French Toast Sticks (4) Recipe

Make the batter

In a shallow wide bowl or pie dish, whisk together the 2 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1 tsp ground cinnamon, and a pinch of salt until smooth and slightly frothy. If you want a slightly thicker, clingier coating, whisk in 1 tbsp all-purpose flour until no lumps remain.

Set the batter aside and arrange a plate for finished dipped bread and a wire rack or baking sheet lined with parchment for finished sticks.

Prepare bread sticks

Trim the crusts if desired. Stack two slices of the thick-sliced bread and cut each slice into 3 equal strips (for 4 slices total this yields 12 sticks). For smaller kids’ portions, cut into 4 strips per slice—adjust total pieces but keep cooking times the same.

If your bread is very fresh and soft, press the strips gently between paper towels for a minute to remove excess moisture so they soak but don’t fall apart.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp unsalted butter and 1 tsp neutral oil (the oil helps prevent burning). Let butter melt and foam but not brown; swirl to coat the pan evenly.

Dip and cook

Working in batches (do not overcrowd), dip 3–4 bread sticks at a time into the batter. Submerge each stick for about 2–3 seconds per side—enough to coat and soak slightly but not so long that they become soggy. Allow excess batter to drip back into the bowl, then place sticks in the hot skillet in a single layer.

Cook sticks 2–3 minutes on the first side until golden brown and set, then flip and cook another 1½–2 minutes until evenly golden and cooked through. Adjust heat to prevent burning; if the outside browns too quickly before the center is cooked, lower heat slightly.

Finish and keep warm

Transfer cooked sticks to the wire rack or baking sheet in a warm oven set to 200°F (95°C) while you cook remaining batches. Add more butter to the pan as needed between batches.

Serve

Arrange French toast sticks on a plate, dust with powdered sugar, and serve with maple syrup and fresh berries on the side for dipping. Recommend serving immediately while warm.