Cinnamon French Toast Sticks
Thick sticks of cinnamon custard-soaked bread fried until crisp on every side and piled with mixed berries for easy dipping.
Cutting the bread into sticks instead of slices means more crisp surface area per bite and an easier grip for little hands or a lazy Sunday. A double dose of cinnamon in both the custard and a finishing sugar keeps every side flavorful. Pile the berries alongside for dipping rather than on top so the sticks stay crisp.
Ingredients
Method
Tap a number to mark a step doneWhisk the eggs, milk, half the cinnamon, and vanilla extract together in a wide shallow dish until smooth.
Dip each bread stick into the custard for about 10 seconds per side, turning to coat all four sides evenly.
Melt the butter in a large skillet over medium heat and fry the sticks in batches, turning often.
Cook each batch for about 5 minutes total, rotating the sticks so all sides turn golden and crisp.
Mix the remaining cinnamon with the granulated sugar in a small bowl while the last sticks finish frying.
Roll the warm sticks in the cinnamon sugar right after they come out of the pan, turning to coat every side evenly.
Pile the sticks on a board or plate with the mixed berries scattered alongside for dipping while everything is still warm.
Kitchen note
Cut the bread a day ahead and leave it uncovered on the counter overnight; slightly stale bread holds its shape better once fried.
