Crispy French Toast Sticks (Ready in 15 Minutes)

French toast sticks turn a classic breakfast into dippable, handheld fun that cooks in under 15 minutes.

Thick slices of bread are cut into batons, soaked in a vanilla-scented custard, and fried until golden and crisp on all sides. They are what I make when my family wants French toast but we need to eat fast.

Why These French Toast Sticks Work

The edges fry up shatteringly crisp while the centers stay soft and custardy.

Cutting the bread into sticks gives you more golden surface area than a regular slice, and they turn into edible dunkers for maple syrup. I make these when I want French toast without the fork.

Ingredients

• 4 thick slices day-old brioche or challah: sturdy bread holds its shape and soaks up custard without disintegrating
• 2 large eggs
• 1/4 cup whole milk
• 2 tsp granulated sugar: optional, but adds a light sweetness
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter: for frying; salted butter works too, just skip the pinch
• Maple syrup and fresh berries: for serving

Variations / Substitutions

• Bread swap: use Texas toast, sourdough, or a sturdy gluten-free loaf; avoid thin sandwich bread
• Dairy-free: use oat milk and plant-based butter
• Spice it up: swap cinnamon for cardamom or add a pinch of nutmeg
• Double vanilla: scrape in a vanilla bean instead of extract for a stronger vanilla flavor

If you’d rather keep things classic, my plain French toast recipe walks you through the whole-slice version.

How to Make French Toast Sticks

Step 1: Slice the Bread into Sticks

Stack two slices at a time and use a serrated knife to cut off the crusts. Then cut each slice into 4 even sticks, about 1 inch wide. You’ll end up with 16 sticks total.

If your bread feels too soft, pop the slices in a toaster for 30 seconds to dry them out a bit; it helps them hold up in the custard.

Step 2: Whisk the Custard

In a shallow baking dish, whisk together the 2 eggs, 1/4 cup milk, 2 teaspoons sugar (if using), 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of salt until the eggs are fully blended and no streaks remain.

The mixture should look pale and lightly spiced.

Step 3: Dip and Fry the Sticks

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Dip a few sticks quickly into the custard, turning to coat all sides, then let any excess drip off. You want them damp but not dripping wet.

Place them in the pan in a single layer without crowding. Cook for about 2 to 3 minutes on each side, until deep golden brown and crisp. Transfer to a plate and repeat with the remaining butter and sticks.

If the pan gets too dark between batches, wipe it clean with a paper towel and start fresh.

Step 4: Plate and Dunk

Pile the sticks onto a plate, dust with powdered sugar if you like, and serve right away with a small bowl of warm maple syrup for dipping.

The edges should be crunchy, the centers soft and almost pudding-like.

A Few Tips for the Best French Toast Sticks

• Use bread that’s a day old; fresh bread soaks up too much custard and can turn mushy.
• If your custard looks a little lumpy, pour it through a fine-mesh strainer before dipping.
• When cooking for a crowd, keep finished sticks warm on a wire rack set over a baking sheet in a 200°F (95°C) oven.
• For an extra-crisp crust, sprinkle a little sugar on the buttered pan right before adding the sticks. It caramelizes into a thin, sugary shell.
• Leftover custard? Dip a few banana slices or leftover berries into it and fry them alongside the sticks.

To feed more people, just keep the egg-to-milk ratio and scale up:

Storing and Reheating Leftovers

• Refrigerate: Place cooled sticks in an airtight container and refrigerate for up to 2 days. They will lose some crispness but reheat well.
• Reheating: Pop them in a toaster or toaster oven until hot and crisp again. A microwave will make them soft and a bit soggy, so skip it.
• Freezing: Freeze cooked, cooled sticks in a single layer on a baking sheet, then transfer to a zip-top bag. Reheat from frozen in the toaster. Good for up to 2 months.

What to Serve With French Toast Sticks

• Crispy bacon or sausage links: the salty, smoky bite is the best partner to the sweet vanilla custard.
• A bowl of mixed fresh berries: raspberries, blueberries, and sliced strawberries bring a tart contrast that cuts through the richness.
• Scrambled or fried eggs: if you want a heartier plate, a scoop of soft eggs on the side rounds it out.

Frequently Asked Questions

Can I use any bread for French toast sticks?

Use thick, sturdy bread like challah, brioche, Texas toast, or sourdough. Thin sandwich bread will soak up too much liquid and fall apart.

How do I keep the sticks from sticking to the pan?

A good nonstick skillet and a full tablespoon of butter melted over medium heat should prevent sticking. Don’t flip the sticks too early; wait until the bottom is golden and releases easily.

Can I leave out the cinnamon?

Absolutely. The vanilla custard is still delicious on its own; the cinnamon just adds a warm note.

French Toast Sticks Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 4 thick slices day-old brioche or challah
• 2 large eggs
• 1/4 cup whole milk
• 2 tsp granulated sugar (optional)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter
• Maple syrup and fresh berries, for serving

Method

 

1. Cut bread slices into sticks, about 1 inch wide.
2. In a shallow dish, whisk eggs, milk, sugar (if using), vanilla, cinnamon, and salt.
3. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Dip sticks in custard, let excess drip, then cook in skillet until golden, about 2-3 minutes per side. Repeat with remaining butter and sticks.
4. Transfer to a plate, dust with powdered sugar if desired, and serve immediately with maple syrup for dipping.

Notes

For the crispiest results, use bread that’s a day old and avoid soaking the sticks for more than a few seconds. If you’re making these for a crowd, keep cooked sticks warm in a 200°F oven on a wire rack.