French Toast Sticks

Father’s Day is just around the corner, and what better way to celebrate than by surprising Dad with a homemade breakfast that feels both fun and indulgent? This week, I’m sharing recipes that are perfect for starting Father’s Day off right—dishes that are hearty, comforting, and just a little extra special. First up on the menu: crispy, golden French Toast Sticks that are guaranteed to make the morning memorable.

I’ve always loved classic French toast, but there’s something about French toast sticks that feels like a treat reserved for special occasions. Maybe it’s the fact that they’re perfectly portioned for dipping, or maybe it’s the irresistible crunch you get from frying them instead of cooking them on a griddle. What really sets this version apart is the coating—it’s not just an egg mixture, but more of a light batter since flour is included. That little twist gives the sticks a crisp exterior while keeping the inside soft and custardy.

Once they’re fried to golden perfection, you’ve got options for serving. You can keep it simple and dip them straight into warm maple syrup, or roll them in a cinnamon-sugar coating for a sweet, churro-like finish. If you go the cinnamon-sugar route, you can skip the syrup altogether since they’re already sweet enough—but in my house, that’s not how it goes. My husband insists on having both the cinnamon-sugar coating and a generous dunk in syrup. Let’s just say his sweet tooth is fully satisfied with this recipe!

Ingredients for French Toast Sticks

• MILK – Milk is part of the batter that coats the bread and helps create a soft, custardy inside. It also helps blend all of the ingredients together smoothly.
• FLOUR – Flour adds a little more body to the coating and helps create a light outer crust when the French toast sticks are cooked. It is one of the ingredients that makes them feel a little more like a diner-style version.
• LARGE EGGS – Eggs help bind the batter together and give the French toast sticks their classic rich texture. They also help the coating set as it cooks.
• SUGAR – Sugar adds a touch of sweetness to the batter and helps the outside get lightly golden. It also balances the other flavors.
• BAKING POWDER – Baking powder helps lighten the batter a bit so the coating is not too heavy. It contributes to the slightly fluffy texture.
• VANILLA EXTRACT – Vanilla adds warm, sweet flavor that makes the French toast sticks taste extra delicious. It is a simple ingredient that makes a big difference.
• SALT – Salt helps balance the sweetness and brings out the flavor of the vanilla and cinnamon. Even a small amount helps the batter taste better.
• TEXAS-STYLE TOAST – Texas-style toast works well because it is thicker than regular sandwich bread. That thicker bread makes sturdy French toast sticks that are soft inside and hold up well when dipped and cooked.
• CANOLA OIL OR VEGETABLE OIL, FOR FRYING – The oil is used to fry the French toast sticks so they get golden brown and crisp on the outside. A neutral oil works best so it does not overpower the flavor.
• CINNAMON – Cinnamon adds warm spice and that classic French toast flavor. It gives the sticks a cozy sweetness that pairs perfectly with syrup or powdered sugar.

Instructions for French Toast Stick RECIPE

Heat the oil – Pour about ¼ inch of oil into a deep skillet or Dutch oven and heat to 350°F (175°C). While the oil heats, prepare the batter and bread.

Make the batter – In a shallow bowl, whisk together the milk, flour, eggs, sugar, baking powder, vanilla, and salt until smooth. The mixture should be slightly thick—almost like a light pancake batter.

Prepare the bread – Cut each slice of bread into 4 equal bread sticks. Set aside.

Optional cinnamon sugar coating -If you’d like to coat the sticks after frying, stir together the sugar and cinnamon in a small bowl and keep it nearby.

Dip and fry – Once the oil is hot, dip each stick of bread quickly into the egg batter, turning to coat. Don’t let the bread soak—just a light coating is perfect. Carefully place the coated sticks into the hot oil. Fry in batches, making sure not to overcrowd the skillet. Cook until golden brown on the bottom, about 3 minutes, then flip and cook the other side until golden.

Drain and coat – Transfer the cooked sticks to a plate lined with paper towels to drain for a minute. If using, roll the warm sticks in the cinnamon sugar mixture for a sweet finish.

Serve – Enjoy the French toast sticks warm, either plain, dusted with cinnamon sugar mix, or dipped in maple syrup. This recipe makes about 48 French toast sticks—perfect for sharing!

Frequently Asked Questions

What kind of bread works best for French toast sticks?
Thick, sturdy bread is best—think Texas toast, brioche, or challah. Regular sandwich bread can work, but it may get too soft and fall apart when dipped in the batter.

Can I bake these instead of frying?
Yes! Arrange the coated sticks on a parchment-lined sheet pan, spray lightly with cooking spray, and bake at 375°F (190°C) for about 15–18 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.

Can I make these ahead of time?
Definitely, you can fry them, let them cool, and then store them in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Do these freeze well?
Yes! Freeze the cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer for a quick breakfast.

Can I skip the cinnamon sugar coating?
Of course. They’re delicious simply dipped in maple syrup, but the cinnamon sugar gives them a churro-like flavor that makes them extra special.

How do I know when the oil is ready for frying?
If you don’t have a thermometer, dip the end of a wooden spoon into the oil—if bubbles form around it, the oil is hot enough. Aim for 350°F (175°C) for best results.

Tips and Tricks

• Use thick Texas-style toast. The thicker bread holds up better to the batter and helps give you French toast sticks that stay soft inside without falling apart.
• Whisk the batter until smooth. Since this recipe includes flour, taking a little extra time to whisk well helps prevent lumps and gives the sticks a more even coating.
• Keep the oil at a steady temperature. If the oil is too cool, the French toast sticks can absorb too much oil. If it is too hot, the outside can brown too fast before the inside is done.
• Do not overcrowd the pan. Cook the French toast sticks in batches, so they fry evenly, and the oil temperature stays more consistent.
• Finish with cinnamon while warm. Adding the cinnamon right after cooking helps it stick better and gives the French toast sticks that classic warm flavor.

FOR MORE RECIPES LIKE THIS, TRY:

• Easy Blender French Toast
• French Toast for Kids in the Kitchen
• Almond French Toast Hearts with Almond Butter
• Angel Food Cake French Toast

This recipe is adapted from Our Best Bites Cookbook.