French Toast Sticks
FRENCH TOAST STICKS🍞🍁 is a easy American recipe that serves 4. 200 calories per serving. Recipe by Tony in the Kitch on YouTube.
Prep: 12 min | Cook: 10 min | Total: 32 min
Cost: $2.31 total, $0.58 per serving
Ingredients
- 8 slices White Sandwich Bread (day‑old, sliced into 1‑inch sticks)
- 2 Large Egg (beaten)
- 0.5 cup Whole Milk (room temperature)
- 2 tbsp Granulated Sugar (divided – 1 tbsp for batter, 1 tbsp for coating)
- 1.5 tsp Ground Cinnamon (divided – 1 tsp for batter, 0.5 tsp for coating)
- 1 tsp Vanilla Extract (pure vanilla)
- 2 tbsp Unsalted Butter (melted)
- 1 Pinch of Salt
Instructions
Preheat Oven and Toast Bread
Preheat the oven to 350°F. Slice each slice of bread into 4‑inch sticks and arrange them in a single layer on a baking sheet. Bake for 5‑7 minutes until the sticks are lightly golden and crisp.
Time: PT7M
Temperature: 350°F
Make French Toast Batter
In a mixing bowl whisk together the eggs, milk, vanilla extract, 1 tsp ground cinnamon, 1 tbsp sugar, and a pinch of salt until smooth.
Time: PT3M
Heat Skillet
Place the skillet over medium heat and add the melted butter. Allow the butter to foam but not brown, about 2 minutes.
Time: PT2M
Dip and Cook Sticks
Working in batches, dip each toasted bread stick into the batter, letting excess drip off, then lay it in the hot skillet. Cook 2 minutes per side, or until each side is deep golden‑brown and the interior is puffed and fluffy.
Time: PT8M
Cinnamon‑Sugar Toss
Combine the remaining 1 tbsp sugar with 0.5 tsp cinnamon in a small bowl. While the sticks are still hot, toss them in the cinnamon‑sugar mixture until evenly coated.
Time: PT2M
Serve
Transfer the French toast sticks to a serving plate. Serve warm with maple syrup, fresh fruit, or a dusting of extra cinnamon‑sugar if desired.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of White Sandwich Bread: Brioche, Texas toast, French baguette (cut into sticks)
- Instead of Large Egg: Egg substitute (e.g., JUST Egg), Flax egg (2 tbsp ground flax + 6 tbsp water)
- Instead of Whole Milk: Almond milk, Half‑and‑half
- Instead of Granulated Sugar: Coconut sugar, Maple sugar
- Instead of Ground Cinnamon: Ground nutmeg, Pumpkin pie spice
- Instead of Vanilla Extract: Maple extract, Almond extract (use half amount)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Pinch of Salt: Sea salt, Kosher salt
Equipment Needed
- Oven
- Baking Sheet
- Mixing Bowl
- Whisk
- Skillet
- Spatula
- Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Bake the bread sticks first to create a dry surface that holds the batter.
- Maintain medium heat in the skillet; too hot will burn the coating before the interior cooks.
- Toss the cooked sticks in cinnamon‑sugar while still hot for maximum adhesion.
Chef Tips from the Video
- Day‑old brioche or challah makes the sticks richer and more flavorful.
- Add a pinch of nutmeg to the batter for a warm spice note.
- For a gluten‑free version, use gluten‑free bread and a gluten‑free flour slurry to thicken the batter.
Troubleshooting
The sticks are soggy after cooking.
Increase the initial oven toast time by 2‑3 minutes and ensure the skillet is hot before adding the sticks.
Batter is too thin and runs off the sticks.
Add an extra egg yolk or 1 tbsp more flour (optional) to thicken the mixture.
Cinnamon‑sugar coating falls off.
Toss the sticks while they are still hot and slightly oily from the butter; this helps the sugar adhere.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly from frozen in a 350°F oven for 10‑12 minutes.
Room temperature: Not recommended beyond 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the batter a few hours ahead and keep it refrigerated; give it a quick whisk before using.
- Toast the bread sticks in advance and store them in a dry container; re‑bake briefly before dipping.
Frequently Asked Questions
What is the cultural significance and history of French toast sticks in American breakfast cuisine?
French toast has been a staple of American breakfasts since the colonial era, originally a way to use stale bread. The stick form became popular in the 1990s as a convenient, handheld version served in diners and school cafeterias, often paired with sweet toppings.
What are the traditional regional variations of French toast in the United States?
In the South, French toast is often served with powdered sugar and butter, while in the Pacific Northwest it may be topped with fresh berries. Some regions add orange zest or bourbon to the batter for a local twist.
How is French toast traditionally served in the Midwest?
Midwestern families frequently serve French toast with maple syrup, a side of bacon, and sometimes a dusting of cinnamon sugar, making it a hearty breakfast or brunch dish.
What occasions or celebrations are French toast sticks traditionally associated with in American culture?
French toast sticks are a popular weekend brunch treat, often featured at holiday brunches such as Easter or Thanksgiving morning, and are a favorite for kids' birthday breakfasts because they are easy to eat.
What makes these crispy French toast sticks special compared to regular French toast?
The initial oven‑toast step creates a dry surface that yields a crisp exterior, while the batter adds a fluffy interior. Tossing with cinnamon‑sugar after cooking gives a flavor reminiscent of Cinnamon Toast Crunch cereal.
Can I make these French toast sticks ahead of time and how should I store them?
Yes, you can bake the bread sticks and keep the batter refrigerated for up to 4 hours. Store cooked sticks in an airtight container in the refrigerator and reheat in a 350°F oven for 5‑7 minutes to restore crispness.
What are the most common mistakes to avoid when making French toast sticks?
Common errors include using fresh soft bread (which becomes soggy), cooking on too high heat (burns the coating), and not tossing the sticks in cinnamon‑sugar while hot, which leads to a loose coating.
How do I know when the French toast sticks are done cooking?
The sticks are done when both sides are deep golden‑brown, the interior feels puffed and light to the touch, and the batter no longer looks wet. A quick internal temperature check should read at least 160°F.
What does the YouTube channel Tony in the Kitch specialize in?
The YouTube channel Tony in the Kitch focuses on quick, family‑friendly recipes that require minimal ingredients and equipment, often highlighting comfort foods and breakfast classics.
How does the YouTube channel Tony in the Kitch's approach to American breakfast cooking differ from other cooking channels?
Tony in the Kitch emphasizes speed and simplicity, using everyday pantry items and offering step‑by‑step visual cues, whereas many other channels may focus on elaborate techniques or gourmet presentations.
Last updated: August 20, 2026
