French Toast Sticks

Whether you are making this recipe for a weekend brunch or as an easy weekday breakfast, you are in for a delightful treat! Made with a rich egg custard flavored with vanilla and cinnamon that’s soaked up into the bread, these toast sticks are always a hit. They are soft and fluffy on the inside but perfectly golden and crisp on the outside. Plus, you can skip the forks and use your hands to dip them directly into some syrup!

French Toast Sticks

A quick and easy breakfast for any occasion, these French Toast Sticks are sure to be a hit.

Course: Breakfast Cuisine: American

Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes

Servings: 4 servings Calories: 278kcal

Equipment

Large bowl
Whisk
Large skillet

Ingredients

6 thick slices white bread
4 eggs
¾ cup whole milk
3 Tbsp white sugar
1 tsp ground cinnamon
1 tsp vanilla extract
⅛ tsp kosher salt
2 tbsp butter

Optional toppings

butter
maple syrup
confectioners’ sugar

Instructions

Cut each bread slice into 1-inch-wide strips.
In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt until well combined.
Melt 2 tablespoons butter in a large non-stick skillet over medium heat. When butter is foamy, working in batches, dip bread strips into the egg mixture, turning to coat, until lightly saturated. Place in the hot skillet.
Cook until golden brown, about 3 minutes. Flip and cook until the other side is golden brown, about 3 more minutes. Continue with the remaining bread strips and egg mixture. Add more butter to the pan as needed.
Serve hot with additional butter and maple syrup, and dust with confectioners’ sugar, if desired.

Notes

You can add in different spices instead of cinnamon, such as pumpkin spice or apple pie spice, for a more seasonal touch.

Instead of dusting with powdered sugar after the sticks come off the skillet, try coating them in cinnamon sugar to change things up. You have to do this while the bread is still warm so the sugar mixture will stick.

Fresh bread is not ideal for this recipe as it soaks up too much egg mixture, making the sticks soggy on the inside. No one wants limp bread.

Make sure to whisk the batter thoroughly before dipping, or you might end up with some strands of egg whites on the bread.

Avoid high heat when cooking the bread. If your pan is too hot, you might end up with scorched toast. Keep the pan on medium heat to ensure the toast comes out golden brown.

Ensure the skillet is pre-heated as a cold skillet will give your sticks “feet” as the custard spreads out. If the pan is hot when the French toast goes in, the custard can cook immediately.

Nutrition

French Toast Sticks