Baked French Toast Sticks (Freezer-Friendly)

from 27 votes

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!

Baked French toast sticks on a plate with fruit and maple syrup being drizzled on top

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!

Texas toast cut into sticks alongside a dish of eggs and milk

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.

French toast sticks arranged on a foil-lined baking sheet

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.

Baked French toast sticks and fruit on plates with 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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Baked French Toast Sticks (Freezer-Friendly)

Whip up a quick and freezer-friendly recipe for the best Baked French Toast Sticks perfect for dunking in warm maple syrup.
Author: Kelly Senyei
4.82 from 27 votes
Baked French toast sticks on a plate with fruit and maple syrup being drizzled on top
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4 servings


  • 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.

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. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 265kcal, Carbohydrates: 35g, Protein: 11g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 131mg, Sodium: 331mg, Potassium: 223mg, Fiber: 1g, Sugar: 13g, Vitamin A: 325IU, Calcium: 257mg, Iron: 2.4mg


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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.

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  1. So excited to try this! Do you happen to know if they can be reheated in the air fryer once cooked and frozen? Or even cooked originally in the air fryer?

    1. Absolutely they can! If needed, just put down a silicone or parchment paper liner to prevent the batter from leaking into the base of the basket.

  2. 5 stars
    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!

    1. This is what I love to read, Lorna! I’m so thrilled you and your grandsons have been enjoying the recipe!

  3. 5 stars
    I sprinkled with cinnamon and sugar once placed on the baking sheet and again once flipped. They were delicious.

  4. 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.

    1. 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. :)

  5. 5 stars
    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.

  6. 4 stars
    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.

  7. 5 stars
    The French toast came out so good! My family ate all of them without me! great recipe for a quick breakfast!

    1. 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!

  8. 5 stars
    I made the baked french toast stick recipe last night for dinner, leaving the bread in whole slices, no leftovers, definitely a keeper! Thanks!

    1. 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?

  9. 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

    1. Hi Alyson! After baking, I’d wrap them in foil, however you might lose some of the crispiness around the edges.

  10. 5 stars
    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!!

  11. 3 stars
    Don’t forget to first spray your cookie sheet with cooking spray before putting the dipped bread onto it. Learned that the hard way!

    1. 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.

  12. 5 stars
    I have made these multiple times and it has always turned out great.
    For those experiencing “sticking” issues with foil and cooking spray, I suggest using a Silpat Silicone baking mat. (be careful to not get a knock off. I was looking on Amazon to purchase a 2nd one and some people have had their mat smoke up the whole kitchen or melt! An authentic Silpat Mat should NOT do this) This would eliminate the foil and spray steps entirely. I’d also mix the sugar and cinnamon together BEFORE adding to the egg/milk mixture, otherwise the cinnamon doesn’t seem to go into solution and wants to clump together.

  13. Kelly
    I am having my daughters 21st birthday party on this upcoming Sunday. The theme is Breakfast for dinner and am planning on making your stuffed French toast as one of the dishes. Can I substitute the strawberries with raspberries. And can I bake the French toast like you bake the French toast sticks? I look forward to your reply. Thank you

    1. Hi Deb! I’ve never tried baking the stuffed French toast recipe so I can’t say for certain what the results would be. But raspberries would work great!

  14. Can’t wait to make these for my son and have them ready from the freezer!! (BTW, in case you hadn’t noticed, your opening line to this recipe is “Skip the butter and bypass the oven…”, however, since these are baked, I believe it would be difficult to bypass the oven .) Thanks for a great recipe, and the bagels I shall try, also!!

    1. Thanks so much for catching this, SandraDee! Updated the intro line and I hope you enjoy the recipes!

  15. 5 stars
    I’m making these for the 2nd time with few changes. I use parchment paper so it’s bit easier. We don’t have Texas toast so I look for the thickest sliced bread and this time I’m using French brioche bread. I make a whole loaf, which gives me 56 sticks. For under $6 and half an hour if time. I also just mix cinnamon into the eggs then sprinkle little more once they’re on the baking tray. It’s easy, fast, cheap and kids love it.

  16. My family loves French toast, so I whipped up a batch using your recipe. I did slightly modified it, though. I used brown sugar instead of regular sugar and I cut the recipe in half because I did not have Texas sliced bread, so I used regular cut cinnamon bread instead and when I ran out of that I used Hawaiian bread. I cooked them in my large toaster oven and also in my pizza cooker. I found that in the pizza cooker they cook in a quarter of the time, become crispy on the outside and slightly moist on the inside, while the oven seemed to take forever and dried them out. An overall excellent recipe; it was a great hit with my family!

  17. 5 stars
    Our family of 5 approves! I’ve made it twice and it’s now on our weekly menu rotation. The first time I didn’t put enough cooking spray on the foil so it stuck to the foil (still tasted yummy though), but the second time I made sure to add a lot of cooking spray and it turned out just fine. I’m making extra to freeze this time!
    How long will it last in the freezer?
    Thanks for sharing this recipe!

    1. The sticks will keep for up to two months when frozen. I’m so thrilled you are your family have been enjoying the recipe!

  18. I’m having issues finding Texas Toast. Where can I find them? What kind of bead loaf can I use if I have to cut myself?

  19. 5 stars
    I made this and used parchment paper and had no issues. I made a few on the stove in a pan with butter and I think those turned out a little bit better- the ones in the stove had to go back in a little longer so they weren’t mushy in the middle. Either way, they turned out great and even my picky kids (who love the ones premade from the store) loved these!

  20. 3 stars
    I think this recipe is great! I read the whole blog, but didn’t notice the tinfoil tidbit until it was too late. I wish you would have included it in more spots. I ruined two pans trying to make this because I had to scrape my French toast sticks off of the pans with a knife. It smells and tastes amazing, but I just wish the tinfoil had been included in the body of your story as well as the ingredients list. It’s a very easy detail to overlook – especially for someone who doesn’t bake much.

    1. Hi Whitney – I’m so sorry to hear about your pans! I do, however, list in the first line of instructions above to line a baking sheet with foil and to grease it with cooking spray. I appreciate your feedback, and I’m glad that overall you enjoyed the recipe.

  21. 5 stars
    I just made these and they tasted awesome. They got stuck to the baking dish though and I couldn’t flip them! What did I do wrong?

  22. Hi

    I can’t find Texas toast bread here at my grocery stores and I wonder what other bread you could recommend.

    1. Hi Debbie! Any thick-cut bread with sturdy crusts will do or, if you prefer, a crusty French baguette sliced into 1-inch-thick rounds.