Recipe

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Use this easy oven recipe for homemade French toast sticks to make a breakfast-worthy batch all at once.

This recipe transforms the classic cinnamon French toast into golden, crispy, dippable sticks that are a total breakfast win.

Pile of French toast sticks on a plate with berries

Baked French Toast Sticks

The oven is the perfect place to recreate those frozen French toast sticks kids love from the store. This homemade version is fluffy and cooked inside, never soggy, and crispy on the outside.

They’re dusted with cinnamon sugar for an epic finishing touch, and although my son prefers to dunk his in homemade syrup, I can’t beat their handheld appeal.

overhead pile of French toast sticks for breakfast

Best Bread to Use

Thicker bread slices, such as Texas toast or Brioche, tend to absorb the liquid mixture made up of milk, eggs, and vanilla better. Traditional sandwich bread works too; check the recipe for time.

Some people recommend stale bread, but most of us don’t have that around. Instead, you can always leave it out on the counter overnight, and it will dry out.

Keep Them From Getting Soggy

Soggy French toast sticks happen when the bread soaks for too long or too many are on the baking sheet. To prevent this, dip each side for 15 to 30 seconds and space them out without touching so they bake up nice and crispy.

French Toast Sticks (Easy Oven Recipe)

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

Use this easy oven recipe for homemade French toast sticks to make a breakfast-worthy batch all at once.

5 from 45 votes

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Watch how it’s made:

Ingredients

2 tablespoons sugar
1 teaspoon cinnamon
1 cup milk
4 eggs
1 teaspoon vanilla
8 slices thick toast bread

Instructions

Prep:

Preheat oven to 350F with the top rack in the middle position. Line a baking sheet with parchment paper.
Combine the sugar and cinnamon in a small bowl and set aside.
Cut each thick slice of bread into 3 to 4 vertical pieces.
In a 9×9-inch square baking dish or shallow dish, whisk the milk, eggs, and vanilla.

Soak:

Dip the sliced breadsticks in the egg mixture, turning each stick to soak up enough liquid on all the sides, about 10 seconds per side. Lift them out using a fork, letting any excess liquid drip back onto the dish. Place the on the prepared baking pan as you go.
Once they’re all on the baking pan, sprinkle a little of the cinnamon sugar mixture over the tops. Reserve half for the very end.

Bake:

Bake in the preheated oven for 12 minutes. Remove the tray from the oven, flip the French toast sticks over, and give them another quick sprinkle of cinnamon sugar. Return the tray to the oven to bake for an additional 12 to 15 minutes. If using regular toast slices, total baking time will be, shorter, about 16 to 20 minutes.

Serve:

Remove the tray from the oven. Sprinkle the remaining cinnamon sugar over the French toast sticks or roll them, using kitchen tongs, over the cinnamon sugar spread on a plate.
Serve warm as is or dipped in syrup.

Notes

You can freeze these French toast sticks just like the store-bought kind. Bake them as directed, let them cool, then freeze on a tray for 1 hour. Transfer to a freezer-safe bag and store for up to 3 months. To reheat, microwave for 1 minute, flipping halfway through.