Go Back
Oven French Toast Sticks
Rachel Kim

Oven French Toast Sticks

Breakfast-program French toast sticks were soft inside, evenly browned outside and built for dipping into a small syrup cup. Two standard rimmed sheet pans make 24 home-size sticks without batch-frying. Dry sandwich bread absorbs the cinnamon custard without collapsing, and turning once gives both broad sides an even baked finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 slices thick white sandwich bread slightly stale
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 4 tbsp melted butter
  • Maple syrup for serving

Method
 

  1. Heat oven to 425°F, line two rimmed sheet pans with parchment and brush with half the butter.
  2. Cut each bread slice lengthwise into two thick sticks.
  3. Whisk eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish.
  4. Dip each stick briefly on all sides, let excess custard drip away and arrange without touching on the pans.
  5. Brush the tops with remaining butter and bake for 10 minutes.
  6. Turn the sticks and bake 8 to 10 minutes more until evenly golden and set in the center.
  7. Serve hot with small portions of maple syrup for dipping.