French toast sticks are a breakfast favorite—thick slices of bread soaked in a cinnamon-egg custard, cooked until golden, and cut into dippable strips. This recipe is designed for freezing, so you can prep a big batch once and enjoy warm, crispy sticks in minutes on busy mornings. The method yields sticks that reheat beautifully, staying soft inside with a lightly crisp exterior.
Ingredients
- 1 loaf (about 16 oz / 450 g) thick-sliced brioche, challah, or Texas toast (8–10 slices)
- 6 large eggs
- 1 cup (240 ml) whole milk
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
Instructions
- Slice the bread into 1-inch (2.5 cm) thick slices. If using brioche or challah, trim the crusts if desired (they freeze fine either way). Cut each slice into 3 even strips, about 1 inch (2.5 cm) wide.
- In a large shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), 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 each bread strip into the egg mixture for about 5 seconds per side. Let the excess drip off—do not soak the bread too long, or the sticks will 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 internal temperature of the egg coating should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes). Transfer to a wire rack to cool completely.
- Repeat with the remaining strips, adding more butter to the pan as needed. Let all sticks cool to room temperature before freezing.
- Arrange the cooled sticks in a single layer on a baking sheet lined with parchment paper. Freeze for 1–2 hours, until solid.
- Transfer the frozen sticks to a zip-top freezer bag or airtight container, placing parchment paper between layers to prevent sticking. Squeeze out excess air, seal, and label with the date. Freeze for up to 3 months.
Tips
- Bread choice: Brioche, challah, or Texas toast are ideal because they are sturdy and slightly sweet. Regular sandwich bread works, but it can become mushy—use a thicker slice and reduce soaking time to 3 seconds per side.
- Don’t over-soak: The biggest mistake is letting the bread sit in the custard too long. A quick dip ensures the sticks hold their shape and don’t turn to mush.
- Cool completely before freezing: If you freeze warm sticks, they will clump together and form ice crystals. Let them cool on a wire rack for at least 30 minutes.
- Freeze in a single layer first: This step prevents the sticks from sticking together in the bag. If you’re in a hurry, you can skip it and just separate them with parchment paper, but the texture will be better if you flash-freeze.
Serving Suggestions
Serve the reheated sticks with maple syrup for dipping, or try a berry compote, chocolate-hazelnut spread, or a dusting of powdered sugar. They also pair well with fresh fruit and a side of crispy bacon or sausage for a full breakfast plate.
Variations
- Cinnamon-Sugar: After cooking, toss the warm sticks in a mixture of 1/4 cup (50 g) sugar and 1 teaspoon cinnamon.
- Banana Bread: Use sliced banana bread instead of brioche and add 1/2 teaspoon banana extract to the custard.
- Vegan: Substitute the eggs with 1 cup (240 ml) unsweetened non-dairy milk mixed with 2 tablespoons cornstarch and 1 tablespoon flaxseed meal. Use vegan butter. The texture will be slightly less rich but still delicious.
- Stuffed: Spread a thin layer of cream cheese or peanut butter between two strips before dipping—just be sure to seal the edges well.
Storage and Reheating
Refrigerator: Cooked sticks can be refrigerated in an airtight container for up to 4 days. Reheat in a toaster or toaster oven at 350°F (175°C) for 5–7 minutes, or in the microwave for 30–45 seconds.
Freezer: Properly stored, frozen sticks last up to 3 months. For best results, reheat from frozen without thawing.
To reheat from frozen: Place the desired number of sticks on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, flipping halfway, until heated through and crisp on the outside. Alternatively, use a toaster oven at 375°F (190°C) for 6–8 minutes. For a quicker option, microwave for 1–2 minutes, but the sticks will be softer.
Frequently Asked Questions
Can I use stale bread? Yes, stale bread is actually better because it absorbs less custard and holds its shape. If your bread is fresh, you can leave it out on the counter for an hour or two before using.
How long do I need to flash-freeze? About 1–2 hours, or until the sticks are firm to the touch. If you’re short on time, you can freeze them directly in the bag, but they may stick together.
Can I double the recipe? Absolutely. Just make sure your skillet isn’t overcrowded, and cool the sticks thoroughly before freezing. You may need to freeze in batches.
What if I don’t have a wire rack? You can cool the sticks on a parchment-lined baking sheet, flipping them once after 15 minutes to ensure even cooling.
Can I reheat them in an air fryer? Yes, air fry at 375°F (190°C) for 4–5 minutes, shaking the basket halfway. They’ll come out crispy and hot.
Why did my sticks turn out soggy? Sogginess usually comes from over-soaking the bread or using a very soft bread. Use thick, sturdy bread and dip quickly. Also, make sure your pan is hot enough—if the butter browns too fast, lower the heat.
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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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