French Toast Sticks Recipe

Cut bread into sticks

Trim crusts if desired. Stack two slices and slice lengthwise into 3 equal strips, then slice across to make sticks roughly 3/4–1 inch wide. Repeat until all slices are cut to yield about 24–32 sticks depending on bread thickness.

Make cinnamon sugar

In a shallow bowl or plate combine 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon. Stir until evenly mixed. Set aside for coating.

Prep fruit and toppings

Rinse blueberries and drain. Hull and thinly slice strawberries. If using heavy cream to make whipped cream, whip 1 cup heavy cream with 1–2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form; otherwise set out ready-made whipped cream. Put powdered sugar in a small sieve or fine mesh for dusting.

In a wide, shallow bowl whisk together 4 large eggs, 1 cup milk (or half-and-half), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and slightly frothy. Taste and adjust sweetness if desired. Place mixture near the stove for easy dipping.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Reduce heat to medium-low to prevent burning once cooking starts.

Dip and cook in batches

Working in small batches (6–8 sticks), dip each bread stick into the egg mixture, letting it soak for 5–8 seconds per side—don’t oversoak or the sticks will fall apart. Allow excess to drip back into the bowl, then transfer sticks to the hot skillet in a single layer (do not overcrowd). Cook 2–3 minutes per side until golden brown and set, adding more butter (about 1/2 tablespoon) between batches as needed. Total cooking for all batches should take about 12–16 minutes.

Coat with cinnamon sugar

As sticks come off the skillet, immediately roll or sprinkle them with the prepared cinnamon sugar so it adheres while the surface is still warm. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven if making ahead while remaining batches cook.

Arrange cinnamon-sugar coated French toast sticks on a platter or individual plates. Dust lightly with powdered sugar using a sieve.

Place a small ramekin or shot glass of warm maple syrup alongside for dipping. Add a spoonful of whipped cream to each plate and garnish with a handful of blueberries and sliced strawberries, either scattered over the sticks or in a small pile beside them.

Serve immediately while warm. Leftovers can be refrigerated up to 2 days and reheated in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 350°F for 3–5 minutes to restore crispness.