French toast sticks, easy breakfast, freezer prep, breakfast on the go

When I planned events at Condé, I used to develop an eye twitch anytime a big event was coming up. Not because I was unprepared—just because there were always A LOT of moving parts and I was the sole person juggling them in most cases.

You guys. The eye twitch is back. I’m stressed. Over a three-year-old’s birthday party.

Somehow I decided that catering a Madeline-in-Paris-themed birthday party for 45 people at 35+ weeks pregnant was a good idea. I’m not regretting it per se…just wondering what the heck I was thinking. Luckily, the brunch items I’m making are simple and delicious and can be frozen until the party, which means I’ve been cooking up a storm for the past three weeks.

These French Toast Sticks are one of the items on the menu and they are so easy to make that I’ve decided to make them and freeze them for when baby boy arrives too; Madeleine loves them and I don’t have to coax her into eating breakfast before we head out the door for preschool (which she’s loving, by the way!). They’re the perfect morning treat when you’re short on time but still want something homemade for breakfast. Enjoy! And pray my eye twitch subsides.


French toast sticks, easy breakfast, freezer prep, breakfast on the goFrench Toast Sticks

Recipe by Sea Salt + Honey

  • Yield: 50 toast sticks

  • Prep Time: 10 minutes

  • Cooking Time: 15-20 minutes


  • 1 loaf texas toast

  • 8 eggs

  • 3/4 cup milk

  • 3/4 cup heavy cream

  • 1 tbsp. vanilla

  • 1 1/2 tsp. cinnamon

  • 1/2 tsp. nutmeg (optional)

  • 1/3 cup granulated sugar

  • 1/2 tsp. salt

  • cooking spray


Preheat oven to 350°.

Cut the bread into four sticks per slice. Toast in the oven if necessary*.

Spray two large cookie trays with canola oil.

Whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg, sugar, and salt. Dunk the bread into the egg mixture a few at a time, allowing the wet ingredients to soak in—about 30 seconds. Lay the sticks onto the prepared baking trays** (don’t let them touch) and bake for 9 minutes. Flip sticks over, bake for 9 more minutes or until golden and slightly firm (if they’re soggy, let them cook for a few more minutes).


If freezing the sticks, let them cool, then flash freeze in a single layer for an hour in the freezer. Once they’re frozen, scoop them into a gallon plastic bag. When you’re ready to reheat, either put them in the microwave or reheat in a 350° oven. I like to sprinkle a little milk over the sticks if they’re reheating in the oven as it keeps them from drying out! Serve with syrup for dipping.

*Be sure to use stale bread. If your bread is fresh, cut into sticks and allow it to dry out in a 350º oven for 8 minutes, flipping halfway through the timer!

**Do not use parchment or silpats for this recipe. Cooking spray on a cookie tray will turn those french toast sticks into beautiful golden strips.