Our family loves breakfast any time of day—especially for dinner. Breakfast dishes are usually quick, frugal, and require minimal prep, so we end up enjoying them frequently. One of our all-time favorites is French toast, and French toast sticks have become a household staple because they’re easy to make, kid-friendly, and perfect for dipping.
I shared a photo of these French toast sticks recently and received a lot of questions on how I make them. They’re so simple and versatile that I wanted to put the full recipe and helpful tips here for anyone who wants a quick, satisfying breakfast-for-dinner or a comforting weekend brunch.
Recipe for French Toast Sticks
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Serves 3–4 (easy to double or triple)
Ingredients
The ingredient amounts below are flexible—French toast sticks are forgiving, so a bit of improvisation is fine. Slightly stale bread actually works best because it holds up to the egg mixture without getting too soggy.
- Butter: About 2 tablespoons to grease your pan (or use cooking spray, oil, or bacon grease).
- Bread: I used 6 slices of Texas toast for extra thickness. Regular sandwich bread, brioche, challah, or slightly stale bread all work nicely.
- Eggs: 3 large eggs.
- Milk: Approximately 1/2 cup (dairy or non-dairy milk both work).
- Sour cream (optional): About 1/4 cup for extra richness, but you can skip it.
- Cinnamon (optional): A light sprinkle adds warmth—sprinkle while the first side is cooking.
- Brown sugar (optional): A small sprinkle at the end gives a little caramelized crunch.
- Powdered sugar: A light dusting makes the sticks feel a bit fancier.
Serve with maple syrup, fruit, and cooked breakfast meats or eggs as desired.
Directions
- Melt butter in a large frying pan over medium heat.
- Cut each slice of bread into 3 or 4 strips, depending on how thick you want the sticks.
- Whisk together the eggs, milk, and optional sour cream in a medium bowl until combined.
- Quickly dip each bread stick into the egg mixture—coat lightly rather than saturating.
- Place the coated sticks in the heated pan and sprinkle the tops with cinnamon if desired.
- Flip the sticks and continue cooking until all sides are golden brown and slightly crispy.
- If you like, sprinkle a bit of brown sugar on the finished sticks for instant caramelization; you can also finish briefly under a broiler if you prefer a crisp top.
- Dust with powdered sugar and serve with syrup for dipping.
Tips and Variations
- Bread choice changes texture: thicker bread like Texas toast or brioche yields a more custardy center; thin sandwich bread fries up quicker and crispier.
- Don’t over-soak the bread. A quick dip is enough—too much liquid makes the sticks fall apart.
- Use non-dairy milk and egg substitutes to make a dairy-free or egg-free version. Gluten-free bread can be substituted to make them gluten-free.
- If you want a crunchy coating, dip the egg-coated sticks in crushed cereal, breadcrumbs, or finely chopped nuts before frying.
Storage and Reheating
Store leftover French toast sticks in an airtight container in the refrigerator for 2–3 days. Reheat in a toaster oven or skillet to preserve crispness, or use a microwave for a quick but softer result. Cooked sticks can also be frozen for up to a month—freeze flat on a baking sheet, then transfer to a freezer-safe container. Reheat from frozen in a 350°F (175°C) oven until warmed through.
We enjoy these French toast sticks for breakfast, brunch, or dinner—paired with sausage, a fried egg, and fresh fruit. They’re an easy way to make a regular meal feel special, and kids usually love dipping them into syrup. Give them a try with whatever bread and toppings you have on hand; you’ll likely have a new favorite quick meal.
Find all my favorite breakfast recipes here!
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