Rich’s French Toast Sticks are a beloved frozen breakfast item, known for their crispy exterior and soft, custardy interior. This recipe recreates that classic convenience-store and cafeteria favorite at home, using thick-cut bread, a rich egg custard, and a simple cinnamon-sugar coating. It’s a quick, satisfying breakfast that both kids and adults will love, and it comes together in under 30 minutes.
Ingredients
- 8 slices thick-cut white bread (about 1 inch / 2.5 cm thick), such as Texas toast
- 3 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (50 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
- 2 tablespoons (30 g) unsalted butter, for frying
- Maple syrup, for serving (optional)
Instructions
- Cut each slice of bread into three even strips, about 1 inch (2.5 cm) wide. Set aside.
- In a shallow dish or pie plate, whisk together the eggs, milk, 2 tablespoons sugar, vanilla extract, 1/2 teaspoon cinnamon, and salt until well combined and smooth.
- In a separate shallow dish, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon for the coating. Set aside.
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of the butter.
- Dip each bread strip into the egg mixture, turning to coat both sides. Let any excess drip off for a few seconds. Do not soak the bread too long, or it 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 custard should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes. Check with a food thermometer if unsure.
- Remove the cooked sticks from the skillet and immediately roll them in the cinnamon-sugar mixture until evenly coated.
- Repeat with the remaining strips, adding more butter to the skillet as needed.
- Serve warm with maple syrup, if desired.
Tips
- Bread choice: Use day-old thick-cut bread for best results. Fresh bread can become too soft and fall apart. Brioche or challah also work well and add extra richness.
- Don’t oversoak: A quick dip is all you need. Letting the bread sit in the custard for too long will make it mushy on the inside and hard to cook through.
- Keep warm: If cooking in batches, keep the finished sticks warm on a baking sheet in a 200°F (93°C) oven while you cook the rest.
- No thermometer? If you don’t have a food thermometer, cut one stick open to ensure the center is set and not runny. The custard should be firm and no longer liquid.
Serving Suggestions
Serve these French toast sticks hot with maple syrup, a dusting of powdered sugar, or a side of fresh berries. They also pair well with a dollop of whipped cream or a drizzle of chocolate sauce for a more indulgent breakfast. For a savory twist, serve them alongside crispy bacon or sausage links.
Variations
- Baked version: Instead of frying, place the coated sticks on a greased baking sheet and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and cooked through.
- Stuffed sticks: Spread a thin layer of cream cheese or peanut butter between two bread slices before cutting into strips, then proceed with the recipe.
- Spiced coating: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for extra warmth.
- Dairy-free: Use almond milk or oat milk instead of whole milk, and substitute the butter with a plant-based butter or oil.
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 and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes for a crispier texture. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use gluten-free bread? Yes, gluten-free bread works, but it tends to be more fragile. Use a sturdy variety and handle gently when dipping and frying.
Can I freeze these French toast sticks? Absolutely. After cooking and coating, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag. They will keep for up to 2 months. Reheat from frozen in a toaster or oven at 375°F (190°C) for 8-10 minutes.
Why are my sticks soggy in the middle? This usually happens if the bread is soaked too long or if the heat is too low. Make sure your skillet is hot enough (medium heat) and only dip the bread briefly.
Can I make the custard ahead of time? Yes, you can mix the egg, milk, sugar, vanilla, cinnamon, and salt up to a day in advance. Store it covered in the refrigerator, and whisk again before using.
What if I don’t have thick-cut bread? Regular sandwich bread will work, but reduce the dipping time to just a few seconds per side. You may also need to cook them for a slightly shorter time.
How do I know they are fully cooked? The sticks should be golden brown on both sides and feel firm when pressed. The internal temperature should read 160°F (71°C) on a food thermometer.
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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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