These French toast sticks with sausage are a lunchbox-friendly twist on a classic breakfast. Thick slices of bread are soaked in a cinnamon-vanilla custard, baked until crisp, and served with savory sausage links for a balanced meal that kids actually want to eat. This recipe is designed to be made ahead, packed easily, and reheated perfectly, making it a practical choice for busy school mornings.
Ingredients
- 8 slices thick-cut bread (such as Texas toast or brioche), cut into 1-inch wide sticks
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 fully cooked breakfast sausage links (about 8 oz / 225 g total)
- 2 tablespoons (28 g) unsalted butter, melted
- Maple syrup, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Place the sausage links on one side of the prepared baking sheet. Bake for 5 minutes while you prepare the French toast sticks.
- Dip each bread stick into the egg mixture, letting it soak for about 10 seconds per side. The bread should be saturated but not falling apart. Shake off any excess.
- Arrange the dipped bread sticks on the other side of the baking sheet, leaving a little space between each.
- Brush the tops of the bread sticks with the melted butter.
- Bake for 10 minutes, then flip the bread sticks and the sausage links. Bake for another 5-7 minutes, until the French toast sticks are golden and crisp on the outside, and the sausages are heated through. The internal temperature of the sausages should reach 165°F (74°C) if they are not pre-cooked; if using fully cooked sausages, they just need to be hot.
- Remove from the oven and let cool for 2-3 minutes before serving. Serve warm with maple syrup for dipping, if desired.
Tips
- Bread choice: Use day-old thick-cut bread like Texas toast, brioche, or challah. Fresh, flimsy sandwich bread will turn soggy. If your bread is very fresh, leave the slices out on a rack for an hour to dry slightly.
- Don’t over-soak: A quick dip of about 10 seconds per side is perfect. Over-soaking makes the sticks mushy in the middle and hard to crisp up.
- Make it ahead: You can prepare the French toast sticks and sausages, let them cool completely, and store them in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer for best results.
- Freezer-friendly: These freeze beautifully. Place the cooled sticks and sausages in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 2 months.
Serving Suggestions
Pack the French toast sticks and sausage links in a thermos to keep them warm until lunchtime. Include a small container of maple syrup or a fruit dip (like strawberry or apple) for dipping. Fresh fruit, like apple slices or grapes, and a small carton of milk round out the meal nicely.
Variations
- Whole grain: Use whole wheat or multigrain bread for extra fiber. The flavor pairs well with the cinnamon.
- Vegan: Substitute the eggs with a mixture of 1 mashed banana and 1/2 cup (120 ml) of non-dairy milk, and use vegan butter and plant-based sausages. The texture will be slightly softer.
- Gluten-free: Use your favorite gluten-free bread. Gluten-free bread can be more delicate, so soak for just 5 seconds per side.
- Sweet and savory: Add a pinch of nutmeg or a teaspoon of orange zest to the custard for extra flavor. For a savory twist, omit the sugar and cinnamon and add a pinch of black pepper and a dash of hot sauce.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. Store the French toast sticks and sausages together in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or use a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes until hot and crisp. For frozen sticks, reheat directly from frozen in a 375°F (190°C) oven for 8-10 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but it will be less sturdy. Use a slightly thicker slice and reduce the soaking time to 5 seconds per side to prevent it from falling apart.
Can I make these in a skillet instead of the oven? Absolutely. Heat a large nonstick skillet over medium heat with a little butter, and cook the dipped bread sticks for 2-3 minutes per side, until golden brown. Cook the sausages in the same skillet until heated through.
How do I keep the sticks from getting soggy in the lunchbox? The key is to make sure they are thoroughly baked and crisp before packing. Also, let them cool completely before storing, and use a thermos to keep them warm and crisp. If packing at room temperature, they will soften slightly but still taste good.
Can I use turkey or chicken sausage? Yes, any fully cooked breakfast sausage works. Just make sure to heat it until it’s hot all the way through, reaching 165°F (74°C) if it’s not pre-cooked.
What if I don’t have maple syrup? You can skip it or use a simple fruit jam, honey, or a dusting of powdered sugar. The sticks are flavorful on their own.
Can I prepare the custard the night before? Yes, you can whisk the eggs, milk, sugar, cinnamon, vanilla, and salt together and store it in a covered container in the fridge overnight. Give it a quick whisk again before using.
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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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