French Toast Sticks for the Freezer

• The sticks are cut before soaking, so each piece gets custard without requiring a long rest or awkward slicing after cooking.
• A preheated sheet pan gives the undersides direct heat, which helps the bread brown instead of steaming against a cool pan.
• Freezing the sticks in one layer before bagging keeps them separate, making small portions easier to heat when schedules shift.
• The ingredient list stays focused on bread, eggs, milk, cinnamon, and butter, with no filling that can leak during reheating.

• 6 slices thick Texas toast, day-old preferred, each sliced into three sticks (360 g)
• 4 large eggs, beaten (200 g)
• 3/4 cup whole milk (180 g)
• 2 tablespoons packed light brown sugar (25 g)
• 1 teaspoon pure vanilla extract (5 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/4 teaspoon fine sea salt (1 g)
• 2 tablespoons unsalted butter, melted and divided (28 g)
• 1/2 cup warm maple syrup, for serving (120 g)

Ingredient notes

• Thick, stale Texas toast is useful because it holds the custard without shredding. Slice each piece into three even batons; regular sandwich bread works, but use a gentle hand when turning it on the pan.
• Use large eggs and whisk until no clear strands remain, which gives the milk and flavorings an even base. For a smaller batch, halve every custard ingredient but keep the same baking temperature and approach.
• Whole milk makes a fuller custard, although 2% milk fits the method well. Avoid very low-fat milk if possible; its thinner mixture leaves less coating on the bread and produces paler sticks overall.
• Ground cinnamon and a little brown sugar flavor the custard rather than forming a heavy coating. If your cinnamon is old and dusty, replace it; this small amount is noticeable in every bite once baked.
• Melted butter helps the underside brown and keeps the parchment from feeling redundant. Use unsalted butter, then season the custard with salt; salted butter is workable, but reduce the added salt slightly for balance there.

1. 1Heat the pan

   Set a rimmed sheet pan on the middle rack and heat oven to 425°F. Let the pan warm for at least 10 minutes. Line it with parchment after heating, leaving enough overhang to lift the sticks later, then brush lightly with melted butter all over.

   

2. 2Cut the bread

   Stack the bread slices and cut each one lengthwise into three sturdy sticks. Aim for similar widths so they bake at the same pace. Keep the strips in a single layer on a cutting board while you make the custard.

   

3. 3Whisk the custard

   Whisk eggs, milk, brown sugar, vanilla, cinnamon, and salt in a shallow dish until smooth. The cinnamon will float slightly; whisk once more just before dipping. Set the melted butter nearby for brushing the tops.

4. 4Dip quickly

   Dip each bread stick in the custard, turning it once and letting excess drip back into the dish. Do not leave the bread submerged. Arrange the coated sticks on the hot prepared pan with a little room between them.

5. 5Bake and turn

   Bake for 10 minutes, then use a thin spatula to turn every stick. Brush the tops with remaining butter and bake 8 to 10 minutes more, until both sides are browned and the centers reach 160°F.

6. 6Cool and freeze

   Cool the sticks completely on the pan. Freeze them uncovered in one layer until firm, about 1 hour. Transfer the frozen sticks to a labeled freezer bag, press out excess air, and return the bag to the freezer.

• Use bread that is a day old, or leave fresh slices uncovered for 30 minutes before cutting. Drier bread absorbs enough custard to taste rich without collapsing when moved from dish to pan.
• Keep the custard in a shallow dish rather than a bowl. You can turn each stick quickly, and the bread will not soak longer while you fish it out.
• Work in batches if your sheet pan is crowded. Touching sticks trap steam between them, which softens the sides and makes turning less tidy.
• Let the finished sticks cool fully before freezing. Any warmth sealed into the bag creates frost, which can leave the reheated surface damp instead of browned.

Serve four or five sticks with warm maple syrup in a small cup for dipping, not poured over the top. Apple slices, orange segments, or berries keep the plate simple and add something fresh beside the cinnamon. For a fuller meal, pair them with scrambled eggs or plain yogurt. If packing a breakfast box, tuck syrup into a leakproof container and add fruit after the sticks have cooled completely.