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–+ servings
French Toast Sticks

Delicious French Toast Sticks: Easy Customizable Breakfast Fun

These French Toast Sticks are a quick breakfast solution that pleases both kids and adults alike.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sticks
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 slices Thick Bread (brioche or challah) 1-inch thick slices
  • 1 cup Milk Substitute with almond or oat milk for dairy-free
  • 1 cup Flour All-purpose or gluten-free flour
  • 2 large Eggs For vegan option, swap with flaxseed meal and water mix
  • 2 tablespoons Brown Sugar Coconut sugar can be used for a healthier option
  • 1 teaspoon Vanilla Extract Opt for pure extract for best flavor
  • 1 teaspoon Ground Cinnamon Feel free to increase for a bolder flavor
  • 1/4 teaspoon Kosher Salt Balances sweetness perfectly
For Serving
  • 1/2 cup Maple Syrup Classic choice for drizzling
  • 1 cup Fresh Fruits Berries, bananas, or peaches
  • 1 cup Whipped Cream For topping
  • 2 tablespoons Powdered Sugar For dusting

Equipment

  • Blender
  • Griddle
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Slice thick bread into 1-inch wide strips and set aside.
  2. Blend milk, flour, eggs, brown sugar, vanilla extract, ground cinnamon, and kosher salt until smooth.
  3. Preheat a griddle to 350°F (175°C) and melt butter to create a non-stick layer.
  4. Dip each bread strip into batter, ensuring it's fully coated but not soaked.
  5. Fry the coated strips on each side for about 2 minutes, until golden brown.
  6. Serve warm with maple syrup, fresh fruits, or whipped cream.

Nutrition

Serving: 2sticksCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.

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