French Toast Stix Recipe

Prepare the bread

Trim crusts if desired and cut each thick slice of brioche or challah into 3–4 equal sticks about 1" wide. Arrange sticks in a single layer on a baking sheet while you make the custard.

Make the custard

In a shallow wide bowl or baking dish, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth and slightly frothy. Taste and adjust cinnamon or vanilla if desired.

Soak the stix

Working in batches (3–6 sticks at a time, depending on bowl size), place the bread sticks into the custard and let them soak for 20–30 seconds per side. Press gently so liquid soaks into the centers but avoid oversaturating to keep them from falling apart. Let excess drip back into the bowl.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium heat. Add the unsalted butter and neutral oil; swirl until butter foams and the mixture is hot but not browned. The oil helps prevent burning.

Cook the stix

Place soaked stix in a single layer (do not overcrowd). Cook 2–3 minutes per side until deep golden brown and slightly crisp on edges. Use tongs to flip and rotate for even browning. If cooking in batches, keep finished stix warm on a baking sheet in a 200°F (95°C) oven.

Finish and serve

Arrange French Toast Stix on a serving plate. Lightly dust with powdered sugar if using. Drizzle chocolate syrup over the stix in a decorative pattern (about 1–2 tablespoons per portion, 4 tbs total for recipe). Serve immediately with maple syrup on the side for dipping, if desired.

Notes

For a crispier exterior, sprinkle a little sugar on the stix right after flipping so it caramelizes. To make ahead, cool completely and reheat in a 350°F (175°C) oven for 5–7 minutes. Adjust chocolate syrup quantity to taste.