A recipe for French Toast Sticks! Slices of leftover bread are coated briefly in custard and cinnamon sugar, then baked until golden.
These homemade French Toast Sticks are such a fun way to use up leftover bread slices and transform them into a delicious breakfast/brunch option or even an easy afternoon snack.
Cut thick slices of bread into individual sticks, dip into a creamy egg custard mixture, then coat lightly in cinnamon sugar.
Arrange the slices in a single layer on a parchment-lined baking sheet and bake in a 350˚F (180˚C) oven until golden on both sides.
The baked French Toast Sticks are best warm from the oven, either paired simply with powdered sugar and maple syrup or alongside more decadent dipping sauces.
Dipping Sauce Options
The French Toast Sticks are delicious on their own with a dusting of powdered sugar. Maple syrup can either be drizzled over the top or served alongside in a small bowl for dipping.
I have also included a couple of recipes for a Maple Mascarpone Dipping Sauce and/or an easy two ingredient Chocolate Sauce for even more options.
Both sauces can be prepared up to a day or two ahead of time and refrigerated in an airtight container until needed.
The Maple Mascarpone Dipping Sauce can be served straight from the refrigerator (though I personally like it better after it has been at room temperature for about 15 minutes).
The Chocolate Sauce is best warm. If refrigerated, gently warm either in a double boiler while stirring often or microwave in 10 second intervals until thin enough to easily coat the sticks when dipping.
Adjust the amount of maple syrup in the Maple Mascarpone Dipping Sauce as desired. If adding any more than 2 tablespoons (30 milliliters), omit the milk.
I made the Chocolate Sauce with semi-sweet chocolate chips since that is what the kids prefer. You can swap for equal parts of another type such as dark chocolate to make a dark chocolate dipping sauce.
A Few French Toast Stick Tips
For this recipe, I like to use Shokupan (Japanese Milk Bread) cut into 1 inch (2.5 centimeter) thick slices. Other great options include Challah, Zopf, or Brioche.
Regardless of the type of bread, it needs to be at least a day or two old. This will make the bread slightly dried out and able to hold up to the dipping process without soaking up too much moisture and falling apart.
If your bread isn’t dry enough, leave the slices uncovered on a wire rack at room temperature the night before.
You can leave the crust on all the slices, or optionally cut off the longer edges for a more uniform look. I personally like to keep the crust on the shorter ends of each stick. It makes the bread a little more sturdy for handling and dipping.
Whisk the egg and milk mixture until thoroughly combined. All of the egg pieces should be blended into the cream to create a smooth and light custard.
Dip the stick of bread in the egg mixture just long enough to coat all sides. Do not let the slices soak or they will become too difficult to handle and fall apart. Allow any excess to drip off before briefly coating in the cinnamon sugar.
Do not coat the cinnamon sugar too thick or it will melt into a crispy puddle across the baking sheet while in the oven.
Air Fryer French Toast Sticks
I usually bake the French Toast Sticks to have them all ready at once, but they can also be cooked in batches the air fryer! This will create a more crisp texture all over in a shorter cooking time.
Pre-heat the air fryer to 375˚F (190˚C). Arrange the coated French Toast Sticks in a single layer in the basket of the heated air fryer, not touching.
Cook for 3 minutes, then carefully turn the French Toast Sticks and cook for another 3 minutes, or until heated through and lightly crisp around the edges.
For easy clean up and to prevent sticking, you can arrange the sticks over a piece of parchment. Make sure the parchment is cut to only cover the bottom of the basket. No part of it should come anywhere near the heating element.
Looking for more French Toast options?
Try my:
This recipe was originally posted in December 2018 and updated in March 2025.
French Toast Sticks Recipe
Adapted from RecipeTin Eats
French Toast Sticks
Ingredients
French Toast Sticks:
- 2 large eggs
- 1/4 cup (60 milliliters) milk
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon (8 grams) ground cinnamon
- 4 slices bread (Shokupan, Challah, Zopf, or Brioche) at least 1-2 days old, about 1 inch (2.5 centimeters) thick
- Powdered sugar for serving
- Maple syrup for serving
Maple Mascarpone Dipping Sauce:
- 8 ounces (227 grams) Mascarpone
- 1-2 tablespoons (15-30 milliliters) maple syrup
- 1 tablespoon (15 milliliters) milk
Chocolate Caramel Dipping Sauce:
- 6 ounces (170 grams) semi-sweet chocolate chips
- 2/3 cup (160 milliliters) heavy cream
Instructions
To make the French Toast Sticks:
- Preheat oven to 350˚F (180˚C). Line a large baking sheet with parchment or lightly grease.
- In a wide bowl, whisk together the eggs, milk, cream, vanilla, and salt until completely blended.
- In another wide bowl, whisk together the sugar and cinnamon until evenly combined.
- Cut each slice of bread into 1 inch (2.5 centimeters) wide sticks. If desired, cut off any crusts on the long ends, keeping the crust on the short ends of each stick intact.
- Briefly dip a bread stick into the egg milk mixture, just enough to coat each side. Allow any excess to drip off.
- Dip the coated stick lightly in the cinnamon sugar, turning to coat.
- Place on the prepared baking sheet and repeat with remaining bread slices, arranging them at least 1 inch (2.5 centimeters) apart.
- Bake in the preheated oven until beginning to turn golden, about 10-12 minutes.
- Carefully flip and continue to bake just until golden on the other side, another 8-10 minutes.
- Serve the French Toast Sticks warm from the oven with a dusting of powdered sugar, maple syrup (drizzled over the top or alongside in a small bowl), and optionally any dipping sauces.
To make the Maple Mascarpone Dipping Sauce:
- Place the Mascarpone in a medium bowl.
- Add the maple syrup, 1-2 tablespoons (15-30 milliliters) depending on desired sweetness, and fold into the Mascarpone until smooth and creamy.
- Fold in the milk.
- Serve immediately with the warm French Toast Sticks or cover in an airtight container and refrigerate for up to two days.
The make the Chocolate Sauce:
- Place the chocolate chips in a heat-safe bowl.
- In a small saucepan, heat the heavy cream just until bubbles begin to form around the edges.
- Remove from heat and pour over the chocolate chips.
- Allow to sit for a minute, then whisk until the chocolate is completely melted and has formed a smooth sauce.
- Serve immediately with the French Toast Sticks or refrigerate in an airtight container for up to two days. Gently heat before serving.
Leave a Reply