French toast sticks are a classic breakfast treat made by dipping bread strips into a sweet, cinnamon-kissed egg custard and pan-frying until golden. This “cartoon” version is extra fun because the sticks are cut into playful shapes and served with colorful dipping sauces, making them a hit with kids and the young at heart. The recipe is simple, uses everyday ingredients, and delivers crispy-on-the-outside, soft-on-the-inside sticks every time.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche 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
- Pinch of salt
- 4 tablespoons (56 g) unsalted butter, divided
- For serving: maple syrup, strawberry jam, or chocolate-hazelnut spread
Instructions
- Cut each bread slice into 4 equal sticks, about 1 inch (2.5 cm) wide. If you want cartoon-style shapes, use a cookie cutter to stamp out stars, hearts, or circles from the bread slices.
- In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until well combined and slightly frothy.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Dip each bread stick into the egg mixture, turning to coat all sides. Let the excess drip off for a few seconds.
- Place the coated sticks in the skillet in a single layer, leaving space between them. Cook for 2–3 minutes per side, or until golden brown and cooked through. The internal temperature of the egg coating should reach 160°F (71°C) as the safe minimum for egg dishes; check with a food thermometer if you are unsure.
- Repeat with the remaining sticks, adding more butter to the pan as needed. Keep cooked sticks warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Serve immediately with your favorite dipping sauces.
Tips
- Bread choice: Slightly stale or day-old bread works best because it soaks up the custard without falling apart. If using fresh bread, let it sit out for 30 minutes before dipping.
- Don’t oversoak: Dip the sticks quickly—about 5 seconds per side—so they don’t become soggy. Thick-cut bread can handle a slightly longer soak, but thin slices need less time.
- Keep them warm: If making a large batch, place cooked sticks on a wire rack over a baking sheet in a warm oven. This keeps them crispy instead of steaming.
- Substitutions: Use almond milk, oat milk, or half-and-half instead of whole milk. For a gluten-free version, use gluten-free bread and ensure it is sturdy enough to hold the custard.
Serving Suggestions
Serve the sticks warm with a trio of dipping sauces: maple syrup, strawberry jam, and chocolate-hazelnut spread. Add a side of fresh fruit like berries or banana slices for a colorful plate. For a fun cartoon presentation, arrange the sticks in a fan shape on a plate and drizzle with syrup in a zigzag pattern.
Variations
- Baked version: For a hands-off method, arrange the dipped sticks on a greased baking sheet and bake at 425°F (218°C) for 10–12 minutes, flipping halfway, until golden and cooked through.
- Air fryer: Cook in a single layer in the air fryer basket at 375°F (190°C) for 6–8 minutes, shaking the basket halfway, until crispy.
- Savory twist: Omit the sugar and cinnamon, and add a pinch of black pepper and garlic powder. Serve with a sprinkle of Parmesan and a side of marinara for dipping.
- Stuffed sticks: Spread a thin layer of cream cheese or peanut butter between two bread slices before cutting into sticks, then dip and cook as directed.
Storage and Reheating
Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 2 months. Reheat refrigerated sticks in a toaster oven or skillet over medium heat for 2–3 minutes, or in the microwave for 30–45 seconds. For frozen sticks, reheat in a 375°F (190°C) oven for 8–10 minutes, or until hot and crispy.
Frequently Asked Questions
Can I use regular sandwich bread instead of thick-cut? Yes, but reduce the soaking time to 2–3 seconds per side, and expect a softer texture. Regular bread may tear more easily, so handle gently.
Why are my French toast sticks soggy? Sogginess usually comes from oversoaking the bread or using too much milk in the custard. Use thick bread, dip quickly, and cook over medium heat until the outside is crispy.
Can I make the custard ahead of time? Yes, you can whisk the eggs, milk, sugar, cinnamon, vanilla, and salt together and store in the refrigerator for up to 24 hours. Whisk again before using.
How do I get the cartoon shapes to hold together? Use a cookie cutter on thick bread slices, and be gentle when dipping. If the shapes break, press the pieces back together after dipping—they will seal as they cook.
Can I use egg substitute? For a vegan version, use 1 mashed banana or 1/4 cup (60 ml) of aquafaba per egg. The texture will be softer, so use sturdy bread and don’t oversoak.
What’s the best way to keep them warm for a crowd? Place cooked sticks on a wire rack over a baking sheet in a 200°F (93°C) oven for up to 30 minutes. This keeps them crispy without drying out.
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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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