French Toast Sticks

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french toast sticks recipe
Photo: Liz Andrew/Styling: Erin McDowell

Once a novelty of our childhood, French toast sticks are now a reality of our adulthood. This recipe is slightly more sophisticated (think a rich egg custard for cooking and a honey-vanilla syrup for serving)--and best eaten on a lazy Saturday morning, naturally.


French Toast Sticks

½ loaf white or wheat bread, unsliced and preferably stale

2 cups milk

2 eggs

¼ cup granulated sugar

Pinch of salt

Pinch of cinnamon

½ teaspoon pure vanilla extract

3 tablespoons unsalted butter

Confectioners' sugar, for garnish (optional)

Honey-Vanilla Syrup

¼ cup honey

¼ cup agave syrup

¾ teaspoon pure vanilla extract


1. Make the French Toast Sticks: Cut the loaf into inch-thick slices, then cut each slice into inch-thick strips (3 or 4 strips per slice).

2. In a large, shallow container, whisk the milk with the eggs, sugar, salt, cinnamon and vanilla extract to combine.

3. In a large skillet, melt the butter over medium-high heat. Working in batches, dip each stick of bread fully into the egg mixture to coat all sides. Hold it, submerged, in the mixture for 30 seconds, then remove and shake off excess. Cook the sticks in the skillet until golden on all sides, 1 to 2 minutes per side.

4. Make the Honey-Vanilla Syrup: In a small pot, heat the honey, agave, vanilla extract and 2 tablespoons water over medium heat until warm and fluid, 3 to 4 minutes.

5. Serve the French toast sticks warm, with the honey-vanilla syrup on the side for dipping. If using, sprinkle the finished French toast with confectioners' sugar just before serving.

Nutrition Facts
  • French Toast Sticks

  • 359 calories

  • 16g fat

  • 42g carbs

  • 12g protein

  • 22g sugars

  • Honey-Vanilla Syrup

  • 109 calories

  • 0g fat

  • 28g carbs

  • 0g protein

  • 27g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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