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Crunchy Baked French Toast Sticks
Prep Time
35 mins
Servings: 36 Sticks
  • 12 slices of thick sliced white bread
  • 6 eggs
  • ½ cup half and half
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup sugar
  • 1 cup panko bread crumbs
  • 2 cups cap’n crunch cereal crushed into fine crumbs
  • 4 tablespoons butter melted
  • Powdered sugar maple syrup, fruit – etc for serving
  1. With a serrated knife, cut bread into 3 strips. You can stack and batch cut them – I also cut the ends off.
  2. Crack eggs into a shallow bowl. Add the half and half, vanilla extract, ½ of the cinnamon and whisk it all together.
  3. In another shallow bowl, mix together the sugar, panko, crushed cereal, and remaining ½ of the cinnamon. Stir in the melted butter with a fork until crumbs form and are slightly moist.
  4. Coat each bread strip in the egg wash and then gently transfer to the breadcrumbs and turn to fully cover. Press in the crumbs if you need to so the surface is fully covered!
  5. Rest the sticks on a baking rack set inside a baking sheet. Freeze the tray for 30 minutes so the crumbs set.
  6. If cooking right away, bake them at 375 for 18-20 minutes. If freezing, put parchment paper between the sticks and store in a freezer bag. To cook from frozen, bake for 18-20 at 375 or as high as 425 for a crunchier texture.
Recipe Notes

Serve with syrup, fruit, or sprinkled powdered sugar!



Adapted from "The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives" by Ree Drummond