French toast is a beloved weekend brunch staple in my house. The loaf of bread that we purchased the Sunday prior is too dry for sandwiches … but it is ideal for soaking up egg custard! Once that custard-soaked bread is toasted in butter and coated in maple syrup, it’s a breakfast that few others can rival. And it’s even more of a crowd-pleaser when you serve it in handheld form.

Dipping French toast sticks is simply more fun to eat for both kids and adults. I slice our stale bread into thick planks, dunk them in a sweet custard, then sear all four sides for maximum toastiness. I make a big batch and freeze the leftovers for weekday breakfasts. They reheat quickly in the microwave or crisp right back up in the air fryer. They are a perfect start to any day of the week.

Why you’ll love my French toast sticks

Key ingredients in French toast sticks

Helpful Swaps

In place of hearty white sandwich bread, brioche and challah are my top picks. Here are a few things to keep in mind when using either.

I also tested store-bought Texas toast. It is soft and pre-sliced into pieces about 3/4-inch-thick. Once soaked, the sticks were thinner and cooked in about 5 to 6 minutes total.

White bread worked best for the sturdiest, best-looking sticks. But you can use whatever bread that you have.

Storage and make-ahead tips

French Toast Sticks

Serves 4 to 6

6 (1-inch thick) slices hearty white sandwich bread, preferably stale (see recipe notes)

5 large eggs

1 1/2 cups half-and-half

1/4 cup packed light brown sugar

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

2 tablespoons unsalted butter, divided

Serving options: powdered sugar, maple syrup or fresh fruit

1. Trim the crusts from six (1-inch-thick) hearty white sandwich bread slices. Cut the slices into 1-inch-wide strips.

2. If your bread is fresh, place in a single layer on a rimmed baking sheet and bake in a 300 F oven until slightly dry but not browned, 8 to 12 minutes; let cool.

3. Decrease the oven temperature to 250 F. Reserve the baking sheet.

4. Whisk five large eggs, 1 1/2 cups half-and-half, 1/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon kosher salt in an 8-by-8-inch square baking dish until no streaks of egg remain and the sugar is dissolved.

5. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Meanwhile, place half of the bread strips in a single layer in the egg mixture. Soak for 30 seconds to 1 minute, rotating periodically to coat all four sides of each strip, until moistened, but not soggy.

6. When the butter is melted, swirl it to coat the bottom of the pan. Remove the soaked bread strips from the egg mixture, allowing any excess to drip off of sticks, then place in a single layer in the skillet. Cook on all four sides until golden-brown and crispy, 2 to 3 minutes per side. Reduce the heat to medium-low if the sticks start to brown too quickly. Transfer to the baking sheet and keep warm in the oven.

7. Remove any browned bits from the skillet. Melt the remaining 1 tablespoon unsalted butter in the skillet. Soak and cook the remaining bread strips. Serve dusted with powdered sugar, or with maple syrup or fresh berries.

(Erin Merhar is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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