French toast sticks are a breakfast favorite: thick slices of bread soaked in a cinnamon-egg custard, cooked until golden, and perfect for dipping in syrup. While they’re usually pan-fried or baked, the microwave is a surprisingly quick and easy way to reheat or even cook them from scratch. This guide gives you exact microwave times for both fresh and frozen sticks, plus tips for getting them as close to crispy as possible.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche or Texas toast
- 3 large eggs
- ½ cup (120 ml) milk
- 1 tablespoon (15 ml) maple syrup or honey
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- Butter or nonstick spray for greasing
- Optional: 1-2 tablespoons (15-30 g) sugar for extra sweetness
Instructions
- Prepare the bread: Stack the bread slices and cut each into 3 even strips, about 1 inch (2.5 cm) wide. If the bread is very fresh, let the strips sit out for 5-10 minutes to dry slightly; this helps them soak up the custard without becoming soggy.
- Make the custard: In a shallow dish or wide bowl, whisk together the eggs, milk, maple syrup, cinnamon, vanilla, and salt until well combined. If using sugar, whisk it in now.
- Soak the sticks: Dip each bread strip into the custard, turning to coat all sides. Let it soak for about 10 seconds per side—don’t let it sit too long or the bread will fall apart. Place the soaked sticks on a plate or baking sheet.
- Microwave in batches: Lightly grease a microwave-safe plate or dish with butter or nonstick spray. Arrange 4-6 sticks in a single layer, leaving a little space between each. Cover with a paper towel to help retain moisture and prevent splattering.
- Cook: Microwave on high for 1 minute. Check the sticks—they should be puffed up and set. If not, continue microwaving in 15-second intervals until just cooked through. The custard should be firm and no longer wet.
- Optional crispiness: For a firmer, less soggy texture, transfer the microwaved sticks to a hot, lightly buttered skillet and cook for 30-60 seconds per side over medium heat. This step is optional but recommended if you have a few extra minutes.
- Let rest: Let the sticks rest for 1 minute before serving—they will firm up as they cool slightly.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard more evenly and holds its shape better than fresh, soft bread. If your bread is very fresh, toast it lightly (without browning) before dipping.
- Don’t oversoak: Thick-cut bread needs about 10 seconds per side. If you soak too long, the sticks become mushy and fall apart in the microwave.
- Microwave power varies: A 1200-watt microwave will cook faster than a 700-watt one. Start with 1 minute, then check and add 15-second bursts as needed. The sticks are done when the custard is set and the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- For frozen sticks: If using store-bought frozen French toast sticks, place 4-6 on a microwave-safe plate and heat on high for 45-60 seconds for a 4-stick serving. Add 15-20 seconds for each additional stick. Let them stand for 30 seconds before eating.
Serving Suggestions
Serve the sticks warm with maple syrup for dipping, a dusting of powdered sugar, or a small bowl of fresh berries. For a more filling breakfast, pair them with scrambled eggs and turkey sausage. A drizzle of chocolate sauce or a dollop of whipped cream turns them into a fun dessert.
Variations
- Baked version: For a hands-off method that feeds a crowd, arrange the soaked sticks on a greased baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping once, until golden brown.
- Air fryer: Cook the soaked sticks in an air fryer at 380°F (193°C) for 8-10 minutes, shaking the basket halfway through, for a crispy exterior without deep frying.
- Flavor twists: Add a pinch of nutmeg or cardamom to the custard, or use orange zest for a citrus note. For a savory version, omit the maple syrup and vanilla, and add a pinch of black pepper and a little grated cheese.
- Gluten-free or dairy-free: Use your favorite gluten-free bread (slightly thicker slices work best) and substitute the milk with almond, oat, or soy milk. The texture will be a bit softer, so reduce the soaking time to 5 seconds per side.
Storage and Reheating
Cooked French toast sticks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave 4-6 sticks on high for 30-45 seconds, or until hot. For a crispier texture, reheat them in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes.
To freeze, place cooked and cooled sticks in a single layer on a baking sheet and freeze for 1 hour, then transfer to a zip-top bag. They will keep for up to 2 months. Reheat frozen sticks directly in the microwave for 60-75 seconds, or in a toaster oven at 375°F (190°C) for 8-10 minutes.
Frequently Asked Questions
Why are my microwave French toast sticks soggy?
Sogginess usually comes from oversoaking the bread or overcooking in the microwave, which causes steam to condense. Use slightly stale bread, soak for only 10 seconds per side, and don’t microwave longer than needed. Letting them rest for a minute after cooking also helps them firm up.
Can I cook frozen French toast sticks in the microwave?
Yes, most store-bought frozen sticks are designed for microwave heating. Place 4-6 sticks on a microwave-safe plate and heat on high for 45-60 seconds, adjusting in 15-second increments until hot. Let them stand for 30 seconds before serving. They will be soft, not crispy, but they’re ready in under 2 minutes.
How do I know when they’re done?
The custard should be set and no longer runny. If you have a food thermometer, insert it into the center of a stick—it should read 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The sticks will also look puffed and slightly firm to the touch.
Can I make the batter ahead of time?
Yes, you can whisk the eggs, milk, maple syrup, cinnamon, vanilla, and salt together and store in a sealed container in the refrigerator for up to 24 hours. Give it a quick whisk before using. You can also cut the bread into sticks and keep them in an airtight container at room temperature for a day.
What’s the best bread for French toast sticks?
Thick-cut brioche, challah, or Texas toast work best because they’re sturdy and absorb custard well. Regular sandwich bread is too thin and will fall apart. If you only have thin bread, reduce the soaking time to 5 seconds per side and handle gently.
Can I use egg substitute?
Yes, you can use a commercial egg substitute or a mixture of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. The texture will be slightly less rich, and the sticks may be more delicate. Soak for a shorter time and handle with care.
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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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