Looking for a breakfast that’s quick, satisfying, and freezer-friendly? These 48 French Toast Sticks are a game changer for busy mornings, meal prep days, and school-week survival. Made with simple pantry staples and ready to batch-cook in under 30 minutes, they’re crispy on the outside, soft inside, and loved by both kids and grown-ups.
This recipe was born out of a real need — the kind of need that hits at 6:30 a.m. when everyone’s hungry, the bus is coming, and your fridge is giving you nothing. I needed something that felt homemade, reheated beautifully, and didn’t require a morning meltdown to prepare. These golden, cinnamon-kissed French toast sticks did the trick.
If you’ve tried our 7 Secrets to the Best French Toast or the Easy Overnight French Toast Casserole, this is your make-ahead weekday solution — still packed with flavor, but designed for batch prep and freezer ease.
Why You’ll Love This French Toast Sticks Recipe
- Big batch: Makes 48 sticks — enough to stock your freezer for weeks
- Customizable: Use any bread you have — French bread, brioche, or sandwich slices
- Kid-friendly: Easy to dip, reheat, and pack in lunchboxes
- Make-ahead magic: Cook once, enjoy again and again
Required Equipment:
- Mixing bowl
- Whisk
- Shallow dish for dipping
- Large nonstick skillet or griddle
- Spatula or tongs
- Knife & cutting board
- Baking sheet & parchment (for freezing)
- Freezer bags or containers
French Toast Sticks Recipe
Servings: 48 sticks
Prep time: 20 minutes
(Slicing 16 slices of bread, mixing custard, dipping 48 sticks)
Cook time: 35 minutes
(Pan-frying in 3 batches at ~11–12 minutes per batch)
Total time: 55 minutes
If you’re using a griddle or cooking multiple pans at once, the cooking time could reduce.
Ingredients (Makes 48 Sticks)
- 1 large loaf French bread (or 16 slices thick bread like brioche or Texas toast), cut into 3 sticks per slice
- 8 large eggs
- 1 ⅓ cups whole milk
- 2 ½ tablespoons sugar
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Butter or oil, for cooking
Optional toppings:
- Maple syrup
- Powdered sugar
- Cinnamon sugar
- Fruit preserves or nut butter for dipping
Instructions
- Slice the bread: Cut each bread slice into 3 equal sticks. If using French bread, slice into ¾-inch thick slices first, then into sticks.
- Make the custard: In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt until smooth.
- Dip the sticks: Quickly dip each bread stick into the custard mixture, coating all sides but not soaking them too long.
- Cook in batches: Heat butter or oil in a large nonstick skillet over medium heat. Cook sticks in batches, turning every 1–2 minutes until all sides are golden and cooked through (about 6–8 minutes per batch).
- Serve or freeze: Serve warm with syrup for dipping, or cool completely for freezing.
Notes
- Slightly stale bread works best for holding the custard without turning soggy.
- You can dust them with cinnamon sugar after cooking for a churro-style twist.
- Try oat or almond milk and dairy-free butter for a non-dairy version.
Meal Planning Tip
Make these on a Sunday and divide into 8 freezer bags (one per weekday morning). Pop a bag in the fridge overnight to thaw, then toast or air fry for a crisp finish
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, then lay sticks in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating Options:
- Air Fryer: 375°F for 3–4 minutes
- Toaster Oven: 350°F for 5–6 minutes
- Microwave: 45–60 seconds (less crisp)
With 48 golden, cinnamon-dusted sticks ready to go, you’ve just made mornings infinitely easier. Whether you’re feeding a family or stocking your freezer solo, this batch recipe is a smart, comforting solution that brings flavor and ease to your routine.
Did you try them? Leave a comment and tell us your favorite dipping sauce! And if you’re planning brunch this weekend, check out our Easy Overnight French Toast Casserole for a cozy make-ahead dish.
Save this recipe for later. Pin the image below on Pinterest!
Make 48 French Toast Sticks for the Freezer (Quick, Easy & Kid-Approved)
This big-batch French toast stick recipe makes 48 freezer-friendly pieces. Quick, easy, kid-approved, and perfect for school mornings or meal prep days.
Ingredients
Optional toppings:
Instructions
Slice the bread: Cut each bread slice into 3 equal sticks. If using French bread, slice into ¾-inch thick slices first, then into sticks.
Make the custard: In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt until smooth.
Dip the sticks: Quickly dip each bread stick into the custard mixture, coating all sides but not soaking them too long.
Cook in batches: Heat butter or oil in a large nonstick skillet over medium heat. Cook sticks in batches, turning every 1–2 minutes until all sides are golden and cooked through (about 6–8 minutes per batch).
If you're using a griddle or cooking multiple pans at once, the cooking time could reduce.Serve or freeze: Serve warm with syrup for dipping, or cool completely for freezing.
Equipment:
- Mixing bowl
- Whisk
- Shallow dish for dipping
- Large nonstick skillet or griddle
- Spatula or tongs
- Knife & cutting board
- Baking sheet & parchment (for freezing)
- Freezer bags or containers
Nutrition Facts
Nutrition Facts
Servings 48
Serving Size 1 French Toast Stick
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 2.3g12%
- Cholesterol 41mg14%
- Sodium 110mg5%
- Potassium 55mg2%
- Total Carbohydrate 10g4%
- Dietary Fiber 0.3g2%
- Sugars 2.3g
- Protein 3.5g8%
- Vitamin A 210 IU
- Calcium 34 mg
- Iron 0.6 mg
- Vitamin D 14 IU
- Vitamin E 0.3 IU
- Vitamin K 2 mcg
- Thiamin 0.08 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.05 mg
- Folate 26 mcg
- Vitamin B12 0.3 mcg
- Biotin 4 mcg
- Pantothenic Acid 0.4 mg
- Phosphorus 75 mg
- Iodine 10 mcg
- Magnesium 12 mg
- Zinc 0.5 mg
- Selenium 10 mcg
- Copper 0.05 mg
- Manganese 0.15 mg
- Chromium 2 mcg
- Molybdenum 6 mcg
- Chloride 108 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Slightly stale bread works best for holding the custard without turning soggy.
- You can dust them with cinnamon sugar after cooking for a churro-style twist.
- Try oat or almond milk and dairy-free butter for a non-dairy version.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, then lay sticks in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating Options:
- Air Fryer: 375°F for 3–4 minutes
- Toaster Oven: 350°F for 5–6 minutes
- Microwave: 45–60 seconds (less crisp)
