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!
Best Bread for French Toast
Brioche is perfect for this cinnamon French toast sticks recipe because of it’s 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 For French Toast
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, while you finish cooking the rest.
Set your oven to “warm” (or just keep it at the 200 degrees you had it at for drying out the bread). Set a casserole dish with a cover in the oven. As pieces of toast are cooked and covered with the cinnamon sugar mix, pop open the oven and toss them in the covered casserole dish. Keep them in a single layer so that the coating on them does not melt.
When you go to sit down for breakfast or brunch, all the pieces of French Toast are perfectly warm.
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 casserole dish and cover. Then put them in a 350 degree oven for 20 to 25 minutes.
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 stove top in a skillet for medium heat for about 3 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 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 (read about the best bread for French toast here)
- 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 on to 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.
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.