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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- 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
- 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.
- 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.
I have made these several times using brioche because I can’t get unseasoned Texas toast at my local grocery store. It comes out perfect, but needs an extra minute or two to bake, because the brioche really mops up the egg. I love the freezing suggestion, and my grandsons love being able to have a quick, yummy treat from the freezer. You might want to double this and have the extras in the freezer. Believe me, you’ll eat them all!
This is what I love to read, Lorna! I’m so thrilled you and your grandsons have been enjoying the recipe!
I sprinkled with cinnamon and sugar once placed on the baking sheet and again once flipped. They were delicious.
YUM! I’m so glad you enjoyed the recipe, Wanda!
I made this recipe in July 2022, we loved it, am making a big batch today to freeze, my grand kids love them.
Yay! I’m thrilled you’ve been enjoying the recipe, Ann!
This recipe sounds great, can’t wait to try it. Unfortunately, I have to go to the store first because I only have regular sandwich bread. I love that it can be put in the freezer. Thanks for sharing! Oh, I also like that you respond to everyone. Not all site hosts do.
Thanks so much, Lija! I do my absolute best to respond to as many comments as possible! I hope you enjoy the French toast sticks. :)
Very easy! I would recommend using a larger bowl for the mix. There was too much milk for the plate.
A beautiful recipe!
I’m so happy you enjoyed the recipe, Lara!
I did this with leftover gluten free french bread and it was amazing!
My 2yr old grandson helped with these and they turned out wonderful. He ate them up. I put the rest in the freezer for next time.
Yay! I’m so happy to read this, Judy!
This recipe was good, however I would make a few changes to it in order to make it great! First, do NOT put them on foil. Even with it greased, they stuck to the foil like crazy! Instead, I would place them on non-stick parchment paper. I did this, and had no problem!
The recipe makes about 4 more slices of toast than is called for in the recipe. I also found that by adding a little cinnamon and sugar on top of the toast instead of in the batter brought those flavors out more.
Thanks so much for your notes, Heather! I’m glad you enjoyed the recipe!
The French toast came out so good! My family ate all of them without me! great recipe for a quick breakfast!
I’m so thrilled your family enjoyed the recipe, Kerah!
Can I add more eggs and less milk for the protein benefit without ruining the baking results?
Hi Patricia – I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!
I made the baked french toast stick recipe last night for dinner, leaving the bread in whole slices, no leftovers, definitely a keeper! Thanks!
I’m so glad you enjoyed the recipe, Marian!
Took double the time just kept flipping them and finally got done
Hi Tonya – Oven temperatures can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And was the rack in the center of the oven?
Going to try to freeze and reheat- practice for my daughter’s morning wedding reception, will serve them in little paper bags (like french fries)… any tips for keeping warm and fresh?- Alyson
Hi Alyson! After baking, I’d wrap them in foil, however you might lose some of the crispiness around the edges.
Really like this recipe. Quick, easy and the left overs are freezable. I made this with the Texas Toast (Nickles) and Sara Lee Artisano loaf. Both worked out well (dried out the Arisano loaf, ahead of time), but I like the Texas Toast better. I make ahead and freeze for those “lazy” mornings. Great with the Maple Syrup dip and a cup of my favorite coffee!!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Suzy!
Don’t forget to first spray your cookie sheet with cooking spray before putting the dipped bread onto it. Learned that the hard way!
I’m so sorry you experienced that, Jennifer. I do note in the first line of the recipe to line a baking sheet with foil and grease it generously with cooking spray.
They Were so Fun to make and they tasted so good!!❤
Thrilled to read that, Charlotte!
I have made these multiple times and it has always turned out great.
I’m so glad you’re enjoying the recipe!
just made some this morning it was super good.
I’m so glad you enjoyed the recipe, Alex!
Can I use heavy cream ?
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