French Toast Sticks

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Simple to make cereal-coated French toast sticks

Course Breakfast

Cuisine American

Keyword french toast sticks

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings servings

Calories 1256kcal

Author Chelsea

Cost $7.53

Ingredients

8 slices Brioche bread or French Bread (day old/stale is best) Note 1
4 large eggs
2/3 cup (170g) whole milk
2 tablespoons (25g) light brown sugar, lightly packed
1 tablespoon (12g) vanilla extract
1/4 teaspoon fine sea salt
6 cups (285g) Cinnamon Toast Crunch Cereal
4 tablespoons unsalted butter
Serve with: Vanilla Sauce (or syrup), fresh berries, whipped cream Note 2
Optional: sprinkle of powdered sugar

Instructions

SLICE BREAD: If using French bread, slice into 3/4th 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.
WET INGREDIENTS: In a large bowl, add the 4 large eggs, 2/3 cup whole milk, 2 tablespoons brown sugar, 1 tablespoon vanilla extract, 1/4 teaspoon fine sea salt. Whisk until completely smooth.
CRUSH CEREAL: In a blender or food processor, add the 6 cups measured cereal (you may need to do this in batches depending on blender/processor size). Pulse cereal until it forms fine crumbs and then transfer that crushed cereal to a large, shallow bowl.
COAT BREAD: 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 then very generously coat/dredge with cereal crumbs. Repeat until all of the bread is coated. You may have a bit extra of the egg coating and cereal depending on the size of bread being used and how well coated the sticks are. (See Note 3)
COOK: Place a large nonstick skillet over medium-low heat (or heat an electric griddle to 375 degrees 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 into a single layer in the pan, 1/2-inch apart from one another. Don't over-crowd; make sure the sticks have plenty of room. Cook the sticks until they are crispy and golden brown and then flip to the other side. Once that side is crispy, get the sides and then 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 until all are cooked.
SERVE: 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: Bread: We like using pre-sliced bakery brioche bread best for this recipe. French bread or plain Texas toast also works. Here's the exact bread we use.

Note 2: Toppings: We love these French toast sticks with a quick homemade vanilla sauce. Here's the recipe for that: Combine 1/2 cup unsalted butter, 1/2 cup white 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 it is thickened and smooth. Remove from heat and add in 1 tablespoon pure vanilla extract. Allow to slightly cool and then serve over these French Toast Sticks! Alternatively, drizzle with pure maple syrup or pancake syrup! Fresh berries and whipped cream is a nice addition as well!

Note 3: Leftovers: Depending on the bread used and how heavy-handed the dredging gets, you may have some excess egg mixture and excess cereal mixture. I'd rather have a little bit extra than be scrambling to get more cereal crushed up or more egg mixture prepared. Any leftover egg mixture can be saved and stored in the fridge for 3-4 days and used on future French toast. Excess crushed cereal doesn't store as well; so I recommend really dredging the toasts in that cereal!

Note 4: Serving: The quicker these toast sticks are served, the better they'll taste. They're the best right hot off the griddle or skillet. If you are making a lot at a time, I recommend the following: Heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Add French Toast Sticks right off the griddle/skillet to the prepared cooling rack in the oven.

Nutrition information does not include any syrup or other toppings.

Nutrition