French Toast Sticks are the cozy, crispy-edged breakfast treat that makes mornings feel special without a lot of fuss. I’ve made these dozens of times for busy school mornings and weekend brunches—each batch turns out golden, tender, and perfectly dunkable. For a step-by-step inspiration and a similar tested approach, I often reference a trusted homemade French toast sticks guide when I want a quick refresher.
Why Make This Recipe
- Kid-friendly finger food that turns breakfast into a fun, portable meal.
- Fast to prepare: 10 minutes prep and about 8–12 minutes to cook.
- Customizable for taste and dietary needs—swap milk, bread, or spices easily.
- Great for batch-cooking and freezer-friendly for grab-and-go mornings.
- Personally, I love how a simple custard (eggs + milk + vanilla) transforms day‑old bread into rich, tender sticks every time. For festive shapes and fun serving ideas, I sometimes adapt techniques from an adorable heart-shaped French toast recipe.
Recipe Overview
- Prep time: 10 minutes (including slicing).
- Cook time: 8–12 minutes (stovetop) or 12–15 minutes (oven).
- Total time: 20–25 minutes.
- Servings: 4 (about 12–16 sticks).
- Difficulty: Easy.
- Method: Quick custard soak, pan-fry in butter or bake for hands-off crisping.
My Experience Making This Recipe
I tested these sticks with several breads—brioche, challah, and thick-sliced sandwich bread—to tune soak time and cook temperature. The biggest discovery was that slightly stale bread soaks up custard without falling apart, yielding a firmer interior and a crisp exterior.
How to Make French Toast Sticks
Start by whisking 4 large eggs with 1 cup whole milk (or 3/4 cup buttermilk), 2 tablespoons sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Trim crusts if desired and cut 8 slices of thick bread into 3 sticks each. Dip each stick about 15–20 seconds per side (longer for very stale bread), letting excess drip off before pan-frying. Cook in a 10-inch skillet over medium heat (about 325–350°F) with 1–2 tablespoons butter for 2–3 minutes per side until golden brown. Alternatively, arrange sticks on a parchment-lined sheet and bake at 375°F for 10–12 minutes, flipping once. For a different format or casserole approach, I sometimes borrow ideas from an apple-cinnamon French toast casserole to scale the custard ratio.
Expert Tips for Success
- Bread selection: Use dense, slightly stale bread like brioche or Texas toast so the sticks hold shape after soaking.
- Soak timing: Aim for 15–30 seconds per side; over-soaking makes the center mushy while under-soaking yields dry crumbs.
- Pan temperature: Maintain a medium heat (325–350°F). Use a cast-iron skillet for even browning and high heat retention.
- Finish texture: Drain finished sticks on a wire rack to keep bottoms crisp—don’t stack them on paper towels.
- Equipment note: For large batches, an oven method (375°F) or an air fryer at 400°F for 6–8 minutes works well; I also adapt tips from a banana French toast casserole when making big family portions.
How to Serve French Toast Sticks
- Classic: Serve with warm maple syrup and a dusting of powdered sugar.
- Fruity: Top with fresh berries, sliced bananas, or a warm fruit compote.
- Savory-sweet: Pair with crisp bacon or smoked sausage and a smear of ricotta.
- Presentation tip: Stack sticks neatly on a platter and provide small ramekins of dipping sauces—chocolate-hazelnut spread is a crowd-pleaser.
Storage and Reheating Guide
Refrigerate cooled sticks in an airtight container for up to 3 days. For longer storage, flash-freeze on a sheet pan, then transfer to freezer bags for up to 2 months. Reheat from chilled in a 350°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to restore crispness. Avoid microwaving unless you plan to crisp them briefly in a skillet afterward.
Recipe Variations
- Gluten-free: Use sturdy gluten-free sandwich bread and increase soak time slightly; bake instead of pan-frying to avoid sticking.
- Dairy-free: Swap milk for unsweetened almond or oat milk and use vegan butter or neutral oil for frying.
- Spiced orange: Add 1 teaspoon orange zest and 1/4 teaspoon ground nutmeg to the custard for bright citrus notes.
- Bigger-batch casserole: Turn the sticks into a pull-apart bake by layering custard-soaked cubes in a buttered dish and baking—techniques from a classic French toast recipe translate well here.
Nutritional Highlights
- Protein: Eggs provide a good source of protein to start the day.
- Carbohydrate control: Use whole-grain or lower-carb bread if monitoring carbs.
- Allergens: Contains eggs, dairy, and gluten (unless adapted). Adjustments for dairy-free or gluten-free needs are straightforward—see variations above. Portion sticks to about 3–4 per person for balanced servings.
Troubleshooting Common Issues
- Soggy center: Reduce soak time or use slightly stale bread; increase pan heat slightly to brown faster.
- Burnt exterior but undercooked inside: Lower the heat to medium and cook a bit longer per side, or finish in a 325°F oven.
- Sticks falling apart: Cut thicker sticks (wider cross-section) and handle gently; refrigerate soaked sticks 5 minutes before cooking to firm them up.
Frequently Asked Questions
Q: Can I use regular sandwich bread or does it need to be brioche?
A: You can use regular sandwich bread, but choose thick-cut and slightly stale slices. Brioche and challah give a richer flavor and more tender crumb, but sturdy sandwich bread holds up best for sticks—especially after a 15–25 second soak per side.
Q: How do I keep French toast sticks crispy without oiliness?
A: Use a hot skillet and only a thin coating of butter or oil; cook at 325–350°F and transfer finished sticks to a wire rack. For large batches, bake at 375°F on a rack-lined sheet pan so air circulates underneath and prevents sogginess.
Q: Can I make these ahead for a crowd?
A: Yes. Bake or pan-fry, cool fully, then freeze on a tray. Store in freezer bags for up to 2 months. Reheat directly from frozen in a 350°F oven for 10–12 minutes or air fryer for 6–8 minutes—this restores crispness without drying them out.
Q: Is there a healthier custard ratio to reduce calories?
A: Replace one whole egg with two egg whites and use 3/4 cup skim milk or unsweetened almond milk; add flavor with vanilla and cinnamon to keep richness while cutting calories. The texture will be slightly lighter but still satisfying.
French Toast Sticks
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cozy, crispy-edged breakfast treat that turns day-old bread into delicious finger food.
Ingredients
- 4 large eggs
- 1 cup whole milk (or 3/4 cup buttermilk)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 8 thick slices of bread (brioche, challah, or thick sandwich bread)
- 1–2 tablespoons butter (for frying)
Instructions
- In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
- Trim the crusts of the bread (optional) and cut each slice into 3 sticks.
- Dip each stick into the custard for about 15-20 seconds per side, then let excess drip off.
- For pan-frying: Heat a 10-inch skillet over medium heat (325–350°F) and melt butter. Cook sticks for 2–3 minutes per side until golden brown.
- For baking: Arrange sticks on a parchment-lined sheet and bake at 375°F for 10–12 minutes, flipping once.
Notes
For a crispy finish, drain cooked sticks on a wire rack and serve with warm maple syrup or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 sticks
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg