Skip the butter and the sauté pan in favor of this family-friendly recipe for Baked French Toast Sticks that are easy to freeze and reheat!
I originally published this recipe in 2017, and nearly a decade later, it was time for a little refresh. I’ve added more ingredient notes, freezer tips and all of my best advice for getting perfectly golden French toast sticks every time.
Table of Contents
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. Let’s just say there was a whole lot of soft serve, gooey cookies, glazed doughnuts and chicken Parm pizza involved.
So what better way to detox from all the decadence than with some good ol’ custard-soaked carbs!
Some recipes on this site exist because I dreamed them up in my kitchen. This one exists because you asked for it. After sharing my original cinnamon French toast sticks, the requests started rolling in for a baked version. So ask and ye shall receive! I’ve reworked that 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.
The setup for these baked French toast sticks couldn’t be easier: Give your Texas toast slices a quick cut, dunk them in an eggy vanilla custard, then line ’em up on a baking sheet. They bake up golden and slightly crisp around the edges while staying soft and custardy in the centers. All that’s left to do is serve them with warm maple syrup for dipping and dunking.
But perhaps I’ve saved the best news for last: They’re freezer-friendly! And if you’re turning these into a full breakfast spread, my light and fluffy cloud eggs or soft scrambled eggs make an easy savory addition.
Note from the Test Kitchen
A few of you mentioned that the French toast sticks were sticking to the foil, so I headed back into the kitchen to retest them. The fix couldn’t be simpler: parchment paper! I’ve updated the recipe below so they flip easily and release cleanly from the pan.
- Texas toast: Thick-cut bread is key because it can soak up the custard without falling apart. Texas toast is my go-to, but brioche or challah work great, too. I use the latter in my challah French toast, and you can find even more bread options in my guide to classic French toast. Whatever you choose, slightly stale bread is best because it absorbs more of the custard without becoming soggy.
- Eggs: Three large eggs create the rich, custardy centers and help the French toast sticks hold their shape.
- Whole milk: I prefer whole milk for the richest flavor, but 2% works, too.
- Cinnamon: One teaspoon adds plenty of warm cinnamon flavor. For a fall spin, swap in pumpkin pie spice.
- Sugar: Just 2 tablespoons lightly sweeten the custard without making the French toast sticks overly sweet, especially since we’re dunking them in maple syrup later!
- Vanilla extract: For flavor.
See the recipe card for full information on ingredients and quantities.
3 Tips for Success
- Don’t oversoak the bread. Dip each stick into the custard, turning to coat all sides, then let the excess drip off before transferring it to the baking sheet. The goal is to get them well coated and let them absorb some custard without becoming so saturated that they turn overly soft and difficult to handle.
- Don’t skip the parchment. Even with cooking spray, custard-soaked bread can stick. Line your baking sheet with parchment paper and lightly coat it with cooking spray so the sticks flip easily and release cleanly from the pan.
- Give them room and flip halfway through. Arrange the sticks in a single layer with a little space between each one so they bake rather than steam. Flip them halfway through baking and give the tops another light coating of cooking spray to help both sides bake up evenly golden and crisp.
Make Them Now, Freeze Them for Later
This is one of my favorite breakfasts to keep stashed in the freezer. Bake the French toast sticks as directed, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag or airtight container and freeze for up to 3 months.
When breakfast calls, grab as many as you need and reheat them straight from the freezer. The microwave is the fastest option: 30 to 60 seconds is usually all they need to warm through.
Serve them with warm maple syrup for dipping, fresh berries or sliced bananas. And don’t rule them out for lunchboxes! They’re one of my kids’ favorite school lunches that aren’t sandwiches, especially with a little peanut butter or seed butter for dipping.
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 parchment paper 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.
Video
Baked French Toast Sticks
Enjoy breakfast for any size crowd with freezer-friendly Baked French Toast Sticks! RECIPE: bit.ly/2i2Q1cD
Kelly’s Notes
- Use parchment paper, not foil. Several readers have reported sticking issues with foil, even when well greased. Parchment paper is the safer choice for the best results.
- Don’t skip the cooking spray on the sticks. Spraying the French toast sticks lightly before returning them to the oven for the second bake helps them crisp up and prevents sticking.
- To freeze: Bake as directed, cool completely and transfer to a sealable freezer bag. Freeze for up to 2 months. To reheat, microwave straight from frozen for 30 to 60 seconds until warmed through, or pop them in a 350°F oven for about 5 minutes for a crispier result.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
After 12 minutes in the oven they stick to the foil so badly I didn’t even try to salvage them and just took them straight to the trash. Waste of time and ingredients
I’m sorry you didn’t enjoy the recipe, Alex.
I wasted all my ingredients to have the French toast stick to the foil even after greasing it well. Ugh.
I’m sorry you didn’t enjoy it, Lisa.
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!!