and everyone could not stop talking about how amazing it tasted! And the butter milk syrup – forgetaboutit!!!!!!!!!! I have been recommending your blog left and right lately! If your visitor numbers jump up 10 more people on average now you will know why! Keep up the great work!
Oooooh, fudge. We’re toying with the idea of some recipe contests in the future, but I may just need that ahead of time… 😉
What’s better than French toast? you got it- FRIED French toast! This looks delicious. And Cami… send that fudge recipe my way, will ya?
Sounds devilishly delicious!
P.S. I have a heavenly fudge recipe that turns out fantastic every time! When I take it to functions, everyone always asks for the recipe.
y..u..m…
does Thursday count as a “special occasion”? lol.