These crispy, cinnamon-sugar coated French toast sticks capture the nostalgic flavor of the fast-food favorite, but they’re made entirely from scratch with simple pantry ingredients. The secret to their signature crunch is a thick, slightly sweet batter and a hot oil fry, which creates a golden, craggy exterior while keeping the inside soft and custard-like. Perfect for a weekend breakfast or a fun brunch, this recipe delivers that iconic taste right in your own kitchen.
Ingredients
- 6 slices thick-cut white bread (about 1 inch / 2.5 cm thick), preferably day-old
- 2 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 salt
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (50 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
- Vegetable oil, for frying (about 2 cups / 480 ml)
- Maple syrup, for serving
Instructions
- Cut each slice of bread into three 1-inch (2.5 cm) wide strips. Set aside on a wire rack to dry slightly while you prepare the batter.
- In a shallow bowl, whisk together the eggs, milk, 2 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and salt until well combined.
- In another shallow bowl, whisk together the flour and baking powder.
- In a third shallow bowl, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon for the coating.
- Heat about 1 inch (2.5 cm) of vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil – it should sizzle and bubble immediately.
- Working with a few strips at a time, dip each bread strip into the flour mixture, shaking off excess. Then dip it into the egg mixture, turning to coat completely. Let any excess drip off.
- Carefully place the coated strips into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, until golden brown and crispy.
- Using tongs, transfer the fried sticks to a paper towel-lined plate to drain briefly.
- While still warm, roll each stick in the cinnamon-sugar mixture until evenly coated.
- Repeat with the remaining bread strips. Serve immediately with maple syrup for dipping.
Tips
- Use stale bread: Day-old bread absorbs the batter better and fries up crispier. If your bread is fresh, leave the slices out on the counter for an hour or two before cutting.
- Don’t oversoak: A quick dip in the egg mixture is all you need. If the bread sits too long, it becomes soggy and falls apart in the oil.
- Maintain oil temperature: Keep an eye on the oil thermometer. If the oil gets too hot, the outside will burn before the inside cooks; if too cool, the sticks will absorb oil and become greasy.
- No thermometer? Use the bread test: drop a small cube of bread into the oil. If it sizzles and rises to the surface within a few seconds, the oil is ready.
Serving Suggestions
Serve these French toast sticks hot with maple syrup for dipping, as the classic fast-food style. For a heartier breakfast, pair them with crispy bacon or sausage links, scrambled eggs, and fresh fruit. A dusting of powdered sugar or a drizzle of chocolate or strawberry sauce also makes a fun, indulgent twist.
Variations
- Baked version: For a lighter option, arrange the coated strips on a baking sheet lined with parchment paper and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and crisp. They won’t be quite as crunchy as fried, but they’re still delicious.
- Brioche or challah: Swap the white bread for brioche or challah for a richer, more tender texture.
- Add nutmeg: Add a pinch of ground nutmeg to the egg mixture for extra warmth and spice.
- Gluten-free: Use gluten-free bread and substitute the all-purpose flour with a gluten-free all-purpose blend. The texture may be slightly more delicate.
Storage and Reheating
Leftover French toast sticks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy. For longer storage, freeze the cooked (and coated) sticks in a single layer on a baking sheet, then transfer to a freezer bag and freeze for up to 2 months. Reheat from frozen in the oven or air fryer, adding a couple of extra minutes.
Frequently Asked Questions
Can I use any type of bread? Thick-cut white bread is the classic choice for its mild flavor and sturdy texture. You can also use Texas toast, brioche, or challah. Avoid thin, flimsy sandwich bread, as it will fall apart when dipped in the batter.
Why do my French toast sticks come out soggy? Sogginess usually happens when the bread is too fresh or when it’s soaked in the egg mixture for too long. Use day-old bread and give it just a quick dip. Also, make sure the oil is hot enough – if it’s not, the sticks will absorb oil instead of frying.
Can I make the batter ahead of time? Yes, you can mix the egg mixture and the flour mixture separately and store them in the refrigerator for up to 24 hours. Whisk the egg mixture again before using. The coating sugar can also be prepared in advance.
How do I keep the sticks warm while frying the rest? Place the finished sticks on a wire rack set over a baking sheet in a 200°F (95°C) oven while you fry the remaining batches. This keeps them warm and crispy without steaming.
Can I use pancake mix instead of flour and baking powder? Yes, you can substitute the flour and baking powder with 1 cup of dry pancake mix. The flavor will be slightly different, but it will still work well.
Is there a way to make these without frying? Absolutely! The baked version in the Variations section is a great alternative. You can also use an air fryer: spray the coated sticks with cooking spray and air fry at 375°F (190°C) for 6-8 minutes, flipping halfway, until golden and crisp.
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