French toast sticks and sausage is a classic breakfast duo that turns humble bread and breakfast links into a fun, dippable meal. Thick slices of bread are soaked in a cinnamon-vanilla custard, cooked until golden, and served alongside crispy sausage links. The combination of sweet, eggy toast and savory, juicy sausage hits all the right notes, making it perfect for weekend mornings or a special weekday treat.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or Texas toast
- 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
- 12 breakfast sausage links (about 12 oz / 340 g)
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Maple syrup, for serving
Instructions
- Cook the sausage first: Place the sausage links in a large skillet over medium heat. Add 2 tablespoons of water, cover, and cook for 5–7 minutes. Uncover, increase heat to medium-high, and cook, turning occasionally, until browned and cooked through. Check the internal temperature with a food thermometer—the safe minimum for ground meat is 160°F (71°C) per USDA FSIS. Transfer to a plate and keep warm. Wipe the skillet clean.
- Make the custard: In a shallow dish or pie plate, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until well combined and slightly frothy.
- Cut the bread: Slice each piece of bread into 3 equal sticks, about 1 inch (2.5 cm) wide. You should have 24 sticks total.
- Soak the bread: Working in batches, dip each bread stick into the egg mixture, letting it soak for about 10–15 seconds per side. The bread should be saturated but not falling apart. Let any excess drip off.
- Cook the toast sticks: Heat the same skillet over medium heat and melt 1 tablespoon of butter. Add half of the soaked bread sticks in a single layer (do not overcrowd). Cook for 2–3 minutes per side, until golden brown and cooked through. The internal temperature of the egg mixture should reach 160°F (71°C) if you want to check—this is the safe minimum for egg dishes per USDA FSIS. Repeat with the remaining butter and bread sticks.
- Serve: Divide the French toast sticks and sausage among plates. Serve immediately with maple syrup for dipping.
Tips
- Use stale or day-old bread: Slightly stale bread absorbs the custard without turning mushy. If your bread is fresh, toast it lightly in the oven for a few minutes before dipping.
- Don’t oversoak: If you leave the bread in the custard too long, it will become soggy and fall apart. A quick dip is all you need, especially with soft bread like brioche.
- Keep warm in the oven: If you’re making a large batch, keep the cooked sticks on a baking sheet in a 200°F (93°C) oven while you finish the rest. This keeps them warm and crisp.
- Substitute the bread: No brioche? Use sourdough or whole wheat—they’ll hold up well. Gluten-free bread also works, but reduce the soak time to 5 seconds per side.
Serving Suggestions
Serve these French toast sticks with a side of fresh fruit—berries, sliced bananas, or apple compote add brightness. A dollop of whipped cream or a dusting of powdered sugar makes it feel extra special. For a savory contrast, add a few crispy bacon strips or a fried egg on the side. And of course, warm maple syrup is non-negotiable for dipping.
Variations
- Baked version: Instead of pan-frying, arrange the soaked sticks on a greased baking sheet and bake at 400°F (204°C) for 12–15 minutes, flipping halfway. This is great for feeding a crowd.
- Spiced-up custard: Add a pinch of nutmeg, cardamom, or pumpkin pie spice to the egg mixture for extra warmth.
- Stuffed sticks: Cut a slit in each bread stick and stuff with a thin slice of cream cheese or a smear of peanut butter before dipping and cooking. Adjust cooking time slightly to ensure the filling is warm.
- Vegan option: Use a plant-based egg substitute (like a commercial egg replacer) and unsweetened almond or oat milk. The texture will be slightly less rich, but still delicious.
Storage and Reheating
Leftover French toast sticks and sausage 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 (177°C) oven for 8–10 minutes, or until heated through. You can also use a toaster oven or air fryer at 350°F (177°C) for 5–7 minutes. Microwaving works in a pinch, but the sticks will lose their crispness. 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 the oven at 375°F (191°C) for 12–15 minutes.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but it’s thinner and more delicate. Reduce the soak time to 5 seconds per side and handle gently to prevent tearing. You may also need to adjust the cooking time slightly.
Why do my French toast sticks come out soggy? Sogginess usually happens when the bread is oversoaked or the heat is too low. Use stale bread, dip quickly, and cook over medium heat so the outside browns before the inside becomes mushy.
Can I make the batter ahead of time? Absolutely. Whisk the eggs, milk, sugar, cinnamon, vanilla, and salt together and refrigerate in a covered container for up to 24 hours. Give it a quick whisk before using.
What’s the best way to cook sausage links? Pan-frying with a little water first ensures they cook through without burning. You can also bake them at 400°F (204°C) for 15–20 minutes, turning once. Always check that they reach 160°F (71°C) internally.
Can I freeze the uncooked sticks? Yes, but it’s not recommended—the bread becomes very soggy when thawed. It’s better to cook them first and then freeze, as described above.
How do I keep the sticks crispy? Serve them immediately after cooking. If you need to hold them, keep them in a single layer on a wire rack in a low oven (200°F / 93°C) so air circulates and they stay crisp.
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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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