Print

Baked French Toast Sticks Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This recipe for Baked French Toast Sticks offers a delightful twist on the classic breakfast favorite by baking instead of frying. Bread strips soaked in a flavorful egg batter are baked to golden perfection, then coated with a maple cinnamon sugar blend for a deliciously sweet and aromatic finish. Served warm with maple syrup, these crispy yet tender sticks are perfect for a family brunch or an easy-to-make breakfast treat.

Ingredients

Batter

  • 2 tablespoons (14g) cornstarch
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon table salt
  • 2 large eggs
  • 1 cup (227g) milk (whole milk preferred)
  • 1 teaspoon King Arthur Pure Vanilla Extract

Baking and Serving

  • 2 tablespoons (28g) unsalted butter, softened; divided
  • five to six 3/4"-thick cut slices (280g to 320g) milk bread, challah, or other soft bread
  • Maple Cinnamon French Toast Sugar, for sprinkling
  • Maple syrup, for serving

Instructions

  1. Preheat oven and prepare baking sheet. Preheat your oven to 425°F, placing a rack in the bottom third position. Grease a rimmed baking sheet with 1 tablespoon of softened butter and generously spray it with nonstick cooking spray to prevent sticking.
  2. Make the batter. In a medium shallow bowl, whisk together cornstarch, sugar, nutmeg, and salt. Add the eggs and whisk vigorously until well combined. Then whisk in the milk and vanilla extract until the mixture is smooth and homogeneous.
  3. Cut the bread into strips. Slice each piece of bread into three or four approximately 1-inch wide strips, suitable for individual toast sticks.
  4. Soak the bread strips. Working in batches, soak the bread strips in the batter for about 1 minute, flipping halfway through to ensure even soaking. The bread should be fully saturated but still hold its shape. Let excess batter drip back into the bowl before transferring the strips to the prepared baking sheet.
  5. Bake first side. Place the baking sheet in the oven and bake the French toast sticks for 10 to 14 minutes until the bottoms develop a deep brown color. Use a thin spatula to carefully unstick and flip each stick over.
  6. Add remaining butter and bake second side. Break the remaining 1 tablespoon of softened butter into small pieces and scatter across the pan. Let it melt and spread evenly by tilting the pan, then return the baking sheet to the oven for another 6 to 8 minutes until the other side turns golden brown.
  7. Coat with sugar and serve. Remove the French toast sticks from the oven while still warm and transfer them to a large bowl. Sprinkle liberally with Maple Cinnamon French Toast Sugar and toss gently to coat. Serve immediately with maple syrup on the side for dipping.
  8. Storage and reheating. Allow any leftover sticks to cool completely before placing them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat by placing frozen sticks on a parchment-lined baking sheet and heating at 375°F for 10 to 15 minutes without thawing until warmed through.

Notes

  • Use milk bread, challah, or any soft bread for best texture.
  • Do not soak bread strips too long to avoid them falling apart.
  • Baking on a rimmed sheet helps contain butter and prevents mess.
  • Freezing leftover sticks is convenient for quick breakfasts later.
  • Adjust baking times slightly based on your oven and bread thickness.

Find it online: https://miracooking.com/baked-french-toast-sticks-recipe/