Homemade Macadamia Nut Crispy French Toast Sticks are a fun and delicious breakfast or brunch treat that’s simple to prepare. Follow the step-by-step instructions and photos for an easy, crowd-pleasing recipe.
Thank you to King’s Hawaiian for sponsoring this post!
Easter and spring gatherings are perfect occasions for a plated, sharable brunch—and these macadamia nut crispy French toast sticks fit the bill. They’re crunchy on the outside, tender inside, and easy to dunk in honey or your favorite syrup. Turning French toast into sticks makes them more playful and convenient for serving a crowd.
This recipe uses King’s Hawaiian Sweet Sliced Bread for a slightly sweet, soft interior that contrasts nicely with the crunchy macadamia and cornflake coating. Instead of a traditional syrup pour, a light drizzle of honey complements the macadamia flavor especially well, but you can also offer maple syrup or fruit compote alongside for dipping.
What You’ll Need
- 1 cup milk
- 3 eggs
- 1 tbsp honey, plus more for dipping or drizzling
- 1 tsp ground cinnamon
- 4 cups corn flakes, crushed
- 1 cup macadamia nuts, finely chopped
- 8 slices King’s Hawaiian Sweet Sliced Bread, sliced into 1-inch sticks
- 2 tbsp butter
How to Make Crispy French Toast Sticks
1. In a shallow bowl whisk together the milk, eggs, 1 tablespoon honey, and ground cinnamon until smooth.
2. In another shallow bowl combine the crushed corn flakes and finely chopped macadamia nuts, mixing evenly.
3. Dip each bread stick into the egg mixture, allowing excess to drip off, then press or roll it into the cornflake-macadamia mixture to coat all sides. Place coated sticks on a tray while you prepare the rest.
4. Heat the butter in a large skillet over medium heat. When the butter foams, add the coated French toast sticks in a single layer without overcrowding the pan.
5. Cook the sticks 2–3 minutes per side, turning carefully so the coating browns evenly and becomes crisp. Transfer cooked sticks to a plate lined with paper towel if you want to remove excess butter, then keep warm while finishing the rest.
6. Serve immediately with a light drizzle of honey or honey on the side for dipping. Fresh berries, a dusting of powdered sugar, or a small bowl of warmed maple syrup are also great accompaniments.
This version of French toast delivers a pleasing crunch and a slightly tropical nuttiness from the macadamias. It’s ideal for family brunches, holiday mornings, or whenever you want a special breakfast that’s easy to share.
Tips, Variations, and Serving Suggestions
- Make ahead: Prepare the coated sticks and refrigerate them on a tray covered with plastic wrap for up to a few hours before frying. This helps the coating set and reduces prep time on the day you serve them.
- Oven-finish option: For a lighter method, arrange coated sticks on a parchment-lined baking sheet, lightly spray with cooking oil, and bake at 400°F (200°C) for about 8–10 minutes, turning once until golden and crisp.
- Nut alternatives: If you prefer a different flavor or have nut allergies, substitute finely chopped almonds, pecans, or omit nuts and increase the cornflake amount for crunch.
- Sweet and savory pairings: Serve with honey, maple syrup, fresh fruit, lemon curd, or a savory side like smoked ham for a balanced brunch plate.
- Texture note: Finely chop the macadamias rather than grinding them to meal; you want noticeable crunchy bits in the coating.
Ingredients (Quick Reference)
- 1 cup milk
- 3 eggs
- 1 tbsp honey (+ more for dipping)
- 1 tsp ground cinnamon
- 4 cups crushed corn flakes
- 1 cup finely chopped macadamia nuts
- 8 slices King’s Hawaiian Sweet Sliced Bread, cut into 1-inch sticks
- 2 tbsp butter for frying
Nutrition Facts (per stick, approximate)
- Calories: 104 kcal
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 6 g (Saturated Fat: 2 g)
- Cholesterol: 24 mg
- Sodium: 96 mg
- Fiber: 1 g
- Sugar: 2 g
About the Recipe
Macadamia Nut Crispy French Toast Sticks are designed to be approachable for home cooks while delivering a special texture and flavor profile. The crisp corn flake and macadamia crust contrasts with the soft, sweet interior of King’s Hawaiian bread. This recipe scales easily for larger groups—just increase the ingredients proportionally, coat in batches, and keep finished sticks warm in a low oven while you fry the rest.
Author
Recipe by Whitney Bond