Go Back
Close up view of apple cider french toast sticks.

Apple Cider Donut French Toast Sticks

Apple cider donut French toast sticks put a new twist on a classic fall treat. Thick slices of brioche are dipped in an apple cider-infused custard, cooked until golden brown, then tossed in cinnamon sugar for that classic cider donut finish.
No ratings yet
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 268 kcal

Ingredients
  

For the French Toast

  • 1 cup apple cider
  • 3 large eggs
  • ½ cup whole milk
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pie spice
  • ¼ teaspoon kosher salt
  • 8 thick slices brioche
  • 2 to 3 tablespoons butter for cooking

For the Cinnamon-Sugar Coating

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 pinch kosher salt

Instructions
 

  • Add 1 cup apple cider to a small saucepan and bring to a simmer over medium heat. Cook for 8 to 12 minutes, or until reduced to approximately ⅓ cup. Remove from the heat and let cool slightly.
  • Cut 8 thick slices brioche into 3-4 sticks each. If the bread is very fresh, arrange the sticks on a baking sheet and bake at 300°F for 8 to 10 minutes to dry them slightly. Let cool.
  • In a bowl, whisk together 3 large eggs, ½ cup whole milk, reduced apple cider, 1 tablespoon light brown sugar, 1 teaspoon vanilla extract. 2 teaspoons pie spice, and ¼ teaspoon kosher salt.
  • In a second shallow dish, stir together ½ cup granulated sugar, 2 teaspoons ground cinnamon and 1 pinch kosher salt. Set aside.
  • Working in batches, dip each bread stick into the custard for about 5 seconds per side. Let any excess custard drip back into the dish.
  • Melt 1 tablespoon butter in a large skillet or griddle over medium heat. Add the French toast sticks in a single layer, leaving space between them. Cook for about 2 minutes on the first side, 1 to 2 minutes on the second side, then turn to brown the narrow sides, about 30 to 60 seconds each.
  • Coat in cinnamon sugar. Immediately transfer the hot French toast sticks to the cinnamon-sugar mixture and turn to coat on all sides. If needed, lightly brush them with melted butter first to help the sugar adhere.
  • Repeat with the remaining bread, adding more butter to the pan as needed.

Notes

The exact amount of custard the bread absorbs will depend on how thick and dry your bread is. Avoid letting very soft brioche sit in the mixture for too long.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 272mg | Potassium: 170mg | Fiber: 1g | Sugar: 35g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Love this recipe?Mention @BusyFoodieLauren or tag #busyfoodie!