French toast sticks are strips of bread dipped in a cinnamon-vanilla egg custard, then cooked until browned outside and soft in the middle. They are easy to serve with syrup for dipping, and making them at home lets you choose the bread, sweetness, and cooking method.
Ingredients
- 8 slices thick-cut white bread or brioche, about 10 oz (285 g)
- 3 large eggs
- ½ cup (120 ml) milk
- 1 tablespoon (15 ml) maple syrup, plus more for serving
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- 1 tablespoon (14 g) unsalted butter, for the pan, plus more as needed
- Powdered sugar, optional, for serving
Instructions
- Cut each bread slice into three sticks, roughly 1 inch (2.5 cm) wide. If the bread is very fresh and soft, leave the cut sticks out for 10 to 15 minutes while you prepare the custard; slightly dry bread absorbs the mixture without falling apart.
- In a wide, shallow bowl, whisk the eggs, milk, maple syrup, vanilla, cinnamon, and salt until evenly combined. Use a fork or whisk to break up any streaks of egg white.
- Set a large nonstick skillet or griddle over medium heat. Add about half the butter and let it melt, swirling to coat the cooking surface. The pan should be hot enough for a gentle sizzle, but the butter should not brown or smoke.
- Dip a few bread sticks into the egg mixture, turning to coat all sides. Let excess custard drip back into the bowl. Do not leave the bread soaking: a quick dip of a few seconds per side keeps the center tender without making the sticks soggy. Cook in batches so the pan is not crowded.
- Arrange the sticks in the skillet with a little room between them. Cook for about 2 to 3 minutes per side, turning with tongs until several sides are golden brown and the centers are cooked through. Add more butter between batches if the pan looks dry, and lower the heat if the outside darkens before the center sets.
- Because this recipe uses eggs, check a thick stick in the center with a food thermometer; USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C). If needed, cook the sticks a little longer over medium-low heat. Serve hot with maple syrup for dipping and powdered sugar, if desired.
Tips
- Choose sturdy bread. Slightly stale sandwich bread works, but thick-cut bread, brioche, or challah holds its shape best. Very thin, soft slices can turn fragile when dipped.
- Dip briefly. A few seconds on each side is usually enough. If the bread drinks up the custard, the sticks can become wet inside and difficult to turn.
- Keep the heat moderate. Medium heat browns the surface while allowing the egg custard in the middle to cook. If the pan is too hot, the outside may burn before the inside reaches 160°F (71°C).
- Make the coating dairy-free if needed. Replace the milk with an equal amount of unsweetened oat or soy milk and use a neutral cooking oil or dairy-free butter. The flavor and browning may vary slightly.
Serving Suggestions
Serve the sticks warm with maple syrup in a small bowl for dipping. Fresh berries, sliced bananas, or orange segments add a bright contrast, while yogurt or a glass of milk makes the plate more substantial. For a brunch spread, pair them with scrambled eggs, fruit, or savory breakfast potatoes. Add powdered sugar just before serving so it does not dissolve into the warm surface.
Variations
- More spice: Add ¼ teaspoon ground nutmeg or a pinch of cardamom to the custard alongside the cinnamon.
- Less sweet: Leave the maple syrup out of the egg mixture and let everyone sweeten the finished sticks to taste.
- Whole-wheat version: Use thick-cut whole-wheat bread. It has a heartier texture and may absorb a little less custard, so dip each piece until coated but not saturated.
- Oven-baked sticks: Arrange dipped sticks in a single layer on a lightly buttered, rimmed baking sheet. Bake at 400°F (204°C), turning once, until golden and the centers reach 160°F (71°C), usually about 12 to 16 minutes depending on thickness. Check with a food thermometer rather than relying only on color.
- Stuffed-style dip: Serve with a small bowl of softened cream cheese mixed with a little maple syrup. Keep the filling on the side rather than adding it before cooking, which can make the sticks harder to turn.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. To freeze, arrange completely cooled sticks in one layer until firm, then transfer them to a freezer-safe bag or container; for best quality, use within 2 months. Thaw overnight in the refrigerator or reheat from frozen.
Reheat in a skillet over medium-low heat, turning until hot throughout, or warm in a 350°F (177°C) oven for about 8 to 12 minutes; frozen sticks may need 15 to 20 minutes. A toaster oven or air fryer can also restore crispness. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid leaving cooked sticks at room temperature for more than 2 hours.
Frequently Asked Questions
What bread is best for French toast sticks?
Thick-cut white bread, brioche, and challah are reliable because they are sturdy and easy to cut. Day-old bread is useful, but fresh bread can work if you let the cut sticks air-dry briefly before dipping.
Can I make French toast sticks ahead?
Yes. Cook them fully, cool, and refrigerate within 2 hours. Reheat in an oven, skillet, or air fryer until the center reaches 165°F (74°C). For the best texture, avoid dipping the bread in the egg mixture long before cooking.
Why are my French toast sticks soggy?
The bread may have soaked too long, the slices may be too thin, or the pan may be crowded or too cool. Dip briefly, allow excess custard to drip off, and cook in uncrowded batches over moderate heat.
Can I cook them in an air fryer?
Yes. Arrange the dipped sticks in a single layer in a lightly greased air-fryer basket and cook at 375°F (190°C) for about 8 to 10 minutes, turning halfway. Work in batches and confirm the center reaches 160°F (71°C), since timing varies with the appliance and bread thickness.
Can I use a different milk?
Yes. Unsweetened oat, soy, or almond milk can replace dairy milk in the same quantity. Choose an unsweetened option so the custard does not become overly sweet; the finished flavor may be a little less rich.
How do I know when they are cooked?
The outside should be golden and the center should feel set rather than wet. Since the coating contains eggs, check a thick stick with a food thermometer and cook until it reaches 160°F (71°C).
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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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