Cinnamon Sugar French Toast Sticks
“Cinnamon sugar french toast sticks! Crisp on the outside, soft and fluffy on the inside. No syrup needed!”
I have been on a meal prepping frenzy around here! Ya see, I’m on this mission to simplify every aspect of my life that causes even an ounce of stress.
So far it’s been going GREAT! This week I’ve been tackling the food portion of my stress list. To make my mornings and evenings run a bit smoother I’ve been using my Sunday evenings to prep dinner for the entire week.
Mainly just the meats since this is what I dread the most . Oh and chopping up all the side dishes.
I can’t tell you what a joy it’s been knowing that a wholesome dinner is already planned out and partially prepped. One less thing to worry about. Dear God I hope I can stick with this because it’s amazing. Highly recommended!
This week I decided to make and freeze these delicious cinnamon sugar french toast sticks for busy mornings! I made one batch thinking I would freeze them for a trial run and we ended up inhaling these things lol They are so good and easy.
Which was a good thing because I didn’t like the way they reheated with the cinnamon sugar coating. For freezing I think I’ll go back to my old french toast recipe that has the cinnamon and sugar mixed into the egg batter.
Nonetheless, these were awesome though! Sooooo not a healthy breakfast but I had no complaints at all! I paired this breakfast with fresh strawberries, scrambled eggs and turkey sausage.
Forget about needing syrup! The cinnamon sugar coating is ALL you will need. Trust me! These could totally be a dessert and perfect for a brunch.
And I don’t care what anybody says, French toast sticks tastes way better than french toast. Sure they’re the same thing but somehow having it in finger-food form makes it amazeballs!
Double or triple the recipe because you’re gonna wanna eat the first batch instantly.
How To Make The BEST French Toast Sticks:
- Use thick, stale bread. Yep bread that’s a few days old and a bit dried out is PERFECT. Soft, fresh bread won’t cut it. At all. It will soak up too much of the egg mixture and will result in soggy french toast. My bread was 3 days old and then I left it out on the counter all morning and afternoon to dry it out even further. I prefer Texas Toast.
- Cook them in butter. Yes, butter! Lots of hot, sizzling yummy butter. It will give the french toast sticks a golden, crisp, delicious exterior.
- Make a sample first! It can take a bit of practice to know when you’ve dipped the bread long enough. If you let the bread sit in the egg mixture too long it will be soggy or undone in the middle. If you don’t dip long enough then the french toast will be like plain bread in the middle instead of that fluffy, slightly creamy inside texture that great french toast is suppose to have. A test sample is best if you’re just not sure.
Watch me make these cinnamon sugar french toast sticks from start to finish!
Get the Recipe: Cinnamon Sugar French Toast
- 4 slices Texas toast, day old and/or stale
- 2 eggs
- 1/4 cup milk, I use almond milk
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 -1 tablespoon cinnamon
- 2 tablespoons butter
- Cut each slice of texas toast into 3 equal sticks. Set aside.
- In a large bowl or container, whisk together the eggs, milk, heavy cream and vanilla until uniform in color. Set aside.
- In another large bowl or container, combine the sugar and cinnamon. Set aside.
- Dip the slices of bread into the egg mixture (front and back) quickly, being sure to shake off the excess.
- Place them on a plate or baking sheet while you dip the rest.
- Heat butter in a large griddle over medium heat.
- When griddle is hot place the dipped slices of bread into the pan.
- Cook until both sides are golden brown (flipping once).
- Take french toast directy from the pan and place into the cinnamon sugar mixture.
- Toss to coat. (Work quickly so that each stick is hot going into the cinnamon sugar mixture)
- Plate and serve!
I really love your french toast recipe…….it wI’ll be a new addition to our Chtistmas spread. Your recipe is so crisp, creamy, with the perfect balance of cinnamon and sugar. I love the fact that you don’t have to use maple syrup at all, They really stand on their own.. The Taste and texture ate just perfect, I’ve noticed your recipe include ingredients that no other recipes have. You’re really a GREAT Diva Cook.
Thanks so much g or sharing!
Sorry for the text errors. My computer is changing the text……time for an update.
It will be a new addition to our Christmas spread.
The taste and texture are just perfect.
Thanks so much for sharing.
These look so good! The ingredients are really simple too! I think I am going to try to cook them this weekend. I also appreciate the video you attached. I hope to see more recipes from you.