French Toast Sticks are the perfect breakfast recipe. These handheld wonders are going to make your kids flip!
My family is pretty obsessed with French Toast; it’s a favorite around here. In this recipe, we are kicking the traditional up a notch and making it into sticks. These delicious little hand-held morsels are then tossed in cinnamon sugar.
Our kids absolutely fell in love with this brunch recipe. They loved dipping them in maple syrup and couldn’t stop talking about how good they are!
How to Make French Toast Sticks
Here is a brief overview of how this French toast sticks recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Toast or Dry the Bread
Toast the bread on a rimmed baking sheet in the oven for 15 minutes, flipping them over in the middle of toasting. Alternatively, you can leave them out overnight.
Make the Batter
Whisk together the eggs, half and half, vanilla, cinnamon, and sugar in a large bowl. Then dip each piece of bread into the batter. I like to push them down in the batter once on each side to fully submerge them.
Cook the French Toast Sticks
Heat a skillet and cook the French toast sticks in batches for two to three minutes on each side, or until golden brown. Toss them in the cinnamon sugar mixture and keep warm in your oven while you cook the rest of the French toast sticks.
Tips and Tricks
- Best Bread for French Toast: Brioche is perfect for this cinnamon French toast sticks recipe because of its rich flavor, which pairs perfectly with a great egg batter. If you are in the United States, Texas Toast works really well because it is already cut into thick slices, the perfect thickness for French toast.
- Drying Bread: Drying bread for any French toast recipe is important because it allows the bread to absorb the egg mixture. The drier it is, the more it can soak up. You can dry out the bread by cutting it up and setting it out overnight. Or you can pop it in the oven for 15 minutes. If you put it in the oven, make sure to flip it once during baking so that it is dried out all around.
- Keeping Warm: Since these French toast sticks are made in batches, it is beneficial to have a system to keep the pieces that have already been cooked warm. Set your oven to “warm” (or just keep it at the 200 degrees Fahrenheit you had it at for drying out the bread). As you finish the sticks, transfer them to a covered casserole dish in the oven. If possible, keep them in a single layer so that the coating on them does not melt.
- Make in Air Fryer: Preheat your air fryer to 375 degrees Fahrenheit and spray the basket lightly with cooking spray. Place the battered sticks in a single layer in the basket and cook until just crispy, about six to eight minutes. Coat them in the cinnamon sugar mixture and enjoy. The air fryer is also a great way to reheat your leftover French toast.
Storing and Reheating
Leftover French toast sticks can be stored in an airtight container, after cooling, for up to four days in the refrigerator. To reheat them, place them in a casserole dish and cover. Then put them in a 350 degrees Fahrenheit oven for 20 to 25 minutes or reheat them in the air fryer.
If you know you are going to have leftovers, skip tossing them in the cinnamon sugar mixture. That way, you can reheat them on the stovetop in a skillet over medium heat for about three minutes on each side.
Make Ahead
This recipe is great to make ahead and freeze for a quick and delicious weekday breakfast. Simply prepare the French toast sticks through cooking them. Let them cool completely and place them in a single layer on a parchment-lined baking sheet and freeze. Transfer to a freezer-safe bag or container. Store in the freezer for up to three months. When ready to reheat, place in the toaster oven or air fryer and coat with cinnamon sugar mix.
What to Serve with French Toast Sticks
If you are making a full breakfast spread, here are some great recipes to pair with this recipe.
- Scrambled Eggs: Add a little more protein to the meal, and work in something savory to balance the sweet.
- Oven Bacon: This comes together in a snap and is so mess-free.
- Fruit Salad: A great recipe to really make the meal feel extra special.
When you make this French toast sticks recipe or any of my other brunch recipes, leave a comment and let me know what you think.
French Toast Sticks
Ingredients
- 10 pieces of thick bread cut into sticks
- 3/4 cup granulated sugar divided
- 3 teaspoons cinnamon divided
- 6 large eggs
- 1 cup half and half see note about making this recipe dairy free
- 3 teaspoons vanilla extract
Instructions
- Preheat the oven to 200 degrees Fahrenheit. This will be to keep the sticks warm while you make them in batches.
- Toast the bread on a rimmed baking sheet in the oven for 15 minutes, flipping them over in the middle of toasting. Alternatively, you can leave them out overnight.
- In a dish, whisk together 1/2 cup sugar and 2 teaspoons cinnamon. Set aside to use in Step 6.
- Whisk together 6 eggs, 1 cup half and half, 3 teaspoons vanilla, 1 teaspoon cinnamon, and 1/4 cup sugar. Ensure that the egg whites are fully broken down by dragging a fork through the batter. Nothing should hang onto the fork as it goes through.
- Submerge the toast sticks, turning them several times to ensure they soak up a lot of the batter. I like to push them down in the batter once on each side to fully submerge them. The pieces of bread do not need to sit in the batter to soak.
- Heat a nonstick skillet over medium heat. Spray lightly with cooking spray. (Alternatively, if using a traditional skillet, melt 2 tablespoons of butter.) Cook the toast in batches for 2 to 3 minutes on each side or until they are golden brown. When you are done, toss them in the cinnamon sugar mixture and transfer them to a covered baking dish in the warm oven.
- Serve with powdered sugar, whipped cream, and maple syrup for dunking.
Recipe Video
Notes
Danielle says
I have lots of frozen whole wheat bread I’d love to use vs waste. Can I use it in this recipe and if so, what should I change, if anything?
You can for sure use that! You will need more since it isn’t as thick, but I can’t think of a reason why it wouldn’t work.
Danielle says
I should’ve mentioned, the whole wheat bread I have is store bought, regular thickness. So, unfortunately not very thick.