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.

dunking french toast stick in syrup

 

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…

adding milk to french toast batter

then whisk in a couple of eggs.

adding egg to french toast batter

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.

dipping french toast strips

dipping french toast strip

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.

deep frying french toast stick

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)

frying french toast strips 2

and then remove from oil and drain on a paper towel.

fried french toast strips

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.

rolling french toast in cinnamon sugar

While you’re at it, go ahead and dunk these in some maple syrup, buttermilk syrupstrawberry syrup, spread some honey butter on there.

serving plate of french toast sticks

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.

bite of french toast stick

Try serving these at a breakfast or brunch party with an assortment of dipping sauces! You will forever be the coolest.

dunking french toast stick in maple syrup

Print
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dunking french toast stick in maple syrup

Cinnamon Sugar French Toast Sticks


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 syrupstrawberry syrup, spread some honey butter on there. Try serving these at a breakfast or brunch party with an assortment of dipping sauces!


Notes


 

 

53 comments

  1. 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.

  2. 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

  3. May I add a little sumpin' sumpin'? Take the puffed French toast, add vanilla bean ice cream and drizzle with hot fudge! BEST EVER!

  4. 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.

  5. Thanks, Stephanie! I’m seriously so glad it turned out so well for you. And thanks for telling people about us! 🙂

  6. 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!

  7. Oooooh, fudge. We’re toying with the idea of some recipe contests in the future, but I may just need that ahead of time… 😉

  8. 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?

  9. 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.

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