Baked French Toast Sticks

Recipe by Sarah Jampel
Not Yet Reviewed

We’re going on the record: French toast sticks > French toast. Golden-edged, easy to dunk in maple syrup, and more delicious than anything you’d find in the freezer aisle, they’re the ideal on-the-go, make-ahead-friendly breakfast. Best of all, they’re baked (not pan-fried), so you can make a big batch without hovering over a skillet. A touch of cornstarch in the batter, a generously buttered baking sheet, and a hot oven all ensure that they'll still have crisp edges. For instructions on using an air fryer, see “tips,” below.

Prep
15 mins
Bake
16 to 22 mins
Total
45 mins
Yield
15 to 24 French toast sticks (about 4 servings)
French Toast Sticks on a plate with fresh berries and maple drizzle. - select to zoom
French Toast Sticks on a plate with fresh berries and maple drizzle. - select to zoom
Dipping a French Toast Stick into a small dish of maple syrup. - select to zoom
French Toast Sticks laid out on a counter seen from above. - select to zoom
French Toast Sticks on plates with a small dish of maple syrup, King Arthur Baking Maple Cinnamon french toast sugar, and berries. - select to zoom
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Instructions

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  1. Preheat the oven to 425°F with a rack in the bottom third. Grease a rimmed baking sheet with 1 tablespoon (14g) of the softened butter. Generously spray the baking sheet with nonstick spray.  

  2. In a medium shallow bowl, whisk together the cornstarch, sugar, nutmeg, and salt. Add the eggs and whisk vigorously until well combined, then whisk in the milk and vanilla to make a homogenous batter. 

  3. Cut each slice of bread into three or four strips each; they should be about 1" wide. 

  4. Working with a few strips of bread at a time, soak them in the batter for about 1 minute, flipping halfway through. The bread should be thoroughly soaked but not so soggy that it’s falling apart. Remove the strips from the batter, letting any excess drip back into the bowl, and transfer to the prepared baking sheet. Repeat until you’ve used all the bread. 

  5. Bake the French toast sticks for 10 to 14 minutes, until the bottoms are deeply brown. Use an offset spatula or other thin metal spatula to unstick and flip each stick over, then break the remaining 1 tablespoon (14g) softened butter into small pieces and distribute across the pan. Allow the butter to melt briefly, then tilt the pan so it spreads and coats the surface.  

  6. Return the baking sheet to the oven for 6 to 8 minutes, until the French toast sticks are golden brown on the bottom side.  

  7. Remove the French toast sticks from the oven, and while they’re still warm, transfer them to a large bowl, sprinkle liberally with Maple Cinnamon French Toast Sugar, and toss to coat. Serve warm, with maple syrup for dipping. 

  8. Let any leftover French toast sticks cool completely, then transfer to a freezer-safe bag and freeze for up to 2 months. To reheat the French toast sticks, place them on a parchment-lined baking sheet and heat at 375°F for 10 to 15 minutes, until warmed through (no need to thaw first). 

Tips from our Bakers

  • No Maple Cinnamon French Toast Sugar? Make your own cinnamon sugar by combining 1/4 cup (50g) granulated sugar, 1/2 teaspoon cinnamon, and a pinch of table salt.  

  • Use an air fryer to make crispy French toast sticks in even less time. Prepare the sticks through soaking in batter (step 4). Heat an air fryer to 400°F. Working in batches so that the sticks can fit in a single layer in the basket, bake for 8 to 10 minutes, flipping about halfway through. Remove from the air fryer, toss them in a large bowl with a drizzle of melted butter and then sprinkle with Maple Cinnamon French Toast Sugar. (French toast sticks made in the air fryer are drier than those made in the oven, so they require a bit of melted butter for the sugar to adhere.) Reheat frozen French toast sticks in a 350°F air fryer for 8 to 10 minutes, flipping once halfway through. 

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