Irresistible Homemade French Toast Sticks: Crispy, Caramelized, and Perfect for Breakfast
Sheet pan baking delivers diner nostalgia without the grease and constant flipping.
Transform your breakfast or brunch routine with these homemade French toast sticks, the perfect balance of a soft, custardy center and a crisp, caramelized cinnamon-sugar crust. This easy oven-baked version delivers all the decadence and nostalgia of the classic diner favorite—no standing over the stove required. Serve them with plenty of maple syrup or fresh berries for a show-stopping meal kids and adults will love.
Why You’ll Love These French Toast Sticks
- Sheet Pan Simplicity: Bake a full batch at once, no flipping individual pieces between batches.
- Perfect Golden Crunch: Preheating the pan and a quick cinnamon-sugar coating ensures a beautiful caramelized crust.
- Makes Ahead Easily: Freeze and reheat for fast, delicious weekday breakfasts.
- Kid-Friendly: Bite-size sticks are perfect for dipping and little hands.
What Makes the Best French Toast Sticks?
Homemade French toast sticks stand out for their texture—a soft and moist inside with a satisfyingly crisp exterior. These are oven-baked, not fried, so they are less greasy yet every bite is loaded with cinnamon-sugar crunch and rich eggy goodness.
The Importance of the Bread
Brioche or a similar dense, rich bread is essential for absorbing the custard evenly without falling apart. Challah is another excellent option, but avoid soft sandwich bread, which can collapse or turn soggy.
| Bread Type | Texture | Suitability |
|---|---|---|
| Brioche | Rich, buttery, sturdy | Best for French toast sticks |
| Challah | Eggy, slightly sweet, dense | Excellent alternative |
| Sandwich Bread | Thin, airy, soft | Poor; prone to falling apart |
Step-by-Step: How to Make Homemade French Toast Sticks
- Preheat and Prepare:
Begin by heating your oven to 425°F (218°C). Place a large rimmed sheet pan inside so it’s hot when you add the bread. This jump-starts the caramelization process and helps the sticks brown evenly. - Cut and Coat the Bread:
Slice thick brioche into 1-inch wide sticks. In a medium bowl, combine cinnamon and sugar to create the crusting mixture—reserve some for the custard. - Mix the Custard:
In a separate bowl, whisk together eggs, half and half, vanilla extract, orange zest, a pinch of salt, ground cardamom, and a portion of sugar and cinnamon. This rich, aromatic mixture will infuse your French toast sticks with classic flavor and subtle citrus notes. - Dip and Dredge:
Quickly dip each bread stick into the custard, coating all sides but not soaking (brioche is absorbent!). Let excess drip off, then roll in the cinnamon-sugar, coating evenly on every side. - Bake to Perfection:
Carefully remove the hot sheet pan, add a tablespoon of butter, and arrange the coated sticks in a single layer. Bake 10–12 minutes, or until the bottoms are deeply golden and caramelized. - Flip and Finish:
Scatter small cubes of butter among the sticks, flip them over, and continue baking for an additional 4–6 minutes. This creates a crisp, golden crust on all sides. - Serve and Enjoy:
Transfer to plates and serve with maple syrup, and berries if desired.
Ingredients
- 8 slices of brioche bread (1 inch thick each)
- 3/4 cup plus 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup half and half
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 3 tablespoons unsalted butter
- Maple syrup and mixed berries, for serving
Tips & Tricks for the Best French Toast Sticks
- Use stale bread if possible—slightly dried-out brioche soaks up the custard but holds its shape, resulting in a soft inside and crispy outside.
- Don’t soak bread too long. Brioche and challah absorb quickly; a quick dunk is all you need.
- Preheat your pan. Hot pan = immediate caramelization and a nonstick layer thanks to melted butter.
- Cinnamon-sugar coating caramelizes beautifully. For extra crunch, add a teaspoon of granulated sugar to coat right before baking.
- Space the sticks apart on the pan for even browning and maximum crispiness.
Serving Suggestions
French toast sticks are endlessly versatile. For a classic breakfast, pile your sticks on a plate with a drizzle of warm maple syrup. For a celebratory brunch, surround them with mixed berries or top with powdered sugar and a dollop of whipped cream.
What others are reading
- Dip into Nutella or fruit preserves for an indulgent treat.
- Pair with savory sides like crispy bacon or sausage links for a full meal.
- Transform leftovers into breakfast sandwiches by sliding a sausage or scrambled eggs between two sticks.
