Rich’s French toast sticks are thick, custardy strips of bread with a crisp, golden-brown exterior and a soft, tender center. They are a beloved breakfast and brunch dish that is both easy to make and endlessly customizable. This recipe uses a simple egg and milk custard, a generous amount of cinnamon, and a hot buttered skillet to create sticks that are perfect for dipping in maple syrup or your favorite fruit sauce.
Ingredients
- 8 slices thick-cut bread (about 1 inch / 2.5 cm thick), such as Texas toast or brioche
- 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
- Slice each piece 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, 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. Add the butter and let it melt, swirling to coat the surface.
- Working in batches, dip a few bread strips into the egg mixture. Let them soak for about 10 seconds per side—do not oversoak, or the sticks will become soggy. Let any excess drip off.
- 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 crisp on the outside. The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Use a food thermometer to check the thickest part of a stick if you are unsure.
- Transfer the cooked sticks to a plate and keep warm in a low oven (200°F / 95°C) while you cook the remaining batches.
- Serve immediately with maple syrup, or your favorite toppings.
Tips
- Bread choice: Stale bread works best because it soaks up the custard without falling apart. If using fresh bread, leave the slices out on a baking sheet for an hour or two to dry slightly.
- Don’t oversoak: Thick-cut bread needs only a brief dip. If you leave the strips in the custard too long, they will become mushy and hard to handle.
- Keep warm: If you are making a large batch, keep the cooked sticks on a wire rack set over a baking sheet in a low oven. This prevents them from steaming and losing their crispness.
- Substitutions: Use any milk you like—dairy, almond, or oat all work. For a dairy-free version, use a plant-based butter or oil for frying.
Serving Suggestions
Serve the French toast sticks hot, with a generous drizzle of maple syrup. They are also delicious dusted with powdered sugar, or served with fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, serve them alongside crispy bacon or scrambled eggs.
Variations
- Baked French Toast Sticks: Arrange the coated sticks on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and cooked through.
- Air Fryer French Toast Sticks: Preheat your air fryer to 375°F (190°C). Spray the basket with nonstick spray and cook the sticks in a single layer for 6–8 minutes, flipping once, until golden and crispy.
- Stuffed French Toast Sticks: Spread a thin layer of cream cheese or peanut butter on half the bread slices before assembling the sticks, then dip and cook as directed.
- Chocolate French Toast Sticks: Add 1 tablespoon of cocoa powder to the custard mixture and serve with chocolate sauce.
Storage and Reheating
Store any 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 them in a toaster oven or air fryer for a few minutes to restore crispness. For longer storage, freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer-safe bag. They will keep for up to 2 months. Reheat from frozen in the oven or air fryer until hot and crispy.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can prepare the custard and cut the bread the night before. Store the custard in the refrigerator and the bread in a sealed container. In the morning, dip and cook as directed.
Why are my French toast sticks soggy? Sogginess usually comes from oversoaking the bread or using too-thin slices. Use thick-cut bread and dip briefly. Also, make sure your skillet is hot enough—if it’s not, the sticks will absorb the butter and become greasy.
Can I use a different type of milk? Absolutely. Whole milk gives a richer custard, but 2%, almond, oat, or soy milk all work well. Just keep in mind that lower-fat milks may produce a slightly less creamy texture.
How do I know when they are done? The sticks should be golden brown on both sides and feel firm to the touch. If you are concerned about doneness, use a food thermometer to check that the center has reached 160°F (71°C), the safe minimum for egg dishes.
Can I make these without eggs? Yes, you can substitute a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. The texture will be slightly different, but still delicious.
What is the best bread to use? Brioche, challah, Texas toast, or any thick-cut white bread works best. Avoid thin sandwich bread, as it will fall apart in the custard.
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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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