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    Home » Recipes » Breakfast & Brunch » French Toast Sticks

    French Toast Sticks

    Published: Jul 15, 2018 · Modified: Apr 8, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    French Toast Sticks on a wire rack
    French Toast Sticks on a wire rack.

    I love having a breakfast food that takes no preparation in the morning for when family are in town or guests are around, French toast sticks are just right for those occasions.  French toast, while not difficult to make, has you standing at the stove while everyone waits for you.  This recipe is the perfect solution if you’re a french toast lover. While I love some strawberry cinnamon rolls, there’s nothing quite like French toast.

    French Toast sticks on a wire rack
    French Toast Sticks

    You can do the prep work weeks ahead of time and in the morning, just put them in the oven to bake.  I froze mine in single servings so that all summer, folks could have french toast whenever they wanted.

    French Toast Sticks on a rack before they have been cooked
    French Toast Sticks

    What’s really amazing about this recipe is how crispy the outside of the toast sticks are.  The secret is coating them in a mixture of panko and Cap’n Crunch cereal. This was one of my favorite cereals growing up but I really didn’t think I would like it in this recipe.  However, I was so wrong, it was amazing. It helps with the crunch and adds just the right flavor to the coating of the French Toast sticks.

    How do you make French toast sticks

    Step 1: Start with thick sliced bread, try an unsliced loaf from the bakery section and cut it into thick slices.

    Step 2: Prepare two pie pans, one with the egg and half-and-half mixture and the second with panko and Cap’n Crunch.

    Step 3: Dip the bread first in the egg mixture and then in the panko mixture. Place on a wire rack and freeze for 30 minutes. (If saving for later place in freezer bags and return to the freezer.)

    Step 4: Bake for 15 minutes on a rack inside a rimmed baking sheet.

    A close up of French Toast Sticks
    French Toast Sticks

    Along with the panko and Cap’n Crunch, there is a bit of sugar added to the coating so you don’t even need syrup.

    French Toast Sticks on a plate with powdered sugar
    French Toast Sticks

    These are great for kids especially once school starts back and you need a quick breakfast. It’s also nice to have something in the freezer you can pull out when you don’t have anything around for dinner.

    More breakfast recipes when you’re feeding a crowd

    • Baked sheet pan pancake
    • Caramelized French toast
    • Apple Dutch baby
    • The perfect quiche
    • Cinnamon rolls
    • Blueberry muffins
    • Oatmeal bread
    • Streusel coffee cake
    • Peach and blueberry bundt cake
    • Puff pastry pockets
    • Sausage balls
    • Egg muffin melts

    Adapted from The Pioneer Woman Cooks Come and Get It

    French Toast Sticks on a Plate

    French Toast Sticks

    Author: Barbara Curry
    French toast sticks are fantastic, so crunchy on the outside you'll never guess the secret ingredient. Prepare these ahead of time and take them out of the freezer for a quick and easy breakfast for one or a crowd.
    5 from 2 votes
    Print Pin
    PREP: 45 minutes
    COOK: 15 minutes
    Servings: 36

    Ingredients
     

    • 12 slices thick sliced bread
    • 6 eggs
    • ½ cup half and half
    • ¼ cup sugar
    • 1 tablespoon vanilla
    • 1 teaspoon cinnamon
    • 1 ½ cups panko breadcrumbs
    • 1 ½ cups Cap’n Crunch Cereal
    • 2 tablespoons butter melted
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    Instructions
     

    • Cut each thick slice of bread into three strips and set aside. Place Cap’n Crunch cereal in a ziplock bag and crush into fine crumbs.
    • Combine eggs, half and half, 1 tablespoon sugar, vanilla and ½ teaspoon cinnamon into a pie plate and whisk until combined.
    • In a separate pie plate, combine panko, crushed cereal, remaining sugar and ½ teaspoon cinnamon. Add melted butter and stir with a fork.
    • Dip the bread into the egg mixture and then coat in the cereal mixture. Place on a wire rack over a rimmed baking sheet and freeze for 30 minutes.
    • Preheat oven to 425º. Bake on a rack set over a baking sheet for 15-18 minutes until golden brown.
    • If not eating right away, remove from freezer and place in freezer bags.

    Nutrition

    Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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