French toast sticks are a classic breakfast-for-lunch favorite: thick slices of bread dipped in a cinnamon-vanilla custard, cooked until golden, and cut into easy-to-hold strips. They work perfectly for a school lunch because they pack well, taste great warm or at room temperature, and are simple for kids to eat with their fingers. This recipe uses pantry staples and can be made ahead, so you can assemble a whole batch on the weekend and grab a few sticks each morning.
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 (or any milk you have)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Maple syrup, for serving (optional)
Instructions
- Cut each slice of bread into 3 even strips, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until the sugar is dissolved and the mixture is smooth.
- 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 a few bread strips into the egg mixture, turning to coat both sides. Let any excess drip off for a second or two—don’t soak them too long, or they’ll become soggy.
- Place the coated 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 strips should feel firm to the touch and the custard should be set.
- Transfer the cooked sticks to a plate and repeat with the remaining bread, adding more butter to the pan as needed.
- Serve warm with maple syrup for dipping, or let cool completely before packing for lunch.
Tips
- Use slightly stale bread: Day-old bread absorbs the custard better without falling apart. If your bread is fresh, dry the slices in a 300°F (150°C) oven for 5 minutes before cutting.
- Don’t oversoak: A quick dip is all you need. If the bread sits in the custard too long, the sticks will be mushy in the middle and hard to cook evenly.
- Keep them warm: If making a large batch, place cooked sticks on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- Make them gluten-free: Use your favorite gluten-free bread, but reduce the soaking time to just a few seconds per side, as gluten-free bread is more fragile.
Serving Suggestions
Pack the sticks with a small container of maple syrup or a homemade fruit dip. They also go well with fresh berries, apple slices, or a side of yogurt. For a savory twist, skip the cinnamon and serve with a sprinkle of powdered sugar and a few strips of bacon (cooked to 145°F/63°C for whole cuts, or 160°F/71°C for ground).
Variations
- Baked version: Instead of pan-frying, arrange the dipped strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden. This is great for making a big batch.
- Chocolate chip: Press a few mini chocolate chips onto the dipped strips before cooking—they’ll melt slightly and add a sweet surprise.
- Orange zest: Add 1 teaspoon of orange zest to the custard for a bright, citrusy flavor.
- Vegan: Use a plant-based milk (like oat or almond) and replace each egg with 1/4 cup (60 ml) of unsweetened applesauce. The sticks will be a bit softer, so handle them gently.
Storage and Reheating
Store leftover french toast sticks in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled sticks in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer-safe 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 seconds. For frozen sticks, reheat directly from frozen in a toaster oven at 350°F (175°C) for 5–7 minutes, or microwave for 1 minute. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but it’s thinner, so reduce the soaking time to just a few seconds per side. The sticks will be less fluffy but still tasty.
How do I keep the sticks from getting soggy in a lunchbox? Pack them in a container with a paper towel underneath to absorb any moisture. If you’re sending syrup, use a small leakproof container and keep it separate until lunchtime.
Can I make the batter ahead of time? Yes, you can whisk together the egg mixture and store it in the fridge for up to 1 day. Give it a quick stir before using.
Why did my french toast sticks turn out raw in the middle? The heat was likely too high, causing the outside to brown before the custard set. Cook over medium heat and give the sticks enough time—2–3 minutes per side—so the inside cooks through.
Can I air-fry these? Yes, spray the air-fryer basket with oil and cook the dipped sticks at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden and cooked through.
Are these safe for a school lunch if they contain eggs? Yes, as long as they are cooked to 160°F (71°C) and kept refrigerated until you pack them. Use an insulated lunchbox with an ice pack to keep them cold until lunchtime.
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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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