French Toast Sticks Recipe

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This French Toast Sticks Recipe gives you crisp edges, a soft custardy middle, and sweet cinnamon flavor in every bite.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: french toast sticks, french toast sticks recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.53

Equipment

Blender or food processor
Large skillet nonstick
Cooling rack

Ingredients

8 slices Brioche bread or French Bread (day old/stale is best), see note 1
4 large eggs
2/3 cup whole milk
2 tablespoons light brown sugar lightly packed
1 tablespoon vanilla extract
1/4 teaspoon salt
6 cups Cinnamon Toast Crunch Cereal
4 tablespoons unsalted butter
Serving suggestions: powdered sugar, whipped cream, berries, vanilla syrup, etc (see note 2)

US - Metric

Instructions

Slice the bread into sticks. If using French bread, cut into 3/4-inch thick slices, then cut each slice into 2–3 thick sticks. If using sliced Brioche, cut each slice into 4 sticks. Set aside uncovered while preparing the rest of the ingredients.
In a large bowl, add the eggs, milk, brown sugar, vanilla extract, and salt. Whisk until completely smooth.
Add cereal to a blender or food processor (work in batches if needed). Pulse until the cereal forms fine crumbs, then transfer to a large shallow bowl.
Working with one bread stick at a time, dip it into the egg mixture, quickly turning to coat and letting the excess drip off. Immediately roll the stick in the cereal crumbs, pressing gently so the crumbs adhere well. Repeat with the remaining bread sticks.
Place a large nonstick skillet over medium-low heat or heat an electric griddle to 375°F. Add a pat of butter to the pan or run a stick of butter across the griddle. Once the butter is melted and lightly bubbling, place the coated bread sticks in a single layer, leaving space between each stick. Cook until the bottoms are golden brown and crisp, then flip and cook the other side until crisp.
Transfer the cooked sticks to a wire cooling rack (see note 3). Wipe out the skillet or griddle with a paper towel and repeat with the remaining sticks. Serve immediately with a dusting of powdered sugar, fresh berries, and maple syrup or vanilla sauce, if desired.

Video

Notes

Note 1: I like using pre-sliced bakery Brioche bread best for this recipe. French bread or plain Texas toast also work.

Note 2: Here's our all-time favorite syrup: combine 1/2 cup butter, 1 cup light brown sugar, 1/2 cup heavy cream, and 1/8 teaspoon salt in a pot. Cook over medium heat for 5 to 8 minutes, stirring occasionally, until smooth and thickened. Remove from heat, stir in 1 tablespoon vanilla, and let cool slightly before serving.

Note 3: These are best served right away. If making a large batch, keep them warm in a 200°F oven on a cooling rack set over a sheet pan.

Nutrition Note: Nutrition information does not include any syrup or other toppings.

Storage: Best served fresh. Store leftovers (without syrup) in an airtight container in the fridge for up to 3 days. Reheat in a toaster before serving.

Nutrition