Overnight French toast sticks are the ultimate make-ahead breakfast: thick strips of bread soaked in a rich, spiced custard, chilled overnight so the center turns soft and pudding-like while the outside crisps up beautifully in the oven. This recipe works because the overnight soak allows the custard to fully saturate the bread, giving you a tender, flavorful stick that holds its shape—no more soggy or dry spots. Serve them warm with maple syrup for a breakfast that feels special but comes together with almost no morning effort.
Ingredients
- 1 loaf (about 16 oz / 450 g) thick-cut brioche or challah bread (stale is best)
- 6 large eggs
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- â…“ cup (67 g) granulated sugar
- 1 tbsp (15 ml) vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 tbsp (28 g) unsalted butter, melted, for the baking dish
Instructions
- Slice the bread into 1-inch (2.5 cm) thick slices, then cut each slice into 3 or 4 sticks, about 1 inch wide. If the bread is very fresh, leave the slices out on a wire rack for 1–2 hours to dry slightly (or use slightly stale bread).
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the melted butter into a 9×13-inch (23×33 cm) baking dish and spread it around to coat the bottom and sides.
- Arrange the bread sticks in the dish in a single layer, slightly overlapping if needed. Pour the custard evenly over the bread, making sure every stick is coated. Use a spatula to gently press the bread down so it absorbs the custard.
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or up to overnight (12 hours). This is essential for the custard to soak in fully.
- When ready to bake, preheat the oven to 375°F (190°C). Remove the dish from the fridge and let it sit on the counter while the oven heats (about 15–20 minutes).
- Bake, uncovered, for 22–28 minutes, until the tops are golden brown and the custard is set (a knife inserted into the center should come out clean). The internal temperature of the egg custard should reach 160°F (71°C) as the safe minimum per USDA FSIS—check with a food thermometer if you’re unsure.
- Let the French toast sticks rest for 5 minutes before serving. They will firm up as they cool slightly.
Tips
- Use stale or day-old bread: Fresh bread becomes too soft and can turn mushy. If you only have fresh bread, cut it and let it dry on a baking sheet at 300°F (150°C) for 5–7 minutes, then cool before using.
- Don’t skip the overnight soak: Even 4 hours will work in a pinch, but 8+ hours gives you that custardy, tender texture that makes these sticks special. If you’re in a hurry, the minimum soak time is 30 minutes, but the texture will be more like regular French toast.
- Make it gluten-free or dairy-free: Use gluten-free bread (preferably a sturdy variety) and substitute the milk with almond or oat milk, the cream with coconut cream, and the butter with coconut oil. The texture will be slightly less rich but still delicious.
- Don’t overcrowd the dish: If the bread sticks are packed too tightly, they won’t absorb the custard evenly. Use a larger dish or two smaller ones if needed.
Serving Suggestions
Serve warm with pure maple syrup, a dusting of powdered sugar, or a drizzle of honey. For a more indulgent breakfast, add a dollop of whipped cream, fresh berries, or sliced bananas. These sticks are also great with a side of crispy bacon or sausage for a sweet-and-savory combo. For a brunch spread, pair them with a fruit salad or a yogurt parfait.
Variations
- Baked French Toast Casserole: Instead of cutting into sticks, leave the bread slices whole and layer them in the dish for a classic baked French toast. Increase the baking time to 35–40 minutes.
- Stuffed French Toast Sticks: Slice each bread stick horizontally almost all the way through, fill with a spoonful of cream cheese or Nutella, then press closed before soaking.
- Citrus Zest: Add 1 teaspoon of orange or lemon zest to the custard for a bright, fresh flavor.
- Spiced Variation: Swap the cinnamon and nutmeg for 1 teaspoon of pumpkin pie spice or chai spice blend.
- Savory Option: Reduce the sugar to 1 tablespoon, omit the vanilla and cinnamon, and add ½ teaspoon of black pepper and 1 teaspoon of dried thyme. Serve with a drizzle of hot honey or a sprinkle of flaky salt.
Storage and Reheating
Store leftover baked 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 350°F (175°C) oven for 5–7 minutes, or microwave on high for 30–45 seconds (the oven method keeps them crispier). You can also freeze the unbaked, soaked sticks: after assembling, cover tightly and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time. Leftovers should be reheated to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use regular sandwich bread? Yes, but the sticks will be smaller and may become soggier because sandwich bread is thinner and softer. If using sandwich bread, reduce the soak time to 4–6 hours and consider using a slightly thicker cut (like Texas toast).
Do I have to refrigerate overnight? The overnight soak is what makes the texture custardy and ensures the bread is fully saturated. If you’re short on time, a minimum soak of 30 minutes will still work, but the result will be more like classic French toast—still tasty, but not as soft and pudding-like in the center.
Can I make this ahead and reheat it for a crowd? Absolutely. Bake the sticks as directed, let them cool completely, then refrigerate in a covered dish. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through. This is perfect for holiday mornings or brunch parties.
Why did my French toast sticks turn out soggy? Sogginess usually means the bread was too fresh or the custard was too thin. Use stale bread, and make sure you’re using whole milk and cream—low-fat milk will make the custard too watery. Also, avoid over-soaking if your bread is very soft; reduce the soak time to 4 hours.
Can I use a dairy-free milk alternative? Yes, but the texture will be less rich. Use full-fat oat milk or coconut milk for the best results. You may need to add an extra tablespoon of cornstarch to help the custard set.
How do I know when it’s done? The top should be golden brown and the custard should be set—no jiggle in the center. A knife inserted into the middle should come out clean. If you’re using a thermometer, it should read 160°F (71°C) in the center of a stick.
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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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