French toast sticks and sausage patties are a classic American breakfast duo that combines sweet, custardy bread with savory, juicy pork. This recipe delivers crispy-on-the-outside, tender-on-the-inside toast sticks that are perfect for dipping, paired with well-seasoned sausage patties that cook up in the same skillet. It’s a satisfying, hearty breakfast that comes together quickly with simple ingredients, making it ideal for busy mornings or a fun weekend brunch.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche or Texas toast
- 3 large eggs
- 3/4 cup (180 ml) whole milk
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 sausage patties (about 1 lb / 450 g total), thawed if frozen
- 2 tablespoons (30 ml) vegetable oil or butter, for frying
- Maple syrup, for serving
Instructions
- Cut each slice of bread into 3 equal 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, and salt until well combined and slightly frothy.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of oil or butter and let it melt, spreading it evenly.
- Working in batches, dip each bread strip into the egg mixture, turning to coat both sides. Let any excess drip off for a few seconds.
- Place the dipped strips in the hot skillet in a single layer, leaving space between them. Cook for 2–3 minutes per side, until golden brown and crisp on the outside. Transfer to a plate and keep warm. Repeat with remaining strips, adding more oil or butter as needed.
- While the toast sticks cook, heat a separate large skillet over medium heat. Add the sausage patties in a single layer (you may need to do this in batches).
- Cook the patties for 4–5 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground pork, according to USDA FSIS guidelines. Use a food thermometer to check.
- Serve the French toast sticks and sausage patties immediately, with maple syrup for dipping and drizzling.
Tips
- Bread choice: Use slightly stale or day-old thick-cut bread—it soaks up the custard without falling apart. Brioche, challah, or Texas toast work best.
- Don’t oversoak: Dip the bread quickly (about 5 seconds per side) to avoid sogginess. If you prefer a softer center, soak a little longer, but reduce cooking time slightly to prevent burning.
- Keep warm: Place cooked toast sticks and sausage patties on a baking sheet in a 200°F (93°C) oven while you finish the batches, so everything stays hot.
- Substitutions: For a dairy-free version, use almond or oat milk instead of whole milk. For a gluten-free option, use gluten-free bread and check that your sausage is gluten-free.
Serving Suggestions
Serve the French toast sticks and sausage patties hot with a side of fresh fruit—like sliced strawberries or blueberries—to balance the richness. A drizzle of maple syrup or a dusting of powdered sugar adds sweetness. For a complete breakfast, add scrambled eggs or a small glass of orange juice.
Variations
- Spiced: Add a pinch of nutmeg or cardamom to the egg mixture for extra warmth.
- Savory-sweet: Swap the cinnamon for a pinch of black pepper and serve with hot honey or a drizzle of balsamic glaze.
- Baked version: Instead of pan-frying, arrange the dipped strips on a greased baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden. This is great for feeding a crowd.
- Turkey sausage: Use turkey sausage patties for a leaner option—cook to the same 160°F (71°C) safe minimum internal temperature.
Storage and Reheating
Store leftovers separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the toast sticks and sausage patties on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until heated through. You can also microwave them for 30–60 seconds, but they will be less crisp. For longer storage, freeze the cooked items in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven at 350°F (175°C) for 8–10 minutes.
Frequently Asked Questions
Can I use regular sandwich bread instead of thick-cut? Yes, but reduce the soaking time to 2–3 seconds per side to prevent the bread from becoming too soggy. Regular bread is thinner and will cook faster, so keep an eye on it.
Can I make the batter ahead of time? Absolutely. Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt together, then store in an airtight container in the refrigerator for up to 24 hours. Give it a quick whisk before using.
How do I know when the sausage patties are done? The best way is to use a food thermometer inserted into the side of a patty. It should read 160°F (71°C) for ground pork or turkey. The patties should also be browned and firm to the touch.
Can I use maple-flavored sausage? Yes, maple-flavored sausage pairs beautifully with the French toast. Just be aware that it may add extra sweetness—you might want to reduce the sugar in the custard slightly.
What if I don’t have a griddle? A large nonstick skillet works perfectly. Cook in batches to avoid overcrowding, which would lower the heat and make the toast sticks steam instead of crisp.
Can I freeze the uncooked French toast sticks? Yes, you can assemble the dipped strips and freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen directly in a skillet over medium-low heat, adding a few extra minutes per side.
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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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