French Toast Sticks Recipe


5 from 3 votes
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French toast sticks make a family favorite breakfast. Ready in minutes, this simple recipe for homemade French toast sticks also make a wonderful make-ahead treat!

French Toast Sticks Recipe from

One of my son’s favorite breakfast items has always been French toast. We turn to my Perfect French Toast recipe more times than I can count!

But one thing that he especially loved when he was a wee little boy was food that he could pick up with his fingers and eat. Even foods that he didn’t like I could coax him to try if fingers and dipping were involved. I’m not sure if that is just a kid thing, a boy thing, or what, but I used it to my advantage more times that not!

So, I naturally combined his love of French toast and using his hands to eat and would make these fun French toast sticks all the time when he was little. I’d make a few batches at a time and freeze bags of them and store in the freezer for even quicker mornings and some afternoon treats as well. For some reason, I hadn’t thought of them in the longest time until the other day he reminded me about them and actually requested them for breakfast.

You can bet they were on the table lickety split and there is now a bag of them in the freezer ready to go in a moments notice.

French Toast Sticks Recipe from

French Toast Sticks

French Toast Sticks Recipe

5 from 3 votes
French toast sticks make a family favorite breakfast. Ready in minutes, this simple recipe for homemade French toast sticks also make a wonderful make-ahead treat!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6


  • 2 eggs
  • 1 cup milk, half and half, coconut milk, or almond milk
  • pinch kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 8 slices sandwich bread , or thick-sliced Texas toast
  • 2 tablespoons granulated sugar
  • butter
  • Maple syrup


  • Whisk together eggs, milk, salt, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Cut bread into thirds and place a few at a time into the egg mixture and flip to make sure both sides of bread are well-coated.
  • Add granulated sugar to a shallow plate. Remove dipped French toast sticks from the wet batter and place in the plate of granulated sugar and lightly coat both sides of the sticks.
  • Melt butter in a large skillet or on a griddle.
  • Place bread sticks in skillet or on griddle and cook until golden browned on each side and crisp, about 3-5 minutes.
  • Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
  • To freeze for later use, place cooked French toast sticks on a baking sheet pan and freeze until firm, about 30 – 45 minutes. Transfer to a freezer-safe airtight container or freezer-safe zip top bag and store in the freezer. When ready to reheat, preheat oven to 425º F, remove the number of French toast sticks desired from the freezer and place onto a rimmed baking sheet pan in the oven and bake for about 12-15 minutes, until heated throughout.
  • Serve with Maple Syrup.


Calories: 154kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 195mg | Potassium: 123mg | Fiber: 1g | Sugar: 8g | Vitamin A: 146IU | Vitamin C: 0.01mg | Calcium: 132mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Max says:

    Can I use brioche for this recipe?

    1. Robyn Stone says:

      You can use brioche if you prefer, Max. I hope you enjoy!

    2. Dawn says:

      Ha, just getting ready to try the brioche, will leave a comment after they’re done..

  2. Kristina says:

    I knew these wouldn’t work. I said to myself, “but the sugar will burn?” sure enough…. BURNED. the only way to do this effectively is to dip them in the cinnamon sugar right after you take them off the griddle. the heat will melt some of the sugar and keep it all on there.

    1. Robyn Stone says:

      I’m so sorry yours burned Kristina! I’ve not had that issue and have made this so many, many times. Thanks!

  3. Barbara says:

    5 stars
    Easy and delicious. My daughter loved it! I like how you mentioned almond milk as an alternative. I didn’t think about using that, so good to know it works as well as milk. The directions were very clear and helpful. I’m making a whole loaf of this to store in the freezer. Thank you!:)

    1. Robyn Stone says:

      Thanks so much for the kind comment Barbara! I’m so happy you and your daughter loved it! We are fans of this too – and it’s great to make ahead for the freezer! xo