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The latest in my “Making Breakfast Easy” posts! This one is probably my favorite: French toast sticks! I’m a fan of French toast, but I rarely make it. And when I say rarely, I mean that I’ve made it once in the last 5 years. So, yeah, not often.

But these? These are awesome and really easy to make! When I have them in the freezer, I make them often because they are so easy. My toddlers (ages 1 and 3) eat 3 or 4 of them at a time. It’d be a lot of work to make French toast just for 1 or 2 slices. You can easily halve this recipe if you didn’t want to make a lot, but I like to use the whole loaf of bread and then just keep them in the freezer. All told, it probably takes me 20 minutes and I get 10 days of breakfast out of them. Not bad at all!

And, oh yeah, need some recipes that are great for lunch or dinner too? Check out a monthly menu plan or lots of other recipes. It’s never too late to be intentional about your menu and your grocery shopping!


Try more delicious breakfast recipes:

Freezer-Ready French Toast Sticks

A delicious breakfast!
Course Breakfast
Cuisine French
Keyword French Toast Sticks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 20 servings
Author Jayme


  • 1 loaf Texas toast
  • 8 eggs
  • 1 1/3 cup milk
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • butter


  • Slice each slice of bread into 3-4 sticks. I like 3 sticks per slice of bread to make sure they aren’t too thin when you’re dipping them.
  • Mix together the eggs, milk, vanilla, and cinnamon.
  • Heat griddle to a medium-low temperature and melt butter on top of griddle.
  • Put slices of bread into the egg mixture and place onto the griddle until griddle is full.
  • Cook on each side until browned. Remove and set on a plate. Repeat cooking steps until all are done. It took me about 2 1/2 batches to do the whole loaf.
  • Eat warm with syrup for dunking!
  • To freeze: Lay cooked sticks on a greased cookie sheet such that the sticks aren’t touching. Freeze for at least a couple of hours. Then put in a freezer bag. To reheat, microwave for about 10-15 seconds. Note: larger batches will take longer to reheat.

Jayme is a wife to 1 and a mother to three little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

Looking for more great breakfast recipes?

If you love this recipe, check out these:

Freezer Ready Breakfast Burritos popsicles

{ 63 comments… add one }
  • Lil Bit Country Lil Bit Rock'nRoll June 15, 2016, 1:00 pm

    I hope you try this on French Toast sticks. I learned this from waitress in Arkansas. Instead of syrup sprinkle f.toast with powered sugar then squeeze juice of sliced lemon and YUM YUM YUMMY! ENJOY

    • jackie February 18, 2018, 8:54 pm

      Arkansas is a wonderful place and I miss it so much.

  • Laura July 13, 2016, 9:43 pm

    This sounds like a great idea. I will have to try it. I love treating the custard dip like actual custard with the addition of freshly grated nutmeg and a little bit of sugar. It adds just a little bit of something. 🙂

  • Adrina August 9, 2016, 6:54 pm

    How do you eat them after you freeze them? what would be the best method to thaw them?

    • Jayme August 10, 2016, 2:07 pm

      Just microwave however many you want to make — just takes a few seconds, depending on how many you’re doing. No need to defrost them first. My preschool aged boys will eat about 5-6 a piece!

      • Susan March 21, 2017, 5:23 am

        Also good toasted in toaster

    • Cheri February 2, 2017, 8:23 pm

      I would suggest a toaster oven or NuWave for that crispiness.

  • Courtenay August 15, 2016, 8:06 am

    Thank you. I’ve been trying to make more things at home to cut the preservatives and stuff in our food! My son loves french toast sticks and he loves this recipe.

  • Joyce August 21, 2016, 8:44 pm

    I’m going to try these, would be great for my grandkids and one is diabetic but she would like them without the syrup. Thanks

    • Joyce August 21, 2016, 8:46 pm

      I forgot to say I believe I will heat them in the oven to so they would be more on the crunchy side.

      • Jayme August 21, 2016, 9:19 pm

        Great idea! That’s how I reheat leftover pizza. A little bit in the microwave to get it hot, but then a couple of minutes in the oven to add the crisp back into the crust!

        • Claudia August 27, 2016, 12:06 pm

          After warming in the microwave try recrisping in a skillet!

  • Rachel Meurer August 30, 2016, 1:58 pm

    Can you use any bread? Or does it need to be Texas Toast?

