If our family gets an opportunity to have a big breakfast on the weekend, we jump all over it..
It seems like it’s so rare anymore that all four of us are home with nothing to do on a Saturday or Sunday morning. Growing up, though, Sunday brunch was probably one of the most predictable things about my childhood. In fact, I think that my mom STILL makes a huge Sunday brunch even though it’s just her and my dad… simply because it’s what she does. So if the stars align, weekend brunch better be something that everyone is excited about. And these Crunchy Cinnamon French Toast Sticks really do the trick.
If and when we do have a big ol’ family breakfast, one thing is for certain… there’s going to be waaaaay too much food. And amongst all of the food, there needs to be sweet and savory options. On the sweet side, some of our favorites include Belgian waffles and homemade cinnamon rolls.
However, French Toast is the most beloved.
Here is my Classic French Toast recipe 👇🏻
I started making French toast sticks to change it up a bit and my kiddos really enjoy them. I absolutely love the crunch of these particular French toast sticks. That, combined with the starring role that cinnamon plays in this award-winning performance is what really puts these delicious sticks over the top.
The cereal that I enjoy in particular for this recipe is Cinnamon Frosted Flakes. Did you know that there are Cinnamon Frosted Flakes?! By the way, I’ll say that this is not a sponsored post; my family just really happens to like this cereal. My son especially loves it. I worried that it was going to be temporary, but it seems to be around for the long haul.
**Substitution Notes: If you can not find Cinnamon Frosted Flakes, you can use regular Frosted Flakes and simply add some ground cinnamon to it. Really… you could use any cinnamon cereal. Or use any flake cereal and just add a teaspoon or two of cinnamon to the batter.
So let me show you how I made these super delish Crunchy Cinnamon French Toast Sticks 👇🏻
Create a Dredging Station.
Start by grabbing two large, shallow bowls. To one of the bowls, combine 1 cup of Panko breadcrumbs and 2 cups of (crushed) Cinnamon Frosted Flakes. (**If you cannot find the Cinnamon Frosted Flakes, substitute regular Frosted Flakes and add some ground cinnamon to them). Stir and set aside.
In the second bowl, combine 6 large eggs, 1/2 cup of vanilla creamer (or half & half… or even milk), 3 tbsp of brown sugar, and 1 tbsp vanilla extract. Whisk everything together really well.
Pick a Hearty Bread.
The bread that I like most for this French toast is a loaf of Texas toast. It’s large and thick and holds up well with the cereal coating. You could use any bread that you’d like for this, but please give the Texas toast a whirl one time.
Cut 10 slices of Texas toast into thirds and dip each slice into the egg mix one at a time. Then dredge each slice into the cereal-panko mix and set on a plate.
Cooking the French Toast Sticks.
Melt 2 tbsp of butter in a large, non-stick skillet over medium heat. Add about 1/4 of your French toast sticks. It usually takes me about 4 batches to cook all of them- about 7-8 slices per batch.
Cook the French toast sticks for about 2 minutes PER side until they are crunchy and golden brown. They will look like this👇🏻.
Remove the French toast sticks to a plate and cover with a clean kitchen towel to keep warm. Add another 1-2 tbsp of butter to the skillet and allow to melt. Add another batch of French toast sticks and cook just like above. Continue until all of the French toast sticks are cooked.
If your pan starts to look like this 👇🏻 wipe it down with a dry paper towel and start a new batch.
Finishing Touches.
Top the French toast sticks with any desired toppings… like confectioner’s sugar, fresh fruit, whipped cream, maple syrup, etc.
Enjoy!!
Note: This recipe makes a rather large batch because we love, love, love these as leftovers throughout the week. And they heat up really well! Store leftovers in the refrigerator or in an air-tight bag in the freezer. To reheat from the refrigerator, simply microwave for 30-60 seconds. Or heat in a dry frying pan until crunchy and hot (my preference). To reheat from frozen, heat in the microwave for 60-90 seconds (or until hot). Or bake in a 350 degree oven for 10 minutes until crunchy and hot.
These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.
Crunchy Cinnamon French Toast Sticks
Ingredients
- 10 Slices Texas Toast, sliced into thirds
- 6 Large Eggs
- 1/2 Cup Vanilla Creamer (or Half and Half)
- 3 Tbsp Brown Sugar
- 1 Tbsp Pure Vanilla Extract
- 2 Cups Cinnamon Frosted Flakes, crushed **If you want to substitute, see substitution notes above**
- 1 Cup Panko Bread Crumbs
- 8 Tbsp Unsalted Butter
Instructions
- Grab 2 large, shallow bowls. In the first bowl, add the crushed cornflakes and the Panko breadcrumbs. Stir and set aside.
- In the second bowl, add the eggs, vanilla creamer, brown sugar, and vanilla. Whisk everything really well.
- Coat each slice of bread in the egg mixture and then dredge into the cereal/panko mix and set on a plate. When all of the French toast sticks have been coated in the cereal mixture, grab a large skillet. Over medium heat, melt 2 tbsp of butter and add about 1/4 of your French toast sticks (7 or 8 sticks).
- Cook the French toast sticks about 2 minutes per side, flip and cook another 2 minutes. They are done cooking when they are crispy and golden brown. It will take you about 4 batches to get all of the French toast sticks cooked. Add another 1-2 tbsp of butter to the skillet with each new batch of French toast sticks as you cook them.
- When all of the French toast sticks have been cooked, top them with sifted powdered sugar and serve with maple syrup (and any other desired toppings).
- ** Leftovers may be stored in the refrigerator for up to 5 days or the freezer (In an air-tight bag or container) for 2-3 months. To reheat from the fridge, microwave for 30-60 seconds or heat in a pan until hot. To reheat from frozen, microwave for 60-90 seconds or bake in a 350 degree oven for 10 minutes or until hot.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.