Classic French toast sticks using cinnamon brioche, finished with vanilla-infused syrup.
Cuisine: French · Dish Type: Breakfast · Prep: 10 min · Cook: 15 min · Servings: 3–4 · Rating: ⭐⭐⭐⭐⭐
Ingredients
French toast sticks: 8 slices cinnamon brioche bread (slightly stale is best), 3 large eggs, 1 cup milk, 1 Tbsp granulated sugar, 1½ tsp ground cinnamon, 1 tsp vanilla extract, ¼ tsp kosher salt, 2 Tbsp butter (for the pan, plus more as needed), cooking spray (optional).
For serving: vanilla-infused syrup, powdered sugar (optional), fresh berries (optional).
Instructions
- Cut each bread slice into 3 sticks (~24 sticks total).
- Optional: dry sticks on a sheet pan in a 285°F oven for 8–10 minutes; cool 2 minutes.
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a wide bowl until smooth.
- Dip sticks quickly (2–5 seconds per side); rest on a rack 5–10 minutes.
- Heat a skillet over medium-low to medium with 1 Tbsp butter.
- Cook sticks 2–3 minutes per side until deep golden, turning to brown all sides. Add more butter between batches.
- Keep warm in a 200°F oven if doing multiple batches.
- Serve with syrup and powdered sugar.
Tips
- Brioche browns fast — drop heat if the outside darkens before the center sets.
- Quick dip plus rest time beats a long soak.
- For extra crunch, finish in a 400°F oven for 4–6 minutes.
- Make ahead: cook, cool, and freeze flat; reheat from frozen at 375°F for 10–12 minutes.