Easy French Toast Sticks Breakfast
There’s something wonderfully nostalgic about a weekend breakfast that takes just a little more effort than a bowl of cereal. For our family, that special treat is often French toast. But a few years ago, we discovered an even better version: French Toast Sticks. They have all the custardy goodness of the classic, but they’re transformed into dippable, shareable fingers of joy. After testing this recipe five times, I finally got the balance of a fluffy, tender inside and a perfectly crisp, cinnamon-sugar crust just right.
These breakfast sticks are everything a comforting morning meal should be. The scent of warm cinnamon and butter fills the kitchen, promising something truly delicious is on its way. Each stick is soaked in a rich vanilla and egg custard, then fried until it’s a beautiful golden brown. The final roll in cinnamon sugar creates a delicate, crunchy coating that gives way to a soft, yielding centre. They are truly magnificent.
This is a brilliant breakfast recipe for a lazy Sunday morning when you want to gather everyone around the table. They’re also ideal for a celebratory brunch with friends, as they feel a little more special than standard toast. Children adore them because they’re fun to eat with their hands, and adults appreciate the simple, satisfying flavours that remind them of childhood.
Recipe Overview
This recipe guides you through creating flawless French Toast Sticks with a soft, custardy middle and a crisp, buttery, cinnamon-sugar coating. The secret lies in using the right kind of bread and not over-soaking it, which ensures the sticks hold their shape. I found that a splash of double cream in the custard adds an incredible richness that milk alone can’t achieve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This French Toast Sticks Recipe
- Genuine Flavour: Each bite delivers a comforting blend of warm cinnamon and nutmeg, enriched by fragrant vanilla extract and a rich, eggy custard. The finish is a sweet, slightly crunchy coating from the cinnamon sugar, which perfectly complements the soft interior.
- Ready in Under 30 Minutes: From slicing the bread to serving them hot, this entire breakfast recipe comes together in about 25 minutes, making it achievable even on a busy weekend morning.
- Flexible Recipe: This recipe works beautifully with different types of bread. While brioche is my favourite for its buttery flavour, challah or even thick-cut white farmhouse loaf will work well. You can also add a grating of orange zest to the custard for a fresh, citrusy note.
- Great for Special Mornings: These breakfast sticks are ideal when you want to make a birthday breakfast feel special or you’re hosting a casual brunch. They are so easy to make in batches, and everyone seems to love them.
- Family Tested: My children always get excited when they see me pulling the brioche loaf out of the cupboard. They love dipping these sticks into a little pot of maple syrup, and there are never any leftovers!
Ingredients You’ll Need
The key to fantastic French toast is using quality ingredients. I always opt for a good vanilla bean paste or extract, like Nielsen-Massey, as it provides a much deeper flavour than artificial essence. Most importantly, your bread should be a day or two old; stale bread soaks up the custard mix without falling apart.
- 8 thick slices of day-old brioche or challah bread (about 2.5cm or 1-inch thick)
- 3 large free-range eggs
- 120ml whole milk
- 60ml double cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- A pinch of fine sea salt
- 4 tbsp unsalted butter, for frying
- For the Cinnamon Sugar Coating:
- 100g caster sugar
- 2 tsp ground cinnamon
Kira’s Tip: Using slightly stale bread is a game-changer. Fresh bread is too soft and will become soggy when dipped in the custard. If your bread is fresh, you can lightly toast the slices in the oven at 150°C (130°C fan) for about 10 minutes to dry them out a little.
How to Make French Toast Sticks
The process for making these breakfast sticks is straightforward. We’ll create a rich custard, give the bread a quick soak, and fry the sticks until they are perfectly golden brown. The final flourish is a generous coating of cinnamon sugar while they’re still warm.
- Prepare the Bread: Take your slices of brioche and trim off the crusts if you prefer a softer texture (I usually leave them on for a bit more crunch). Cut each slice into 3 or 4 evenly sized sticks, about 2.5cm (1 inch) wide.
- Make the Custard: In a shallow dish or baking tray wide enough to lay the bread sticks in, whisk together the eggs, whole milk, double cream, 2 tbsp of caster sugar, vanilla extract, 1 tsp of cinnamon, nutmeg, and the pinch of salt. Whisk until it’s smooth and completely combined.
- Prepare the Coating: On a separate large plate or shallow dish, mix together the 100g of caster sugar and 2 tsp of cinnamon for the coating. Set this aside, close to your hob.
- Soak the Bread Sticks: Working one at a time, dip a bread stick into the egg mixture. Let it soak for about 10-15 seconds on each side. What works best for me is to be quick; you want the custard to penetrate slightly but not make the bread completely saturated and floppy. Place the soaked sticks on a wire rack while you dip the rest.
- Fry the Sticks: Place a large non-stick frying pan or skillet over a medium heat. Add 1 tablespoon of butter and let it melt and foam. Once the foam subsides, carefully place a single layer of bread sticks in the pan, ensuring you don’t overcrowd it. You will likely need to cook these in 2-3 batches.
- Cook Until Golden: Fry the sticks for 2-3 minutes on each side, until they are a deep golden brown and feel slightly crisp to the touch. Use tongs to turn them carefully. Add more butter to the pan for each new batch.
- Coat and Serve: As soon as a batch is cooked, transfer the hot sticks directly to the plate with the cinnamon-sugar mixture. Roll them around until they are evenly coated. The heat from the sticks will help the sugar adhere. Serve immediately while warm with your favourite dips. For a weekend treat, I sometimes pair these with my recipe for Steak Bites With Garlic Butter Recipe for an indulgent brunch.
