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Pretending to be a kid today with these oven-baked Cinnamon Sugar French Toast Sticks. Soft wheat bread cut into sticks, dipped in french toast batter, and baked in the oven until golden and toasted. Each french toast stick gets dressed up with browned butter before being coated in cinnamon sugar. These are just like the french toast sticks we loved as kids (and a touch healthier), but so much better than those old school french toast sticks mom found in the freezer aisle. And yes, you can make a big batch of these and freeze to reheat on busy mornings. Perfect for back to school…or if you simply need a french toast stick on a Tuesday morning.

side angled photo of Cinnamon Sugar French Toast Sticks with maple syrup dripping off the french toast sticks

My favorite breakfast as a kid was my dad’s cinnamon toast. It was extra buttery and extra cinnamony and I looked forward to it every weekend.

On busy school mornings, my brothers and I ate one of three items…bagels, waffles, or french toast sticks. My favorites were the cinnamon toast waffles and the french toast sticks. Each with maple syrup…oh my gosh, so much sugar. And do you see a pattern? I clearly have a serious love for anything involving cinnamon. To this day I still think my favorite thing might just be cinnamon toast, so simple, but just so good.

french toast sticks in eggy french toast batter

With back to school in full swing, and mid-September quickly approaching, I knew an easy make-ahead breakfast was a good idea. Enter these french toast sticks. I could have done them all up in autumn flavors, or added fruity things, but honestly? French toast sticks should just be left as they are. For me, they’re best when buttery, and coated heavily in cinnamon.

Now, I haven’t had frozen french toast sticks since I was maybe 10 years old. Not sure exactly, but I know it’s been a while. I was that weird kid that decided to stop eating things like frozen waffles and potato chips, and instead snacked on apples and carrots.

Anyway, these are so much better than anything from the store. SO. much. BETTER.

overhead photo of Cinnamon Sugar French Toast Sticks before baking

The french toast sticks you’ll find in the freezer aisle, are rubbery, bland, and filled with a million and one ingredients. Is there even cinnamon in them? I don’t know.

These homemade french toast sticks? They’re made with whole-grain bread, they’re soft, buttery, sweetened with maple syrup, hinted with vanilla, and tossed with cinnamon sugar. I’m not calling them health food by any means, but they’re a huge upgrade from the french toast sticks I ate as a kid.

Plus they are so easy to make! And yes, you can freeze them too, making them perfect for a super quick and easy breakfast.

overhead photo of Cinnamon Sugar French Toast Sticks after baking on baking sheet

Here are all the details.

For the bread, I like to use a soft whole-grain bread. When I have the time I bake this breakfast bread in a loaf pan and just leave the seeds out. Or if I happen to have some already made, I will use my homemade honey brioche bread. In a hurry, I’ll pick up a soft loaf from Whole Foods.

Cut the bread into thick slices, then cut each piece into sticks. I can normally get about 3 sticks per slice of bread.

side angled photo of Cinnamon Sugar French Toast Sticks being drizzled with maple syrup

For the french toast “batter”, it’s a classic mix of eggs, milk, and vanilla. I like to use maple syrup to sweeten it up just a smidge, and nutmeg for additional flavor and warmth. Dip each breadstick into the batter, then bake in the oven. No pan cooking, no messy stove, no hassle.

While the french toast sticks are baking, brown some butter and mix up some cinnamon and sugar. When the french toast sticks come out of the oven, brush each with browned butter and then sprinkle with cinnamon sugar. And that’s it.

overhead photo of Cinnamon Sugar French Toast Sticks on plate

These are best enjoyed warm with just a little maple syrup for dipping. You don’t NEED the extra sweetness by any means, but I don’t think I could eat french toast sticks without a little maple on the side. Brings back so many memories of eating breakfast at the kitchen table before school.

What I love most about this recipe however, is that I’ve gotten to share these with Asher. She has not grown up eating the freezer breakfasts that my brothers and I ate. So I love that I can provide her with these healthier homemade french toast sticks. My dad tells me she’s been eating them every single morning before school and LOVING them.

But then how could you not love these? Soft, eggy bread, browned butter, and cinnamon sugar. All the BEST things.

And with that, I highly recommend you make these this weekend. Enjoy them on a Sunday and then freeze the rest for quick weekday breakfasts. Meal prep magic right there!

side angled photo of Cinnamon Sugar French Toast Sticks being dipped into maple syurp

If you make these cinnamon sugar french toast sticks be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cinnamon Sugar French Toast Sticks

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Calories Per Serving: 207 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. Cut each slice of bread into 1 inch wide "sticks". In a medium bowl, whisk together the milk, eggs, vanilla, maple, nutmeg, salt, and 1 tablespoon melted butter.
    3. Dip each breadstick into the egg mixture and toss to coat. Remove, allowing any excess to drip off back into the bowl. Place on the prepared baking sheet. Repeat with the remaining bread. Bake for 10 minutes, flip and bake 10-15 minutes more, or until lightly golden.
    4. Meanwhile, add the remaining 5 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown lightly until it smells toasted and nutty, about 2-3 minutes. Remove from the heat.
    5. In a small bowl, combine the sugar, and cinnamon.
    6. Brush each french toast stick with browned butter and then sprinkle with cinnamon sugar...or toss to coat for extra sweetness. Serve warm with maple syrup.


