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
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
Can these be made ahead of time and frozen? Then thawed and reheated in the microwave, or maybe the air fryer or toaster oven?
I haven’t tried making them ahead, but if I did, I’d re-heat in the air fryer! I bet they’d be good.
This is the best recipe! Reminds me of my childhood. I used thickly sliced (into sticks) challah because I couldn’t find Texas toast, worked beautifully. Thank you!!
I made these in my air fryer this morning (360F for 6 minutes) and they were AMAZING. My husband who never eats French toast loved it and they were a hit with my kids. This is the BEST french toast I have ever eaten. Thanks!
Yaaaaay!!! So glad to hear this!!
This would probably be good with white bread machine bread because you can slice it however thick you want to slice it. Really looks tasty! Thanks!
Ok, so……….I just made these for dinner tonight, and OH-MY-GOODNESS-GRACIOUS-ME they were delicious! My whole family loved them! I’ll never be able to make french toast any other way now. We were hooked…..INSTANTLY! Awesome recipe!
Amazingly delicious!!! Thanks for the recipe!
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.
Is there a way to know what the nutritional value is of these recipes? I am feeding a medically compromised child and need to get in as many calories as possible.
Thank you
Lee – try inputting the recipe ingredients into food.com. I’m diabetic and have been counting carbs for a few years. I find it’s the easiest way to get all the nutritional info I need. You have to set up a free account, but then you can add as many recipes you want and keep them all private, so you don’t have to type out all the instructions, just copy and paste the ingredient list.
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!