Cinnamon French Toast
Cinnamon French Toast Sticks are an easy, quick breakfast or brunch option featuring thick bread slices coated in a sweet cinnamon-egg mixture and pan-fried to golden perfection. They are best served warm with maple syrup for dipping.
Equipment
- 1 Non-stick frying pan (10–12 inch)
- 1 medium mixing bowl
- Measuring cups and spoons set
- 1 Pair of kitchen tongs or slotted turner
- 1 Cutting board
- 1 Sharp kitchen knife
Ingredients
- 4 thick slices white bread preferably slightly stale
- 2 large eggs
- ¼ cup whole milk
- A pinch of salt
- ⅓ cup granulated white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- Maple syrup for serving (optional)
Instructions
- Prepare the Bread: Start by trimming off the crusts from each slice of bread. Then cut each slice into three equal-sized thick sticks, about 1.7 cm (2/3 inch) wide. Using stale bread helps keep the sticks firm and prevents sogginess.
- Mix the Egg Wash: In a large bowl, whisk together the eggs, milk, and a small pinch of salt until fully combined and smooth. This will serve as the coating for the bread sticks.
- Combine Cinnamon Sugar: On a shallow plate, stir together the sugar and cinnamon evenly. This mixture will give the sticks their signature sweet and spicy coating.
- Heat the Pan and Melt Butter: Place a non-stick skillet over medium-high heat. Add 2 tablespoons of butter and let it melt, swirling the pan to coat evenly.
- Cook the French Toast Sticks (First Batch): Quickly dip each bread stick into the egg mixture, rolling to coat all sides but without letting them soak too long. Shake off any excess liquid to avoid sogginess. Lay the sticks flat in the hot pan, cooking them in batches if necessary to avoid overcrowding. Cook for about 2-3 minutes per side until they develop a golden-brown crust.
- Coat with Cinnamon Sugar: While the sticks are still warm, immediately transfer them to the cinnamon sugar plate and gently roll to cover all sides. The warmth helps the sugar stick perfectly.
- Cook Remaining Sticks: Add the remaining tablespoon of butter to the pan, melt, and repeat the cooking and coating process for the second batch.
- Serve: Serve the cinnamon French toast sticks immediately while warm, alongside maple syrup for dipping if desired.
Notes
- Bread Thickness and Staleness: For best results, use thick-cut bread and let it become slightly stale. This ensures the sticks hold their shape during cooking and don’t become overly soft or soggy. Fresh bread tends to absorb too much egg mixture.
- Cutting Consistency: Cutting the bread into evenly sized sticks helps them cook uniformly and look more appealing.
- Quick Coating: Roll the sticks in cinnamon sugar immediately after cooking while still hot to ensure the coating adheres well.
- Butter Use: Using butter adds flavor and helps achieve a crispy, golden crust but can be swapped with oil if preferred for a different taste or dietary needs.
