French toast sticks are thick strips of bread soaked in a cinnamon-vanilla custard, then pan-fried until golden and crisp on the outside while staying soft and tender inside. They are the perfect grab-and-go breakfast for kids and adults alike, and they come together in about 20 minutes with pantry staples. The key is using slightly stale bread and a custard that is rich but not soggy, so every bite is flavorful and satisfying.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or Texas toast
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 1 tablespoon (15 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for frying
- Maple syrup, for serving (optional)
Instructions
- Cut each slice of bread into 3 equal strips, about 1 inch (2.5 cm) wide. If using fresh bread, leave the strips out on a plate for 5–10 minutes to dry slightly; this helps them soak up the custard without falling apart.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, swirling to coat the pan.
- Working in batches, dip each bread strip into the egg mixture for about 3–4 seconds per side, allowing the excess to drip off. Do not soak the bread; you want it coated but not saturated.
- Place the dipped strips in the hot skillet in a single layer, leaving a little space between each. Cook for 1–2 minutes per side, until golden brown and slightly crisp on the outside. The inside should be set and no longer wet. If you are unsure, cut one open to check; the custard should be cooked through, not runny.
- Transfer the cooked sticks to a plate and keep warm in a 200°F (93°C) oven while you cook the remaining batches, adding the remaining butter as needed.
- Serve immediately with maple syrup, or your favorite dipping sauce.
Tips
- Bread choice: Stale or day-old bread is best because it absorbs the custard without becoming mushy. Brioche and challah are naturally rich and slightly sweet, but any thick-cut white bread works. Avoid thin sandwich bread; it will fall apart.
- Custard consistency: The ratio of 3 eggs to 1/2 cup milk yields a custard that is rich but not too thin. If you prefer a lighter texture, you can use 1/4 cup milk instead, but the sticks will be a bit drier.
- Don’t oversoak: A quick dip is all you need. If the bread sits in the custard too long, it will become soggy and won’t cook through properly. For thicker bread (like Texas toast), you can soak for 5–6 seconds per side.
- Keep warm: If making a large batch, place the cooked sticks on a wire rack set over a baking sheet in a low oven. This keeps them crisp, not soggy, while you finish the rest.
Serving Suggestions
Serve the sticks warm with maple syrup for dipping, or try a dusting of powdered sugar and a side of fresh berries. For a more indulgent breakfast, pair them with a dollop of whipped cream, a drizzle of chocolate sauce, or a spoonful of fruit preserves. They also work well alongside scrambled eggs and bacon for a full breakfast plate.
Variations
- Baked version: For a hands-off method, arrange the dipped sticks on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and set. This is great for feeding a crowd.
- Flavor twists: Add 1/4 teaspoon of nutmeg or cardamom to the custard for a different spice profile. You can also swap the vanilla for almond extract (use 1/2 teaspoon) for a nutty note.
- Dairy-free: Use almond milk, oat milk, or coconut milk in place of whole milk, and substitute the butter with a neutral oil or vegan butter. The texture will be slightly less rich but still delicious.
- Stuffed sticks: For a fun twist, spread a thin layer of cream cheese, peanut butter, or Nutella between two bread slices before cutting into strips, then dip and cook as directed. Adjust the cooking time to ensure the filling is warm.
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 pop them in a toaster oven until crisp. You can also microwave them for 20–30 seconds, but they will be softer. For longer storage, freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or toaster 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 it is thinner and will soak up the custard faster, so reduce the dip time to 2–3 seconds per side. The sticks will be less sturdy and may need a gentler flip. You can also cut the bread into thicker slices if you have a loaf you can slice yourself.
Why are my French toast sticks soggy in the middle? This usually happens when the bread is soaked too long or the heat is too low. The custard needs to cook through before the outside burns. Use medium heat and a quick dip, and make sure the pan is hot before adding the bread. If the outside is browning too fast, lower the heat slightly.
Can I make the custard ahead of time? Yes, you can whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt in a covered container and refrigerate for up to 24 hours. Give it a quick whisk before using, as the spices may settle.
How do I know when they are fully cooked? The outside should be golden brown and the inside should be set—no jiggle or raw egg visible. If you are unsure, cut one open to check. The custard should be firm and not wet. Since this recipe uses eggs, make sure the internal temperature reaches 160°F (71°C) if you are concerned about safety, though visual cues are usually sufficient.
Can I make them without eggs? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. The texture will be slightly different—less rich and a bit more cake-like—but they will still hold together. Use the same dipping method and cooking times.
What is the best way to keep them warm for a crowd? Place the cooked sticks on a wire rack over a baking sheet in a 200°F (93°C) oven for up to 30 minutes. This keeps them crisp without drying them out. If they start to dry out, you can cover them loosely with foil.
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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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