Homemade Pan-Fried Cinnamon Spelt French Toast Sticks

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

Hand dipping a thick spelt bread stick into cinnamon egg custard beside a skillet of foaming butter on the stovetop.

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.

Breakfast table scene with a plate of French toast sticks, coffee mug, and linen napkin in soft morning light.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 175 C

Servings: 4

Estimated Cost: 1.60

Calories: 135

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

8 slices thick-cut spelt bread (day-old) (about 320 g; cut into thirds lengthwise to make sticks)
3 large eggs
120 ml whole milk
1 tsp ground cinnamon
1 tsp vanilla extract
1 pinch salt
2 tbsp unsalted butter (plus more as needed; for frying, in batches)
maple syrup (for serving)
powdered sugar (for dusting; optional)

Instructions

1
Cut each slice of spelt bread into 3 sticks, about 1 inch thick. Lay them on a plate.
2
In a shallow mixing dish, whisk the eggs, whole milk, cinnamon, vanilla extract, and salt until fully combined.
3
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.
4
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.
5
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.
6
Transfer the cooked sticks to a wire rack. Wipe the skillet if the butter has browned too far, then add another tablespoon of butter.
7
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.
8
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.

Keywords: cinnamon spelt french toast sticks, spelt french toast, pan-fried french toast sticks, spelt bread breakfast

Equipment

12-inch nonstick skillet
shallow mixing dish
whisk
tongs
wire cooling rack

Tips

Use bread that's a day or two old so it soaks up custard without turning mushy in the pan.
Cut slices at least 1 inch thick before dipping so the sticks hold their shape while frying.
Cook in batches of 6 to 8 sticks so the skillet stays hot and the edges brown instead of steam.
Wipe the skillet between batches if the butter starts to brown too fast, then add a fresh pat.
Keep cooked sticks warm on a wire rack in a low oven while you finish the remaining batches.

Variations

Swap half the milk for heavy cream for a richer custard with a slightly thicker coating on each stick.
Add a pinch of nutmeg or cardamom to the egg mixture for a warmer spice note alongside the cinnamon.
Roll the warm sticks in cinnamon sugar right after frying for a churro-style crust instead of a syrup dip.

Storage and Reheating

Cinnamon Spelt French Toast Sticks keep for 3 to 4 days in the fridge in an airtight container.

Reheat in a 190 C / 375 F oven for 6 to 8 minutes on a sheet pan, or in a dry skillet over medium heat for about 2 minutes per side, to bring back the crisp edges. Skip the microwave since it softens the crust and leaves the sticks limp.

To freeze, cool the sticks fully, freeze in a single layer, then transfer to a bag for up to 2 months. Reheat straight from frozen in a 190 C / 375 F oven for 10 to 12 minutes.

Serving Suggestions

Cinnamon Spelt French Toast Sticks work well dunked in warm maple syrup or a quick berry compote on the side.

A few slices of crisp bacon or a bowl of plain yogurt with fresh berries rounds out the plate without much extra work.

For a casual brunch, pile the sticks on a platter with small bowls of syrup for dipping so people can serve themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-cinnamon-spelt-french-toast-sticks/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!