To Freeze: Bake the french toast sticks as directed and coat in cinnamon sugar. Arrange the french toast sticks in a single layer on a parchment lined baking sheet and freeze 1-2 hours, until firm. Transfer the french toast sticks to a freezer safe container and freeze for 3-4 months. To warm, microwave for 1 minute, flip and microwave 1 minute more. Times will vary depending on your microwave.  
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horizontal photo of Cinnamon Sugar French Toast Sticks on plate

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  1. 3 stars
    This was a great idea in theory but the oven makes them too dry and I added too much cinnamon sugar on top so they were way too sweet. I would slap them on the stovetop to cook so they turn out more moist and maybe just add the cinnamon on top when they are done cooking if you don’t like your food too sweet.

    1. Hey there,
      Sorry you didn’t enjoy the recipe, please let me know if I can help in anyway! xTieghan

  2. Hi Tieghan, these French toast sticks look phenomenal! I’m always on the lookout for new breakfast ideas, so I can’t wait to try this recipe. I’m also going to check out your French Toast Waffle Dunkers. Yum! 🙂

  3. These are amazing! I typically don’t like french toast, but these were so good. A hit with the whole family and quick to whip up.

  4. 1 star
    This was by far the most worst recipe of yours… like another commenter said, the sticks stuck to the parchment paper and would not flip. Had to trash the whole thing. There was also WAY too much egg mixture. I had 14 slices of brioche and I still had 1/4 of the liquid mixture leftover, which also ended up in the trash alongside the French toast sticks. So disappointing.

    1. Hi! I am so sorry about that. If there is anything I can help with, I would love to! Otherwise, I hope you enjoy some other recipes of mine! xTieghan

  5. 5 stars
    OMG, these are insanely good! Made for my teen (I don’t like french toast?!?) to have after morning swim practice. You got the teen seal of approval- amazing. I had quite a few sticks myself and had to walk away so I wouldn’t inhale the entire batch!! Froze and reheated well. I used brioche. Be careful to not SOAK bread, it can get soggy. Also, per other comments, they stick to foil, but not parchment paper- no spraying needed. Will be making again soon!

  6. I made these to freeze a big batch for quick school-day breakfasts. My 5-year-old ran around the house screaming “I’M IN LOOOOOOOVE!!!!” So now I’m going to have to make sure my freezer stays stocked with these, because we’ve already almost gone through the first huge batch. In fact, I’m writing this review because I just pulled up this recipe again to make another batch, as I’m writing this.

  7. 4 stars
    I made these this morning and they did not work out at all, stuck to the parchment paper and I had to peel off and finish on the griddle.
    The recipe itself is delicious with the browned butter and cinnamon sugar but I would not recommend them in the oven. My kids devoured the end result!

    1. Hi Crystal! I am sorry these stuck, but I am glad your kids enjoyed them! Please let me know if there is anything I can help you with! xTieghan

  8. So good and actually only took me about 40 minutes( I usually take much longer than suggested)! I served with berries and whipped cream and also used cinnamon raisin bread instead. *After I flipped I kept the toast in for about 17 minutes

    1. Hi Cari,
      I like to use brioche bread, usually I get it from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I used part heavy cream and part soymilk to make it more of a milk texture. Any way it was so good! My toddler was impaitent so I took half a batch and pan fried them in a skillet. I actually liked the skillet ones better because they tasted less eggs. But for a crowd I would definitely bake. Also didn’t have brioche so used this milk and honey bread. Will definitely make this recipe again. Happy toddler!

  10. 5 stars
    I first tried with Pam and foil, and had to trash the whole batch from it still sticking. Decided to give it another try with a Silpat mat on a generic dark baking sheet, and they were crisp and perfect. Only needed 8 minutes on second side. I did half and half between Kroger’s Nature’s Own thick sliced white and thick sliced Brioche. Both were great and kids couldn’t tell a difference, but I could tell Brioche was a bit denser. Very important to dry the bread first, which I used the oven. After slicing it I did 5 minutes each side at 200 which seemed fine. No need to get it crouton level crusty. Just dried out.

  11. 5 stars
    Excellent! Very doable for a larger group since you bake all the slices at the same time. The brown butter takes it over the top!!