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Baked French Toast Sticks

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 slices Whole-grain sandwich bread Slightly stale is best for soaking. Choose a sturdy loaf with visible grains.
  • 3 large Eggs The backbone of the custard for structure and richness.
  • Milk or unsweetened milk alternative (3/4 cup): Whole milk for creaminess; almond or oat works too.
  • 1 teaspoon Pure vanilla extract Classic French toast aroma upgrade.
  • Cinnamon (1 teaspoon) + nutmeg (1/8 teaspoon): Warm spice profile without overpowering.
  • Pinch of salt Balances sweetness and enhances flavor.
  • Maple syrup or honey (1–2 tablespoons, optional): Light sweetness baked into the custard.
  • Unsalted butter or neutral oil (1–2 tablespoons): For the sheet pan to get that golden edge.
  • 1 cup Greek yogurt For the dip. Choose 2% or full-fat for best texture.
  • 1–2 tablespoons Honey or maple syrup To sweeten the yogurt dip just enough.
  • Fresh lemon zest (1/2 teaspoon) or a squeeze of lemon: Brightens the yogurt dip.
  • Ground cinnamon (1/2 teaspoon) + vanilla (1/2 teaspoon) for the dip: Flavor boost that complements the sticks.
  • Optional add-ins Orange zest, a pinch of cardamom, or a tablespoon of ground flax in the custard for extra fiber.

Method
 

  1. Prep the pan. Heat oven to 400°F (205°C). Line a large sheet pan with parchment and brush with melted butter or oil.
  2. Slice the bread. Cut each slice into 3 even sticks. If the bread is super fresh, leave sticks out for 10–15 minutes to dry slightly.
  3. Whisk the custard. In a shallow dish, whisk eggs, milk, vanilla, cinnamon, nutmeg, salt, and optional maple/honey until smooth.
  4. Dip efficiently. Dip each stick for 3–4 seconds per side. You want soaked, not soggy. Let excess drip off.
  5. Arrange for success. Place sticks on the prepared pan, leaving space between them. This is how crisp happens.
  6. Bake, flip, bake. Bake 10 minutes, flip, then bake another 8–10 minutes until golden-brown and lightly crisp at the edges.
  7. Mix the dip. Stir Greek yogurt with honey/maple, lemon zest, cinnamon, and vanilla until silky. Adjust sweetness to taste.
  8. Serve hot. Plate with the yogurt dip. Optional: dust with cinnamon or drizzle a tiny bit of maple. You're the boss.