Eggo French Toast Sticks are a frozen breakfast classic: crisp golden batter-coated bread sticks that you can have on the table in minutes. They work because the pre-made sticks are designed to go straight from freezer to toaster, oven, or air fryer with no thawing, and each method gives a slightly different texture. This guide covers the best ways to cook them so you get that perfect balance of crunchy outside and soft, tender inside.
Ingredients
- 1 box (11.1 oz / 315 g) frozen Eggo French Toast Sticks (about 16 sticks)
- Butter or nonstick cooking spray, for the pan (if using stovetop method)
- Optional: maple syrup, powdered sugar, or fresh fruit for serving
Instructions
- Choose your cooking method. The sticks can be cooked in a toaster, toaster oven, conventional oven, air fryer, or on the stovetop. All methods start with frozen sticks—do not thaw them first.
- Toaster method (quickest): Place the frozen sticks in the toaster slots, standing upright. Toast on the medium setting (about 3–4 minutes) until golden brown and hot in the center. If your toaster is narrow, toast 2–3 sticks at a time.
- Toaster oven method: Preheat the toaster oven to 375°F (190°C). Arrange the frozen sticks in a single layer on the toaster oven tray. Bake for 5–6 minutes, flipping halfway through, until golden and heated through.
- Conventional oven method: Preheat your oven to 400°F (200°C). Place the frozen sticks in a single layer on a baking sheet lined with parchment paper. Bake for 6–8 minutes, flipping once halfway, until crisp and hot. For extra crispiness, broil for the last 1 minute, watching closely to avoid burning.
- Air fryer method: Preheat the air fryer to 380°F (193°C). Place the frozen sticks in the basket in a single layer (do not overcrowd). Cook for 5–6 minutes, shaking the basket or flipping the sticks halfway through, until golden and crispy.
- Stovetop method: Heat a nonstick skillet or griddle over medium heat and add a small pat of butter or a spritz of cooking spray. Place the frozen sticks in the pan in a single layer. Cook for 2–3 minutes per side, until golden brown and heated through. This method gives the most buttery flavor.
- Check for doneness. The sticks should be golden brown on the outside and steaming hot in the center. If you cut one open, the inside should be fully warm with no cold spots. (Eggo sticks are pre-cooked, so you are mainly reheating and crisping them.)
- Serve immediately. Transfer the cooked sticks to a plate and serve with maple syrup, a dusting of powdered sugar, or your favorite dipping sauce.
Tips
- Don’t overcrowd. Whether in the oven, air fryer, or skillet, leaving space between the sticks lets hot air circulate and keeps them crispy instead of soggy.
- Adjust for your appliance. Toaster settings vary—start with a lower setting and add more time if needed. Air fryers run hot, so check at the 4-minute mark.
- Add flavor before cooking. For a cinnamon-sugar coating, brush the frozen sticks with a little melted butter and sprinkle with cinnamon sugar before baking or air frying.
- Use a food thermometer for leftovers. If you’re reheating cooked sticks that have been refrigerated, make sure they reach 165°F (74°C) in the center (USDA FSIS safe minimum for leftovers).
Serving Suggestions
Serve the sticks hot with a side of warm maple syrup for dipping. They also go well with a dollop of whipped cream, fresh berries, or a drizzle of chocolate or caramel sauce. For a savory twist, pair them with crispy bacon or scrambled eggs. For a fun brunch board, arrange the sticks on a platter with small bowls of syrup, fruit preserves, and yogurt.
Variations
- Cinnamon Sugar: After cooking, toss the warm sticks in a bag with 2 tablespoons (25 g) sugar and 1 teaspoon ground cinnamon.
- Chocolate-Dipped: Melt 1/2 cup (120 ml) chocolate chips with 1 teaspoon coconut oil, dip one end of each cooked stick, and let set on parchment paper.
- PB&J Style: Spread a thin layer of peanut butter on one side of a cooked stick and dip it in strawberry jam.
- Savory: Skip the syrup and sprinkle the cooked sticks with a pinch of salt and paprika, then serve with a fried egg.
Storage and Reheating
Cooked French toast sticks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or toaster oven at 375°F (190°C) for 2–3 minutes, or in an air fryer at 380°F (193°C) for 2 minutes, until hot and crisp. For longer storage, freeze the cooked sticks on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen in the toaster or oven—no need to thaw. Always reheat leftovers to 165°F (74°C) for food safety.
Frequently Asked Questions
Can I microwave Eggo French Toast Sticks? Yes, but they will be soft, not crispy. Microwave frozen sticks on a microwave-safe plate for 1–2 minutes, checking at 30-second intervals. For a crisp texture, use a toaster or oven instead.
Are Eggo French Toast Sticks already cooked? Yes, they are fully cooked before freezing. You are essentially reheating and crisping them, which is why they cook so quickly.
Can I cook them in a regular toaster without them getting stuck? Yes, if your toaster has wide slots. If not, use a toaster oven or the stovetop method to avoid jamming.
How do I get them extra crispy? Use the oven or air fryer and add 1–2 minutes to the cooking time, but watch closely to prevent burning. You can also brush them lightly with oil or melted butter before cooking.
Can I make my own French toast sticks from scratch? Absolutely. Cut thick bread into sticks, dip in a mixture of beaten eggs, milk, and cinnamon, then cook on a griddle until golden. This recipe is for the frozen Eggo version, but homemade sticks are a great alternative.
What’s the best way to serve them for a crowd? Cook them in the oven on a large baking sheet, then keep them warm in a 200°F (93°C) oven while you cook additional batches. Serve with a variety of dipping sauces.
Related
- Hot Dog Bands: Make Your Own at Home
- Harissa Carrots with Whipped Feta: Easy Recipe
- Honeydew Melon and Prosciutto: A Classic Pairing
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).