Bake cinnamon sugar French toast sticks with a quick vanilla yogurt dip for an easy weekend breakfast, plus practical kitchen tools from Kiss the Cook.

Baked Cinnamon Sugar French Toast Sticks for Easy Weekend Breakfasts

Some breakfasts are worth slowing down for, but they still need to be realistic. These baked cinnamon sugar French toast sticks land right in that sweet spot. They feel a little special, they use familiar ingredients, and they are simple enough to pull together without turning the kitchen upside down first thing in the morning.

This version leans on Marion-Kay Cinnamon Sugar, 9.5 oz for warm spice and easy sweetness. Instead of measuring separate cinnamon and sugar, you can reach for one pantry shortcut and keep moving. A 32 oz Glass Measuring Cup makes it easy to whisk the custard neatly, and a compact 7 Inch Mini Whisk helps the eggs, milk, and vanilla come together quickly. When the sticks are baked and ready, the Fox Run Cookie Spatula for Lifting Cookies and Bars is just the right size for sliding them off the pan without tearing the crisp edges.

The recipe below is designed for a sheet pan, which keeps the process practical. You avoid standing at the stove over multiple batches, and the oven gives the outside a gentle golden finish while the inside stays tender. Serve the sticks with maple syrup, fresh fruit, or a quick vanilla yogurt dip for a breakfast that works equally well for a slow Sunday, a family brunch, or breakfast-for-dinner later in the week.

Why this recipe works

• Baking gives you an even cook without juggling skillet batches.
• Thick-cut bread holds the custard well and stays soft in the center.
• Cinnamon sugar in the custard and on the finish builds flavor without extra fuss.
• The yogurt dip adds a cool, tangy contrast that keeps the plate from feeling too sweet.

Recipe Card

Prep time: 15 minutes
Cook time: 18 to 20 minutes
Total time: 35 minutes
Yield: 4 servings

Ingredients

• 8 thick slices brioche or Texas toast bread
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 tablespoons Marion-Kay Cinnamon Sugar, plus 1 to 2 tablespoons more for finishing
• 2 tablespoons unsalted butter, melted
• Nonstick spray or a light brush of oil for the pan
• Maple syrup, for serving

Vanilla yogurt dip

• 3/4 cup plain Greek yogurt
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon Marion-Kay Cinnamon Sugar

Directions

1. Heat the oven to 425 F. Line a large sheet pan with parchment paper and lightly coat it with nonstick spray or a thin brush of oil.
2. Cut each bread slice into 3 sticks. If the bread feels very fresh, leave the cut pieces out on the counter while you prepare the custard so they dry slightly and hold their shape better.
3. In a measuring cup or medium bowl, whisk together the eggs, milk, vanilla, salt, and 3 tablespoons cinnamon sugar until fully blended and no streaks of egg remain.
4. Working in batches, dip the bread sticks into the custard for just a few seconds per side. You want them well coated but not falling apart. Let the excess drip off, then arrange the sticks in a single layer on the prepared pan.
5. Brush the tops lightly with the melted butter. Bake for 10 minutes, then turn the sticks carefully with a spatula. Bake 8 to 10 minutes more, until the edges are golden and the centers are set.
6. While the French toast bakes, stir together the Greek yogurt, maple syrup, vanilla, and 1 teaspoon cinnamon sugar in a small bowl.
7. As soon as the toast sticks come out of the oven, sprinkle them with the remaining cinnamon sugar. Serve warm with the vanilla yogurt dip, maple syrup, and fresh fruit if you like.

Notes

• Brioche, challah, or Texas toast all work well. Slightly stale bread is ideal because it absorbs the custard without collapsing.
• If you prefer a less sweet breakfast, use just 1 tablespoon cinnamon sugar for finishing and let the maple syrup do the rest.
• For a small batch brunch spread, add sliced peaches, berries, or banana on the side.

Storage and reheating

Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Reheat on a sheet pan in a 350 F oven for 6 to 8 minutes, or in an air fryer for 3 to 4 minutes, until hot in the center. The yogurt dip is best kept chilled and used within 2 days.

Food-safety guidance

Because the custard contains eggs and milk, discard any dipping mixture that has been in contact with the bread. Bake the French toast until the centers are no longer wet or eggy and the sticks are hot all the way through. Refrigerate leftovers within 2 hours.

Shop This Recipe

• Marion-Kay Cinnamon Sugar, 9.5 oz - $7.97
• 32 oz Glass Measuring Cup - $24.99
• 7 Inch Mini Whisk - $2.99
• Fox Run Cookie Spatula for Lifting Cookies and Bars - $4.99

If your breakfast routine could use one easy upgrade, start with the cinnamon sugar and add the small tools that make prep cleaner and serving easier. They are practical pieces you will reach for well beyond one weekend recipe.

Tags

Breakfast Recipes Cinnamon Sugar Easy Breakfast French Toast Kiss the Cook

• Share on:
• WhatsApp
• Deel
• X
• Pin it
• Messenger
• Email

---