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+ servings

French Toast Sticks

These baked French toast sticks are coated in cinnamon sugar before being dunked in maple syrup. Perfect for a weekend breakfast or brunch!
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18 french toast sticks
Author Danielle


French toast sticks:

  • 6 to 7 slices Texas toast
  • 2 large eggs (lightly beaten)
  • ¼ cup (60 ml) whole milk
  • ¼ cup (60 ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (12 grams) granulated sugar
  • ½ teaspoon ground cinnamon

Cinnamon sugar coating:

  • 2 tablespoons (30 grams) butter (melted)
  • ¼ cup (50 grams) granulated sugar
  • teaspoons ground cinnamon


  • To make the French toast sticks: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper, spray the parchment paper lightly with nonstick cooking spray, and set aside.
  • Slice each piece of Texas toast lengthwise into 3 pieces. Set aside.
  • In a shallow baking dish, whisk the lightly beaten eggs, whole milk, heavy cream, and vanilla extract together until fully combined.
  • In a small mixing bowl, whisk together the 1 tablespoon of granulated sugar and ½ teaspoon ground cinnamon. Add the cinnamon sugar mixture to the egg mixture and whisk until fully combined.
  • Quickly dip each piece of bread into the egg mixture, making sure to fully coat it. Allow any excess to drip off and place onto the prepared baking sheet, leaving a little room between each one.
  • Bake for 10 minutes, remove from the oven, and use tongs to flip each one. Return to the oven and bake for an additional 6 to 10 minutes or until the french toast sticks are firm and fully cooked through. Remove from the oven.
  • To make the cinnamon sugar coating: Lightly brush the top of each stick with the melted butter (I use a pastry brush for this step). Using tongs, flip each one, and lightly brush the other side of each stick with more butter.
  • Whisk the granulated sugar and ground cinnamon together until well combined and transfer the mixture to a large plate.
  • Add the french toast sticks to the cinnamon sugar mixture and toss to coat each one. If you have any additional cinnamon sugar leftover, you can dip the sticks in it again, or sprinkle it on top right before serving.



Storage Instructions: French toast sticks may be stored in an airtight container in the refrigerator for 2 to 3 days. Reheat in 20 second intervals in the microwave until warmed through.
Freezing Instructions: Once the French toast sticks have cooled completely, you may freeze them in a large freezer bag for up to 3 months. Reheat in the oven at 350°F (180°C) for 8 to 10 minutes, filling halfway through.
Bread: I prefer to use Texas toast for this recipe, but any thick bread like brioche or challah bread will work.
Heavy Cream & Milk: You may replace the heavy cream and milk in this recipe with 1/2 cup (120 ml) of half and half.