Ingredients
- 4 thick slices white bread, preferably stale
- 2 eggs
- ¼ cup milk
- Pinch of salt
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, divided
- Maple syrup, for serving (optional)
Instructions
- Prep the Bread: Trim the crusts off the bread slices and cut each slice into 3 thick batons.
- Make the Egg Mixture: In a shallow bowl, whisk together eggs, milk, and a pinch of salt.
- Mix Cinnamon Sugar: On a separate plate, combine sugar and cinnamon.
- Cook the First Batch: Heat 2 tablespoons butter in a large skillet over medium-high heat. Quickly dip each bread stick in the egg mixture (don’t soak), shake off the excess, and place in the skillet. Cook in 2 batches, turning to brown all sides until golden.
- Coat with Cinnamon Sugar: Immediately transfer the hot French toast sticks to the cinnamon sugar mixture and roll to coat.
- Cook the Second Batch: Melt the remaining 1 tablespoon butter and repeat with the rest of the sticks.
- Serve: Serve warm with maple syrup on the side for dipping.
Notes
- Stale bread is ideal because it doesn’t soak up too much liquid. Fresh bread may become too soggy and cause the sticks to fall apart.
- Use a loaf to cut slices about ⅔ inch (1.7 cm) thick for best results.
- Serve immediately while warm for the crispiest texture.
- Can be frozen after cooking and reheated in the oven for a quick breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fry
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 16g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
