French toast sticks are a classic school breakfast favorite: thick strips of bread soaked in a cinnamon-vanilla custard, cooked until golden brown, and served with syrup for dipping. This homemade version is simple to make with pantry staples, and it’s a fun, portable way to get a warm breakfast on the table in under 30 minutes. Whether you’re recreating a cafeteria memory or making a quick weekday morning meal, these sticks are crisp on the outside, soft in the middle, and perfectly dippable.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as Texas toast or brioche
- 4 large eggs
- 1 cup (240 ml) whole milk (or 2% milk)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Maple syrup, for serving
Instructions
- Cut each bread slice into 3 equal strips, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until fully 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.
- Working in batches, dip each bread strip into the egg mixture, letting it soak for about 10 seconds per side. Do not over-soak, or the sticks will become soggy in the middle. Let any excess drip off.
- 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 internal temperature of the egg coating should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Add the remaining butter to the skillet between batches as needed. Keep cooked sticks warm on a plate in a 200°F (93°C) oven while you cook the rest.
- Serve warm with maple syrup for dipping.
Tips
- Use day-old bread: Slightly stale bread soaks up the custard without falling apart. If your bread is very fresh, let it sit out for an hour or toast it lightly before dipping.
- Don’t over-soak: A 10-second soak per side is enough for thick bread. Over-soaking makes the sticks mushy and hard to flip.
- Keep the heat medium: If the pan is too hot, the outside will brown before the egg cooks through. If it’s too low, the sticks will absorb butter and become greasy.
- Make it dairy-free: Use almond milk or oat milk and a plant-based butter substitute. The texture will be slightly less rich, but still delicious.
Serving Suggestions
Serve french toast sticks with a side of fresh fruit like berries or banana slices, and a small cup of maple syrup or honey for dipping. For a school-breakfast feel, add a small bowl of yogurt or a glass of milk. You can also dust with powdered sugar or sprinkle with extra cinnamon.
Variations
- Baked version: Arrange the soaked strips on a parchment-lined baking sheet and bake at 425°F (218°C) for 10–12 minutes, flipping halfway. This is great for making a large batch for a crowd.
- Chocolate chip: Press mini chocolate chips onto the soaked sticks before cooking for a sweet twist.
- Whole wheat: Use whole wheat bread and increase the milk to 1 1/4 cups (300 ml) to keep the texture moist.
- Spiced: Add a pinch of nutmeg or cardamom to the custard for a warm, aromatic flavor.
Storage and Reheating
Store leftover french toast sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or toaster oven for 2–3 minutes, or in a 350°F (176°C) oven for 5 minutes. Avoid microwaving, as it makes them soggy. 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 frozen sticks directly in the toaster or oven without thawing.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but use thinner slices and reduce the soak time to 5–6 seconds per side. The sticks will be a bit smaller and less fluffy.
Can I make the batter ahead of time? Absolutely. Whisk the egg mixture and store it covered in the refrigerator for up to 1 day. Give it a quick stir before using.
Why are my french toast sticks soggy? This usually happens from over-soaking the bread or using too low a heat. Make sure the pan is hot enough to crisp the outside, and don’t let the bread sit in the custard for more than 10 seconds per side.
Can I use nondairy milk? Yes, almond, oat, or soy milk all work. The texture will be slightly less rich, but they’ll still hold together well.
How do I keep them warm for a crowd? Place the cooked sticks on a baking sheet in a 200°F (93°C) oven for up to 30 minutes. This keeps them warm without drying them out.
Can I make them gluten-free? Use gluten-free bread, but note that it tends to be more fragile. Soak for just 5 seconds per side and handle gently when flipping.
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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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