Burger King’s French Toast Sticks are a sweet, portable breakfast treat: thick slices of bread coated in a cinnamon-egg batter, fried until golden, and served with a side of syrup for dipping. This recipe recreates that fast-food favorite at home, giving you the same crispy exterior and soft, custardy center without leaving the house. It’s a simple, satisfying breakfast that both kids and adults will love.
Ingredients
- 8 slices thick-cut white bread (about 1 inch / 2.5 cm thick), such as Texas toast
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Vegetable oil, for frying (about 1 cup / 240 ml)
- 1/2 cup (120 ml) maple syrup, for serving
Instructions
- Cut each slice of bread into three equal sticks, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until well combined and slightly frothy.
- Pour the vegetable oil into a large skillet or frying pan to a depth of about 1/2 inch (1.25 cm). Heat over medium heat until the oil shimmers (about 350°F / 175°C if using a thermometer). To test, drop a small piece of bread into the oil; it should sizzle immediately.
- Working in batches, dip each bread stick into the egg mixture, turning to coat all sides. Let any excess drip off.
- Carefully place the coated sticks into the hot oil in a single layer, leaving space between them. Fry for 1–2 minutes per side, until golden brown and crispy. Use tongs to turn them.
- Remove the sticks with tongs and drain on a plate lined with paper towels. Repeat with the remaining sticks.
- Serve immediately with maple syrup for dipping.
Tips
- Bread choice: Thick-cut white bread or brioche works best. Avoid thin sandwich bread, as it will become soggy and fall apart.
- Don’t soak too long: A quick dip (about 5 seconds per side) is enough. Over-soaking makes the sticks mushy inside.
- Oil temperature: If the oil is too hot, the outside burns before the inside cooks; if too cool, the sticks absorb oil and become greasy. Use a thermometer if you have one.
- Keep warm: Place cooked sticks on a baking sheet in a 200°F (95°C) oven while you fry the rest, so they stay hot and crisp.
Serving Suggestions
Serve these French toast sticks as a fun breakfast or brunch with a side of crispy bacon or sausage links. They also pair well with fresh fruit, like strawberries or blueberries, and a glass of orange juice. For a special treat, dust with powdered sugar before serving.
Variations
- Churro-style: After frying, roll the sticks in a mixture of 1/4 cup (50 g) sugar and 1 teaspoon cinnamon.
- Stuffed: Spread a thin layer of cream cheese or peanut butter between two slices of bread before cutting into sticks and dipping.
- Baked version: For a lighter option, place coated sticks on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden.
- Gluten-free: Use your favorite gluten-free thick-cut bread; the recipe works the same.
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 375°F (190°C) oven for 5–7 minutes, or until heated through and crisp. You can also microwave them for 30–45 seconds, but they will be softer. For longer storage, freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster oven or oven at 375°F (190°C) for 10 minutes.
Frequently Asked Questions
Can I use any type of bread? Yes, but thick-cut white bread, brioche, or challah work best because they hold up to the batter. Avoid thin, flimsy bread.
How do I know the oil is hot enough? A drop of batter or a small piece of bread should sizzle immediately when added to the oil. If it doesn’t, wait a bit longer.
Can I make these ahead of time? You can prepare the batter and cut the bread the night before, but fry the sticks just before serving for the best texture. Cooked sticks can be reheated, but they won’t be as crisp.
Why are my sticks soggy? Sogginess usually comes from over-soaking the bread or frying at too low a temperature. Dip quickly and make sure the oil is hot.
Can I use a non-stick pan with less oil? Yes, you can use a non-stick skillet with just a couple of tablespoons of oil, but the sticks won’t be as crispy. For a more authentic texture, use the shallow frying method.
What’s the best way to serve the syrup? Warm the syrup slightly in the microwave or on the stove for a nicer dipping experience. Cold syrup can make the sticks soggy.
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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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