Vanilla Cream French Toast Sticks
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bread crust trimmed off, cut into 1-inch sticks. Eggs beaten with cream, vanilla swapped for almond extract for a nutty twist. Cinnamon, powdered sugar mixed in. Cooked on buttered griddle till golden brown both sides, about 4-6 minutes per side depending on heat. Visual and sound cues guide timing. Serve dusted with cinnamon sugar. Adaptable for those avoiding dairy or looking for a sweeter profile.
Prep:
16 min
Cook:
11 min
Total:
27 min
Servings:
4 servings
#breakfast
#french toast
#easy recipes
#almond extract
#cinnamon
#dairy-free options
Cutting crusts is a pain but worth it — edges soak custard differently, can cause toughness. Learned that bloody hard after first soggy try. Bread sliced and trimmed evenly matters. Mixing eggs and cream in a shallow bowl lets sticks bathe fully, not partial dunk nonsense. Switched vanilla to almond extract once, added a wild depth that grabbed attention immediately. Cinnamon with powdered sugar stirs into custard, no sprinkling later; infusion works better that way. Butter in pan should foam and hiss softly, not burn. If you hear crackling panic, lower heat — I’ve scorched sticks too many times. Flip when color hits golden shoulder, emerged after 4 minutes usually. Texture is key: slight spring when poked, no mush. Serve dusted while warm to catch sugar on sticky surface, ever tried dusting cold? Disaster. Left bread sticks out overnight, brittle. Reheated with gentle toast, revived crunch. Older bread soaks silently, better than fresh for soaking mistakes. Making in batches stops steam sog. A bit of trial, a lot of sizzle. French toast sticks aren’t just kid snacks — they’re a process, a ritual. You get it right by feel, smell, sight more than timer. But screw timing? You lose texture, lose magic.
Ingredients
- 4 slices thick white bread, crust removed
- 3 large eggs
- 1/4 cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon almond extract (substitute vanilla)
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- Butter for cooking
- Cinnamon sugar or powdered sugar for dusting
About the ingredients
Bread choice changes everything — I swear. Day-old thick sandwich bread works okay but brioche or challah runs rings. Crusts get in the way, trimmed off for even soak and bite. Eggs provide protein, binding custard around sticks. Cream adds richness, swaps out easily for coconut or almond milk if dairy freaks or allergies lurk. Almond extract in place of vanilla punches flavor up and wakes sleepy tastes. Powdered sugar smooths sweetness; granulated won’t dissolve as well. Cinnamon’s warmth pairs naturally with sugar — nutmeg or pumpkin spice swap fine when in pinch. Butter mandatory for pan coating — oil makes greasy mess, no crisp. Don’t skimp. Dusting mix (powdered sugar+cinnamon) kicks final flavor up a notch, no late syrup needed. Have back-ups for every ingredient — no recipe survives my kitchen without last-minute swaps.
Method
Preparing bread sticks
- Start by trimming all crusts from bread slices; clean edges help custard soak better without tough crust interference. Cut each slice into 1-inch sticks. Uniform size ensures even cooking later — no guessing.
Making the custard
- Crack eggs into a wide, shallow bowl. Whisk vigorously till yolks and whites are one unified color. Pour in cream (or coconut milk) and add almond extract instead of vanilla — a bold move for extra depth. Whisk till custard seems homogenous, not lumpy.
- Add powdered sugar and cinnamon directly to custard. Whisk again to combine. This combo spices the sticks up without extra steps. Sweetness and warmth locked in now.
Cooking technique
- Heat a heavy nonstick pan or griddle on medium. Add a knob of butter, let it melt until it foam-sizzles and releases a nutty scent; signals prime temperature.
- Dip each bread stick fully in custard, all sides coated but not soggy – avoid over-soaking or sticks fall apart. Place carefully on griddle with slight space between sticks.
- Listen for steady sizzle not frantic crackling; adjust heat accordingly. Press sticks gently with spatula early on to ensure contact. Cook about 4-6 minutes per side. Look for golden brown color creeping up edges before flipping. Flip gently, do not poke.
- Cook second side to same golden tan. Touch test: slightly springy, not mushy or hard. Smell sweet butter and warming spice, that’s done.
Serving
- Remove sticks from pan, drain briefly on paper towel to avoid soggy bottoms. Dust with cinnamon sugar or powdered sugar immediately; warm surface grabs it.