    • Jayme August 30, 2016, 2:01 pm

      You can use any bread — totally fine. But the thicker the bread, the more it will hold up in the egg mixture. If you leave it in there too long or use thin of slices, you run the risk of it breaking apart before you have a chance to cook it. Texas Toast is essentially really thick sandwich bread.

      Some people will even do a really thick/hearty bread like french bread or challah. That’s awesome too!

      • Kim December 27, 2021, 2:08 pm

        I have made them with hawaiian brea
        d.Actually don’t need syrup..love it that way.

  • Elsie September 4, 2016, 8:43 am

    Has anyone tried to toast them?

    • Jayme September 4, 2016, 9:01 pm

      I haven’t. I’m not sure how well it would hold up, to be honest. A toaster oven would be perfect, but I think the sogginess of french toast wouldn’t be very good in a toaster. When it “pops up” (because the ‘toast’ is done), I think it get smushed. Worth a try though!

      • Diane September 13, 2016, 8:24 pm

        I have been making French Toast slices and freezing them for my boys to pop in the toaster for years. I don’t eat French Toast but they’ve never complained and my husband eats it on occasion, too!

        • Jayme September 18, 2016, 7:36 pm

          Well, then, there ya go — the toaster would probably work!

    • Susan March 21, 2017, 5:25 am

      Also good toasted in toaster

  • Michelle September 4, 2016, 8:53 pm


    Is Texas toast the stuff in a box in the freezer section or are you finding it with all the other bread? What store usually carries it? Thank you!

  • Taylor September 18, 2016, 7:11 pm

    Texas toast is great, but the most delicious French toast I’ve made has been with Hawaiian sliced bread ??mmmmm so yummy!

    • Jayme September 18, 2016, 7:36 pm

      Now THAT would be good!

    • Joy August 4, 2017, 8:14 pm

      Brioche bread is the best! 😊

  • Charlene Hacha October 14, 2016, 6:56 pm

    I think I would cook them in whole pieces and cut them into dipping portions when I am freezing them. Might be easier than cooking the little strips.

  • Katlyn January 13, 2017, 12:09 pm

    How long are these good in the freezer?

    • Jayme January 15, 2017, 9:36 pm

      Ages! I don’t know exactly how long, but I found a batch frozen from 6 months ago and they were still great!

  • Kelly January 30, 2017, 1:14 pm

    These look amazing! Do you think almond milk would work? As well as dairy free butter? My son is lactose intolerant so I’m trying to learn how to substitute ingredients (he ia also allergic to bananas). Thank you for your time.

    • Jayme January 30, 2017, 1:59 pm

      I haven’t tried almond milk, but I bet it would work. Since this posted, that’s what we’ve moved to because of food sensitivities.

      As far as butter goes, you can sub anything — that’s just what’s used to “fry” it and make sure it doesn’t stick to the griddle. So even vegetable oil spray or coconut oil or dairy free butter.

      Good luck!

  • Anna May 1, 2017, 9:47 pm

    I was looking for a breakfast recipe I could make while on a river trip for 4 days. We’ll have our full camping kitchen…no oven of course. Will these reheat well in a skillet?

    • Jayme May 2, 2017, 12:25 pm

      I bet it would! You really just need to de-frost them and warm them up a little bit. A skillet would do that nicely!

  • Anne August 25, 2017, 3:07 pm

    Just made this with cranberry bread from Rotella’s bakery. Yummy!!

  • Karina April 1, 2018, 10:58 am

    What a great idea!! I think I will try it!! Question for you: is there a reason why you slice the bread first and then dump in the ingredients? Any possibility to do it the other way around? 🙂

    • Jayme April 1, 2018, 11:01 am

      You could! Well, I wouldn’t dunk the bread, then try to cut them. At that point, you have soggy bread and that’s hard cut. But you could make whole slices of French Toast, let cool, then cut them into sticks afterwards. I bet that would work. I like the individual pieces first because then I am DONE once they’re done. And I can make sure the sides are nice and done too.

  • Grissel May 6, 2018, 6:21 am

    How long do you let them cool before freezing?

    • Jayme May 6, 2018, 1:29 pm

      Not long. I’ve finished the whole batch and then immediately put the whole cookie sheet into the freezer before. I’m a cheater like that.

  • Gena September 8, 2018, 2:30 pm

    You can also add maple & butter extract if you want to take them to go without the syrup 🙂

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  • Anna August 1, 2023, 4:28 pm

    How long can you freeze them for like how long are they good to stay frozen?


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