French toast sticks are a breakfast favorite: thick strips of bread dipped in a cinnamon-egg custard, then griddled until golden and crisp outside and soft inside. This recipe makes a batch that’s perfect for dipping in maple syrup, and it’s easy to control the nutrition by choosing your bread, milk, and toppings. The key is using sturdy bread and a custard that clings without making the sticks soggy.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as brioche, challah, or Texas toast (about 340 g / 12 oz total)
- 4 large eggs (about 200 g / 7 oz)
- 1 cup (240 ml) whole milk or unsweetened almond milk
- 1 tablespoon (15 g) granulated sugar (optional, for a sweeter custard)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the griddle
- Maple syrup, powdered sugar, or fresh fruit for serving (optional)
Instructions
- Cut each slice of bread into 3 equal strips, about 1 inch (2.5 cm) wide. Set aside on a wire rack while you make the custard.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar (if using), cinnamon, vanilla, and salt until the yolks are fully broken and the mixture is smooth.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, swirling to coat the pan.
- Working in batches, dip each bread strip into the custard for about 5 seconds per side. Let the excess drip off—don’t soak the bread, or the sticks will be soggy in the middle.
- Place the dipped strips in the hot skillet in a single layer, leaving space between them. Cook for 2–3 minutes per side, until golden brown and cooked through. The custard should be set and no longer runny.
- Transfer to a plate and repeat with the remaining strips, adding the remaining butter as needed.
- Serve immediately with maple syrup, powdered sugar, or fresh fruit.
Tips
- Bread choice: Use day-old bread that’s slightly stale—it absorbs the custard without falling apart. Brioche and challah are richer, while whole-wheat or sourdough will be more filling and lower in calories.
- Don’t over-soak: A quick dip is enough. If you leave the bread in the custard too long, the sticks will be mushy and hard to flip.
- Keep warm: If making a large batch, keep the cooked sticks on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- Make it gluten-free: Use gluten-free bread that’s sturdy; you may need to let it dry out for a few minutes on a rack before dipping.
Serving Suggestions
Serve the sticks warm with a small bowl of maple syrup for dipping, a dusting of powdered sugar, or a spoonful of Greek yogurt and berries. For a savory twist, skip the sugar and serve with a fried egg and hot sauce.
Variations
- Baked version: Arrange the dipped sticks on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, for a hands-off method.
- Stuffed: Spread a thin layer of peanut butter or cream cheese between two strips before dipping, then cook as directed.
- Spiced: Add a pinch of nutmeg or cardamom to the custard for extra warmth.
- Vegan: Use a plant-based milk and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes).
Storage and Reheating
Refrigerate leftover sticks 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 in a toaster oven until hot and crisp. You can also freeze them on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months; reheat from frozen in the oven or toaster.
Frequently Asked Questions
How many calories are in a French toast stick? A single stick made with white bread, whole milk, and butter has roughly 80–100 calories. Using almond milk and whole-wheat bread can lower that to about 60–70 calories per stick.
Can I make the custard ahead of time? Yes, you can whisk the eggs, milk, sugar, cinnamon, vanilla, and salt up to 24 hours in advance. Store it covered in the refrigerator, and whisk again before using.
Why are my sticks soggy? Sogginess usually comes from over-soaking the bread or using bread that’s too thin or soft. Use thick, day-old bread and dip quickly—just a few seconds per side.
Can I use a non-dairy milk? Yes, unsweetened almond, oat, or soy milk all work. Oat milk gives a slightly richer texture; coconut milk adds a subtle flavor.
How do I make them crispy? Cook over medium heat, not high, so the custard sets before the outside burns. Also, don’t crowd the pan—steam from overlapping sticks makes them soft.
Are they safe for kids? Yes, as long as the eggs are fully cooked (the custard reaches 160°F / 71°C, the safe minimum for egg dishes). Cook until no liquid egg remains visible.
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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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