French Toast Sticks

5 from 3 votes

Cinnamon-sugar French Toast Sticks get a crispy twist with crushed Cinnamon Toast Crunch—easy, kid-friendly, and delicious!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: french toast sticks

Servings: servings

Author: Chelsea Lords

Cost: $7.53

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 see note 2
Sprinkle of powdered sugar Optional

US - Metric

Instructions

If using French bread, slice into 3/4-inch thick pieces. Slice each piece into 2–3 thick sticks. If using cut bakery brioche bread, cut each piece into 4 sticks. Set aside (uncovered) while preparing everything else.
In a large bowl, add eggs, whole milk, brown sugar, vanilla extract, and salt. Whisk until completely smooth.
In a blender or food processor, add the measured cereal (you may need to do this in batches depending on blender/processor size). Pulse cereal until it forms fine crumbs, then transfer that crushed cereal to a large, shallow bowl.
Working with 1 stick of bread at a time, dip in the egg and milk mixture, gently shaking off excess (dip quickly so the tender brioche bread doesn’t break), and very generously coat/dredge with cereal crumbs. Repeat until all the bread is coated. You may have a bit extra egg coating and cereal depending on the bread size and how well coated the sticks are (see note 3).
Place a large nonstick skillet over medium-low heat (or heat an electric griddle to 375°F) and add a pat of butter (or run a stick of butter across the heated griddle). Once the butter has melted and is lightly bubbling, add French Toast Sticks in a single layer in the pan, 1/2-inch apart from another. Make sure the sticks have plenty of room. Cook the sticks until they are crispy and golden brown, then flip to the other side. Once that side is crispy, transfer to a wire cooling rack (see note 4). Wipe out the skillet or wipe off the griddle with a paper towel and repeat with the remaining sticks.
Serve French Toast Sticks immediately off the griddle/skillet with a dust 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 works.

Note 2: Serving suggestions: Vanilla sauce, pure maple syrup or pancake syrup, fresh berries, and whipped cream. Here’s the recipe for a quick homemade vanilla sauce:

Combine 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup heavy cream, and 1/8 teaspoon fine sea salt in a heavy-bottomed pot. Cook over medium heat, stirring occasionally, for 5–8 minutes or until thickened and smooth. Remove from heat and add 1 tablespoon vanilla extract. Allow to slightly cool and serve over these French Toast Sticks!

Note 3: You may have extra egg or cereal mixture, depending on the bread and dredging. Extra egg mixture keeps in the fridge for 3–4 days for future French toast, but crushed cereal doesn’t store well—so coat those toasts generously!

Note 4: The quicker these toast sticks are served, the better they’ll taste. If you are making a lot at a time, I recommend the following: Heat the oven to 200°F and set a cooling rack on top of a large sheet pan. Place both in the oven. Add French Toast Sticks right off the griddle/skillet to the prepared cooling rack in the oven.

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

Nutrition