You won’t believe how easy these baked french toast sticks are! Quick to make and even better when dunked in syrup and dusted with powdered sugar. Your family will be asking for this breakfast on repeat!
For more easy, delicious breakfast recipes, head to my popular posts for Fluffy Belgian Waffles, Greek Yogurt Waffles, and Easy Crepes.
Why This Recipe Works
Soooo easy — Making this dish may seem like a daunting task, but I promise this recipe is anything but. It’s simply a matter of whisking everything together, dipping bread, and baking in the oven!
Kid-friendly — I don’t know about you, but anything my kids can eat with their hands and dip is a winner at our house. I serve these sticks to my kids (and other adults!) with a little bowl of syrup for dunking. Always a hit, every time!
Great for brunch — Not sure what to feed your crew for a late breakfast/brunch? These french toast sticks are IT! So simple, and easy to double or triple depending on how many people you’re feeding. When we have guests they tend to wander down to the kitchen at various times so making these in batches is so easy too. While one batch is being devoured, another can be in the oven for the next round.
Make ahead — Speaking of brunch, while I like to make it, I also like to sleep in too! I simply make the batter and slice the bread the night before. Put the batter in the fridge and the bread sticks back in the bag (being careful not to squish). Simply give the batter a whisk and follow the directions from step 3 on.
Ingredients
Large eggs — If you don’t have large eggs, you can use four-five small or medium.
Milk — I use whatever milk I have in the fridge (usually 2%), but you can also use whole milk or heavy cream for a thicker batter or you can substitute an almond or oat milk if that’s your preference. The toast won’t be as thick and creamy with a milk substitute, but it will still be super yummy.
Sugar — I sprinkle sugar in the batter and then also right before baking. You can skip the second sprinkle if you prefer a little less sweetness to your better-than-frozen french toast.
Bread — For bread, I say the thicker cut, the better (at least an 1 to 1 ½ inches thick). Don’t use regular sandwich bread, it’s too thin and will come out soggy. I like to buy Texas toast or a whole loaf of bread and slice it myself.
Maple Syrup — I love maple syrup but you can also use your favorite preserves for dipping or even some Nutella or other sweet treat. Or simply eat them right out of the oven with no toppings — however you like.
Here’s How You Make It
- First, get your oven preheating at 350 degrees. Meanwhile, line a baking sheet with parchment paper.
- Next, whisk together the eggs, milk, vanilla, 2 tablespoons of sugar, the cinnamon, and the salt.
- Slice your bread into thick sticks, soaking them in the egg mixture (getting both sides coated). Arrange the sticks on your prepared baking sheet, leaving a little room between each stick.
- Melt the butter, and brush it on the top side of the sticks. After brushing with butter, sprinkle with sugar, and flip the sticks, repeating the butter and sugar on the other side.
- Put them in the oven and allow to bake for 20 minutes, turning at the 10-minute mark.
- Serve!
French toast is typically made using whole pieces of thick-sliced bread. It’s typically served with syrup for pouring on top or dusted with powdered sugar or topped with berries or other fruit.
French toast sticks are basically the same thing but the bread is sliced into pieces first for dipping.
Try as you might, sometimes you end up with soggy French toast. Some ways to troubleshoot this include:
Is your bread too thin? Thin bread will soak up the egg mixture too fast and when it bakes, ends up resembling an egg stick with a little bread in it instead. Make sure you use thick slices of bread.
Don’t let the bread soak for too long in the egg mixture. Be sure to cover all sides, but once it’s covered, take it out and put the bread on the pan for baking.
Not enough baking time. Depending on how thick your bread is, you may need a few extra minutes in the oven to make sure it’s cooked all the way through and slightly toasted on both sides.
Expert Tips + Tricks
- You can refrigerate leftover french toast sticks for up to 5 days. I put mine in the toaster or back in the oven to reheat for best results.
- I don’t recommend freezing baked sticks as they will thaw all soggy.
- If, after 20 minutes, your breakfast doesn’t seem toasted enough or is still too wet, give it another 5 or so minutes of baking on each side.
More French Toast Recipes
- Delicious, Easy French Toast Casserole
- Best Easy French Toast
- Overnight Cinnamon Pecan French Toast Casserole
- Pumpkin French Toast
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Cinnamon French Toast Sticks
Ingredients
- 8 slices Texas toast white bread
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla
- ¼ cup sugar
- 2 tablespoons cinnamon
- syrup, for serving
Instructions
- Preheat a large pan or griddle to medium high heat and spray with cooking spray.
- Cut bread into strips. In a wide bowl whisk together eggs, milk, and vanilla. In another bowl combine cinnamon and sugar and stir to combine. Dip sliced bread into egg mixture, turning to coat.
- Next, dip egg-coated bread sticks into cinnamon sugar mixture and toss to coat. Place bread sticks onto preheated pan/griddle and cook 1-2 minutes, then turn and cook other side 1-2 minutes until lightly browned. Repeat with remaining toast sticks. Serve warm with syrup if desired. (I love these with maple syrup but use whatever you prefer!)
Notes
- You can refrigerate leftover french toast sticks for up to 5 days. I put mine in the toaster or back in the oven to reheat for best results.
- I don’t recommend freezing baked sticks as they will thaw all soggy.
- If, after 20 minutes, your breakfast doesn’t seem toasted enough or is still too wet, give it another 5 or so minutes of baking on each side.
Tiffany your photography are fabulous. You certainly have an eye for that. And usually good photographers make good chefs/cooks too. 🙂 Great job.
you are really good at cooking your foods are soooooooooo delicious keep going you can do anything…😃
These were amazing! I made these today for some friends and they loved them!
Way to go! Sounds like you did great. Thanks for sharing, Lillian!