French Toast Sticks

Name: French Toast Sticks - Crispy & Soft
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 loaf milk bread, challah, or brioche, about 14-16 oz; 2 tbsp cornstarch; 1 tbsp brown sugar; ¼ tsp salt; 2 large eggs; 1 cup whole milk; 1 tsp vanilla extract; ½ cup maple syrup, to serve

French Toast Sticks are bite-sized breakfast treats made by coating strips of brioche or challah in an egg-milk batter, then pan-frying until crispy outside and soft inside. They're ideal for dipping and perfect for feeding a crowd.

🏷️Breakfast 🏷️French toast 🏷️Family-friendly 🏷️Suvie 🏷️Baked 🏷️Maple syrup

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 loaf milk bread, challah, or brioche, about 14-16 oz
2 tbsp cornstarch
1 tbsp brown sugar
¼ tsp salt
2 large eggs
1 cup whole milk
1 tsp vanilla extract
½ cup maple syrup, to serve

8 Ingredients

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Instructions

1
Cut bread into 1" thick slices. Remove top crust from each slice, then cut each slice into 1" thick sticks.
2
In a medium bowl, whisk together cornstarch, brown sugar, salt and eggs until well blended. Add milk and vanilla, and whisk to fully incorporate.
3
Divide bread sticks between 2 greased Suvie pans. Divide batter between the two pans, turning the bread pieces to coat. Place pans in Suvie. Hold the Tap to Scan tag to the logo on the appliance.
4
Remove pans from Suvie, but do not clear the cook screen. Use a sharp pairing knife to separate the French toast sticks from one another. With a thin metal spatula, flip sticks over and return pans to Suvie, rotating pans from back to front. Continue to cook for 10 minutes more.
5
Remove pans from Suvie. Divide French toast sticks between plates and serve with maple syrup.

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Tips & Notes

Pro tips

Use day-old bread cut into ¾-inch-thick sticks to prevent soaking and falling apart.
Whisk the batter thoroughly so cornstarch is fully dissolved; it helps set the coating and adds crispness.
Dip each stick quickly (1–2 seconds per side) rather than soaking to avoid over-absorption.
Fry over medium heat and listen for a gentle sizzle; too hot burns the outside before the inside cooks through.

Substitutions

Milk bread → Texas toast or thick-cut white bread (use day-old to avoid sogginess)
Cornstarch → 1 tbsp all-purpose flour (coating will be slightly less crispy)
Brown sugar → granulated sugar or omit (affects crust color and sweetness only)
Maple syrup → honey, agave, or fruit jam (serve as dipping sauce)

Storage & make-ahead

Store cooked sticks in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven for 5–8 minutes to restore crispness. Uncooked battered sticks can be frozen up to 1 month and fried directly without thawing.