Go Back
+ servings
Plate with french toast sticks on it and blueberries and rasperries
Print Recipe
5 from 2 votes

French Toast Sticks

Hearty bread cut into strips, then dunked in a egg batter and fried. The finish touch is a quick roll in a cinnamon sugar mixture. Top it with syrup, berries or whipped cream.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 585kcal
Author: Julie Evink



  • 8 slices of Texas Toast preferably stale
  • 4 eggs
  • ¾ c. heavy cream
  • 1 Tbsp vanilla extract
  • butter for cooking

Cinnamon Sugar

  • c. sugar
  • 2 tsp cinnamon


  • Cut each slice of bread into 3-4 sticks, set aside.
  • In a large bowl or pie plate whisk together the eggs, heavy cream and vanilla extract.
  • Combine the cinnamon sugar mixture on a plate and set aside.
  • Melt 2-3 Tbsp of butter in a large skillet over medium heat or on a griddle.
  • Roll the sticks in the egg mixture quickly (you don’t want it to soak in), shake off excess and place in the pan. Cook in multiple batches.
  • Turn bread slices to cook each side until golden.
  • Remove from the pan and transfer to a plate with the cinnamon sugar mixture. Roll the sticks to coat. This must be done while hot so the mixture sticks to the bread.
  • Repeat the process with remaining bread.
  • Serve with warm maple syrup if desired.



The Best Bread for French Toast Sticks
I like to use Texas toast which is a sturdy thick-sliced bread. It's perfect for the batter (won't get soggy!) and when you cut it into sticks they are the perfect size for dunking. There are other kinds of bread you can use, too, which will work well:
  • Brioche is a French-style bread that is made with a lot of butter and eggs so it's very soft and tender, but sturdy enough for French toast.
  • Challah is another good choice, too! It has a rich flavor and is perfect for battering and frying.
  • A French baguette would work, too, but because of the shape you might not get nice straight sticks.
Whatever bread you choose, buy it ahead of time so it dries out a bit before you use it! It sounds weird, but day-old bread (or slightly stale) is better because of it can absorb more of the batter without getting soggy. Fresh bread doesn't work as well.
  • Keep them warm while you cook the rest is to place them on a sheet pan in a warm oven. This is what I do so I can serve them all at the same time!
How to Serve Them
  • Serve maple syrup on the side for dunking (of course!)
  • Dust them with powdered sugar - the more the merrier, right?
  • Add some fresh fruit as a garnish - sliced strawberries, blueberries, blackberries all would be great!
  • Maybe some fresh whipped cream on the side? I do this for special occasions!
  • Switch up the syrup and try different kinds like blueberry, strawberry or other fruit syrups!


Serving: 1g | Calories: 585kcal | Carbohydrates: 57g | Protein: 12g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 224mg | Sodium: 499mg | Potassium: 94mg | Fiber: 3g | Sugar: 24g | Vitamin A: 890IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 13mg