Ingredients
Bread
- 8 slices Brioche bread (or French Bread, day old/stale is best)
Wet Ingredients
- 4 large eggs
- 2/3 cup whole milk
- 2 tablespoons light brown sugar (lightly packed)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Coating
- 6 cups Cinnamon Toast Crunch Cereal
Cooking
- 4 tablespoons unsalted butter
Serving Suggestions
- Powdered sugar, fresh berries, maple syrup, or vanilla sauce (optional)
Instructions
- Slice Bread: Slice the bread into sticks. For French bread, cut into 3/4-inch thick slices, then cut each slice into 2–3 thick sticks. For sliced Brioche, cut each slice into 4 sticks. Set aside uncovered while preparing the rest of the ingredients.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, whole milk, light brown sugar, vanilla extract, and salt until the mixture is completely smooth.
- Crush Cereal: Place the Cinnamon Toast Crunch cereal into a blender or food processor, pulsing in batches if needed until the cereal is broken down into fine crumbs. Transfer the crumbs into a large shallow bowl.
- Coat Bread: Working one bread stick at a time, dip it into the egg mixture, turning quickly to coat and allowing excess to drip off. Immediately roll the stick in the cereal crumbs, pressing gently so the crumbs adhere well. Repeat this with all bread sticks.
- Cook: Heat a large nonstick skillet over medium-low heat or preheat an electric griddle to 375°F. Add a pat of unsalted butter to the pan or run a stick of butter across the griddle. Once the butter is melted and lightly bubbling, place the coated bread sticks in a single layer with space in between. Cook until the bottoms are golden brown and crisp, then flip to cook the other sides until equally golden and crispy.
- Serve: Transfer the cooked French toast sticks to a wire cooling rack. Wipe out the skillet or griddle and repeat the cooking process with the remaining sticks. Serve immediately, optionally dusted with powdered sugar and accompanied by fresh berries, maple syrup, or vanilla sauce.
Notes
- Using day-old or stale bread helps the sticks hold their shape and soak the batter better without falling apart.
- For best coating adhesion, press the cereal crumbs gently but firmly onto the wet bread sticks.
- Transferring cooked sticks to a wire rack prevents them from getting soggy and keeps them crisp.
- This recipe serves 6 and can be doubled for larger groups easily.
- Feel free to experiment with other cereals for coating to create different flavor and texture combinations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
