Choose your bread. Use a bread that holds up to slicing and toasting. Day-old bread works great. Thicker slices give chunkier sticks; thinner slices will crisp faster.

Lightly pre-toast if using very soft bread. If your bread is super soft or brioche-like, give it a quick toast to dry the surface. This helps prevent tearing when spreading peanut butter.

Spread the peanut butter. Lay out the slices and spread a generous, even layer of peanut butter from edge to edge. Aim for about 1–2 tablespoons per slice, depending on how rich you like it.

Add optional flavor. Sprinkle a little cinnamon over the peanut butter for warmth. If you want a hint of sweetness, drizzle a thin ribbon of honey or maple syrup. A tiny pinch of sea salt on top balances everything.

Assemble (open-faced or sandwich style). For maximum crisp edges, leave them open-faced. If you want a thicker, more “French toast stick” feel without the egg, sandwich two slices together with peanut butter inside.

Slice into sticks. Use a sharp knife to cut each slice into 3–4 sticks. Press down gently to keep the filling from squeezing out.

Toast on the stove. Warm a nonstick skillet over medium heat and add a small amount of butter or oil. Place the sticks cut-side down first for crisp edges, then rotate to toast all sides until golden. This usually takes 3–5 minutes total.

Or toast in the air fryer/oven. Air fryer: 375°F (190°C) for 3–5 minutes, flipping once. Oven: 400°F (200°C) for 6–8 minutes on a parchment-lined sheet, flipping halfway. Watch closely to avoid over-browning.

Finish and serve. Add a light drizzle of honey, a dusting of cinnamon, or a sprinkle of sea salt. Serve with dips like yogurt-honey or your favorite jam. Enjoy warm for the best texture.