Sourdough Cinnamon French Toast Sticks

These Sourdough Cinnamon French Toast Sticks have a crunchy exterior and custardy centers coated in cinnamon sugar. They’re perfect dipped in maple syrup!

If you have leftover or stale sourdough brioche bread, sourdough challah, or other enriched dough, this sourdough French toast sticks recipe is a perfect way to use it.

You only need a few simple ingredients, and the easy sourdough breakfast recipe comes together in less than 15 minutes.

My detailed guide below walks through how to make these kid-friendly sourdough cinnamon French toast sticks with all of my pro baking tips so they come out perfect each time.

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👍 Why You’ll Love This Recipe

• Crispy on the outside, soft and custardy on the inside for an ideal texture contrast.
• Easy to make ahead and reheat for quick breakfasts or snacks.
• Kid-friendly finger food that’s fun to dip in maple syrup on busy mornings.
• Great way to use up leftover or stale sourdough bread so there’s less waste!
• Customizable with spices, toppings, or dipping sauces.
• No fancy ingredients required—simple pantry staples.

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🔍 Tips for Making Sourdough Cinnamon French Toast Sticks

• For best results, use stale or a few days old brioche, challah, or other enriched bread. Stale bread soaks up the custard better so you don’t get floppy French Toast sticks.
• For extra crispiness and so it adheres better, sprinkle with cinnamon sugar right after cooking.
• Let excess custard drip off before cooking to prevent sogginess.
• Cut sticks evenly so they cook at the same rate.
• Cook on medium heat to avoid burning the outside before the inside sets.

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🛠 Tools Needed

• Cast-iron Skillet
  • Use a cast-iron skillet for the crispiest edges and even cooking, like I do for Sourdough Cottage Cheese Protein Pancakes or Sourdough Pumpkin Pancakes.
  • Alternatively, you can use a griddle or non-stick skillet.
• Whisk, for mixing the custard

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions.

• Sourdough Brioche
  • Stale, enriched doughs such as brioche or challah do best to soak up more of the custard without getting soggy.
  • Alternatively, you can use My Everyday Sourdough Bread Recipe to make French Toast sticks too. They’re just be less rich.
• Whole Milk
  • Substitute with half-and-half, heavy cream, or plant-based milk.
• Salt, for bringing out the flavors.
• Vanilla Paste, or vanilla extract for warmth and a nice aroma.
• Unsalted Butter, for cooking
  • Substitute or add some coconut oil or another neutral oil like vegetable oil to prevent burning.
• Eggs
  • Like making Mixed Berry Sourdough Clafoutis or other custardy desserts, eggs add richness and provide texture and structure to the French toast sticks.
  • They promote even browning and bind the custard together.
• Granulated sugar
  • The only added sugar is in the cinnamon sugar coating.
• Cinnamon
  • I keep things classic using cinnamon sugar to coat the sticks in, like Sourdough Snickerdoodle Cookies.

Variations

• Use my Sourdough Chocolate Brioche to make chocolate French Toast sticks.
• Substitute the cinnamon with coriander, pumpkin spice, cardamom, or other warm spices.
• For more brightness, zest an orange into the custard.
• Gluten-free: Swap in your favorite gluten-free loaf
• Protein boost: Add a scoop of vanilla protein powder to the custard.

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👨‍🍳 How to Make Sourdough Cinnamon French Toast Sticks

1. Slice the Bread

Use a serrated knife to slice the crust off of a stale loaf of enriched bread.

Then, slice the loaf into about 1″ thick batons.

2. Mix the Custard

In a large mixing bowl or pie plate, whisk the eggs, milk, vanilla, and salt.

3. Mix the Cinnamon Sugar

In another plate or bowl, mix the cinnamon and sugar, then set aside.

4. Cook

Melt a tablespoon of butter at a time on medium heat in a cast-iron skillet.

Quickly dip each stick into the custard, turning to coat. Let excess drip off—don’t soak too long.

Place sticks in the pan in a single layer. Cook for 2–3 minutes per side, turning until all sides are golden brown and cooked through.

Remove from the pan and immediately toss in the cinnamon sugar mixture to coat on all sides.

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How to Store and Serve

Refrigerator:
Let cool completely, then store in an airtight container for up to 3–4 days. Reheat before serving.

Freezer (best for meal prep):
Place cooled sticks in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Store up to 2 months. Reheat in oven or toaster before serving.

Avoid sogginess:
Line containers with a paper towel to absorb moisture.

To Serve:

• Serve warm with maple syrup for dipping
• Add a dusting of powdered sugar
• Pair with fresh fruit, fruit compote, or other fruit jams.
• Add whipped cream or yogurt for a brunch-style plate
• Drizzle with nut butter, chocolate, caramel, or dulce de leche for a more indulgent option like my Sourdough Churros.

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❓ Frequently Asked Questions