Ingredients
Scale
- 1 loaf of thick-cut Texas Toast or Brioche bread (stale works best)
- 5 large eggs
- 1 cup whole milk or half-and-half
- 1/4 cup granulated sugar (for the custard)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon (for the custard)
- 1/2 cup melted butter
- For the Coating: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
- Maple syrup for serving
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray. Take your thick slices of bread and cut each slice into three even strips to create the “sticks.” If the bread is very fresh, you can lightly toast the sticks in the oven for 5 minutes first to dry them out slightly.
- In a large mixing bowl, whisk together the eggs, milk, 1/4 cup sugar, vanilla extract, and 1 teaspoon of cinnamon. Whisk vigorously until the eggs are fully incorporated and the mixture is smooth. Pour the melted butter into the bottom of your prepared baking dish, spreading it evenly across the surface.
- Place the bread sticks into the baking dish. You can overlap them slightly, but try to keep them in a single layer for the best texture. Pour the egg mixture evenly over all the bread sticks. Use a spatula or your clean hands to gently press down on the bread, ensuring every piece soaks up the liquid. Let it sit for about 2 to 3 minutes.
- Slide the dish into the preheated oven. Bake for 20 to 25 minutes, or until the French toast sticks are puffed up and golden brown. The centers should feel set and not soggy. For extra crispiness, you can broil them for the final 60 seconds, watching closely to prevent burning.
- Remove the pan from the oven. While the sticks are still hot and buttery, sprinkle the cinnamon-sugar coating mixture generously over the top. Alternatively, you can toss each individual stick in a bowl of cinnamon sugar for a full coating. Serve immediately with a side of warm maple syrup or fresh fruit.
- Cook Time: 35 minutes