French Toast Sticks (kids) Recipe

Make bread sticks

Trim crusts from each slice of bread if desired (kids often prefer crustless). Stack two slices, then cut lengthwise into 3 equal strips; repeat so each slice yields 3 sticks. You should end up with about 24 sticks from 8 slices.

Make batter

In a shallow wide bowl or pie dish, whisk together 3 large eggs, 3 tablespoons whole milk, 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon and a pinch of salt until smooth and slightly frothy. Place 2 tablespoons flour on a small plate for a light dredge (this helps create a slightly crisp exterior and reduces sogginess).

Set up assembly line

Place the flour plate next to the batter dish and the prepared bread sticks beside them. Have a plate or wire rack ready to rest coated sticks before cooking.

Working in small batches (6–8 sticks), lightly dust each bread stick in the flour on all sides, shaking off excess. Then dip each floured stick into the egg batter, turning to coat all surfaces. Allow excess batter to drip back into the bowl for a couple seconds; you want a thin, even coating rather than a heavy batter buildup.

Place coated sticks on the plate or wire rack in a single layer while you heat the pan. Repeat until all sticks are coated.

Heat a large nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (oil helps keep the butter from burning). Swirl to coat the surface.

Add a single layer of coated sticks (about 6–8, depending on pan size), leaving small gaps between them. Cook undisturbed for 1.5–2 minutes until the undersides are golden brown. Use tongs or a spatula to gently turn each stick and cook 1–1.5 minutes more on the next side until set and golden. If browning too quickly, reduce heat slightly.

Transfer cooked sticks to a warm oven set to 200°F (95°C) or a plate covered loosely with foil to keep warm while you cook remaining batches. Add remaining 1 tablespoon butter between batches as needed.

If any sticky or soggy centers are noticed, cook an extra 30–60 seconds per side for those sticks to ensure they’re cooked through but not dried out.

When all sticks are cooked, dust with powdered sugar if using. Serve warm with maple syrup and berries on the side for dipping. For kid-friendly presentation, arrange sticks in small cups or shallow bowls with syrup in the center for dipping.

Leftovers can be chilled in an airtight container for up to 2 days; reheat in a single layer in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 350°F for 3–4 minutes to restore crispness.