Give your favorite breakfast a glow up with French Toast Sticks! They turn classic French toast into craveable finger food ideal for dipping.
Stick it to ‘Em!
I never thought you could improve on classic French toast—until I turned it into finger food. French Toast Sticks are crisp on the outside, tender inside, and coated in cinnamon sugar so they’re perfectly ready for dipping. They make breakfast more fun and are a great, fork-free option for kids and adults alike. Thick challah or brioche slices work best, but a soft, thick white bread will also do the job.
The secret to ideal French Toast Sticks is the bread thickness. Slices that are too thin absorb too much egg and become flimsy; slices that are too thick can remain undercooked in the center while the exterior crisps. Aim for slices about 3/4″ to 1″ thick. Using a rich, soft loaf like challah or brioche gives the best texture and flavor, but choose whatever you prefer.
How to Make French Toast Sticks
Whisk eggs, vanilla, cinnamon, sugar, and a pinch of salt in a bowl until combined and slightly fluffy. Stir in the milk, then pour the mixture into a shallow dish for dipping.
Mix the cinnamon sugar by combining 5 tablespoons sugar with 5 teaspoons ground cinnamon in a shallow dish for coating. Cut each slice of bread into three long sticks.
Lightly butter a griddle or skillet and heat it over medium. Dip each bread stick briefly into the egg mixture, allowing excess to drip back into the dish, then place on the hot griddle. Cook until golden brown and slightly crisp on all sides. As soon as a stick is cooked, roll it in the cinnamon sugar to coat.
Place the coated sticks on a baking sheet and keep them warm in a 200°F oven while you finish the rest. Serve warm with maple syrup for dunking.
Leftovers freeze well: cool completely, then store in a freezer-safe container or bag. Reheat from frozen in a 350°F oven for 10–15 minutes until heated through.
More Fabulous French Toast
If you enjoy these, try other variations like roll-ups, orange-pecan baked French toast, or a spreadable French toast board for a weekend brunch. These options offer different textures and flavors while keeping the spirit of a cozy breakfast classic.
I hope you and your family love these French Toast Sticks. If you make them, snap a photo and share it—I always enjoy seeing how people put their own spin on recipes.
xoxo,
French Toast Sticks
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- Author: The BakerMama
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 36 sticks
Description
Give your favorite breakfast a glow up with French Toast Sticks—classic flavors turned into easy-to-eat sticks perfect for dipping.
Ingredients
Ingredients:
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- Pinch of salt
- 1 1/2 cups milk
- 12 slices thick-sliced brioche or challah (about 3/4″–1″ thick)
- Maple syrup for dipping
Cinnamon Sugar Mixture:
- 5 tablespoons sugar
- 5 teaspoons ground cinnamon
Instructions
- Beat eggs, vanilla, cinnamon, sugar, and a pinch of salt until combined and slightly fluffy. Whisk in milk and pour into a shallow dish.
- Mix 5 tablespoons sugar with 5 teaspoons cinnamon in a shallow dish for coating.
- Cut each bread slice into three long sticks.
- Lightly butter a griddle or skillet and heat over medium.
- Dip each stick briefly in the egg mixture, letting excess drip back into the dish, then place on the hot griddle.
- Cook until golden brown and slightly crisp on all sides.
- Roll each hot stick in the cinnamon sugar to coat.
- Keep finished sticks on a baking sheet in a 200°F oven to stay warm while you finish the batch.
- Serve warm with maple syrup for dunking.
Notes
Freeze leftovers once cooled in a freezer-safe container. Reheat from frozen in a 350°F oven for 10–15 minutes until heated through.