These French Toast Sticks Are Crispy, Fluffy, and Ready to Dip

Ready IN

30 mins

Servings

4-6

Save

By TheKitchn.com

August 09, 2026Updated:August 09, 2026

By Erin Merhar
TheKitchn.com

French toast is a beloved weekend brunch staple in my house. The loaf of bread that we purchased the Sunday prior is too dry for sandwiches ... but it is ideal for soaking up egg custard! Once that custard-soaked bread is toasted in butter and coated in maple syrup, it’s a breakfast that few others can rival. And it’s even more of a crowd-pleaser when you serve it in handheld form.

Dipping French toast sticks is simply more fun to eat for both kids and adults. I slice our stale bread into thick planks, dunk them in a sweet custard, and then sear all four sides for maximum toastiness. I make a big batch and freeze the leftovers for weekday breakfasts. They reheat quickly in the microwave or crisp right back up in the air fryer. They are a perfect start to any day of the week.

Why You’ll Love It

Sticks are fun! Dunking French toast in maple syrup, rather than eating with a fork and knife, is infinitely more satisfying.

Puts stale bread to good use. Bread that is too dry for a sandwich is perfect for soaking up egg custard.

Makes a big batch so you can freeze extras. The sticks reheat easily in the air fryer or microwave for an easy breakfast.

Key Ingredients

White sandwich bread: Use a basic, white sandwich bread, either homemade or from the bakery section of your supermarket. Remove just enough of the crust to reveal the interior so it can soak up the egg mixture. For thick, sturdy sticks, use an uncut loaf and slice it yourself.

Large eggs: They bind the custard and are a key ingredient for richness.

Half-and-half: Equal parts heavy cream and whole milk—it’s the perfect balance of creamy yet still light.

Cinnamon and vanilla: The backbones of scent and flavor.

Light brown sugar: Adds a hint of rich, molasses-forward sweetness and dissolves easily into the custard by simply whisking.

Helpful Swaps

In place of hearty white sandwich bread, brioche and challah are my top picks. Here are a few things to keep in mind when using either.

Because of their enriched doughs—full of eggs, sugar, oil, or butter—both breads remained more tender than sandwich bread, even when stale. For the best-shaped sticks, I recommend drying the bread in the oven. These same ingredients also caused the sticks to caramelize more deeply, so be sure to adjust the heat when cooking.
Sticks cut from these tender breads lost their shape once moistened with the custard. However, their interiors had almost a creamy texture that was absolutely delicious.
Look for Pullman-shaped loaves with flat tops, rather than braided loaves. To adequately trim the crust from a braided loaf, you’ll end up cutting away quite a bit, which leads to excess waste and shorter sticks.

I also tested store-bought Texas toast. It is soft and pre-sliced into pieces about 3/4-inch-thick. Once soaked, the sticks were thinner and cooked in about 5 to 6 minutes total.

White bread worked best for the sturdiest, best-looking sticks. But you can use whatever bread that you have.

Storage and Make-Ahead Tips

Make ahead: Cut the strips up to 24 hours in advance. Store in an airtight container until ready to use.

Storage: Store leftovers in an airtight container in the fridge for up to four days. To freeze, place strips in a single layer in an airtight container, with the layers separated by sheets of parchment or waxed paper. Freeze for up to two months. To reheat, place in a 325 degrees F oven or air fryer until warmed through, 5 to 7 minutes. Or microwave on 50 percent power for 30 seconds to 1 minute to warm through.

Erin Merhar is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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French Toast Sticks

TheKitchn.com

Time

30 mins

(Prep 10 minsCook 20 mins)

Servings

4-6

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings

4-6

Ingredients

6 (1-inch thick) slices hearty white sandwich bread, preferably stale (see recipe notes)
5 large eggs
1 1/2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, divided
Serving options: powdered sugar, maple syrup, or fresh fruit

Instructions

STEP 1

Trim the crusts from six (1-inch-thick) hearty white sandwich bread slices. Cut the slices into 1-inch-wide strips.

STEP 2

If your bread is fresh, place in a single layer on a rimmed baking sheet and bake in a 300 degrees F oven until slightly dry but not browned, 8 to 12 minutes; let cool.

STEP 3

Decrease the oven temperature to 250 degrees F. Reserve the baking sheet.

STEP 4

Whisk five large eggs, 1 1/2 cups half-and-half, 1/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon kosher salt in an 8-by-8-inch square baking dish until no streaks of egg remain and the sugar is dissolved.

STEP 5

Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Meanwhile, place half of the bread strips in a single layer in the egg mixture. Soak for 30 seconds to 1 minute, rotating periodically to coat all four sides of each strip, until moistened, but not soggy.

STEP 6

When the butter is melted, swirl it to coat the bottom of the pan. Remove the soaked bread strips from the egg mixture, allowing any excess to drip off of sticks, then place in a single layer in the skillet. Cook on all four sides until golden-brown and crispy, 2 to 3 minutes per side. Reduce the heat to medium-low if the sticks start to brown too quickly. Transfer to the baking sheet and keep warm in the oven.

STEP 7

Remove any browned bits from the skillet. Melt the remaining 1 tablespoon unsalted butter in the skillet. Soak and cook the remaining bread strips. Serve dusted with powdered sugar, or with maple syrup or fresh berries.

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