French toast sticks are a breakfast favorite: thick strips of bread soaked in a cinnamon-egg custard, then pan-fried until golden and crisp on the outside while staying soft and custardy inside. They’re perfect for dipping in maple syrup, and they’re easier to make than regular French toast because the sticks are small and cook quickly. The key question is timing—cook them too short and the center is raw egg, too long and they turn dry or burnt. Here’s the exact answer, plus a full recipe that works every time.
Ingredients
- 8 thick slices brioche or Texas toast (about 1 inch / 2.5 cm thick)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 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 sticks, about 1 inch (2.5 cm) wide. If the crust is very hard, you can trim it off, but it’s not necessary.
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Heat a large nonstick skillet or griddle over medium heat (about 300°F / 150°C). Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Working in batches, dip each bread stick into the egg mixture for about 5 seconds per side. Let the excess drip off—don’t soak the bread too long or it will become soggy.
- Place the coated sticks in the hot skillet in a single layer, leaving space between them. Cook for 2 to 3 minutes per side, until golden brown and crisp on the outside. The center should be set, not runny. Use a spatula to flip them carefully.
- Check the internal temperature: the center of the thickest stick should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If you don’t have a thermometer, cut one open—the center should look cooked through, not glossy or wet.
- Transfer the cooked sticks to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batches, adding more butter to the pan as needed.
- Serve immediately with maple syrup or your favorite dipping sauce.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard without falling apart. Fresh brioche works too, but dry it in a 300°F (150°C) oven for 5 minutes if it’s very soft.
- Don’t oversoak: A quick dip of 5 seconds per side is enough. Soaking longer makes the sticks mushy and hard to flip.
- Adjust heat as needed: If the sticks brown too quickly, lower the heat to medium-low. The goal is golden brown outside and fully cooked inside.
- Substitute the milk: Use any milk you like—almond, oat, or 2% all work. Richer milk (whole or half-and-half) gives a creamier custard.
Serving Suggestions
Serve the sticks hot with maple syrup, honey, or a fruit compote. For a fun brunch platter, pair them with crispy bacon, scrambled eggs, or fresh berries. You can also dust with powdered sugar or add a dollop of whipped cream.
Variations
- Baked version: Instead of pan-frying, arrange the dipped sticks on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway. They won’t be as crispy but are great for a crowd.
- Chocolate French toast sticks: Add 1 tablespoon of cocoa powder to the custard and serve with chocolate sauce.
- Orange zest: Add 1 teaspoon of orange zest to the custard for a bright citrus note.
- Gluten-free: Use gluten-free bread; reduce the soak time to 3 seconds per side because gluten-free bread absorbs faster.
Storage and Reheating
Store leftover French toast sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until hot and crisp. You can also microwave them for 30–60 seconds, but they will be softer. 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 from frozen in the oven at 375°F (190°C) for 8–10 minutes.
Frequently Asked Questions
How long do you cook French toast sticks on each side? Cook them for 2–3 minutes per side over medium heat. The total time is about 4–6 minutes per batch, depending on the thickness of your bread and the heat of your pan.
Can I use regular sandwich bread? Yes, but it’s thinner and more delicate. Cut it into sticks and reduce the soak time to 3 seconds per side. Cook for 1–2 minutes per side.
Why are my French toast sticks soggy in the middle? This usually happens when the bread is soaked too long or the heat is too low. Use a quick dip and cook over medium heat until the center is set. Check the internal temperature reaches 160°F (71°C).
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.
Can I use a dairy-free milk? Absolutely. Almond, oat, or soy milk work well. Just note that they may produce a slightly less rich custard.
How do I keep the sticks warm while cooking batches? Place them on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and crisp without steaming.
Related
- Hot Dog Origins: History and How to Make Them
- Nitrate-Free Hot Dogs: Easy Homemade Recipe
- Hot Dogs Youngstown Ohio Style Recipe
More recipes to cook
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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