French Toast Sticks
Golden, crisp French toast cut into dunkable sticks with a tender, custardy center. A quick stovetop breakfast that turns thick-cut bread into dippable strips, perfect for swirling through maple syrup. Ready in 20 minutes with just a handful of pantry staples.
For 4 servings
- prep
Slice the bread into sticks.
1.Stack 6 thick slices of slightly stale bread on a cutting board.2.Using a serrated bread knife, trim off the crusts from each slice.3.Cut each slice into 4 even strips, about 1-inch wide. - mix
Make the custard batter.
1.Crack 3 large eggs into a shallow mixing bowl.2.Add 0.5 cup whole milk, 1 tbsp sugar, 1 tsp vanilla extract, 1 tsp cinnamon, and a pinch of salt.3.Whisk vigorously until the eggs are fully blended and the cinnamon is evenly dispersed, about 30 seconds. - prep
Preheat the skillet.
Place a large nonstick skillet over medium heat. Add 2 tbsp butter and let it melt and foam gently until the sizzling subsides, tilting the pan to coat evenly.
- fry
Dip and cook the French toast sticks in batches.
1.Dunk 4 to 5 bread sticks into the custard, turning once to coat all sides. Soak for 5 seconds only — do not let them get soggy.2.Allow excess batter to drip off, then place them in the hot buttered skillet in a single layer.3.Cook until deeply golden on the bottom, about 2 to 3 minutes.4.Flip each stick with a spatula and cook the other side until golden, 2 minutes more.5.Transfer cooked sticks to a plate and repeat with remaining bread, wiping the pan and adding more butter if it gets too dark.TIPKeep the heat at a steady medium. Too hot burns the sugar and cinnamon before the egg custard sets; too low gives you dry, pale sticks. - serve
Serve warm with maple syrup for dipping.
Pile the French toast sticks on a platter. Pour 0.25 cup maple syrup into a small ramekin alongside for dunking, and serve immediately while hot and crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly stale bread for a better texture — it absorbs the custard without falling apart.
- 2Soak the sticks for only 5 seconds per side; longer soaking makes them soggy and hard to cook through.
- 3Cook over medium heat and adjust as needed: if butter browns too fast, lower the heat to prevent burning the sugar.
- 4For extra crispiness, let the cooked sticks rest on a wire rack in a warm oven instead of stacking them.
- 5Cut the bread into uniform 1-inch sticks so all pieces cook evenly in the same time.
Adapt it for your goals.
Low-oil
Skip the butter and cook the sticks in a nonstick skillet with a light spray of oil for a lower-fat version that still gets crisp.
high proteinHigh-protein
Swap half the milk for plain Greek yogurt and add a scoop of vanilla protein powder to the custard for extra protein without altering the flavor.
jainJain
Replace eggs with a mixture of ¼ cup chickpea flour and ¼ cup water, and use plant-based butter to make it Jain-friendly while keeping the custard texture.
veganVegan
Use unsweetened almond milk, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and coconut oil instead of butter for a fully plant-based version.
Why this is on our healthy list.
Quick Energy Source
The combination of carbohydrates from bread and sugar provides fast-acting energy, making these sticks a great pre-school or pre-workout breakfast.
Good Source of B Vitamins
Eggs and milk supply B vitamins like B12 and riboflavin, which support energy metabolism and red blood cell formation.
Cinnamon's Antioxidant Properties
Cinnamon adds antioxidants that may help reduce inflammation and support blood sugar regulation in small amounts.
Moderate Protein from Eggs
Three large eggs contribute about 18 grams of high-quality protein to the custard, supporting muscle repair and satiety.
Frequently asked questions
Yes, cook them fully, let cool on a wire rack, then refrigerate in a single layer. Reheat in a toaster or 350°F oven for 5 minutes to restore crispness.
