Baked French toast sticks are a breakfast win: thick slices of bread are soaked in a cinnamon-vanilla custard, then baked until golden and tender. Unlike the stovetop version, this oven method cooks a whole tray at once, so you get perfectly crisp edges and a soft, custardy center without standing over a skillet. They’re ideal for busy mornings, feeding a crowd, or making ahead for a grab-and-go breakfast.
Ingredients
- 8 thick slices brioche or Texas toast (about 12 oz / 340 g), cut into 1-inch (2.5 cm) wide sticks
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tbsp (25 g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp (42 g) unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
- Dip each bread stick into the custard, letting it soak for about 15 seconds per side. The bread should be saturated but not falling apart. Let any excess drip off.
- Place the soaked sticks on the prepared baking sheet in a single layer, leaving a little space between each.
- Drizzle the melted butter evenly over the sticks.
- Bake for 12 minutes, then flip each stick with a spatula. Continue baking for another 10–13 minutes, until the sticks are golden brown and puffed. If you want them extra crispy, broil for the last 1–2 minutes, watching closely to prevent burning.
- Let cool for 2–3 minutes on the pan. Serve warm with maple syrup, fruit, or a dusting of powdered sugar.
Tips
- Bread choice: Brioche, challah, or Texas toast are ideal because they’re sturdy and absorb the custard well. If using regular sandwich bread, reduce the soaking time to 5–10 seconds per side to avoid sogginess.
- Don’t over-soak: The biggest mistake is leaving the bread in the custard too long. Over-soaked bread becomes mushy and falls apart. Aim for a thorough but quick dip.
- Make it ahead: You can assemble the sticks on the baking sheet, cover, and refrigerate for up to 2 hours before baking. Add 5 minutes to the baking time if starting from cold.
- No parchment? Use a silicone baking mat or grease the pan well with butter. This prevents sticking and makes cleanup easier.
Serving Suggestions
Serve these sticks with maple syrup or honey for dipping. They also pair well with fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, skip the cinnamon and serve with crispy bacon and a fried egg. A side of yogurt or a fruit smoothie rounds out the meal nicely.
Variations
- Chocolate hazelnut: Spread a thin layer of chocolate-hazelnut spread on the bread before cutting into sticks, then proceed with the recipe.
- Orange zest: Add 1 teaspoon of orange zest to the custard for a bright, citrusy flavor.
- Vegan: Use a plant-based milk like almond or oat, and replace the eggs with a mixture of 1/4 cup (60 ml) aquafaba (chickpea water) per egg. Use a vegan butter or oil. The texture will be slightly less custardy but still delicious.
- Spiced: Add a pinch of nutmeg or cardamom to the custard along with the cinnamon for a warmer spice profile.
Storage and Reheating
Store leftover baked French toast sticks in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled sticks on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat refrigerated sticks in a toaster or toaster oven at 350°F (175°C) for 3–5 minutes, or in the microwave for 30–45 seconds. For frozen sticks, reheat directly in a toaster or in a 350°F (175°C) oven for 8–10 minutes, flipping once. They are best when reheated until hot and crisp.
Frequently Asked Questions
Can I use stale bread? Yes, stale bread actually works great because it absorbs the custard without becoming soggy. If your bread is fresh, you can leave it out on the counter for an hour or two to dry slightly.
Why are my sticks soggy in the middle? This usually happens when the bread is soaked too long or the custard is too thin. Use thick bread, soak briefly, and make sure your oven is fully preheated. Baking at 400°F (200°C) ensures a crisp exterior while the inside cooks through.
Can I make these without eggs? Yes, you can use a commercial egg replacer or a mixture of 1/4 cup (60 ml) aquafaba per egg. The texture will be a bit softer, but they will still hold together if you use sturdy bread.
Can I bake these in a muffin tin? Absolutely. Cut the bread into cubes, toss with the custard, and divide among greased muffin cups. Bake at 375°F (190°C) for 15–18 minutes. These are great for portion control and kids love them.
How do I know when they’re done? The sticks should be golden brown on the outside and the custard should be set. You can insert a knife into the center of a stick; if it comes out clean, they’re done. The internal temperature should reach 160°F (71°C) for egg-based dishes, so you can also check with a food thermometer.
Can I skip the butter? Yes, you can omit the melted butter or substitute with coconut oil or a neutral oil like canola. The butter adds richness and helps with browning, but the sticks will still be delicious without it.
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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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