These Better Goods French toast sticks are a fun, handheld take on classic French toast, made with thick slices of bread cut into sticks and soaked in a rich, cinnamon-vanilla custard. They cook up golden and crisp on the outside while staying soft and tender inside—perfect for dipping in maple syrup. This recipe is simple enough for a weekday breakfast but special enough for a weekend brunch.
Ingredients
- 8 slices thick-cut brioche or Texas toast (about 1 inch / 2.5 cm thick)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Maple syrup, for serving
Instructions
- Cut each slice of bread into 3 equal sticks, about 1 inch (2.5 cm) wide. If the bread is very fresh, let the sticks sit out for 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, vanilla, cinnamon, nutmeg (if using), 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, tilting the pan to coat the surface.
- Working in batches, dip each bread stick into the egg mixture for about 10 seconds per side, allowing it to soak but not become soggy. Let the excess drip off.
- Place the dipped sticks 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. The custard should be set, and the internal temperature of the sticks should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines.
- 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 to the skillet as needed.
- Serve warm with maple syrup for dipping.
Tips
- Bread choice: Brioche, challah, or Texas toast give the best texture. Regular sandwich bread will work but may become too soft—soak for only 5 seconds per side.
- Don’t oversoak: Thick bread needs about 10 seconds per side; thinner bread needs less. If the bread tears or becomes mushy, you’ve soaked too long.
- Keep warm: If making a large batch, keep the finished sticks on a baking sheet in a low oven (200°F / 93°C) so they stay crisp while you cook the rest.
- Make ahead: You can prepare the custard the night before and refrigerate it. Give it a quick whisk before dipping.
Serving Suggestions
Serve the French toast sticks with warm maple syrup, a dusting of powdered sugar, or a side of fresh berries. For a heartier breakfast, pair them with scrambled eggs and turkey sausage. They’re also great with a dollop of whipped cream or a drizzle of chocolate sauce for a treat.
Variations
- Baked version: Instead of pan-frying, arrange the dipped sticks on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden and cooked through.
- Stuffed sticks: Spread a thin layer of cream cheese or peanut butter between two slices before cutting into sticks, then dip and cook as directed.
- Vegan: Use a plant-based milk (like almond or oat) and replace the eggs with a mixture of 1 mashed banana and 1/4 cup (60 ml) of cornstarch whisked with 3/4 cup (180 ml) of water. Cook as directed; the texture will be slightly softer.
- Spiced: Add a pinch of cardamom or ginger to the custard for a different flavor profile.
Storage and Reheating
Refrigerate leftover French toast sticks in an airtight container for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated sticks in a toaster oven or oven at 350°F (175°C) for 5–7 minutes (10–12 if frozen) until hot and crisp. You can also microwave for 30–45 seconds, but they will be softer. Always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but reduce the soaking time to about 5 seconds per side, as thinner bread absorbs liquid faster and can become mushy.
Why are my French toast sticks soggy in the middle? This usually happens if the bread is too thin or oversoaked, or if the pan is too hot and the outside browns before the inside cooks. Use thick bread, don’t oversoak, and cook over medium heat so the custard sets without burning.
Can I make them gluten-free? Absolutely. Use your favorite gluten-free bread, preferably a sturdy variety like a gluten-free brioche or sourdough. The custard is naturally gluten-free.
How do I know when they are fully cooked? The sticks should be golden brown on both sides and feel firm to the touch. For safety, the internal temperature should reach 160°F (71°C) because they contain eggs.
Can I double the recipe? Yes, this recipe scales easily. Just use a larger skillet or cook in more batches, and keep the finished sticks warm in the oven.
What is the best way to reheat them without drying out? Use a toaster oven or oven at 350°F (175°C) for a few minutes. This will re-crisp the outside while keeping the inside soft. Avoid the microwave if you want them crispy.
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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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