These homemade French toast sticks are a fun, handheld breakfast that the whole family will love. Baking them in the oven instead of pan-frying means you can cook a large batch at once, with less mess and more consistent results. The custard-soaked bread bakes up crisp on the outside and soft in the middle, perfect for dipping in maple syrup.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as Texas toast or brioche
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted (for brushing the baking sheet)
Instructions
- Preheat your oven to 425°F (220°C). Brush a large rimmed baking sheet with the melted butter, or line it with parchment paper for easier cleanup.
- Cut each slice of bread into three even strips, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until well combined and slightly frothy.
- Dip each bread strip into the egg mixture, turning to coat both sides. Let any excess drip off for a second or two. Do not soak the bread for more than a few seconds, or it will become soggy.
- Place the coated strips in a single layer on the prepared baking sheet, leaving a little space between each stick.
- Bake for 10 minutes, then flip each stick with tongs or a spatula. Continue baking for another 8–10 minutes, until the sticks are golden brown and crisp on the outside.
- Serve immediately with maple syrup, fruit, or a dusting of powdered sugar.
Tips
- Bread choice: Use slightly stale or day-old bread. Fresh, soft bread can become too soggy. Brioche, challah, or Texas toast are ideal because they are sturdy yet tender.
- Don’t over-soak: A quick dip is all you need. Soaking too long makes the sticks fall apart in the oven. If you prefer a softer center, soak for 10 seconds per side.
- Make ahead: You can assemble the sticks (before baking) and refrigerate them on the baking sheet for up to 2 hours. Bake as directed, adding 2–3 minutes to the cooking time if they are cold.
- No nutmeg? Just omit it or substitute with a pinch of allspice or ginger. The cinnamon is the main flavor, so don’t skip it.
Serving Suggestions
Serve these French toast sticks warm with a side of maple syrup for dipping. They also pair well with fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, sprinkle with a little powdered sugar and serve with crispy bacon or sausage links. They are also great for breakfast-for-dinner with a side of scrambled eggs.
Variations
- Chocolate-Hazelnut: Spread a thin layer of chocolate-hazelnut spread on the bread before cutting into strips, then dip and bake as directed.
- Orange-Vanilla: Add 1 teaspoon of orange zest to the egg mixture along with the vanilla. This brightens the flavor beautifully.
- Vegan: Use a plant-based milk (like almond or oat) and a commercial egg replacer (follow package directions for 4 eggs). Use melted coconut oil or vegan butter for the baking sheet. The texture will be slightly less rich but still delicious.
- Gluten-Free: Use your favorite gluten-free bread. Be sure to choose a sturdy variety, as some gluten-free breads fall apart easily when dipped.
Storage and Reheating
Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp again. You can also reheat them in a toaster oven for about 3 minutes. For a quick breakfast, freeze the baked sticks in a single layer on a baking sheet, then transfer to a freezer-safe bag. They keep for up to 2 months. Reheat frozen sticks directly in the oven at 375°F (190°C) for 8–10 minutes, no need to thaw.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but the sticks will be thinner and may be less sturdy. Use a thicker slice if possible, and reduce the baking time by 2–3 minutes to avoid over-drying.
Why did my French toast sticks come out soggy? This usually happens when the bread is too fresh or soaked too long. Use day-old bread and dip quickly. Also, make sure your oven is fully preheated before baking—a hot oven crisps the outside faster.
Can I make these ahead for a crowd? Absolutely. Prepare the sticks and keep them warm in a 200°F (95°C) oven for up to 30 minutes after baking. Or, bake them fully, then reheat as needed. They are best served fresh, but they hold up well.
Can I use a nonstick baking sheet without butter? Yes, you can line the baking sheet with parchment paper or a silicone mat. The butter adds flavor and helps browning, but it’s not essential.
How do I make them extra crispy? For a crunchier exterior, you can add 2 tablespoons of cornstarch to the egg mixture, or bake the sticks for an extra 2–3 minutes, watching carefully to prevent burning.
Can I use almond milk or oat milk instead of whole milk? Yes, any milk works. Almond milk may make the custard slightly thinner, so let the sticks drain a bit longer before baking. Oat milk is thicker and works very well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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