Easy Baked French Toast Sticks Recipe
These easy baked French toast sticks are soft and fluffy on the inside, crispy on the outside, and coated in warm cinnamon sugar for the perfect balance of sweetness. Plus, they come together in minutes with simple ingredients so you can skip the store-bought version. They’re also freezer-friendly, making them a great make-ahead breakfast that’s perfect for busy moms, kid-friendly meals, or a fun brunch idea that everyone will love!
Mornings can feel like a whirlwind—getting everyone dressed, packing lunches, and trying to sneak in a sip of coffee before it goes cold. But having a go-to quick breakfast recipe like homemade French toast sticks makes the rush a little easier. I love having grab and go breakfasts ready in the freezer on busy mornings. If you love freezer friendly breakfast ideas, be sure to check out other freezer friendly breakfast options on my page like my buttermilk pancakes or quick and easy egg bites.
Ingredients for Homemade French Toast
The ingredients are very low cost which can be so helpful when everything else today seems to cost so much. Here is what you’ll need.
- Thick Bread – Personally, I prefer a nice hearty and thick-cut Brioche or Regular white bread for these French Toast Sticks. Look for anything that is labeled as hearty, thick sliced or texas toast. Sourdough is also gaining popularity as an option.
- Eggs – 4 regular eggs. It’s okay to use large eggs, too. You’re only using them for the batter here so a little larger or a little smaller will be okay.
- Milk- I recommend using whole milk.
- Heavy cream – You can double the milk if you wish but I think the heavy cream makes these French toast sticks so much better so if you can, definitely use the heavy cream. If you’re worried about having leftover heavy cream, considering making my French Toast Casserole the same week. It freezes very well.
- Kitchen Stock Ingredients – Cinnamon, Sea Salt, White Granulated Sugar and Brown Sugar. These are all very common pantry items that I have added as a part of my kitchen stock list. It’s a list of 50 ingredients that can be used in a large variety of recipes that I’ve found save me a ton of time and money when planning meals for my family. These ingredients have a very long shelf life, are very affordable and can make meals so much easier!
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
How to make Baked French Toast Sticks
I love old fashioned French toast on the stovetop. One day, when my children aren’t asking a million questions a minute at 6:00 AM, I might go back to that technique. Today, I survive on bulk baking and freezing and this recipe checks both those boxes.
Baking French toast sticks in the oven is an easy method I’ll share with you to save your sanity on busy mornings.
All you need is a large, rimmed baking sheet, a cutting board, large mixing bowl and a whisk.
Start by getting out 8 slices of thick bread. Trim off the crust on the short sides of the bread first. Then cut each slice into four equal strips.
Next, you’ll mix together your batter: 4 eggs, 1/2 cup milk, 1/2 cup heavy cream, 1 tbsp cinnamon, 1/4 tsp sea salt and 1/4 cup sugar.
Dip each piece of bread into the batter and remove it quickly. Dip once more quickly. Let the excess drip off and add it flat to a greased baking sheet.
Bake at 350 degrees Fahrenheit for 10 minutes on each side.
Mix together 2 tbsp white sugar, 2 tbsp brown sugar and 1 tsp cinnamon. After the French toast sticks bake, dip them in the sugar mixture and set aside.
Serve warm with maple syrup and fresh fruit.
Sides
Some of my favorite sides to serve with Baked French Toast Sticks are fresh fruit and my oven baked bacon. Other sides to consider would be scrambled eggs, omelets and breakfast sausage.
French Toast Sticks are a Great Family-Friendly Breakfast Idea
If you’re looking for an easy breakfast option, be sure to give this recipe a try! I love it because my kids love it and it’s easy for me to prepare in advance and freeze.
Freezing
Storing: French toast sticks can stay good in the fridge for 3-5 days if stored in an airtight container or wrap tightly in plastic wrap or foil. Let them cool completely before placing in the fridge to prevent excess moisture.
Freezing: Baked French toast sticks can be frozen up to three months. Let them cool completely before placing them in a freezer bag.
Reheat: To reheat the baked French toast sticks, either place them in the oven at 350 for 3-4 minutes, place them on a griddle for 2-3 minutes or microwave for 20-30 seconds.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Baked French Toast Sticks
Ingredients
- 8 Slices Thick Bread Brioche, White, Texas Toast
- 4 Eggs
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 4 tsp Cinnamon Divided
- 1/4 tsp Sea Salt
- 6 tbsp White Granulated Sugar Divided
- 2 tbsp Brown Sugar
Instructions
- Preheat the oven to 350°F.
- Grease a large, rimmed baking sheet with cooking spray.
- Slice off crust on the short sides of 8 slices of bread. Cut each slice into 4 equal strips.
- In a large mixing bowl, mix together 4 eggs, ¼ cup whole milk, ¼ cup heavy cream, 3 tsp cinnamon, ¼ tsp sea salt, ¼ cup white granulated sugar.
- Dip each strip quickly in and out of the batter twice. Let the excess drip off and then lay each strip flat on the greased baking sheet.
- Bake the French toast strips for 10 minutes then flip them over and bake another 10 minutes.
- While the French toast strips bake, mix together 2 tbsp of white granulated sugar, 2 tbsp brown sugar and 1 tsp cinnamon.
- Once the French toast strips finish baking, dip each one into the sugar mixture and set aside.
- Serve with warm maple syrup and the sides of your choosing.
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
