French toast sticks are a breakfast classic, but making them in the oven is a game-changer. Instead of standing over a hot skillet, you get perfectly golden, crispy-on-the-outside, tender-on-the-inside sticks all at once. This recipe uses thick bread, a rich custard, and a hot oven to deliver that satisfying crunch with minimal fuss—perfect for feeding a crowd or meal-prepping busy mornings.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or Texas toast
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted, for brushing
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice each bread slice into 3 equal sticks, about 1 inch (2.5 cm) wide. If using a softer bread, let the sticks sit out for 10–15 minutes to dry slightly—this helps them soak up the custard without turning soggy.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until the sugar is dissolved and the mixture is smooth.
- Dip each bread stick into the custard, turning to coat all sides. Let it soak for about 10 seconds per side—don’t oversoak, or the sticks will fall apart. Shake off any excess custard and place the sticks on the prepared baking sheet in a single layer, leaving a little space between them.
- Brush the tops of all the sticks with half of the melted butter. Bake for 8 minutes.
- Remove the baking sheet from the oven. Carefully flip each stick with a spatula, then brush the other side with the remaining melted butter.
- Return to the oven and bake for another 5–7 minutes, until the sticks are golden brown and slightly crisp on the outside. If you want extra crunch, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for 2 minutes before serving. The sticks will firm up as they cool slightly.
Tips
- Bread choice matters: Stale or slightly dried bread absorbs custard better. If your bread is fresh, toast it lightly in the oven for 2–3 minutes before dipping.
- Don’t oversoak: Thick bread needs a few seconds per side, but if you leave it in the custard too long, the sticks become mushy and hard to handle. Aim for a quick dip.
- Use a wire rack: For extra crispiness, place the dipped sticks on a wire rack set over the baking sheet. This allows hot air to circulate underneath, preventing a soggy bottom.
- Make-ahead: You can prepare the custard the night before and store it in the fridge. Dip and bake in the morning for a quicker breakfast.
Serving Suggestions
Serve the sticks warm with maple syrup for dipping, or dust them with powdered sugar. They’re also great with a side of fresh berries, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce. For a savory twist, skip the sugar and cinnamon and serve with a sprinkle of salt and a side of crispy bacon.
Variations
- Baked French Toast Sticks with Cereal Coating: After dipping in the custard, roll the sticks in crushed cornflakes or panko breadcrumbs mixed with cinnamon for an extra-crunchy crust.
- Stuffed French Toast Sticks: Spread a thin layer of cream cheese or peanut butter between two slices of bread before cutting into sticks, then dip and bake as directed.
- Vegan Version: Use a plant-based milk (like almond or oat) and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the mixture sit for 5 minutes until thick. The texture will be slightly less rich, but still delicious.
- Spiced Apple: Add 1/2 teaspoon apple pie spice instead of cinnamon and nutmeg, and serve with warm apple compote.
Storage and Reheating
Store leftover sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but reduce the soaking time to about 5 seconds per side, as thinner bread will fall apart if soaked too long. The sticks will be less fluffy but still tasty.
How do I keep the sticks from sticking to the pan? Use parchment paper or a silicone mat, and brush the pan with a little butter as well. The melted butter on the sticks also helps prevent sticking.
Can I make these gluten-free? Absolutely. Use your favorite gluten-free bread, preferably a sturdy variety like a gluten-free sourdough or a thick-cut white bread. The custard and baking method stay the same.
Why are my sticks soggy in the middle? This usually happens from oversoaking or using bread that’s too thin. Be sure to use thick bread and don’t let it sit in the custard too long. Also, make sure your oven is fully preheated before baking.
Can I freeze them? Yes, baked and cooled sticks freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Is it safe to use raw eggs in the custard? The eggs are fully cooked during baking. The USDA FSIS recommends cooking egg dishes to a safe minimum internal temperature of 160°F (71°C). Since these bake at 425°F (220°C) for about 15 minutes, they easily reach that temperature. If you have concerns, use pasteurized eggs.
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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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