Wake up to the ultimate breakfast treat with Homemade French Toast Sticks! Whether you’re feeding a hungry family or craving a sweet, satisfying start to your day, these crispy-on-the-outside, soft-on-the-inside French toast sticks are the perfect choice. Dipped in cinnamon-sugar goodness and served with maple syrup for the perfect dunk, this easy recipe brings the joy of French toast into a fun, handheld form. Let’s get ready to make mornings a whole lot sweeter!
Kelly’s Kitchen Tip’s
The best bread to use for French toast is Texas Toast. But other great bread options include sourdough bread, brioche bread – my favorite, and white country loaf.
You may use any type of milk you prefer for this recipe, even heavy cream!
Soak, don’t drown! Dip each stick in the egg-milk mixture long enough to absorb but not oversaturate—too much liquid makes them soggy or fall apart.
Do NOT skip the baking in the oven part. This method is essential for getting that nice, crispy outer edge while still keeping the soft, fluffy middle that makes a fantastic French toast stick.
Customization & Flavor Variations
- Spice it up: Add nutmeg, cardamom, or a pinch of allspice to your custard mix for extra warmth.
- Vanilla or citrus: Stir in a splash of vanilla extract or a little lemon/orange zest to brighten the flavor.
- Sweet additions: Serve with maple syrup, berry compote, chocolate sauce, or a drizzle of honey.
- Nutty twist: Sprinkle crushed nuts (almonds, pecans) over the sugar coating for crunch.
- Fruit dip: Mix cream cheese with a bit of powdered sugar and fruit puree to make a sweet dip on the side.
Storage & Reheating
- Short-term storage: Store cooled sticks in an airtight container or wrapped tightly in cling wrap in the refrigerator for up to 2 days (crumb coating may soften).
- Reheat for crispiness: To reheat, bake the sticks in the oven at 350°F for 10-12 minutes or air-fry at 375°F for about 3-4 minutes.
- Skillet refresh: Warm gently in a nonstick pan with a little butter over medium heat—flip to crisp both sides.
- Freezing option: Freeze cooled sticks on a baking sheet in a single layer. Once solid, transfer to a freezer bag. Reheat from frozen in oven or toaster oven until heated through and crisp.
Easy French Toast Sticks: A Sweet Breakfast Treat
Equipment
- Skillet
- Parchment Paper
- Large Cookie Sheet
Ingredients
- 4 eggs beaten
- 1 cup milk 2% or whole
- 2 Tbsp white granulated sugar – for mixture
- 2 tsp vanilla extract
- ½ tsp cinnamon ground – for mixture
- ¼ tsp nutmeg ground
- 2 Tbsp butter salted
- 1 loaf Texas Toast
- 2 Tbsp white granulated sugar + 1 Tbsp Cinnamon – coating
Instructions
- Preheat the oven to 350°F. Slice the Texas toast into 3 columns, creating “sticks”.
- Next, take your eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract in a large bowl and mix together with a handheld whisk until well combined.
- Heat a large skillet on the stove top over medium-high heat and melt the butter in the skillet until completely melted.
- In batches, take 3-4 slices of bread and dip them into the egg mixture, one at a time, soaking for about 3-4 seconds each until they’re slightly saturated & evenly coated. Place each slice in the skillet where the butter has melted.
- Let each piece cook for about 4-5 minutes and then flip using a spatula. Each piece should look golden brown when flipped over. If you don’t have that golden brown glow on each piece, you flipped them over too quickly. Once you flip the toast, cook until the other side is browned. Repeat with the remaining slices.
- Once all the slices are golden brown, place them on a parchment lined cookie sheet – otherwise they will stick to the tray. Bake each piece for 7-10 minutes, until sticks are slightly crisp around the edges.
- Remove from the oven and immediately sprinkle with your cinnamon + sugar mixture (make more as needed) and allow to cool for 1-2 minutes before removing from tray. Serve with a side of syrup or butter and enjoy!
2 responses to “Easy French Toast Sticks: A Sweet Breakfast Treat”
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I used to eat these as a kid all of the time and now I want to remake them using my sourdough starter!
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Oh YUM! Please do – I’d love to hear how it turns out!
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