Craving those irresistible, cinnamon-sugar coated French toast sticks from BJ’s Restaurant and Brewhouse? This copycat recipe recreates that iconic breakfast treat at home with a thick, custardy center and a perfectly crisp, golden exterior. Using sturdy bread and a simple vanilla-cinnamon egg soak, these sticks are easy to make and even easier to love—perfect for dipping in syrup.
Ingredients
- 8 slices thick-cut brioche or Texas toast (about 1 inch thick, 10 oz / 280 g total)
- 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 salt
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
- 2-3 tablespoons (30-45 g) unsalted butter, for the skillet
- Maple syrup, for serving
Instructions
- Cut each slice of bread into three equal strips, about 1 inch wide. Set aside.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, 2 tablespoons sugar, vanilla, 1 teaspoon cinnamon, and salt until well combined.
- In a separate shallow dish, combine the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set aside.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Working in batches, dip a few bread sticks into the egg mixture, turning to coat all sides. Let any excess drip off for a second (do not soak too long, or they’ll become soggy).
- 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 internal temperature of the egg batter should reach 160°F (71°C) as the safe minimum for egg dishes—check with a food thermometer if you’re unsure.
- While still hot, roll the cooked sticks in the cinnamon-sugar mixture until evenly coated.
- Repeat with remaining sticks, adding more butter to the pan as needed. Serve immediately with maple syrup.
Tips
- Bread choice: Use thick-cut brioche, challah, or Texas toast. Day-old bread works best—it’s slightly drier and absorbs the custard without falling apart. Avoid thin sandwich bread, which turns soggy.
- Don’t oversoak: A quick dip (about 5 seconds per side) is all you need. If the bread sits too long in the egg mixture, it becomes heavy and won’t cook through properly.
- Keep warm: If making a large batch, keep cooked sticks on a baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them crisp and warm.
- Common mistake: Using too high heat burns the outside before the inside is set. Medium heat is your friend—it gives the custard time to cook through without scorching the butter.
Serving Suggestions
Serve the French toast sticks hot, piled on a plate with a side of warm maple syrup for dipping. Add a pat of butter, a dusting of powdered sugar, or a handful of fresh berries for a brighter touch. They also pair well with crispy bacon, scrambled eggs, or a fresh fruit salad for a full breakfast spread.
Variations
- Chocolate Lover’s: Add 1 tablespoon of cocoa powder to the egg mixture and use chocolate syrup for dipping.
- Orange Zest: Stir 1 teaspoon of orange zest into the custard for a citrusy twist that complements the cinnamon.
- Gluten-Free: Use your favorite gluten-free bread, preferably a sturdy variety like a gluten-free brioche. The texture will be slightly different, but still delicious.
- Baked version: For a hands-off method, arrange the dipped sticks on a greased baking sheet and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and cooked through.
Storage and Reheating
Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. You can also use a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes. The microwave will make them soft, so it’s not recommended if you want to keep the crispy coating.
Frequently Asked Questions
Can I use regular white bread? Yes, but choose a thick-cut variety and reduce the soaking time to just a quick dip. Thin bread will become mushy quickly.
Why are my sticks soggy? Sogginess usually comes from oversoaking the bread or not cooking long enough. Use a light hand when dipping and ensure the skillet is hot enough to create a golden crust before the custard soaks through.
Can I make the batter ahead of time? Yes, you can whisk the egg mixture and store it in the fridge for up to 24 hours. Give it a quick whisk before using. The cinnamon-sugar coating can also be mixed ahead and stored in an airtight container.
Can I freeze these? Absolutely. Freeze cooked, uncoated sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 8-10 minutes, then toss in the cinnamon-sugar while hot.
What if I don’t have brioche? Challah, Texas toast, or even a dense sourdough will work. The key is having a thick slice that can hold its shape.
How do I know when they’re done? The sticks should be golden brown on both sides and feel firm to the touch. For food safety, the egg mixture must reach 160°F (71°C) internally—use a thermometer if you’re unsure.
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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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