French toast sticks are a breakfast favorite—thick slices of bread soaked in a cinnamon-vanilla custard, cooked until golden, and cut into dippable strips. This recipe is designed for the freezer, so you can make a big batch on the weekend and have a quick, homemade breakfast ready in minutes on busy mornings. The sticks freeze beautifully and reheat crisp in the oven or toaster, making them a practical and delicious make-ahead option.
Ingredients
- 1 loaf (about 16 oz / 450 g) thick-sliced bread (brioche, challah, or Texas toast), 8–10 slices
- 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 (30 g) butter, for the skillet
- Optional: powdered sugar and maple syrup for serving
Instructions
- Slice the bread into 1-inch (2.5 cm) thick slices. If using a loaf, cut each slice into 3 sticks, about 1 inch wide. You should have about 24–30 sticks.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until well combined and the sugar is dissolved.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the surface.
- Working in batches, dip each bread stick into the egg mixture, turning to coat both sides. Let the excess drip off for a few seconds—don’t soak the bread too long, or it will become soggy.
- Place the dipped sticks in the hot skillet in a single layer, leaving space between them. Cook for 2–3 minutes per side, until golden brown and cooked through. The internal temperature of the egg custard should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes—check with a food thermometer if you’re unsure.
- Transfer cooked sticks to a wire rack to cool completely. Repeat with the remaining sticks, adding more butter to the skillet as needed.
- Once all sticks are cooked and cooled, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for 1–2 hours, until solid.
- Transfer the frozen sticks to a zip-top freezer bag or airtight container, separating layers with parchment paper to prevent sticking. Label with the date and freeze for up to 3 months.
Tips
- Bread choice: Use slightly stale or day-old bread—it absorbs the custard better without falling apart. Brioche or challah give a richer flavor, but whole wheat or sourdough work too.
- Don’t over-soak: A quick dip (about 10 seconds per side) is enough. Over-soaking makes the sticks mushy and hard to handle.
- Cool completely before freezing: If you freeze warm sticks, they’ll clump together and become soggy. Let them cool on a wire rack for at least 30 minutes.
- Reheat from frozen: No need to thaw—reheat straight from the freezer for the best texture.
Serving Suggestions
Serve the French toast sticks warm with maple syrup for dipping, a dusting of powdered sugar, or a side of fresh berries. They’re also great with a dollop of whipped cream or a drizzle of chocolate sauce. For a savory twist, skip the sugar and serve with a sprinkle of salt and a side of bacon.
Variations
- Baked version: Instead of pan-frying, arrange the dipped sticks on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden. This is a great hands-off method for large batches.
- Add flavor: Stir in 1 teaspoon of orange zest or a pinch of cardamom to the custard for a different flavor profile.
- Gluten-free: Use your favorite gluten-free bread—just be sure to let it dry out slightly before dipping, as gluten-free bread can be more fragile.
- Vegan: Substitute the eggs with 1/2 cup (120 ml) of unsweetened applesauce or a commercial egg replacer, and use plant-based milk and butter. The texture will be slightly softer, but still delicious.
Storage and Reheating
Refrigerator: Cooked French toast sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster, toaster oven, or skillet over medium heat for 2–3 minutes until hot and crisp.
Freezer: Freeze as directed for up to 3 months. To reheat, place frozen sticks on a baking sheet and bake at 400°F (200°C) for 5–7 minutes, or toast in a toaster oven for 3–4 minutes, until heated through and crispy. You can also microwave on high for 30–45 seconds, but they’ll be softer.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but it’s thinner and more delicate. Reduce the soaking time to a quick dip, and handle gently. The sticks will be smaller and cook faster.
Why are my sticks soggy after reheating? Sogginess usually comes from over-soaking the bread or not cooling completely before freezing. Make sure to let the excess custard drip off, and cool the cooked sticks completely on a wire rack before freezing.
Can I double the recipe? Absolutely—this recipe scales well. Just cook in batches and freeze in multiple bags. Adjust cooking time if needed, but the custard ratio stays the same.
How long do they last in the freezer? Properly stored, they’ll keep for up to 3 months. After that, they may develop freezer burn or lose flavor.
Can I reheat them in the microwave? Yes, but they won’t be crispy. Microwave on high for 30–45 seconds for a soft, warm treat. For crispiness, use an oven or toaster.
What’s the best way to keep them from sticking together in the freezer? Freeze them in a single layer on a baking sheet first, then transfer to a bag. If you’re stacking in a container, place parchment paper between layers.
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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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