#BrunchWeek ~ Cinnamon Sugar French Toast Sticks

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

Find the Brunch Week giveaway details here! TONS of fantastic prizes to win!

Today I get to share these super easy, and delicious cinnamon sugar french toast sticks with you! These were so fun, and completely tasty as well. They cooked up soft with a lightly crisped outside, and were delightfully sweet with a hint of spice from the cinnamon and nutmeg. Warmed maple syrup was the perfect dipping accompaniment for these!

I bought a loaf of sliced thick cut Italian bread, and cut each slice into 4 sticks and that worked well for us. My 19-month old liked these a lot, even without the syrup - or give your little one some yogurt to dip them in (Lindsey LOVES dipping things)!

These are perfect served alongside some fresh fruit, eggs, and maybe a mimosa to wash them down? Happy brunching!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane's Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea's Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Cinnamon Sugar French Toast Sticks from Averie Cooks

3 large eggs
1 cup milk
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons Nielsen-Massey vanilla bean paste
1 tablespoon cinnamon, or to taste
1/2 teaspoon ground nutmeg
butter, for griddle or pan
1 sliced loaf thick cut French or Italian bread (do not use regular / thin bread, it will fall apart), cut each slice of bread into approximately 1" - 2" strips
Maple syrup for serving

  1. Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two.
  2. In a large mixing bowl, combine eggs, milk, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
  3. Butter the griddle or skillet.
  4. Dip 1 slice of bread into the egg mixture for about 5 to 10 seconds, flipping over once, and making sure it's well-coated before placing on the prepared griddle (do not over-saturate the bread or it will get soggy and fall apart). Repeat with all slices of bread until egg mixture is used up.
  5. Cook for about 3 minutes per side, or until browned, flipping and rotating the sticks so all sides are cooked and browned. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. 
  6. Serve immediately with maple syrup or your favorite topping. 
Make Ahead Note: French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the oven at 350 for 8 - 10 minutes on a baking tray.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.


  1. Replies
    1. Thanks Wendy - I love "dippers" like these. :)

  2. This is a great idea for brunch. People always love food they can pick up and eat with their hands!

  3. Might as well make my favorite breakfast dish even more fun by turning it into finger food! :) Happy Mother's Day.

  4. I love how easy it is to turn regular french toast into a dippable fun brunch item.


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