Tips From My Kitchen
- Temperature Control: Keep your hob on a steady medium heat. If the heat is too high, the butter will burn and the outside of the sticks will cook too quickly, leaving the inside raw and doughy. Too low, and they’ll absorb too much butter and become greasy.
- The Secret Step: I learned that adding that small amount of double cream to the custard is what gives these French toast sticks their unbelievably rich and tender texture. It creates a much more luxurious result than using milk alone. Don’t skip it!
- Make-Ahead: You can prepare the custard mixture up to a day in advance. Just cover it and keep it in the fridge. Give it a good whisk before using. The cinnamon-sugar coating can also be mixed and stored in an airtight container.
- Storage: Leftover French Toast Sticks can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking tray in a single layer and warm them in the oven at 180°C (160°C fan) for 5-7 minutes, or until crisp again. An air fryer also works wonderfully for this. According to the FSA, leftovers should be cooled and refrigerated as quickly as possible.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp bread knife and cutting board
- Two shallow dishes or baking trays
- Whisk
- Tongs or a spatula
Delicious Variations to Try
While this classic cinnamon version is hard to beat, it’s also a fantastic base for getting creative. Here are a few variations we enjoy at home:
- Zesty Orange Sticks: Add the finely grated zest of one orange to the custard mixture. The bright, citrusy flavour pairs beautifully with the cinnamon and is especially lovely in the spring.
- Vegan French Toast Sticks: This is easily adapted for a plant-based diet. Use a thick, sturdy vegan-friendly bread. For the custard, swap the milk and cream for 180ml of a creamy plant-based milk (oat milk is great), and replace the eggs with 4 tablespoons of cornflour whisked into the milk. Use vegan butter or coconut oil for frying.
- Savoury Breakfast Sticks: For a savoury twist, omit the sugar, vanilla, cinnamon, and nutmeg from the custard. Instead, add a pinch of black pepper, a little grated Parmesan cheese, and some finely chopped chives. Skip the cinnamon-sugar coating and serve with a fried egg or some crispy bacon. It’s a completely different but equally delicious breakfast.
What to Serve With French Toast Sticks
These are made for dipping! Set out a few small bowls with different options so everyone can choose their favourite. Here are a few ideas:
- Classic Maple Syrup: The quintessential pairing. A good quality, dark maple syrup provides a rich, caramel-like sweetness that is just right.
- Fresh Berry Compote: A simple compote made by gently heating strawberries, raspberries, or blueberries with a little sugar provides a lovely, sharp contrast to the rich sticks.
- Chocolate or Salted Caramel Sauce: For a truly decadent treat, a warm chocolate hazelnut spread or a drizzle of salted caramel sauce is unbeatable.
- Yoghurt and Fresh Fruit: Serve with a dollop of thick Greek yoghurt and a scattering of fresh berries to add a bit of freshness and balance the sweetness. A bowl of fruit makes this feel like a more complete meal, and it’s a great accompaniment to my Crispy Oven Roasted Potatoes Side if you’re making a full brunch spread.
Frequently Asked Questions
French Toast Sticks
Ingredients
Method
- Prepare the Bread: Take your slices of brioche and trim off the crusts if you prefer a softer texture (I usually leave them on for a bit more crunch). Cut each slice into 3 or 4 evenly sized sticks, about 2.5cm (1 inch) wide.
- Make the Custard: In a shallow dish or baking tray wide enough to lay the bread sticks in, whisk together the eggs, whole milk, double cream, 2 tbsp of caster sugar, vanilla extract, 1 tsp of cinnamon, nutmeg, and the pinch of salt. Whisk until it's smooth and completely combined.
- Prepare the Coating: On a separate large plate or shallow dish, mix together the 100g of caster sugar and 2 tsp of cinnamon for the coating. Set this aside, close to your hob.
- Soak the Bread Sticks: Working one at a time, dip a bread stick into the egg mixture. Let it soak for about 10-15 seconds on each side. What works best for me is to be quick; you want the custard to penetrate slightly but not make the bread completely saturated and floppy. Place the soaked sticks on a wire rack while you dip the rest.
- Fry the Sticks: Place a large non-stick frying pan or skillet over a medium heat. Add 1 tablespoon of butter and let it melt and foam. Once the foam subsides, carefully place a single layer of bread sticks in the pan, ensuring you don't overcrowd it. You will likely need to cook these in 2-3 batches.
- Cook Until Golden: Fry the sticks for 2-3 minutes on each side, until they are a deep golden brown and feel slightly crisp to the touch. Use tongs to turn them carefully. Add more butter to the pan for each new batch.
- Coat and Serve: As soon as a batch is cooked, transfer the hot sticks directly to the plate with the cinnamon-sugar mixture. Roll them around until they are evenly coated. The heat from the sticks will help the sugar adhere. Serve immediately while warm with your favourite dips. For a weekend treat, I sometimes pair these with my recipe for Steak Bites With Garlic Butter Recipe for an indulgent brunch.
Notes
I hope you and your family love these French Toast Sticks as much as we do. They are a simple joy, a way to make any weekend morning feel a little bit more special. If you try this recipe, I’d love to hear how it went! Please leave a comment and a rating below to let me know what you think. And if you’re looking for another fun weekend treat, why not try my Cream Filled Donuts Treat? Happy cooking!
