French Toast Sticks Recipe

Slice the bread

Trim any hard crust if desired. Cut the loaf into 3/4- to 1-inch-thick slices. Stack two or three slices and cut each slice into 3–4 long sticks (about 3/4" x 1" x 4"). Aim for uniform sticks so they cook evenly. This recipe makes about 18–24 sticks depending on loaf size.

Make the custard

In a shallow, wide dish (pie plate or baking dish), whisk together the 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth and homogenous.

Soak the sticks

Working in a single layer (to avoid soggy pieces), lay 6–8 bread sticks in the custard and let them soak 15–30 seconds per side until they absorb some custard but are not falling apart. Thicker or fresh bread will need less time; day-old bread can soak slightly longer. Transfer soaked sticks to a wire rack set over a baking sheet to drain and slightly set while you prepare the batter or oil.

Make the batter

In a bowl, whisk 1 cup all-purpose flour and 1/4 teaspoon salt. Stir in 2 tablespoons cornmeal if using. Add 1 large egg and about 3/4 cup cold sparkling water, whisking until a moderately thick, smooth batter forms (consistency like heavy cream to pancake batter). Keep the batter chilled; a cold batter crisps better in hot oil.

Coat the soaked sticks

One at a time, gently shake excess custard from a stick, then dip and fully coat it in the batter, allowing excess to drip off. Place on a tray and continue until all desired sticks are coated. For an unbattered version, skip this step and let drained custard-coated sticks go straight to the pan for shallow-frying or griddling.

Heat the oil

Pour 3–4 cups neutral oil into a deep-sided heavy pot or Dutch oven to a depth of about 1.5–2 inches (about 3–4 cups). Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and browns in about 45–60 seconds.

Fry in batches

Carefully lower 4–6 battered or plain soaked sticks into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes for battered sticks, 2–2.5 minutes per side for plain soaked sticks. Internal center should be set and warm. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan lined with paper towels to drain. Repeat with remaining sticks, keeping finished ones warm in a low oven (200°F/95°C) if desired.

Alternative: Griddle or shallow-fry

If you prefer not to deep-fry, heat a skillet or griddle over medium heat and add 2 tablespoons butter. Add soaked (unbattered) sticks in a single layer and cook 2–3 minutes per side until golden and slightly crisp at edges. Turn carefully to avoid breaking.

Combine and melt

In a small saucepan over low-medium heat, combine 1/2 cup unsalted butter, 1/2 cup pure maple syrup and 2 tablespoons light brown sugar. Stir gently until butter melts and sugar dissolves, about 2–3 minutes. Bring to a very gentle simmer—do not boil vigorously.

Finish the sauce

Remove from heat and whisk in 1/2 teaspoon vanilla extract, 1/8 teaspoon kosher salt and 1/2 teaspoon lemon juice if using. Taste and adjust: add a pinch more salt or an extra teaspoon of maple for sweetness. Keep warm until serving; the sauce will thicken slightly as it cools.

Arrange warm French toast sticks on a platter. Dust lightly with powdered sugar. Serve immediately with Sparrow's Maple Butter sauce in a small bowl for dipping. Optionally offer maple syrup, fresh berries, or chopped ham/cheese on the side for a Monte Cristo-inspired contrast.