Carl’s Jr. French Toast Sticks are a beloved fast-food breakfast treat: thick, fluffy strips of bread coated in a sweet, cinnamon-egg batter, fried until golden brown and crispy on the outside, then dusted with powdered sugar. This homemade version recreates that iconic taste with simple pantry ingredients, giving you a fun, portable breakfast that’s perfect for dipping in syrup. The key is using thick-cut bread and letting it soak just long enough to stay custardy inside while developing a crunchy exterior.
Ingredients
- 8 slices thick-cut white bread (about 1 inch / 2.5 cm thick), such as Texas toast
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (60 g) all-purpose flour (optional, for extra crispiness)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Cut each slice of bread into three equal strips, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow bowl or baking dish, whisk together the eggs, milk, granulated sugar, cinnamon, vanilla, and salt until well combined. If using flour, whisk it in now to create a slightly thicker batter (this helps the coating adhere and crisp up).
- Pour about 1 inch (2.5 cm) of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium heat until the oil 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 immediately and float to the surface.
- Working in batches, dip each bread strip into the batter, turning to coat all sides. Let any excess drip off for a few seconds.
- 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. Use tongs to flip them gently.
- Transfer the cooked sticks to a paper towel-lined plate to drain excess oil. Repeat with the remaining strips, allowing the oil to return to temperature between batches.
- Dust generously with powdered sugar and serve immediately with maple syrup for dipping.
Tips
- Bread choice: Use thick-cut white bread or Texas toast. If your bread is too thin, the sticks will become soggy and fall apart. Day-old bread works even better—it absorbs the batter without turning mushy.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the outside will burn before the inside cooks; if too cool, the sticks will absorb oil and become greasy.
- Don’t over-soak: Dip each strip briefly—just enough to coat. Soaking for too long will make the bread fall apart in the oil.
- No thermometer? Use a wooden chopstick or the handle of a wooden spoon: if bubbles form around it immediately, the oil is ready.
Serving Suggestions
Serve these French toast sticks hot, dusted with powdered sugar, with a side of warm maple syrup for dipping. They also pair well with fresh berries, a dollop of whipped cream, or a side of crispy bacon or sausage for a complete breakfast. For a fun brunch, set out small bowls of syrup, chocolate sauce, and strawberry jam for dipping.
Variations
- Baked version: For a lighter option, place the coated sticks on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden and crisp.
- Brioche or challah: Use brioche or challah bread for a richer, more tender texture.
- Add nutmeg or cardamom: Add a pinch of nutmeg or cardamom to the batter for extra warmth.
- Gluten-free: Use gluten-free bread and substitute the flour with a gluten-free all-purpose blend. The texture will be slightly different but still delicious.
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 in a preheated 375°F (190°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.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can whisk the batter together and store it in the refrigerator for up to 1 day. Give it a quick stir before using.
Why are my French toast sticks soggy? Sogginess usually happens when the oil is not hot enough or the bread is too thin. Make sure the oil is at 350°F (175°C) and use thick-cut bread. Also, don’t skip the flour—it helps create a crispy crust.
Can I freeze them? Absolutely. Freeze the cooked, cooled sticks in a single layer on a baking sheet, then transfer to a zip-top bag. They will keep for up to 2 months. Reheat from frozen in a toaster or oven until hot and crisp.
What can I use instead of whole milk? Any milk works—2%, skim, or even almond milk. For a richer batter, use half-and-half or buttermilk (though buttermilk will add a slight tang).
Can I use a different cooking oil? Yes, canola, peanut, or sunflower oil are great choices due to their high smoke points. Avoid olive oil, as it has a lower smoke point and a distinct flavor.
How do I know when the oil is the right temperature without a thermometer? Drop a 1-inch cube of bread into the oil. If it sizzles immediately and turns golden brown in about 60 seconds, the oil is ready. If it browns too quickly, lower the heat.
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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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