Homemade French Toast Sticks

French Toast got its name because although it likely originated in 17th-century England, it was popularized in France. It originally was known as “pain perdu” or “lost bread,” which involved soaking stale or leftover bread in a mixture of eggs and milk before frying it. The dish made its way to America, where it became known as French Toast, reflecting its French origins and influence.

Some say that the dish was named after the French chef who introduced it to America, while others speculate that it was named simply because it sounded fancy and exotic. So while French toast may have a French-sounding name, it is not actually French in origin.

French toast has ancient origins and is not exclusive to France. Its roots can be traced back to ancient times, with variations appearing in different cultures. The dish likely originated independently in multiple places. In the 4th or 5th century, the Romans had a similar dish called “aliter dulcia,” which involved soaking bread in a mixture of milk and eggs before frying. The term “French toast” itself became popular in 17th-century England and was later brought to America, where it evolved into the dish known today.

Yes, you can make French toast sticks without milk. Use alternatives like almond milk, soy milk or coconut milk, for the soaking mixture, depending on dietary preferences or restrictions.

To avoid soggy French toast sticks, make sure to use day-old or slightly dry bread. Don’t soak the bread in the egg mixture for too long, and cook the sticks over medium heat until golden brown on each side. Baking or air-frying after pan-frying can also help crisp them up.

Yes! Leaving bread out overnight can help it become slightly stale. This allows it to absorb the egg and milk mixture without becoming overly soggy, resulting in a better texture when cooked. If you don’t have stale bread, you can achieve a similar effect by toasting or baking fresh bread slices lightly before making French toast.

Adding flour to the egg mixture is the trick to making good French toast sticks. This creates a thicker and more stable coating, more like a batter, which prevents the bread from becoming soggy and contributes to a crispier texture when cooked. The flour adds structure to the batter, resulting in French toast sticks with a delightful balance of tenderness and crispiness.

The common mistake in making French toast sticks is over-soaking the bread in the egg and milk custard. If the bread absorbs too much liquid, it can become overly soggy and may not cook evenly. To avoid this, it’s crucial to briefly dip the bread into the mixture, ensuring it’s coated but not saturated. Using stale or slightly dried bread and adjusting the soaking time can help achieve the desired texture.

The soaking time for French toast is relatively brief, typically about 3 seconds on each side of the bread. This short dip allows the bread to absorb the egg and milk mixture without becoming overly saturated, helping to prevent the sticks from being too soggy. Adjusting the soaking time ensures a good balance, allowing the bread to absorb the flavors while maintaining a pleasing texture when cooked.

Thick, sturdy bread like brioche, challah, or Texas toast works best for French toast sticks. These breads absorb the egg mixture well without falling apart, creating perfectly soft and fluffy sticks with a golden, crispy exterior.