Brown Butter Cinnamon Sugar French Toast Sticks
Why Youβll Love This Recipe
I first made these Brown Butter Cinnamon Sugar French Toast Sticks on a sleepy Saturday morning when I wanted something special but didnβt want to stand over the stove flipping pancakes. I had leftover brioche from a dinner party and a stick of butter I knew was destined for bigger things.
The trick with brown butter is that you have to watch it like a hawk. I ruined three batches the first time because I looked away for one second. The butter goes from golden to burnt in about ten seconds flat. But when you get it right, the nutty aroma fills your whole kitchen and it makes these french toast sticks taste like something from a fancy brunch spot.
These are not your average breakfast sticks. The brown butter adds a deep, toasty flavor that pairs beautifully with the cinnamon sugar. And because we cook them on the stovetop and then finish them in the oven, they come out crispy on the outside and soft on the inside. No more soggy french toast. If you want to learn more about the science of browning butter, check out this Wikipedia article on brown butter.
Ingredients
- 6 thick slices brioche or challah bread
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/3 cup unsalted butter, for browning
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup vegetable oil, for frying
Step-by-Step Directions
- Start by making the brown butter. Put the unsalted butter in a light-colored saucepan so you can see the color change. Set the heat to medium and let the butter melt completely. Once it melts, it will start to foam and sputter. Swirl the pan gently every few seconds. After about four minutes, the foam will subside and you will see tiny brown specks forming at the bottom. The butter will smell nutty and amazing. The moment you see those brown specks and smell the nuttiness, pour the butter into a heatproof bowl immediately. Do not wait. It will keep cooking in the pan and burn.
- While the brown butter cools slightly, whisk the eggs, milk, heavy cream, vanilla extract, and salt together in a wide shallow bowl. You want a bowl big enough to dip the bread slices into.
- Mix the granulated sugar and cinnamon together in another shallow bowl or on a plate. This is your coating mixture.
- Cut each bread slice into three sticks. I like to leave the crusts on because they get nice and crispy.
- Heat a large skillet over medium heat and add a thin layer of vegetable oil. You want about 1/8 inch of oil in the pan.
- Take one bread stick at a time and dip it into the egg mixture. Let it soak for about ten seconds on each side. Do not oversoak or the bread will fall apart. Let the excess drip off.
- Place the dipped stick directly into the hot oil. Repeat with as many sticks as fit without crowding the pan. Cook for about two minutes per side until golden brown and crispy.
- As each batch finishes, transfer the sticks to a baking sheet lined with parchment paper. When all sticks are cooked, brush them with the cooled brown butter using a pastry brush. Then roll them in the cinnamon sugar mixture until fully coated.
- For extra crunch, put the baking sheet in a 375 degree Fahrenheit oven for five minutes. This sets the coating and makes the sticks stay crispy longer.
Pro Tips for Success
The biggest mistake people make with Brown Butter Cinnamon Sugar French Toast Sticks is burning the butter. Use a light colored pan so you can actually see the color change. The butter will go from pale yellow to golden to brown very quickly. If you are nervous, take it off the heat a little early. It is better to have slightly undercooked brown butter than burnt butter.
Another tip is to use day old bread. Fresh bread soaks up too much custard and turns into a mushy mess. If all you have is fresh bread, leave the slices out on the counter for an hour to dry out a little.
Also, do not skip the oven finish. This step is not optional if you want that crunchy coating that does not fall off. The heat melts the sugar slightly and creates a shell around each stick. For more on the chemistry of caramelization, read this Wikipedia article on caramelization.
Servings and Timing
This recipe makes about 18 french toast sticks, which serves four people generously or six people if you serve them alongside other breakfast items. Total time is about 35 minutes from start to finish, with 15 minutes of active prep and 20 minutes of cooking.
Variations and Substitutions
You can use any thick, sturdy bread for these sticks. Challah, brioche, Texas toast, or even stale croissants work beautifully. For a dairy free version, substitute the butter with vegan butter and use oat milk and coconut cream instead of the milk and heavy cream. The brown butter flavor will be slightly different but still delicious.
If you want a less sweet version, cut the sugar in the coating to 1/4 cup and add an extra teaspoon of cinnamon. You can also add a pinch of nutmeg or cardamom to the cinnamon sugar for a warm spice twist. For a savory sweet version, add a tiny pinch of cayenne pepper to the coating. It sounds weird but it works.
What to Serve With This
These sticks are fantastic with a side of crispy bacon or breakfast sausage. The salty savory contrast makes the sweet coating taste even better. If you want a full brunch spread, try serving them alongside my Crispy Loaded Potato Meatloaf with Garlic Butter Mash for a weekend feast.
For a lighter option, pair the sticks with a fresh fruit salad or a dollop of Greek yogurt. The tanginess cuts through the sweetness perfectly.
Storage and Reheating
Store leftover Brown Butter Cinnamon Sugar French Toast Sticks in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a 350 degree Fahrenheit oven for about eight minutes. This restores the crispiness much better than the microwave. You can also reheat them in an air fryer at 350 degrees for four minutes. Do not stack them when reheating or they will steam and get soggy.
FAQs
Can I use regular sandwich bread instead of brioche?
You can, but the texture will be different. Sandwich bread is much thinner and less rich. The sticks will be less custardy and more like toast. If you use sandwich bread, reduce the soaking time to about five seconds per side.
What happens if I accidentally burn the brown butter?
Do not use it. Burnt brown butter tastes bitter and acrid and will ruin the entire batch of french toast sticks. Just throw it out and start over with fresh butter. It only takes a few minutes to make a new batch. I have done this more times than I care to admit.
Can I make the brown butter ahead of time?
Yes, you can make the brown butter up to three days in advance. Store it in a sealed jar in the refrigerator. Let it come to room temperature before brushing it onto the sticks. If it solidifies, gently warm it in the microwave in five second bursts.
Why did my cinnamon sugar coating fall off?
This usually happens if the brown butter was not brushed on thick enough or if the sticks were not hot when you rolled them. The butter needs to be warm and liquid so the sugar sticks to it. Also make sure you press the sugar into the butter gently as you roll.
Can I freeze these french toast sticks?
Absolutely. Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They will keep for up to two months. Reheat directly from frozen in a 375 degree oven for about 12 minutes or in an air fryer for 8 minutes.
Is it okay to skip the heavy cream and just use milk?
You can, but the custard will be less rich and the sticks will be a little drier. The heavy cream adds fat that keeps the inside soft and tender. If you only have milk, use whole milk for the best results.
Conclusion
These Brown Butter Cinnamon Sugar French Toast Sticks have become a weekend staple in my house. My kids ask for them by name and I never feel guilty making them because they are so much better than anything from a box. The nutty brown butter, the warm cinnamon, and the crunchy sugar coating come together in a way that feels special without being complicated. I hope you try them and love them as much as we do. Let me know in the comments how yours turn out.
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