French toast sticks are a breakfast favorite: thick slices of bread soaked in a cinnamon-egg custard, cooked until golden, and cut into dippable strips. This recipe keeps the classic flavor while giving you a clear picture of the carbohydrate content, so you can fit them into your day. With a few simple swaps, you can adjust the carbs to suit your dietary needs without losing the comforting, sweet taste.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or Texas toast (approx. 340 g / 12 oz total)
- 4 large eggs (about 200 g / 7 oz)
- 1 cup (240 ml) whole milk or half-and-half
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Optional for serving: maple syrup, powdered sugar, fresh berries
Instructions
- Slice the bread into 1-inch (2.5 cm) thick slices. If using a loaf, cut each slice into 3 strips about 1 inch wide. You should have about 24 sticks.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, cinnamon, vanilla, 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 butter and let it melt, swirling to coat the pan.
- Working in batches, dip each bread strip into the egg mixture, letting it soak for about 10 seconds per side. The bread should be saturated but not falling apart. Shake off any excess.
- Place the coated strips 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 coating should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) if you check with a food thermometer.
- Repeat with the remaining strips, adding more butter to the pan as needed. Keep cooked sticks warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Serve warm with maple syrup, powdered sugar, or fresh fruit.
Tips
- Bread choice: Stale or slightly dried bread absorbs the custard better without getting mushy. If your bread is fresh, you can dry it in a 300°F (150°C) oven for 5 minutes before using.
- Don’t over-soak: Soaking too long can make the sticks soggy in the middle. For thick bread, 10–15 seconds per side is enough; for thinner bread, reduce to 5 seconds.
- Lower-carb option: Use a low-carb bread (like Keto bread) and replace the sugar with a zero-calorie sweetener. The custard will be slightly less rich, but the texture holds well.
- Common mistake: Cooking on too high heat burns the outside before the inside is set. Keep the heat at medium and adjust as needed.
Serving Suggestions
Serve the sticks warm with your favorite dippers: maple syrup, honey, or a berry compote. A side of crispy bacon or turkey sausage balances the sweetness. For a brunch spread, add a fresh fruit salad or a dollop of Greek yogurt.
Variations
- Baked version: Arrange the soaked sticks on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden. This is great for feeding a crowd.
- Stuffed sticks: Cut a pocket in the bread and fill with cream cheese or chocolate chips before dipping.
- Spiced: Add a pinch of nutmeg or cardamom to the custard for extra warmth.
- Vegan: Use a plant-based milk (like almond or oat) and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture will be slightly less custardy but still delicious.
Storage and Reheating
Refrigerate leftover sticks in an airtight container 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 in a toaster oven until crisp. You can also microwave them for 30 seconds, but they will be softer. Freeze for up to 2 months in a single layer, then reheat directly from frozen in the oven.
Frequently Asked Questions
How many carbs are in a serving of these French toast sticks?
Using standard white bread, each serving (about 6 sticks) contains roughly 35–40 grams of carbohydrates. The exact number depends on the bread you choose; check the nutrition label for your specific loaf. Using low-carb bread can reduce that to 10–15 grams per serving.
Can I make these ahead of time?
Yes, you can assemble the soaked sticks and refrigerate them for up to 2 hours before cooking. Cover the dish with plastic wrap to prevent drying. Cook as directed, adding a minute or two to the cooking time if they are cold.
Why did my sticks turn out soggy?
Soggy sticks usually come from over-soaking or using very fresh, soft bread. Use day-old bread, and don’t let the strips sit in the custard for more than 15 seconds per side. Also, make sure your pan is hot enough so the outside sets quickly.
Can I use gluten-free bread?
Absolutely. Choose a sturdy gluten-free bread (like a sourdough-style or multigrain) to avoid crumbling. You may need to dip more quickly, as gluten-free bread can absorb liquid faster and become fragile.
What’s the best way to keep them warm for a party?
Place the cooked sticks on a wire rack set over a baking sheet in a 200°F (93°C) oven. This keeps them crisp and warm for up to 30 minutes without steaming.
Can I reduce the sugar without ruining the recipe?
Yes, you can omit the sugar entirely or use a sugar substitute. The cinnamon and vanilla will still provide flavor, though the sticks will be less sweet. If you skip the sugar, consider serving with a sugar-free syrup or a sprinkle of cinnamon.
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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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