Baked French Toast Sticks

01.14.2017

Baked French Toast Sticks | Cooking Classy

Where have these decadent baked french toast sticks have been all my life? I’ve totally been missing out. I’ve gotten them at restaurants before so who knows why I’ve waited so long to try making them at home. They are easy to make, no-fork-required, perfectly dunk-able sticks of soft, buttery, perfectly cinnamony french toast bliss! Breakfast just got a whole lot more exciting! For an easy meal and to keep the no silver-ware thing going you can serve them serve them along baked egg muffins (another thing I need to share) and some salty crispy bacon to round things out. Everything is better with a side of bacon.

Baked French Toast Sticks | Cooking ClassyBaked French Toast Sticks | Cooking Classy

Of course these aren’t just for kids, everyone of all ages will love these. Though my kids totally enjoyed these I know I enjoyed them equally as much if not more. What’s not to love? They’re hand hold-able, easy to serve, easy to eat, perfectly delicious french toast and they’re definitely a great start to any weekend morning! They’d also be a great make ahead breakfast that you could have on hand in the freezer rather than buying the store-bought kind. And if you wanted to make them healthier you could use hearty whole grain bread and cut back on the sugar and syrup. Try these once and you’ll be hooked!

Baked French Toast Sticks | Cooking Classy Baked French Toast Sticks | Cooking Classy

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Baked French Toast Sticks

Yield: About 6 servings

Ingredients

  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup whole milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 8 slices Texas toast bread
  • 2 Tbsp butter , melted, plus more for serving if desired
  • Maple syrup , for serving

Instructions

  1. Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
  2. In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.
  3. Recipe source: inspired by food.com

34 comments

  • Juliana Ramsey: Jaclyn,IT’S SNOWING IN PICTURE#4!! LOL These look great!!! Love the idea of baking these:) Do you want to mail me some? No, seriously ;)! January 15, 2017 at 1:36am Reply

    • Jaclyn: I wish I could mail you some :), we have a bunch around here with all the recipe testing. My kids weren’t complaining though. January 20, 2017 at 11:14am Reply

  • Sara @ Last Night’s Feast: My kids would flip for this January 15, 2017 at 10:31am Reply

  • Tally hindi: Gorgeous! They look wonderful! January 30, 2017 at 6:37pm Reply

    • Jaclyn: Thanks Tally! January 31, 2017 at 10:20am Reply

  • Jocelyn: I made these delightful French Toast Sticks for breakfast this morning, and we loved them! Thanks so much. February 4, 2017 at 9:38am Reply

    • Jaclyn: I’m so glad you guys enjoyed them! Thanks for your comment Jocelyn! February 4, 2017 at 8:01pm Reply

  • Carlie: Looks wonderful!!! Do you need to use Texas toast or could this be done with regular bread? February 12, 2017 at 6:57pm Reply

  • Rebecca: If the serving size is six, how many sticks is each individual person getting? I’m sure the answer is super obvious but I’m gonna blame it on the lack of sleep. February 16, 2017 at 11:39am Reply

  • Jaime B: They look amazing!! I’m thinking of doing them for my meal prep..have you froze them and reheated them at all? February 21, 2017 at 9:27pm Reply

  • Cathleen: What brand of Texas toast bread do you buy? I’ve never bought it… February 23, 2017 at 10:55am Reply

  • Louise: This is a great, simple recipe! I initially made a half batch (since that’s all the thick sliced bread I had in the house) and my husband ate it all…after he ate breakfast! Lol!
    How would you suggest reheating if they were cooked ahead and frozen? February 23, 2017 at 3:39pm Reply

  • Adeola: looks so good. A job well done. Hope they are soft and not too crunchy? I want to make them for my 14 month old twins. I will keep you posted as it goes. tschüss. February 24, 2017 at 7:13am Reply

  • Lauri Vandenberg: This looks amazing! I have a silly question, do you need to thaw the Texas toast? February 24, 2017 at 5:54pm Reply

    • Jaclyn: You should be using the fresh Texas Toast bread like this here: https://www.saraleebread.com/our-breads/texas-toast. It shouldn’t be a flavored frozen texas toast if that’s what you have. But if you froze a loaf of texas toast bread then yes you’d want to thaw it first. March 27, 2017 at 12:33pm Reply

  • Michelle Sanford: Not impressed with the parchment paper step. Toast stuck to it so bad that removing it also removed all the browned parts. Spraying a pan would have been much more effective. February 26, 2017 at 9:16am Reply

    • Marlene: The parchment paper actually worked flawlessly for me. Much better than spraying the pan. This was an excellent tip! April 9, 2017 at 6:58am Reply

  • Colleen Bednarik: Could you freeze these? Or have you frozen these for a quick breakfast? March 13, 2017 at 9:22am Reply

    • Jaclyn: I haven’t but they should freeze fine I think. I’d rewarm them in the oven or toaster oven. March 13, 2017 at 11:56pm Reply

  • Hailey Ayers: I’m not usually a huge fan of French toast but this stuff was sooo good and really easy to make! March 15, 2017 at 8:10pm Reply

    • Jaclyn: I’m so glad you liked them :)! March 15, 2017 at 10:03pm Reply

  • Amanda Chapman: Made tonight and it Was a massive hit! Thank you for sharing March 29, 2017 at 6:39pm Reply

    • Jaclyn: I’m so glad it was enjoyed Amanda! April 18, 2017 at 1:26pm Reply

  • Lee: Thank you, it’s so yummy I made it for breakfast with a cup of coffee 😋 April 21, 2017 at 11:18pm Reply

    • Jaclyn: I’m so glad you liked the recipe Lee! April 22, 2017 at 9:42am Reply

  • Courtney: Best breakfast ever! Huge hit with the family! Thank you for sharing. May 21, 2017 at 8:54am Reply

    • Jaclyn: I’m so glad your family liked them Courtney! May 25, 2017 at 10:59am Reply

  • lyla: I will try it for breakfast tomorrow June 12, 2017 at 7:27pm Reply

  • addi: Can you just use any type of toast? lol June 27, 2017 at 10:54am Reply

    • Jaclyn: Thicker bread is preferred otherwise they won’t hold up. You could use the hearty crusty bread you buy at the bakery. June 27, 2017 at 12:37pm Reply

  • Kate: So I am 100% not a cook. I know nothing about it. So I followed these instructions step by step only to have the bred stick to the paper in the oven so now I can’t flip them and do the other side let alone get them off easily. Leave it to me to boil water and manage to set my house on fire.

    -the idiot that can’t cook June 27, 2017 at 11:17am Reply

    • Jaclyn: Was it parchment paper that was used or wax paper? Sorry that happened they shouldn’t be sticking to parchment paper. I’ve made them several times and never had an issue. Next time you could try a silicone baking mat over the baking sheet or try greasing the pan. June 27, 2017 at 12:35pm Reply

  • shelley: Made these today for a cottage getaway for 13 people and they were such a big hit! everyone wanted seconds. will make these again for sure July 2, 2017 at 11:53am Reply

    • Jaclyn: Thanks Shelley! July 11, 2017 at 2:05pm Reply

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