• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Breakfast and Brunch

    Crispy Baked Cinnamon French Toast Sticks {Video}

    Published: Jul 27, 2017 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 15 Comments · This post may contain affiliate links.

    cinnamon french toast sticks on a wire rack
    Baked Cinnamon French Toast Sticks in a white bowl
    baked cinnamon french toast sticks with berries in a white bowl
    cinnamon french toast sticks on a white plate with fresh berries
    cinnamon french toast sticks

    Baked Cinnamon French Toast Sticks with berries on a white plate

    Thanks to a quick dunk in cinnamon sugar, these Baked Cinnamon French Toast Sticks come out of the oven crispy on the outside and tender and soft on the inside.

    Check out this crispy cinnamon coating...

    Baked Cinnamon French Toast Sticks on a cooling rack

    Kansas City was hit with fantastically loud, lightning-filled storms last night. Miracle of all miracles, the toddlers sleep through the entire thing! They slept through thunder so loud and lighting so bright that it sounded like a battle was going on in the backyard.

    I was not so lucky. After a long night watching the storm rage, by about 4am I had one thing on the brain. Breakfast. Breakfast is serious business in our house, and I wake up ready for just about anything we might have to put on the table. Plus coffee. All the coffee.

    All summer we've been playing around with new things to serve for breakfast. Some savory, some sweet. Some that we eat during the week and some, like Baked Cinnamon French Toast Sticks that have weekend written all over them.

    dipping toast slices into egg mixture

    How to Bake French Toast Sticks

    These from-scratch, surprisingly simple breakfast pastries are dunked in eggs and cream and then rolled in cinnamon sugar. Line them up on a baking sheet topped with foil. If you have a cooling rack that will fit on top, add it to the baking sheet. Keeping the French Toast Sticks elevated as they bake will allow heat to circulate all around them and will make all of the sides equally crispy.

    cinnamon french toast sticks on a wire rack

    Baking French Toast Sticks is great on two levels:

    1. Easy to scale up. You can bake them for as many or as few people as you'd like. I've made them many times for just Molly and Clara (though they can eat as many as a table full of adults) and baked them for a whole crowd of extended family while we were at the beach.
    2. Easy clean-up.  Unlike making stove top French toast, where you dip and then place the French toast right on a hot skillet, by the time these little beauties are done baking, all the other dishes can be washed and put away.

    And I don't even need to get into how much fun French Toast Sticks are compared to their classic counterpart right? Sticks = instant breakfast fun. Eat them on their own, dip them in syrup, serve them over tons of berries. It's hard to go wrong.

    drizzling syrup on french toast sticks with berries in a white bowl

    Check out the video to see, in under a minute, how these are made!

    Just don't expect any leftovers.

    More French Toast Recipes

    • Baked Banana French Toast with Pecan Crumble
    • Baked Pumpkin French Toast
    • Bagel French Toast
    • Baked Cinnamon French Toast

    Favorite Tools

    • 9x13 Emile Henri Baker 
    • Foil
    • Wire Rack
    • 8x8 Baking Dish Emile Henry
    Baked Cinnamon French Toast Sticks in a white bowl
    Print Recipe
    4.82 from 11 votes

    Crispy Baked Cinnamon French Toast Sticks

    Thanks to a quick dunk in cinnamon sugar, these Baked Cinnamon French Toast Sticks come out of the oven crispy on the outside and tender and soft on the inside.
    Prep Time10 mins
    Cook Time22 mins
    Total Time32 mins
    Course: Breakfast
    Keyword: baked breakfast recipe, French toast
    Servings: 4 Servings
    Calories: 339kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.00

    Equipment

    • 2 Baking Dishes
    • Foil
    • Wire Rack

    Ingredients

    • 4 Thick-Cut Slices of Bread (we like brioche or Texas Toast)
    • 4 Eggs, whisked
    • ½ cup Heavy Cream (you can substitute milk if you'd like)
    • 1 teaspoon Pure Vanilla Extract
    • ½ cup Sugar
    • 2 tablespoon Ground Cinnamon
    • Berries or syrup, for serving

    Instructions

    • Heat oven to 350F / 177C.
    • While oven is heating, line a baking dish with foil and place a cooling rack on top. (You can bake the French Toast Sticks directly on the baking dish, but they won't be as crisp on all sides.) Spray with nonstick cooking spray.
    • Slice bread into even "sticks".
    • In one shallow baking dish combine eggs, cream and vanilla in a shallow baking dish. Whisk well.
    • In a second shallow baking dish, stir together sugar and cinnamon until evenly combined.
    • Roll bread sticks in egg mixture until they are well coated. Then roll them in cinnamon-sugar and place on baking dish, leaving at least ½ inch between each stick.
    • Bake until crisp and golden brown on top, 20 to 24 minutes. (These do not need to be turned during cooking, but do check them after about 15 minutes. If the tops are starting to turn dark brown, you can flip them over to prevent over-cooking.)
    • Serve immediately with berries or syrup or other toppings that you'd like!

