These crispy, cinnamon-sugar coated French toast sticks are a beloved fast-food breakfast treat. This copycat recipe recreates the golden, crunchy exterior and soft, custardy center of the Burger King version, but made fresh in your own kitchen. With simple ingredients and a quick pan-fry, you can enjoy this nostalgic breakfast any day of the week.
Ingredients
- 8 slices thick-cut white bread (about 1 inch / 2.5 cm thick), preferably day-old
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1/2 cup (100 g) granulated sugar (for coating)
- 1 tablespoon (8 g) ground cinnamon (for coating)
- 4 tablespoons (56 g) unsalted butter, divided
- Maple syrup, for serving
Instructions
- Slice each bread slice into three 1-inch (2.5 cm) wide strips. You should have 24 sticks total. If using fresh bread, let the strips sit out on a wire rack for 10–15 minutes to dry slightly; this helps them absorb the custard without getting soggy.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, 2 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, nutmeg (if using), and salt until well combined and slightly frothy.
- In a separate shallow dish, mix 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 each bread stick into the egg mixture, turning to coat all sides. Let any excess drip off for a second or two, then place in the hot skillet. Do not overcrowd; cook 4–6 sticks at a time depending on your pan size.
- Cook for 2–3 minutes per side, until golden brown and crispy. The custard should be set, and the internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Use a food thermometer to check one stick if you are unsure.
- Remove the cooked sticks from the pan and immediately roll them in the cinnamon-sugar mixture until evenly coated. Place on a wire rack while you cook the remaining batches, adding more butter to the pan as needed.
- Serve warm with maple syrup for dipping.
Tips
- Bread choice: Thick-cut brioche, Texas toast, or challah work wonderfully. Day-old bread is ideal because it soaks up the custard without falling apart. Avoid thin sandwich bread, which can become mushy.
- Don’t oversoak: A quick dip (about 5 seconds per side) is enough. Leaving the bread in the custard too long will make the sticks soggy in the middle and hard to cook through.
- Keep warm: If making a large batch, keep the cooked sticks on a baking sheet in a 200°F (93°C) oven while you finish the rest. This keeps them warm and crisp without overcooking.
- Substitutions: For a dairy-free version, use almond milk or oat milk and a plant-based butter. The texture will be slightly less rich but still delicious. You can also use gluten-free bread, but handle it gently as it tends to be more fragile.
Serving Suggestions
Serve the French toast sticks hot with a side of maple syrup for dipping. They also pair well with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar. For a savory contrast, add a side of crispy bacon or scrambled eggs. They’re perfect for a weekend brunch or a fun breakfast-for-dinner.
Variations
- Stuffed: Spread a thin layer of cream cheese or peanut butter on one side of a bread strip before dipping, then press another strip on top to make a sandwich. Proceed with the recipe as written.
- Baked version: For a lighter option, place 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 set. No need to roll in butter, just coat with the cinnamon sugar after baking.
- Flavor twists: Add 1 teaspoon of orange zest or a pinch of cardamom to the custard. You can also use pumpkin pie spice instead of cinnamon for a fall-inspired version.
- Chocolate-dipped: After coating with cinnamon sugar, drizzle with melted chocolate or caramel sauce for an indulgent treat.
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 in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. You can also use an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze the cooked, cooled sticks in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but it is thinner and more likely to become soggy. If using regular bread, reduce the soaking time to just a few seconds per side and consider toasting the bread slightly before dipping to help it hold up.
Why are my French toast sticks soggy in the middle? This usually happens when the bread is soaked too long or the heat is too low, causing the outside to brown before the inside cooks. Use day-old bread, dip quickly, and cook over medium heat so the custard has time to set without burning the outside.
Can I make the custard ahead of time? Absolutely. Mix the egg, milk, sugar, vanilla, and spices in a covered container and refrigerate for up to 24 hours. Whisk well before using.
What is the best way to get an even cinnamon-sugar coating? Use a shallow dish and roll the hot sticks immediately after cooking. The residual heat helps the sugar stick. If you prefer a thicker coating, you can brush the sticks with a little melted butter before rolling.
Can I use a non-dairy milk? Yes, almond, oat, or soy milk all work well. They may make the custard slightly less rich, but the flavor will still be great. Just ensure the milk is unsweetened to avoid an overly sweet custard.
Are these suitable for freezing? Yes, they freeze beautifully. Freeze the cooked, cooled sticks on a baking sheet, then transfer to a zip-top bag. Reheat in the oven or air fryer directly from frozen for a quick breakfast.
Related
- Japanese Sifting Litter Box Cleaning Tips
- Lifetime Filleting Table with Tap and Sink: Build Guide
- Crunchy Veggie Platter: Easy Recipe & Dipping Sauces
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).