Delicious French Toast Sticks

Growing up, French toast was always a special weekend treat at our house. Mom would make the classic triangle-cut version, but my kids helped me discover something even better – French toast sticks. They’re basically the same breakfast we all know and love, just cut into fun, dippable pieces that my little ones can eat with their fingers.

The best part? These are actually easier to make than regular French toast. No awkward flipping of big, floppy bread slices, and they cook up perfectly every time. Plus, since you’re cutting the bread into strips first, you get more of those crispy, golden-brown edges that everyone fights over.

What Kind of Texas Toast Should I Use?

Texas toast is basically extra-thick sliced white bread, usually about twice the thickness of regular sandwich bread. You can find it pre-sliced in most grocery stores, often in the bread aisle or near the frozen bread section. If you can’t find Texas toast, you can ask your local bakery to slice their white bread extra thick (about 1-inch thick slices) or buy an unsliced loaf and cut it yourself. Day-old bread actually works better for French toast since slightly stale bread soaks up the custard mixture without falling apart. Just make sure whatever bread you choose is sturdy enough to hold up when dipped in the batter – regular sandwich bread tends to get too soggy and fall apart.

Options for Substitutions

This french toast sticks recipe can be tweaked in several ways to work with what you have in your kitchen:

• Texas Toast: If you can’t find Texas Toast, any thick-cut white bread will work – just make sure it’s at least 1-inch thick. Brioche or challah are great options too. Day-old bread actually works better as it soaks up more of the custard mixture.
• Milk: Regular whole milk is best, but you can use any milk you have – 2%, almond milk, oat milk, or even half-and-half for extra richness. Just note that plant-based milks might make the coating slightly less creamy.
• Vanilla essence: Vanilla extract works the same way, or try almond extract for a different flavor. You could even use a splash of bourbon or rum extract for a grown-up twist.
• White sugar: Brown sugar can replace white sugar in both the coating and batter – it’ll give a nice caramel note. You can also use coconut sugar, though it might change the color slightly.
• Neutral cooking oil: Any high-heat oil works here – vegetable, canola, or peanut oil are all good choices. Just avoid olive oil as it has too strong a flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making French toast sticks is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy and soggy, so aim for 350°F (175°C) and use a thermometer if possible. A common mistake is overcrowding the pan, which drops the oil temperature and leads to uneven cooking – instead, fry in small batches and give each stick enough space to float freely. The batter consistency is crucial – if it’s too thin, it won’t stick to the bread, and if it’s too thick, you’ll end up with heavy, doughy sticks, so look for a coating that’s similar to pancake batter and adjust with milk if needed. For extra-crispy results, let the battered sticks rest on a wire rack for 2-3 minutes before frying, which helps the coating adhere better to the bread and creates that perfect golden-brown crust.

What to Serve With French Toast Sticks?

These sweet and crispy French toast sticks are perfect for breakfast or brunch, and there are so many fun ways to serve them! The classic approach is to pair them with fresh berries like strawberries, blueberries, or raspberries, plus a side of warm maple syrup for dipping. If you want to make it a complete breakfast, add some crispy bacon or breakfast sausage links on the side – the salty meat balances out the sweetness perfectly. For an extra special touch, you could whip up some scrambled eggs and set out different dipping options like chocolate sauce, whipped cream, or fruit compote, letting everyone customize their plate.

Storage Instructions

Keep Fresh: Got leftover French toast sticks? Pop them in an airtight container and keep them in the fridge for up to 3 days. Place a piece of parchment paper between layers to prevent them from sticking together. They make such an easy breakfast for busy mornings!

Freeze: These French toast sticks are perfect for freezing! Let them cool completely, then place them on a baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag and they’ll keep for up to 2 months. It’s like having your own homemade frozen breakfast ready to go!

