French Toast Sticks
User Reviews
0.0
0 reviews
Unrated
French Toast Sticks
Report
Learn how to make the best French Toast Sticks in less than 30 minutes with tender centers and coveted crisp, caramelized edges—no floppiness here! This recipe uses a thicker custard with the perfect egg ratio (never eggy or soggy!), infused with vanilla and nutmeg, then rolled in cinnamon and sugar. See the post for tons of tips, variations, dipping ideas, and how to prep ahead, making mornings a little easier and a lot tastier!
Share:
Ingredients
bread
- 8 slices 3/4-inch thick, stale bread-See Step 1 (brioche -my fav, challah or Texas Toast)
- butter and vegetable or coconut oil for cooking
Custard
- 1/4 cup flour (gluten-free is fine)
- 1/2 cup milk
- 4 eggs
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- pinch of nutmeg
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 tsps ground cinnamon
Optional Dippers
- maple syrup, peanut butter, or nut butter
- strawberry sauce
- Blueberry Sauce
- Apple Syrup
Add to Shopping List
Instructions
- Prep Stale Bread: Remove the bread from the package and let it rest on the counter, uncovered, for one day. Alternatively, place a baking rack inside a baking sheet and arrange the bread in a single layer. Bake at 300°F 10-12 minutes, until the bread dries out. (The staler the bread, the stiffer the sticks/won’t be floppy.)
- Prep Oven: Preheat the oven to 200°F to warm the sticks between batches. Place a baking rack inside a baking sheet and place in the middle rack of the oven.
- Cinnamon and Sugar: Whisk together in a medium bowl (large enough to toss 4-6 French Toast Sticks in), then set aside.
- Cut Bread: Slice the crust off of the bread slices. Cut each slice into 3 equal thick batons (slice lengthwise; for me, this created 1-inch thick slices-see pics in post).
- Make Custard: Add the milk and flour to a shallow bowl and whisk until thoroughly blended. Whisk in the remaining custard ingredients (eggs, brown sugar, vanilla, salt, nutmeg).
- Prep Skillet: Melt one tablespoon of butter with one tablespoon of oil in a large nonstick skillet over medium heat.
- Batter Bread: Roll 4-6 sticks in the custard (do not soak them longer than 3 seconds, or they can become soggy), shake off the excess, and transfer to the HOT skillet.
- Cook: Cook until golden brown, turning to cook each side. Adjust the heat as needed to cook without burning. If your sticks are soggy (and you’ve used the correct, stale bread), you’re soaking the bread too long or not cooking long enough.
- Coat: Immediately transfer to the cinnamon and sugar and roll to coat (do this while they’re still warm, or the coating won’t stick).
- Keep Warm: Transfer the French Toast Sticks to the baking sheet in the oven to keep warm until ready to serve. Repeat until the custard or bread is gone, adding butter and oil as needed.
- Serve: Serve warm with maple syrup or desired dippers.
Notes
- Problem-Solving: Using fresh bread, thin bread, or sandwich bread, soaking for too long, not cooking long enough, or using too high heat can all lead to soggy French Toast Sticks. Also, don't stack the cooked sticks; they will steam and become soggy.
- To Store: Let the sticks cool, then store them with parchment paper between each stacking layer. Refrigerate for up to 4 days.
- To Freeze: Let the French toast sticks cool completely once cooked. Place them in a single layer on a baking sheet to flash freeze for 1-2 hours, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2 months and can be reheated directly from frozen.
- To Reheat from Refrigerator: You can use an oven, toaster oven, air fryer, or microwave. For the crispest results, heat them in a 375°F oven or air fryer for 3-5 minutes. In the microwave, reheat for 1-2 minutes, but remember that they will be softer.
- To Reheat from Frozen: You can use an oven, toaster oven, air fryer, or microwave. Bake the frozen sticks for 8-10 minutes at 375°F, flipping them halfway through until golden and heated. Air fry at 350°F for 5-7 minutes, flipping them halfway, or microwave for 1-2 minutes, checking every 30 seconds for desired warmth (they won't be crispy).
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
