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Air Fryer Cinnamon Sugar French Toast Sticks

Air Fryer Cinnamon Sugar French Toast Sticks are crispy, delicious, and perfectly cook up in the air fryer! They are almost like churros or cinnamon sugar donuts. They are quick and easy to make.
Prep Time5 mins
Cook Time12 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: air fryer, cinnamon, french toast
Servings: 4
Author: Aimee


  • Air Fryer


  • 4 slices brioche bread or Texas Toast
  • 2 eggs
  • cup milk
  • ½ tsp vanilla
  • ¼ cup sugar
  • 1 tsp cinnamon


  • Take your bread and slice each slice into thirds.
  • In a dish with walls or a bowl (I use a casserole dish), add your eggs, milk, and vanilla, Whisk together with a whisk or fork.
  • On a plate, combine your cinnamon and sugar and mix together until combined.
  • Quickly dip each slice of toast in the egg mixture on the front and back (don't let soak). Either dip the slice in the cinnamon sugar mixture or sprinkle on the front and back.
  • Place each slice onto the air fryer tray in a single layer, leaving room between each slice for air flow. (You will most likely have to do these in 2-3 batches, depending on the size of your air fryer)
  • Set your air fryer to 350 degrees F and fry for 6-8 minutes.
  • Serve with maple syrup, sprinkled with powdered sugar, or just as is.


  • Just lightly dip the toast in the egg/milk mixture. Don't let it soak, or it will get soggy.
  • For a crunchy cinnamon sugar coating, dip each side in the cinnamon sugar mixture. For a less sweet option, sprinkle the cinnamon sugar mixture on both sides instead of dipping.
  • I did not use parchment paper to line my basket, but if your air fryer is prone to sticking, use a parchment paper liner in your air fryer.
  • Place the toast in your air fryer in a single layer and leave room between each slice of toast. Make sure that air can circulate around each slice so it gets perfectly cooked. Don't crowd your air fryer! This may mean you have to do several batches. (I did two batches).
  • This recipe is so easy to double (or triple, or quadruple), if you want to make more and refrigerate or freeze for later!