- Eat soon or lose crispness. Leftovers? Reheat gently in toaster oven or on pan to revive crunch.
Tips and fixes
- If custard too thin, add more powdered sugar or extra egg yolk for richness. Too thick? Splash more cream or milk. Bread too fresh and spongy? Use day-old or lightly toasted slices. Bread too dry? Soak shorter, add splash more cream.
- Butter browning too fast? Lower heat or add more butter. Pan sticking mid-batch? Wipe down quickly or add dab more butter.
- No cinnamon? Nutmeg or pumpkin pie spice work well. Allergic to almonds? Vanilla extract is safe fallback.
- Tried with brioche or challah? Way better flavor, more buttery texture. Standard white or sandwich bread works fine but not as rich.
- Work in batches if pan crowding slows cooking or makes steaming instead of toasting.
- Keep cooked sticks warm on low oven rack covered loosely with foil.
- If sticks soak but don’t crisp, pan likely too cool or butter insufficient.
- Master the sizzle sound and golden hue—those reveal when to flip or call done.
Cooking tips
Trim crusts clean first, no shortcuts or soggy crusts craps out texture. Cut evenly, trust me. Mixing custard thorough but quick, wait til all lumps vanish — otherwise taste off. Almond extract replaces vanilla for complexity; use whatever you have but don’t skip. Butter hot, foaming means ready — watch pan and smell butter cooking aroma. Dip sticks fully, not too long or mush, just a quick bath. Lay on pan gently. Adjust heat if sizzle’s fierce or weak, constant sound your best cue. Press sticks lightly at first to seal contact. Cook 4-6 minutes each side, watch color from pale to golden, edges caramelizing. Flip with care, use thin spatula, stick breaks on rough handling. Touch sticks to check spring – firm but slight give. If wet, longer cooking or hotter pan. Dust hot sticks immediately; sugar sticks to warm bread better. Keep cooked sticks warm under foil in low oven if making big batch. Leftovers reheat best in toaster oven or pan; microwave kills crisp. Common mistakes: soggy sticks from over-soaking or too-cold pan, burnt bits from too hot or too much butter. Trust senses over clock. That’s how you nail it every time.
Chef's notes
- 💡 Trim bread crust off completely. Edges soak custard unevenly, cause toughness. Cut into uniform inch sticks. Day-old or lightly toasted bread absorbs better; fresh bread goes soggy quick. Brioche or challah absolutely better but sandwich bread works.
- 💡 Whisk eggs and cream thoroughly in shallow bowl. Almond extract instead of vanilla adds depth; don’t skip. Add powdered sugar and cinnamon directly in custard for flavor fusion. Whisk until lumps gone but don’t overbeat fluff.
- 💡 Butter skillet on medium heat till it foams, hisses lightly, then nutty aroma wafts. That’s your prime sign. Dip sticks fully but quickly; avoid soggy mess. Lay spaced on pan, press gently first minute for good contact and crust.
- 💡 Listen carefully: steady sizzle means heat right; crackling means too hot or dry butter. Flip sticks after 4-6 minutes, edges golden, color creeping up sides. Flip gently using thin spatula to avoid breakage. Touch test springy but not mush.
- 💡 Dust hot sticks immediately with mixture of cinnamon sugar or powdered sugar; sugar clings only warm. Keep warm loosely covered in low oven. Leftovers? Reheat in toaster oven or pan, never microwave. Adjust custard thickness if too runny or thick with yolk or cream.
Common questions
Can I use fresh bread instead of day-old?
Fresh bread soaks faster, often soggy. Day-old or lightly toasted bread better. If only fresh, reduce soak time sharply. Crispy crust needs trimming off regardless.
What substitutes for almond extract?
Vanilla extract works fine if no almond. Nutmeg or pumpkin pie spice can mix in cinnamon for flavor variety but no exact almond replace. Consider allergies always.
Why do my sticks get mushy or break?
Over-soaking leads mushy sticks. Pan too cool means soggy bottom, no crust forms. Use medium heat, butter foaming but not brown too soon. Press sticks gently early on to seal contact.
How to store leftover sticks?
Store wrapped loosely at room temp short term. Longer keep in fridge but texture softens. Best to reheat in toaster oven or pan over microwave for crispness retention. Avoid sealed container with moisture trapped.