    Nutrition

    Calories: 339kcal | Carbohydrates: 41g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 205mg | Potassium: 129mg | Fiber: 3g | Sugar: 26g | Vitamin A: 675IU | Calcium: 109mg | Iron: 2mg

    Molly and Clara's summer ballet class ended last week. It was a raging success for the girls who loved every minute. Until the next one, I sure will miss the sight of all those little girls in pink leotards playing before class started....

    Ballet Class_Kansas City Ballet School

    *This post contains affiliate links*

    Related

    « Family Vacation in Bulgaria
    Slow Cooker Crispy Pork »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Joy

      July 28, 2017 at 8:32 am

      5 stars
      Oh wow, these looks amazing! I love the video. I'd run to my kitchen to make them now, but A) I'm at my son's gymnastics class, and B) I already made pancakes this morning. I'm definitely pinning this recipe for later!

      Reply
      • Joy

        July 28, 2017 at 8:33 am

        Oh, and your girls are simply adorable in their leotards. I'm glad they loved their ballet class.

        Reply
        • Jess

          August 08, 2017 at 10:00 am

          Thanks so much Joy! I think we're all a little sad that dance is over...though gymnastics has been on my mind. Maybe we'll have to give that a try next!

          Reply
    2. Richard Price

      August 11, 2017 at 5:29 am

      5 stars
      That looks absolutely delicious! Can't wait to try them!

      Reply
    3. Julie

      February 13, 2019 at 7:06 pm

      Could you soak the bread overnight and coat in the sugar in the morning? (To save time?)

      Reply
      • Jess

        February 14, 2019 at 12:24 pm

        I've tried it Julie, but never had much success. Every time I've soaked the bread overnight it's absorbed so much liquid that it's too soggy to hold its shape - especially in the case of brioche which usually has such a large crumb. IF you do have success soaking it, you may need to bake the sticks a bit longer to be sure they are cooked all the way through. (When just dunked and then baked, the custard doesn't soak all the way to the center, so they cook a bit faster.)

        Reply
        • Alysa Vera

          March 11, 2020 at 10:29 am

          5 stars
          I was thinking of the best way to make crunchy French toast for my family and this recipe topped it! It's so easy to prep, cook and clean up and they came out so great tasted delicious and my oldest daughter too said it was delicious and she's not always pleased with sugary breakfast but she was today and I topped them off with a little powdered sugar but overall it was good thank you! I'm definitely going to be making these again. 🙂

          Reply
          • Jess

            March 12, 2020 at 9:11 am

            Wonderful! Thanks so much for your note Alysa!

            Reply
    4. Mel

      July 21, 2019 at 6:46 am

      5 stars
      In case anyone is wondering, these freeze and reheat beautifully. I made the recipe as directed, cooled the sticks completely, froze in a Ziploc, and reheated in the toaster with a couple sticks in each toaster slot (make sure the bread slices aren't too thick to fit--I used homemade bread and cut according to my toaster slots). After the toaster, I did a 10-15 second run in the microwave just to warm any cold spots that remained, but they still stayed crisp due to that first toasting.

      Reply
      • Jess

        July 21, 2019 at 9:45 am

        Awesome Mel! Thanks so much for sharing this! I'm definitely going to freeze a batch myself with your tips - I've been looking for all the homemade breakfast shortcuts I can get with my girls starting kindergarten this year.

        Reply
        • Mel

          July 21, 2019 at 5:13 pm

          No problem! I'm stocking our freezer for back to school as well. If it helps, you can freeze muffin batter and batter for baked (not yeast) doughnuts as well. Just thaw the batter in the fridge, scoop into the baking pan, and bake as usual. You can also freeze scones and biscuits (cut but unbaked). Bake them directly from frozen but for an extra minute or two and on a few layers of parchment paper to prevent over-browning the bottoms. Best of luck with kindergarten!

          Reply
    5. Liz

      November 20, 2019 at 11:05 am

      I just made these this morning. They were excellent. I was however disappointed in how they stuck to the rack. My rack is non stick and I also sprayed it, but they all stuck to it.
      Any better way?

      Reply
      • Jess

        November 20, 2019 at 7:36 pm

        Hi Liz - I'm so sorry to hear that. I actually can't imagine why they stuck if you sprayed the rack. I haven't had any trouble with that! Perhaps try rubbing some cooking oil on the rack next time instead?

        Reply
    6. Hannah

      October 31, 2021 at 10:18 am

      5 stars
      These were incredible!! I had some brioche I needed to finish off and came across this recipe. After trying the first batch, I went to the store for more bread so I could make more and have them in the freezer for easy breakfast for the family throughout the week! I did also have issues with them sticking to my rack… I used the rack for bacon first and thought they’d be greased well enough to just put the toast on right after, but perhaps I should have oiled a bit more. All the same, these are amazing and we’ll definitely make lots more in the future!

      Reply
      • Jess Smith

        November 01, 2021 at 4:48 pm

        So glad to hear your family enjoyed them as much as mine does!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • a baked frittata on a marble countertop
      Vegetable Frittata
    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef