Fresh toast sticks with jam are a delightful twist on classic toast, featuring thick, golden strips of bread with a crisp exterior and a soft, tender center, perfect for dipping into your favorite jam. This recipe works beautifully because it transforms simple ingredients into a fun, customizable breakfast or snack that appeals to both kids and adults. With just a few pantry staples, you can create a satisfying treat that’s ready in minutes.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, Texas toast, or sourdough
- 4 large eggs
- 1/2 cup (120 ml) whole milk
- 1 tablespoon (15 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- 3 tablespoons (42 g) unsalted butter, divided
- 1 cup (320 g) your favorite jam (strawberry, raspberry, or apricot work well)
Instructions
- Cut each slice of bread into 3 even 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 (if using), and salt until well combined and slightly frothy.
- Place a large non-stick skillet or griddle over medium heat and add 1 tablespoon of the butter. Let it melt and foam slightly.
- Working in batches, dip each bread strip into the egg mixture, turning to coat both sides. Let the excess drip off for a few seconds—do not soak the bread too long, or it will become soggy.
- Place the coated strips 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. Repeat with the remaining strips, adding more butter to the skillet as needed.
- Transfer the cooked toast sticks to a plate and keep warm while you cook the rest.
- Serve immediately with a bowl of jam for dipping.
Tips
- Bread choice: Use slightly stale or day-old bread—it absorbs the egg mixture better without falling apart. If using fresh bread, dry it in a 300°F (150°C) oven for 5 minutes before dipping.
- Don’t oversoak: A quick dip (about 5 seconds per side) is all you need. Oversoaking makes the sticks mushy and hard to cook through.
- Keep warm: Place cooked sticks on a baking sheet in a 200°F (95°C) oven while you cook the rest, so they stay hot and crisp.
- Jam consistency: If your jam is very thick, warm it slightly in the microwave (about 20 seconds) to make it easier for dipping.
Serving Suggestions
Serve these toast sticks warm with a bowl of jam on the side for dipping. They’re perfect for breakfast with fresh fruit, a glass of milk, or a cup of coffee. For a brunch spread, pair them with scrambled eggs and crispy bacon. You can also dust the sticks with powdered sugar or drizzle with maple syrup for extra sweetness.
Variations
- Chocolate-hazelnut: Swap the jam for chocolate-hazelnut spread and add a pinch of cocoa powder to the egg mixture.
- Citrus zest: Add 1 teaspoon of orange or lemon zest to the egg mixture for a bright, fresh flavor.
- Savory version: Omit the sugar and vanilla, and add a pinch of black pepper and dried herbs (like thyme or oregano) to the egg mixture. Serve with a savory jam or chutney.
- Baked option: Instead of frying, arrange the dipped strips on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden.
Storage and Reheating
Store leftover toast sticks in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until hot and crisp. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy. The jam can be stored at room temperature according to its label, but if you’ve warmed it, refrigerate any leftovers and use within 1 week.
Frequently Asked Questions
Can I use gluten-free bread? Yes, gluten-free bread works, but it tends to be more delicate. Use a sturdy gluten-free bread and dip quickly to avoid breakage. You may need to cook them a little longer to ensure they’re set.
Can I make the egg mixture ahead of time? Yes, you can whisk the eggs, milk, sugar, vanilla, and salt together up to 24 hours in advance. Store it covered in the refrigerator, and give it a quick whisk before using.
Why are my toast sticks soggy in the middle? This usually happens if the bread is oversoaked or the heat is too low. Make sure to dip briefly and cook over medium heat so the outside browns before the inside becomes too wet.
Can I use a different type of milk? Absolutely. Any milk—dairy or plant-based like almond, oat, or soy—will work. Keep in mind that richer milks (like whole or oat) will give a creamier texture.
How do I keep the sticks from sticking to the pan? Use a non-stick skillet and add enough butter to coat the surface. If the pan starts to look dry, add a little more butter before the next batch.
Can I freeze the cooked toast sticks? Yes, let them cool completely, then place in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 8–10 minutes.
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