How to Store and Freeze French Toast Sticks
Homemade French toast sticks are freezer-friendly. Allow them to cool completely, then store in an airtight container or freezer bag for up to three months. To reheat:
- Bake at 350°F for 10–12 minutes until heated through and crisp, or
- Microwave for 1–2 minutes, but baking preserves the crunchy exterior best.
Substitutions and Variations
- Bread: Use challah, Texas toast, or any thick-cut, sturdy bread in place of brioche.
- Dairy-Free: Substitute regular half-and-half with dairy-free cream and use plant-based butter.
- Spices: Increase or swap cardamom for nutmeg, ginger, or pumpkin pie spice for seasonal variations.
- Sweetener: Try brown sugar for deeper caramel notes.
- For Extra Crunch: Roll sticks in a mixture of cinnamon-sugar and crushed cornflakes or panko breadcrumbs before baking.
French Toast Sticks FAQ
What’s the best bread for French toast sticks?
Brioche offers a rich, buttery flavor and a sturdy crumby texture perfect for soaking up custard without falling apart. Challah is a great second choice. Avoid soft standard sandwich bread, which may get too soggy and lose its shape.
Why preheat the sheet pan?
Preheating your pan ensures that the French toast sticks begin to caramelize and crisp up as soon as they hit the surface. This is the secret to even browning and a nonstick finish without frying.
Is it okay to skip melting butter on the pan?
Butter is essential for that golden, crisp finish. If omitting for dietary reasons, brush the pan with a neutral oil, though flavor and browning will change slightly.
How long do you dip the bread?
Just a quick dunk—enough to evenly coat the outside without letting the bread become saturated and soggy. Brioche is absorbent and picks up the custard rapidly.
Can I freeze baked French toast sticks?
Absolutely! Cool completely, freeze in a single layer, then transfer to a storage bag or container. Reheat in the oven for best results.
What toppings are best?
Classic maple syrup is always in favor, but powdered sugar, whipped cream, fresh fruit, or chocolate sauce also pair beautifully.
Make-Ahead and Meal Prep Tips
- Bake a double batch and freeze for easy, homemade “grab-and-go” breakfasts.
- Portion into lunchboxes with fruit and a small container of syrup for a fun school snack.
- To re-crisp leftovers, bake in a preheated oven rather than microwaving.
Expert Tricks You Shouldn’t Skip
- Preheat that pan! It transforms the surface texture for restaurant-quality results.
- Cubed butter halfway through baking adds flavor and helps brown the second side.
- Let dipped sticks rest for a minute so the cinnamon-sugar crust adheres firmly before baking.
Recipe Recap Table
| Step | Action | Timing/Tips |
|---|---|---|
| 1 | Preheat oven, slice bread | 425°F, 1-inch sticks |
| 2 | Prepare cinnamon-sugar | Mix and set aside |
| 3 | Whisk custard | Eggs, half-and-half, spices |
| 4 | Dip and dredge sticks | Quick dip, roll in sugar |
| 5 | Bake and flip | 10–12 min, then flip and add butter |
| 6 | Finish baking | 4–6 min for golden crispness |
| 7 | Serve | Hot, with maple syrup & berries |
Frequently Asked Questions (FAQs)
Q: Why use orange zest in the custard?
A: Orange zest adds subtle brightness and depth, complementing the cinnamon and vanilla in the custard. It elevates the flavor without overpowering the classic taste.
Q: Can I prepare these the night before?
A: You can slice and prepare the cinnamon-sugar and custard mixtures in advance. For best texture, coat and bake the sticks right before serving. However, fully baked sticks reheat beautifully in the oven or toaster.
Q: What’s the difference between brioche and challah?
A: Brioche contains butter, making it extra rich and soft, while challah relies on oil and eggs, resulting in a slightly firmer, less buttery crumb. Both work well for French toast sticks, but brioche is the richer option.
Q: Can this recipe be made gluten-free?
A: Yes, simply use a gluten-free brioche-style loaf, and ensure all other ingredients are gluten-free.
Concluding Thoughts
Next time you crave a comforting, nostalgic breakfast, skip the freezer aisle and make these golden, cinnamon-sugar French toast sticks at home. With crisp edges, soft centers, and the irresistible aroma of vanilla and spice, they’re sure to become a family favorite for busy mornings and special brunches alike.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41834944/french-toast-sticks-recipe/
- https://www.bakerella.com/crunchy-french-toast-sticks/
- https://www.thepioneerwoman.com/food-cooking/recipes/a12090/crunchy-french-toast/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65574882/french-toast-recipes/
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