Reheat: To bring back that fresh-made taste, pop the refrigerated sticks in the toaster or air fryer until warm and crispy. If frozen, no need to thaw – just heat them in the toaster oven or regular oven at 350°F for about 8-10 minutes. They’ll come out perfectly warm and ready for your favorite toppings!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 300-320 g

Ingredients

For the cinnamon sugar topping:

• 2 tsp cinnamon (freshly ground preferred for more flavor)
• 1/2 cup sugar

For the batter:

• 1 cup flour (I use King Arthur all-purpose flour)
• 2 tsp baking powder
• 2 eggs (room temperature)
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 cups milk (room temperature)
• 1/4 cup sugar

For assembly and serving:

• maple syrup (for dipping and drizzling)
• 2 quarts neutral cooking oil (canola or vegetable oil works well)
• fresh fruit (berries or sliced strawberries for serving)
• 8 slices Texas toast (cut diagonally into thirds to create sticks)

Step 1: Prepare the Cinnamon Sugar Coating and Mise en Place

• 1/2 cup sugar
• 2 tsp cinnamon
• 8 slices Texas toast

Mix the 1/2 cup sugar with the freshly ground cinnamon in a shallow dish and set aside—this will be your coating station.

Cut the Texas toast diagonally into thirds to create sticks, and arrange them on a plate within easy reach of your cooking station.

Preheat your oven to 200°F so it’s ready to keep finished sticks warm.

Having everything prepped and organized before you start frying ensures the process flows smoothly without scrambling mid-cook.

Step 2: Create the Egg Batter Mixture

• 2 cups milk
• 1/4 cup sugar
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1 cup flour
• 2 tsp baking powder

In a mixing bowl, whisk together the room-temperature milk, 1/4 cup sugar, eggs, salt, and vanilla extract until well combined.

The room-temperature ingredients ensure the batter mixes smoothly without temperature shock.

Once combined, add the flour and baking powder, stirring until you have a smooth, lump-free batter with a consistency similar to pancake batter.

I like to let the batter rest for a minute or two after mixing—this allows the baking powder to activate slightly, which gives the fried sticks a lighter, more delicate crumb.

Step 3: Heat Oil and Set Up Frying Station

• 2 quarts neutral cooking oil

Pour the 2 quarts of neutral cooking oil into a deep pan or pot and heat to 350°F, using a reliable thermometer to monitor the temperature—this is crucial for even cooking and proper browning.

While the oil heats, set up a clean plate lined with paper towels near your frying area for draining, and position your bowl of batter and plate of bread sticks close by.

Having a dedicated draining station and organized workspace prevents mistakes and keeps the process efficient.

Step 4: Fry the Bread Sticks Until Golden

• egg batter mixture from Step 2
• bread sticks from Step 1

Working in batches to avoid overcrowding the pan, dip each bread stick into the egg batter from Step 2, coating all sides thoroughly, then carefully place it into the 350°F oil.

Fry for 2 to 3 minutes per side until the sticks are golden brown and crispy, turning them once halfway through cooking.

Watch for even browning—if the oil temperature drops noticeably, give it a minute to recover before adding the next batch.

I transfer each batch immediately to the paper towel-lined plate to drain excess oil while still warm.

Step 5: Coat with Cinnamon Sugar and Keep Warm

• fried bread sticks from Step 4
• cinnamon sugar coating from Step 1

While the fried sticks are still warm (this helps the cinnamon sugar adhere better), transfer them to the cinnamon-sugar dish from Step 1 and toss gently to coat all sides evenly.

Place the coated sticks on a baking sheet and transfer to the preheated 200°F oven to keep warm while you finish frying any remaining batches.

This step ensures all your sticks stay crispy and warm until serving time.

Step 6: Serve with Fresh Fruit and Maple Syrup

• coated french toast sticks from Step 5
• fresh fruit
• maple syrup

Arrange the warm cinnamon-sugar coated french toast sticks on a serving platter, surrounding them with fresh berries or sliced strawberries for color and freshness.

Serve with warm or room-temperature maple syrup for dipping and drizzling, allowing guests to customize their sweetness level.

The contrast between the warm, crispy sticks and cool fresh fruit creates a delicious balance of flavors and textures.