French toast sticks are a classic breakfast favorite, but making them in a toaster oven is a game-changer. This method yields perfectly crispy, golden sticks with soft, custardy centers, all without standing over a hot skillet. It’s a hands-off, mess-free way to get that classic diner taste right at home, and it’s perfect for feeding a crowd or meal-prepping a quick weekday breakfast.
Ingredients
- 8 slices thick-cut bread (like Texas toast or brioche), each slice cut into 3 sticks
- 3 large eggs
- 2/3 cup (160 ml) whole milk
- 1 tablespoon (13 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter, melted (for brushing)
Instructions
- Preheat your toaster oven to 375°F (190°C). Line a baking sheet that fits inside your toaster oven with parchment paper or a silicone mat.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until well combined and slightly frothy.
- Working with a few sticks at a time, dip each bread stick into the egg mixture, turning to coat all sides. Let the excess drip off for a couple of seconds. The bread should be soaked but not falling apart.
- Place the coated sticks on the prepared baking sheet in a single layer, leaving a little space between each.
- Brush the tops of the sticks with half of the melted butter.
- Bake for 5 minutes, then carefully flip each stick using tongs or a spatula. Brush the other side with the remaining melted butter.
- Bake for another 5-7 minutes, or until the sticks are golden brown and slightly crispy on the outside. For extra crispiness, you can switch to the broil setting for the last 1-2 minutes, but watch closely to prevent burning.
- Remove from the toaster oven and let cool for a minute or two before serving. They will firm up as they cool slightly.
Tips
- Bread choice: Thick-cut, slightly stale bread works best. It absorbs the custard without turning mushy. Brioche or challah adds richness, but any sturdy white bread will do. If using fresh, soft bread, let it sit out for an hour or two to dry slightly.
- Don’t over-soak: A quick dip is key. If you leave the bread in the custard too long, it will become soggy and fall apart. You want it saturated but still holding its shape.
- Even cooking: Toaster ovens can have hot spots. Rotate the baking sheet halfway through cooking to ensure even browning. If your toaster oven is small, you may need to cook the sticks in two batches.
- Make ahead: You can prep the custard and cut the bread the night before. Store the custard in the fridge and the bread in an airtight container. Assemble and bake in the morning for a quick breakfast.
Serving Suggestions
Serve the french toast sticks warm with maple syrup for dipping. They also pair wonderfully with a dusting of powdered sugar, a dollop of whipped cream, or a side of fresh berries. For a savory twist, try them with a sprinkle of sea salt and a drizzle of honey. They’re perfect for dipping into yogurt or a fruit compote, too.
Variations
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread on the bread before cutting into sticks, then proceed with the recipe.
- Orange Zest: Add 1 teaspoon of orange zest to the custard for a bright, citrusy flavor.
- Vegan: Use a plant-based milk (like almond or oat) and replace the eggs with a mixture of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. Let it sit for 5 minutes to thicken. Use vegan butter or oil for brushing.
- Spiced: Add a pinch of cardamom or ginger to the custard for a warmer spice profile.
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 toaster oven at 350°F (175°C) for 3-5 minutes, or until heated through and crispy. You can also reheat them in the microwave for 30 seconds, but they will be softer. For longer storage, freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer-safe bag. They will keep for up to 2 months. Reheat from frozen in a toaster oven at 375°F (190°C) for 8-10 minutes.
Frequently Asked Questions
Can I use any type of bread? Yes, but thick-cut, sturdy bread works best. Avoid very airy or thin breads like regular sandwich bread, as they can become too soggy. Brioche, challah, Texas toast, or a day-old baguette are all excellent choices.
Why are my french toast sticks soggy in the middle? This usually happens from over-soaking the bread in the custard. A quick dip is all you need. Also, make sure your toaster oven is fully preheated before baking, and don’t overcrowd the baking sheet, which can trap steam.
Can I make these without eggs? Yes, you can use a flax egg or a commercial egg replacer. The texture will be slightly different—a bit less custardy—but they will still be delicious. Use a plant-based milk and vegan butter to make the recipe fully vegan.
How do I keep them crispy for a crowd? If you’re making a large batch, keep the cooked sticks warm on a wire rack set over a baking sheet in a 200°F (95°C) oven while you cook the rest. This allows air to circulate and prevents them from becoming soggy.
Can I prepare the custard ahead of time? Absolutely! You can mix the custard up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good whisk before using.
What’s the best way to reheat frozen french toast sticks? Reheat them directly from frozen in a toaster oven at 375°F (190°C) for 8-10 minutes, flipping halfway through. They will be just as crispy as when they were first made.
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