Hey y'all! Ready to take your breakfast game up a notch without the mess and hassle? These Sheet Pan French Toast Sticks are ultra-crispy on the outside, soft on the inside, and ideal for busy mornings, brunch parties, or even satisfying weeknight breakfasts-for-dinner. No more standing over the stove or flipping slices one by one! Instead, you get all the golden-brown deliciousness packed into one easy, family-friendly recipe that's sure to become a favorite. Let's get cooking!
Why You'll Love This Sheet Pan French Toast Sticks Recipe
- Quick prep and hands-off baking means a hot breakfast is ready in just 30 minutes.
- The crisp edges and fluffy center deliver the perfect classic French toast texture every time.
- Easily serves a crowd—all the sticks are done at once, so everyone eats together!
- Customizable with your favorite toppings and twists, making it never boring.
- Minimal cleanup thanks to the magic of sheet pan baking.
Sheet Pan French Toast Sticks Ingredients
- 1 loaf Texas toast or thick-cut brioche (about 12 slices)
- 5 large eggs
- 1 cup whole milk
- ⅔ cup heavy cream
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted (plus more for greasing the pan)
- Optional: extra cinnamon sugar or powdered sugar for dusting
How to Make Sheet Pan French Toast Sticks
Step 1: Prep Your Sheet Pan & Bread
Preheat your oven to 425°F (218°C). Generously butter a rimmed baking sheet (about 18x13-inch) or line it with parchment for easy cleanup. Cut each slice of Texas toast or brioche into 3 equal sticks.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined and slightly frothy.
Step 3: Soak & Coat Sticks
Dip each bread stick in the custard, letting it soak for 5-10 seconds per side (don't oversaturate). Arrange them standing upright and slightly apart on your prepared sheet pan for maximum crispiness.
Step 4: Bake to Golden Perfection
Drizzle the melted butter evenly over the sticks. Bake in the preheated oven for 18-20 minutes, flipping the sticks halfway through, until they're golden-brown and slightly crisp on all sides.
Step 5: Serve Up
Remove pan from the oven. Sprinkle with cinnamon sugar or powdered sugar while hot for extra flavor. Serve immediately with maple syrup or your favorite dips!
Notes for Perfect Sheet Pan French Toast Sticks
- Day-old or slightly stale bread soaks up the custard without getting soggy.
- If your oven runs hot, check the toast sticks at the 16-minute mark to prevent over-browning.
- Let kids help with dipping and arranging for a fun breakfast activity!
Sheet Pan French Toast Stick Variations
- Berry Swirl: Dot the tray with spoonfuls of raspberry or strawberry jam before baking.
- Chocolate Chip: Sprinkle mini chocolate chips over the sticks after flipping them halfway through.
- Cinnamon Roll: Add an extra swirl of cinnamon sugar to each stick before baking and drizzle with icing after.
Required Equipment for This Recipe
- Rimmed baking sheet (18x13-inch preferred)
- Mixing bowls and whisk
- Sharp bread knife
- Measuring cups and spoons
- Parchment paper (optional for easy cleanup)
Sheet Pan French Toast Sticks Storage Instructions
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 7-10 minutes or in the toaster oven until crisp.
- Freeze cooled French toast sticks in a single layer; once frozen, transfer to a freezer bag for up to 2 months.
What to Serve With Sheet Pan French Toast Sticks
- Classic: Warm maple syrup, fresh berries, and whipped cream.
- Savory: Serve with crispy bacon, breakfast sausage, or scrambled eggs for a heartier spread.
- Dips: Try Greek yogurt, Nutella, or a fruit compote for dunking!
Pro Tips for the Best Sheet Pan French Toast Sticks
- For ultra-crispy edges, stand bread sticks slightly apart rather than crowded together on the pan.
- Use thick-sliced bread to prevent sogginess and hold up to the soaking process.
- Don’t skip flipping the sticks halfway—this ensures even browning and that signature crunch!
Sheet Pan French Toast Sticks FAQ
- Can I use regular sandwich bread instead of brioche or Texas toast?
Yes, but the texture will be softer. Thicker, sturdier bread is best for crisp, delicious sticks. - How do I keep leftovers crispy?
Reheat in the oven or a toaster oven rather than the microwave to bring back that golden crunch. - Can these Sheet Pan French Toast Sticks be made ahead?
Absolutely! Prep and bake, then freeze. Just heat and serve on busy mornings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 loaf brioche or Texas toast bread (about 16 slices)
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Butter or nonstick spray, for greasing
- Maple syrup, for serving
Instructions
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1Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper. Lightly grease it with butter or nonstick spray.
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2Slice each bread slice into 3 to 4 thick sticks. Set aside.
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3In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
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4Dip each bread stick into the custard mixture, allowing excess to drip off, and arrange them in a single layer on the prepared sheet pan.
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5Bake for 18-20 minutes, flipping halfway through, until the French toast sticks are golden and crisp on the edges.
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6Serve warm with maple syrup for dipping or drizzling.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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