Give your favorite breakfast a glow up with French Toast Sticks! They turn classic French toast into perfectly craveable finger food perfect for dipping.
Stick it to ‘Em!
I, for one, never thought it was possible to improve on Classic French Toast. How do you top perfection? Well, for starters, you make it into finger food. And then give me something to dip it in. Y’all, these French Toast Sticks are so yummy. Crisp on the outside, dense and soft inside, coated with cinnamon sugar and ready to dip, they’re a super fun way to enjoy a breakfast classic. If you haven’t tried my French Toast Waffle Sticks, they’re another fork-free, delicious breakfast option!
The key to great French Toast Sticks is using the right bread. Too thin, and it soaks up all of the egg mixture and turns out too flimsy to transfer or even flip on the skillet. Too thick, and it won’t cook all the way through when the outside is perfectly crisp. For French toast, each slice of bread should be 3/4″ to 1″. To me, the best bread is thick slices of a good challah or brioche loaf, but a soft, thick white bread works well, too. You do you!
How to Make French Toast Sticks
First, beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk and then transfer the egg mixture to a shallow dish.
Whisk together 5 tablespoons sugar with 5 teaspoons ground cinnamon for the cinnamon sugar coating. Place in a shallow dish. Cut each slice of bread into 3 long sticks.
Lightly butter a griddle or skillet and heat over medium heat. Give each stick a quick dip in the egg mixture and then transfer to the heated griddle for cooking, be sure to let any excess egg mixture drip back into the shallow dish. Sauté each stick until golden brown and slightly crisp on all sides. Immediately transfer each cooked stick to the cinnamon sugar dish and roll to coat.
Transfer the coated French Toast Sticks to a baking sheet and keep in a 200°F warming oven to keep warm while you cook the remaining sticks or until ready to serve.
Serve warm with maple syrup to dunk them in. Enjoy! Got leftovers? They freeze great! Just let them cool completely and then transfer them to a freezer-safe container or baggie. To reheat, preheat oven to 350°F and bake from frozen for 10-15 minutes until heated through.
More Fabulous French Toast
Easy to make and fun to eat, these delicious French Toast Roll-Ups are a creative breakfast treat for any day of the week! Orange Pecan French Toast is soaked with fresh orange juice and zest before being baked to golden crisp perfection and topped with a toasted pecan infused maple syrup. Elevate your weekend breakfast or brunch with a fabulous French Toast Board that the whole family will enjoy!
I hope you and your loved ones enjoy these French Toast Sticks as much as we do. When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share.
xoxo,
French Toast Sticks
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 36 sticks
Description
Give your favorite breakfast a glow up with French Toast Sticks! They turn your breakfast favorite into perfectly craveable finger food perfect for dipping.
Ingredients:
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- Pinch of salt
- 1 and 1/2 cups milk
- 12 slices thick sliced French brioche bread (I use the brioche bread from Trader Joe’s)
- Maple syrup for dipping
Cinnamon Sugar Mixture:
- 5 tablespoons sugar
- 5 teaspoons ground cinnamon
Instructions
- Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk and then transfer the egg mixture to a shallow dish.
- Whisk together 5 tablespoons sugar with 5 teaspoons ground cinnamon for the cinnamon sugar coating. Place in a shallow dish.
- Cut each slice of bread into 3 long sticks.
- Lightly butter a griddle or skillet and heat over medium heat.
- Give each stick a quick dip in the egg mixture and then transfer to the heated griddle for cooking, be sure to let any excess egg mixture drip back into the shallow dish.
- Sauté each stick until golden brown and slightly crisp on all sides.
- Immediately transfer each cooked stick to the cinnamon sugar dish and roll to coat.
- Transfer the coated French Toast Sticks to a baking sheet and keep in a 200°F warming oven to keep warm while you cook the remaining sticks or until ready to serve.
- Serve warm with maple syrup to dunk them in.
Notes
They freeze great! Just let them cool completely and then transfer them to a freezer-safe container or baggie. To reheat, preheat oven to 350°F and bake from frozen for 10-15 minutes until heated through.
