When I asked you all over on Instagram what you wanted help with in this back to school season, SO many of you (like, 100+!) responded with EASY BREAKFASTS! These french toast sticks are a favorite in our house, and they’re easy to throw together for a quick breakfast and just as delicious for a make-ahead lunch.
The key with any french toast is to use a thick, crusty bread (we’re not using Wonder Bread for this recipe!!) OR to use slightly-stale, day-old bread (what?!) I know it seems counterintuitive, but the slightly stale bread holds up much better in the egg mixture and creates the perfect texture!
Chef Tip:
- For best flavor, use ghee (butter works, as well, but you risk burning- ghee, or clarified butter, has a higher smoke point) or coconut oil for cooking.
The Best French Toast Sticks:
Makes about 4-6 sticks per slice
2 slices of day-old crusty thick-cut bread (we like sourdough), crust trimmed slightly, cut into thick ‘sticks’ (for better dipping!)
2 eggs
1/4 cup heavy cream (preferred), half and half or milk
1/2-1 tbsp maple syrup or cane sugar
1 tsp vanilla extract
1/4 tsp cinnamon
Ghee or coconut oil for searing
Maple Syrup, Honey or Whipped Cream for serving
- Slice bread and set aside.
- In a low bowl, whisk together eggs, cream, maple syrup, vanilla and cinnamon.
- One at a time, soak toast in egg mixture, being sure to fully saturate. Repeat for all slices.
- Heat a drizzle of ghee or coconut oil to medium-high in a sautee pan. Add sticks in one layer, working in batches if needed. Sear for 1-2 minutes per side, until golden. You’ll know they’re done if there is no more egg mixture released when lightly pressed (a little moisture is ok- you don’t want them too dry!)
- Serve with maple syrup, honey or whipped cream to dip!
Make them into skewers:
- Once toast has been cooked, let cool slightly before slicing into cubes and alternating with your favorite berry. These are the inexpensive skewers we use!
The Best French Toast Sticks (Easy Back to School Breakfast or Lunch)
- Yield: 8–12 slices 1x
Ingredients
2 slices of day-old crusty thick-cut bread (we like sourdough), crust trimmed slightly, cut into thick ‘sticks’ (for better dipping!)
2 eggs
1/4 cup heavy cream (preferred), half and half or milk
1/2-1 tbsp maple syrup or cane sugar
1 tsp vanilla extract
1/4 tsp cinnamon
Ghee or coconut oil for searing
Maple Syrup, Honey or Whipped Cream for serving
Instructions
- Slice bread and set aside.
- In a low bowl, whisk together eggs, cream, maple syrup, vanilla and cinnamon.
- One at a time, soak toast in egg mixture, being sure to fully saturate. Repeat for all slices.
- Heat a drizzle of ghee or coconut oil to medium-high in a sautee pan. Add sticks in one layer, working in batches if needed. Sear for 1-2 minutes per side, until golden. You’ll know they’re done if there is no more egg mixture released when lightly pressed (a little moisture is ok- you don’t want them too dry!)
- Serve with maple syrup, honey or whipped cream to dip!
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