French toast sticks are a classic breakfast treat made by dipping thick bread strips into a cinnamon-egg custard, then pan-frying until golden and crispy outside and soft inside. This version adds a generous coating of sugar, which caramelizes into a sweet, crunchy shell that makes every bite irresistible. They are perfect for dipping in maple syrup, and they are much easier to make at home than you might think.
Ingredients
- 8 slices thick-cut bread (like Texas toast or brioche), about 1 inch (2.5 cm) thick
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar, plus 1/2 cup (100 g) for coating
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons (42 g) unsalted butter, divided
- Optional: 1/2 teaspoon ground nutmeg
Instructions
- Cut each slice of bread into 3 equal strips, about 1 inch (2.5 cm) wide. If using fresh bread, leave the slices out for 30 minutes to dry slightly, or toast them lightly in a toaster on the lowest setting—this helps them soak up the custard without falling apart.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, 2 tablespoons sugar, cinnamon, vanilla, salt, and nutmeg if using, until the sugar is dissolved and the mixture is smooth.
- Place the remaining 1/2 cup (100 g) sugar in a separate shallow dish for coating the cooked sticks.
- 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, turning to coat both sides. Let the excess drip off for a few seconds—do not soak the bread too long, or it will become soggy.
- 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 custard should reach 160°F (71°C) as the safe minimum, though the thin strips typically cook quickly; check with a food thermometer if you are unsure.
- Transfer the cooked sticks to a plate. While still hot, roll each stick in the reserved sugar, coating all sides. Set aside on a wire rack to keep crisp.
- Repeat with the remaining strips, adding more butter to the pan as needed. Serve immediately.
Tips
- Bread choice: Thick-cut brioche, challah, or Texas toast gives the best texture. Avoid thin sandwich bread—it becomes mushy.
- Don’t oversoak: Dip the bread quickly, about 5 seconds per side. Over-soaking makes the sticks fall apart in the pan.
- Keep warm: If making a large batch, keep cooked sticks on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Substitute: Use almond milk or oat milk instead of whole milk for a dairy-free version; the custard will be slightly less rich but still works.
Serving Suggestions
Serve the french toast sticks warm with maple syrup for dipping, a dusting of powdered sugar, or a side of fresh berries. They also pair well with crispy bacon or scrambled eggs for a hearty breakfast. For a fun brunch, set out small bowls of syrup, chocolate sauce, or fruit compote for dipping.
Variations
- Cinnamon-Sugar: Mix 1 teaspoon of cinnamon into the coating sugar for extra spice.
- Stuffed: Spread a thin layer of cream cheese or peanut butter between two slices before cutting into strips, then dip and cook as directed.
- Baked version: Instead of pan-frying, arrange the dipped strips on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden.
- Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and plant-based milk; the texture will be slightly softer.
Storage and Reheating
Store leftover french toast sticks in an airtight container in the refrigerator for up to 3 days. To freeze, arrange 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 per side, or in the microwave for 30 seconds. For frozen sticks, reheat in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use any type of bread? Yes, but thick-cut bread works best. Brioche, challah, sourdough, or even day-old baguette are great. Thin bread will get too soggy.
Why did my french toast sticks come out soggy? Usually it’s from oversoaking the bread or using too low a heat. Dip quickly and cook over medium heat so the outside crisps before the inside becomes mushy.
Can I make the batter ahead of time? Yes, you can whisk the eggs, milk, sugar, and spices together and store in the refrigerator for up to 1 day. Give it a quick whisk before using.
Can I use sugar substitutes? Yes, you can use a granulated sweetener like erythritol or monk fruit blend in place of the sugar, but the coating may not caramelize as well. Use a 1:1 ratio.
How do I keep them crisp? After coating in sugar, place them on a wire rack instead of a plate, so air circulates and steam doesn’t soften the crust. Serve immediately for best crispness.
Is it safe to eat leftover french toast sticks cold? Yes, they are safe to eat cold as long as they were refrigerated within 2 hours of cooking. They taste best reheated, though.
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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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