1-Step 1: Prepare the Bread Start by removing the crust from each slice of bread. A sharp serrated knife works best for clean cuts. Once the crusts are off, cut each slice into 3 equal thick batons. You want them to be sturdy enough to pick up with your fingers think about the size of a chicken tender or a thick fry. If you’re using a block loaf, cut slices that are about 2/3 inch (1.7 cm) thick before slicing into batons.

2-Step 2: Mix the Egg Mixture In a bowl large enough to roll the bread sticks in, combine 2 eggs, 1/4 cup milk, and a pinch of salt. Whisk everything together until the eggs are fully beaten and the mixture is smooth. The bowl should be wide enough that you can easily roll the sticks around without making a mess.

3-Step 3: Prepare the Cinnamon Sugar Coating On a large plate or shallow dish, combine 1/3 cup white sugar and 1 teaspoon cinnamon powder. Mix well so the cinnamon is evenly distributed throughout the sugar. Having this ready before you start cooking is key you’ll need to roll the hot sticks in it immediately after they come out of the pan.

4-Step 4: Heat the Pan and Melt the Butter Place a large skillet or frying pan over medium-high heat. Add 2 tablespoons of butter and let it melt, swirling the pan to coat the bottom evenly. The butter should sizzle slightly when it’s hot enough, but don’t let it brown or burn. If your butter starts to brown too quickly, reduce the heat a bit.

5-Step 5: Dip and Cook the First Batch Now here’s where technique matters. Take one bread stick and quickly roll it in the egg mixture don’t let it soak! You want a light coating, not a saturated sponge. Shake off any excess egg mixture and place the stick in the hot pan. Repeat with more sticks, but don’t overcrowd the pan. Cook in 2 batches, using half the sticks for the first round. Cook each side until golden brown, about 2-3 minutes per side. You’re looking for a nice golden color on all surfaces. Use tongs or a spatula to flip the sticks so all sides get evenly cooked. The butter should be sizzling gently the whole time if it’s not, turn up the heat a touch.

6-Step 6: Roll in Cinnamon Sugar This step is crucial and requires speed. As soon as the French toast sticks come out of the pan, transfer them immediately to the plate with cinnamon sugar. Roll them around while they’re still hot the residual heat and butter on the surface help the sugar stick beautifully. If you wait too long, the sugar won’t adhere as well.

7-Step 7: Cook the Second Batch Add the remaining tablespoon of butter to the pan and let it melt. Repeat the dipping, cooking, and sugar-coating process with the remaining bread sticks. If you find the pan is getting too hot or the butter is browning, reduce the heat slightly.

8-Step 8: Serve and Enjoy Transfer your beautifully coated French toast sticks to a serving plate. Serve immediately while they’re still warm, with maple syrup on the side for dipping if desired. They’re best enjoyed fresh, when the exterior is still slightly crispy and the interior is soft and tender.