French toast dipping sticks are strips of bread dipped in a cinnamon-vanilla egg custard, then cooked until golden outside and tender inside. They are easy to pick up and serve with maple syrup or fruit for dipping, and sturdy sandwich bread or brioche both work well.
Ingredients
- 8 slices thick-cut sandwich bread, brioche, or challah, about 10 oz (280 g)
- 3 large eggs
- ½ cup (120 ml) whole milk
- 1 tablespoon (15 ml) maple syrup or granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- 1 tablespoon (14 g) unsalted butter, for cooking, plus more as needed
- Maple syrup, for serving
Instructions
- Cut the bread. Slice each piece of bread into 3 or 4 sticks about 1 inch (2.5 cm) wide. If the bread is very fresh and soft, leave the cut sticks on a rack for 10 minutes while you prepare the custard; slightly dry bread is less likely to turn soggy.
- Mix the custard. In a wide, shallow bowl, whisk the eggs, milk, maple syrup, vanilla, cinnamon, and salt until no streaks of egg white remain. A shallow bowl makes it easier to coat the sticks evenly without crushing them.
- Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add about half the butter and let it melt, tilting the pan to coat the surface. The butter should foam gently but not brown or smoke.
- Dip the sticks. Working in batches, place a few bread sticks in the egg mixture and turn to coat all sides. Let excess custard drip back into the bowl. Dip each stick for only a few seconds; soaking soft bread can make it collapse before it cooks.
- Cook until golden and set. Arrange the sticks in the skillet without crowding. Cook for about 2 minutes on each broad side, then turn to brown the narrower sides, about 1 minute per side. Adjust the heat if they darken before the centers set. Repeat with the remaining bread, adding the rest of the butter and more as needed. Because this is an egg dish, the USDA FSIS safe minimum is 160°F (71°C); check a thick stick with an instant-read food thermometer if you are unsure it is fully cooked.
- Serve warm. Transfer the cooked sticks to a plate or wire rack while finishing the batches. Serve promptly with maple syrup for dipping.
Tips
- Choose bread that can hold its shape. Thick-cut sandwich bread, brioche, and challah are good options. Very thin or soft bread can break during dipping; cut it gently and avoid leaving it in the custard.
- Control the heat. Medium heat gives the custard time to cook before the surface gets too dark. If the butter browns quickly, lower the heat and wipe out any burnt bits before the next batch.
- Make the coating dairy-free. Replace the milk with an equal amount of unsweetened oat or soy milk, and cook with a neutral oil or plant-based butter. The flavor will be slightly different, but the sticks will still brown well.
- Keep cooked batches warm safely. Set the oven to 200°F (95°C) and place finished sticks on a wire rack over a baking sheet while you cook the rest. Do not leave cooked egg dishes at room temperature for more than 2 hours.
Serving Suggestions
Put maple syrup in a small bowl so each person can dip rather than pouring it over the whole batch. For a fuller breakfast, add sliced strawberries, blueberries, banana, or a side of yogurt. A light dusting of powdered sugar is optional; use it just before serving so it does not dissolve on warm sticks.
For a brunch spread, pair the sticks with scrambled eggs, fruit, or breakfast potatoes. If serving young children, cut the sticks into shorter pieces and let them cool briefly; the centers can stay hot after the outsides are ready.
Variations
More cinnamon flavor: Increase the cinnamon to ¾ teaspoon and add a pinch of nutmeg. Whisk the spices thoroughly into the egg mixture so they do not gather in one spot.
Orange and vanilla: Add ½ teaspoon finely grated orange zest to the custard. It brings a fresh citrus aroma without changing the cooking method.
Whole-wheat version: Use thick-cut whole-wheat bread. It tends to be a little firmer and more substantial, so give each stick a few extra seconds in the custard if the bread is dry, but do not soak it.
Less sweet custard: Omit the maple syrup or sugar from the egg mixture and serve the sticks with fruit or syrup on the side. The bread will still brown, though the flavor will be less sweet.
Storage and Reheating
Cool leftover sticks and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months; separate layers with parchment so they do not stick together.
Reheat refrigerated or frozen sticks in a 350°F (175°C) oven or toaster oven until hot throughout, turning once if needed. A skillet over medium-low heat also works; cover it briefly to warm the centers, then uncover to restore a lightly crisp surface. Microwave reheating is quick but makes the coating softer. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave leftovers out for more than 2 hours.
Frequently Asked Questions
Can I make French toast dipping sticks ahead?
They are best cooked just before serving, but you can cut the bread and mix the custard up to a day ahead. Keep the bread covered at room temperature and refrigerate the custard in a sealed container; whisk it again before dipping. Cooked sticks can also be refrigerated and reheated as described above.
Why are my dipping sticks soggy?
Common causes are soaking the bread too long, using bread that is very soft or fresh, crowding the skillet, or cooking over low heat so the custard takes too long to set. Dip briefly, cook in batches, and use medium heat. Slightly dry bread is especially helpful.
Can I use plant milk instead of dairy milk?
Yes. Unsweetened oat or soy milk can replace the whole milk in the same quantity. Almond milk also works, though it can make the custard a little thinner and add a mild nutty flavor.
Can I bake these instead of pan-frying?
Yes. Arrange the dipped sticks on a lightly buttered, parchment-lined baking sheet with space between them. Bake at 400°F (200°C), turning once, until golden and set, usually about 12–16 minutes depending on their thickness. Confirm that the egg custard reaches 160°F (71°C) with a food thermometer.
What bread is best for French toast sticks?
Thick sandwich bread is convenient and easy to cut, while brioche and challah make richer, softer sticks. Day-old bread works particularly well because it absorbs custard without falling apart as easily. Avoid very thin slices, which can become fragile when dipped.
Can I freeze the cooked sticks?
Yes. Cool them, freeze in a single layer, then pack them in a freezer-safe container for up to 2 months. Reheat from frozen in an oven or toaster oven until steaming hot and at least 165°F (74°C) in the center.
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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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