I love how fast and simple these are to make. They’re great for kids and adults alike, and the stick shape makes them perfect for dipping or packing in a lunchbox. The eggy batter is rich and flavored with cinnamon and vanilla, giving each piece that classic, comforting taste. Whether I serve them with syrup, fresh fruit, or a sprinkle of powdered sugar, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 4 slices thick bread (Texas toast or brioche) → 2 large eggs → 1 cup whole milk (or almond/oat milk) → 1 teaspoon ground cinnamon → 1 teaspoon pure vanilla extract → Maple syrup (for serving)
Directions
I whisk the eggs, milk, cinnamon, and vanilla together in a bowl until smooth and well combined.
Then I slice the bread into thick sticks—usually about 3 per slice, depending on the size.
I dip each bread stick into the egg mixture for just a few seconds per side, making sure they’re coated but not soggy.
I heat a bit of butter in a skillet over medium heat and cook the sticks in batches. Each side takes about 2–3 minutes, just until they’re golden brown and slightly crispy.
Once they’re done, I serve them warm with maple syrup for dipping. They’re also great with a sprinkle of powdered sugar or fresh berries on top.
Sometimes I add a pinch of nutmeg or swap the cinnamon for pumpkin pie spice in the batter for a seasonal twist. If I want to make them dairy-free, I use oat milk and a plant-based butter. And for a little crunch, I’ve rolled the dipped sticks in crushed cornflakes before frying.
Storage/Reheating
If I have leftovers, I let them cool completely and store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster oven or skillet to bring back that crisp texture. They also freeze well—just flash-freeze them on a baking sheet, then transfer to a freezer bag. I reheat straight from frozen in the oven or air fryer.
FAQs
What kind of bread works best?
I always use thick-cut bread like Texas toast, brioche, or challah. It soaks up the batter without falling apart and gives the best texture.
Can I make them ahead of time?
Yes. I often make a big batch, freeze them, and just reheat as needed. They’re perfect for meal prepping breakfast for the week.
Can I bake these instead of frying?
You can. I bake them at 375°F on a greased baking sheet for about 12–15 minutes, flipping halfway through, until golden and crisp.
Are they good without syrup?
Definitely. I love eating them plain or dusted with cinnamon sugar. They’re also great with fruit, yogurt, or nut butter.
Can I use non-dairy milk?
Yes. I’ve made these with almond and oat milk, and they turn out just as delicious.
Conclusion
French Toast Sticks are a quick, comforting breakfast I can always count on. They’re simple to make, easy to customize, and perfect for sharing. Whether I’m cooking for a crowd or just want to treat myself, these crispy, golden sticks always bring a little joy to the morning.
Crispy on the outside, fluffy inside—these French toast sticks are dusted with cinnamon and perfect for dipping in maple syrup. A breakfast favorite made easy.
Ingredients
4 slices thick bread (Texas toast or brioche recommended)
2 large eggs
1 cup whole milk (or almond/oat milk)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Butter or oil, for frying
Maple syrup (for serving)
Instructions
In a medium bowl, whisk together eggs, milk, cinnamon, and vanilla extract until smooth and well blended.
Cut each bread slice into thick strips (about 3–4 sticks per slice).
Dip each bread stick into the egg mixture for a few seconds, turning to coat both sides.
Heat butter in a large nonstick skillet over medium heat.
Add the dipped bread sticks and cook for 2–3 minutes per side, or until golden brown and crispy on the edges.
Remove and place on a paper towel-lined plate to drain any excess oil.
Serve warm with maple syrup, fresh fruit, or dusted with powdered sugar.
Notes
Best with day-old or slightly dried bread for better texture.
Add a pinch of nutmeg or pumpkin spice to the egg mixture for seasonal variation.
Make extra and freeze: reheat in oven or air fryer for quick breakfasts.
