Cinnamon Spelt French Toast Sticks are thick fingers of spelt bread dipped in a cinnamon-vanilla egg custard, then pan-fried in butter until the edges turn deep gold. The centers stay soft, not mushy, because the bread holds its shape better than soft white sandwich bread.
Spelt bread has a denser crumb than regular white bread. That density means the sticks soak up custard without falling apart in the pan.
You can slice and dip the bread the night before, then fry in the morning. The whole batch cooks in under 15 minutes across a few batches, so it stays realistic for a weekday breakfast.
The one place this goes wrong is soak time. Leave the sticks in the egg mixture too long and the inside turns wet and eggy instead of custardy. A ten to fifteen second dip per side is enough.
Why You’ll Love This Recipe
- Crisp buttery edges with a soft custard center
- Ready in about 25 minutes start to finish
- Uses day-old spelt bread, so nothing goes to waste
- Dip mixture preps ahead for busy mornings
Ingredient Notes
- spelt bread: Use day-old, thick-cut spelt bread so it holds up in the custard without falling apart.
- eggs: Three large eggs give the custard enough structure to set without turning rubbery.
- whole milk: Whole milk keeps the custard rich. Low-fat milk works but leaves a thinner coating.
- ground cinnamon: Cinnamon goes into the custard itself, not just on top, so the flavor is even through each bite.
- unsalted butter: Butter browns the sticks and adds a nutty edge. Swap for a neutral oil if you want a lighter crust.
- maple syrup: Real maple syrup pairs better with the cinnamon than pancake syrup, which tastes flatter.
Homemade Pan-Fried Cinnamon Spelt French Toast Sticks
Description
Thick spelt bread sticks soak in a cinnamon egg custard, then pan-fry in butter until the edges turn deep gold and the centers stay soft.
Ingredients
Instructions
- Cut each slice of spelt bread into 3 sticks, about 1 inch thick. Lay them on a plate.
- In a shallow mixing dish, whisk the eggs, whole milk, cinnamon, vanilla extract, and salt until fully combined.
- Heat 1 tbsp of the butter in a 12-inch nonstick skillet over medium heat, about 175 C / 350 F, until it foams and just starts to smell nutty.
- Dip 6 to 8 sticks into the egg mixture, turning to coat, and hold each side for 10 to 15 seconds. Let the excess drip off before adding to the skillet.
- Fry the sticks in this first batch for 2 to 3 minutes per side, turning with tongs, until golden brown and set on all sides.
- Transfer the cooked sticks to a wire rack. Wipe the skillet if the butter has browned too far, then add another tablespoon of butter.
- Repeat dipping and frying with the remaining bread sticks in batches of 6 to 8, so the skillet stays hot and the sticks don't steam.
- Dust the warm sticks with powdered sugar if using. Serve right away with maple syrup for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 7g35%
- Cholesterol 110mg37%
- Sodium 320mg14%
- Potassium 180mg6%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 13g26%
- Vitamin A 300 IU
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 150 mg
- Magnesium 25 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Slice bread at least 1 inch thick or the sticks fall apart in the custard.
- Cook in batches of 6 to 8 sticks so the skillet doesn't crowd.
- Keep the first batches warm on a rack, not stacked, so they don't steam soft.
- Whisk the custard right before dipping so the cinnamon doesn't settle at the bottom.
