Skip the butter and the sauté pan in favor of this fresh and family-friendly recipe for Baked French Toast Sticks that are easy to freeze and reheat!
It’s been a whirlwind week here and I’m fresh (or perhaps not so fresh!) off the plane from New York after a fantastic 48 hours of meetings and eating. You can catch all the culinary action over on Instagram, and let’s just say there was a whole lot of soft serve, gooey cookies, glazed doughnuts and chicken Parm pizza involved (you’ve got to see that one to believe it).
So what better way to detox from all the decadence than with some good ol’ custard-soaked carbs!
This recipe is directly the result of your comments and desires voiced over on the pan-fried version of these buttery bread batons, a.k.a. Baked French Toast Sticks. So ask and ye shall receive! I’ve reworked a top-rated recipe to eliminate the butter, skip the stovetop and make the oven do all of the work … while you sip on a mimosa, Bloody Mary or both.
Give your Texas toast slices a quick cut, dunk them in an eggy vanilla custard then line ’em up on a baking sheet. The result? Flavor-packed, slightly crisped Baked French Toast Sticks that are perfect for dipping in or drizzling with warm maple syrup.
But perhaps I’ve saved the best news for last: They’re freezer-friendly! Tune in to the video below to see these baked batons in action then read on for the recipe and my tips. And don’t forget to complete your breakfast feast with light and fluffy Cloud Eggs!
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Ingredients
- 8 slices thick-cut Texas toast bread
- 3 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon ground cinnamon
- 2 Tablespoons sugar
- 2 teaspoons vanilla extract
- Cooking spray
- Maple syrup, for serving
Instructions
- Preheat the oven to 350°F. Line a baking sheet with foil and grease it generously with cooking spray.
- Cut each slice of bread into three sticks widthwise.
- In a large shallow dish or bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Dip each stick of bread in the egg mixture, coating it on all sides, then shake off the excess and arrange it on the baking sheet. Repeat the dipping process, arranging the French toast sticks on the baking sheet so that they aren’t touching.
- Bake the French toast sticks for 12 minutes then flip them once, spray them lightly with cooking spray and return them to the oven for an additional 12 to 15 minutes or until cooked through.
- Remove the French toast sticks from the oven and serve warm with maple syrup.
Kelly's Notes:
- To freeze the French toast sticks for quick reheating, bake them as directed then cool completely and package in a sealable plastic bag. To reheat, remove frozen French toast sticks from the freezer and microwave for 30 to 60 seconds until warmed through.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Frustrating! Did not see comment about not using foil and wasted a loaf of brioche bread in the process.
Will try again with parchment paper, the bits I could peel off the foil were delicious but geez what a head ache.
Please add the tip “will stick to greased foil” to the recipe!!