French Toast Sticks

french toast sticks recipe

My honey absolutely loves ‘French toast’ so I often try to make it for him on the weekends (I say ‘often’ as if I do it every week but to be fair it’s more of a ‘when there’s a special occasion’ or ‘when I can be bothered’ kind of deal).

I normally make the traditional pan-fried version using whole slices of bread (with slices of bacon for the boy of course, because nothing says ‘manly breakfast’ more than a big pile of fatty bacon apparently) but since we were having a few friends over for brunch last Sunday I decided to make french toast sticks instead.

French toast sticks are much easier to make for large gatherings because aside from a bit of prep work you don’t have to spend much time in the kitchen and the smaller portions also mean that there’s more to go around.

Because I like my french toasts a little bit crispy on the outside I still give them a quick turn in a frying pan just before baking them but to be honest I think they’ll still be just as delicious if you just stick yours straight in the oven! After all, who’s got time to hover in the kitchen when there are mimosas to be enjoyed?

Bon appetit x

french toast fingers french toast 11 dipping french toast stick


1 loaf of bread (ideally a day old), cut into thick sticks
3/4 cup milk
4 eggs
1 tsp vanilla essence
2 tbs caster sugar
1/2 tsp ground cinnamon

To serve

icing sugar
maple syrup


♥ Pre-heat your oven to 180 degrees Celsius.

♥ In a large bowl whisk together the eggs, milk, vanilla essence, cinnamon and sugar.

♥ Dip a bread stick into the egg mixture, quickly turning it on each side so that it’s well coated but not completely soaked. Let the excess drip off and place the bread stick onto a baking sheet lined with non-stick baking paper. Repeat with the remaining bread sticks (you can also do them in batches if you’d prefer).

♥ Bake the french toast sticks in the oven for about 15 min flipping them once half-way through the cooking process. They should be nice and golden.

♥ Sprinkle with icing sugar and serve with maple syrup.


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