Great Value French Toast Sticks are a frozen breakfast staple that cook up crisp on the outside and tender inside. Whether you use an air fryer, oven, or microwave, the key is getting them golden without drying out. This guide gives you exact cook times and a foolproof oven method for the best texture.
Ingredients
- 1 box (about 12 oz / 340 g) Great Value French Toast Sticks (frozen)
- Nonstick cooking spray or a light brush of oil (optional, for baking sheet)
- Maple syrup, powdered sugar, or fresh fruit for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with nonstick spray.
- Arrange the frozen French toast sticks in a single layer on the prepared baking sheet, leaving a little space between each so they crisp evenly.
- Bake in the preheated oven for 10 to 12 minutes, flipping halfway through (at about 5–6 minutes). The sticks are done when they are golden brown and heated through; the internal temperature should reach 165°F (74°C) for food safety, though this is not a meat product, it ensures thorough heating.
- Remove from the oven and let rest for 1 minute before serving. Serve warm with maple syrup, powdered sugar, or fruit.
Tips
- Air fryer alternative: For extra crispiness, air fry at 380°F (190°C) for 6–8 minutes, shaking the basket halfway. No need to preheat if your air fryer doesn’t require it.
- Don’t overcrowd: If you pile the sticks on the baking sheet, they’ll steam instead of crisp. Cook in batches if needed.
- Check early: Ovens vary; start checking at 10 minutes. If you like them extra crunchy, add 1–2 minutes, but watch to avoid burning.
- Microwave shortcut: For a quick fix, microwave on high for 1–2 minutes, but they will be soft, not crispy. For best texture, use oven or air fryer.
Serving Suggestions
Serve the French toast sticks with a side of scrambled eggs and turkey sausage for a hearty breakfast. For a sweeter plate, pair with fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. They also work well as a fun after-school snack with a glass of milk.
Variations
- Cinnamon sugar: After baking, toss the warm sticks in a mixture of 1 tablespoon sugar and ½ teaspoon cinnamon.
- Stuffed: If you have time, slice the sticks horizontally (careful—they’re small) and add a thin layer of cream cheese or peanut butter before baking. This works best with the thicker sticks.
- Savory twist: Skip the syrup and serve with a sprinkle of powdered sugar and a side of crispy bacon for a sweet-savory combo.
Storage and Reheating
Leftover cooked French toast sticks can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes until hot and crisp. You can also microwave for 30–45 seconds, but they will lose crispness. For longer storage, freeze cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen directly in the oven or air fryer, adding 2–3 minutes to the cook time.
Frequently Asked Questions
How long do I cook Great Value French Toast Sticks in the oven?
At 400°F (200°C), bake for 10–12 minutes, flipping halfway. They should be golden and hot throughout.
Can I cook them in an air fryer?
Yes, air fry at 380°F (190°C) for 6–8 minutes. Shake the basket once for even browning. No oil needed.
Are Great Value French Toast Sticks already cooked?
They are pre-cooked but frozen, so you must heat them thoroughly until piping hot (165°F / 74°C) before eating.
Can I microwave them?
Yes, microwave on high for 1–2 minutes, but they will be soft and chewy, not crispy. For best results, use an oven or toaster oven.
How do I prevent them from getting soggy?
Avoid overcrowding on the baking sheet and flip halfway through. Also, don’t cover them with foil while baking, as that traps steam.
Can I cook them from frozen without thawing?
Absolutely—do not thaw. Cook straight from the freezer for best texture and food safety.
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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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