I’m excited to share my recipe for the Best French Toast Sticks, with pillowy centers and a crispy cinnamon-sugar crust made quickly in the air fryer, and I’ve got a little secret twist that makes them impossible to resist.

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I’m weirdly proud of these Easy Air Fryer French Toast Sticks. Using thick brioche and a hit of cinnamon they come out with a pillow-soft center and a crackly, sweet crust that makes you wanna dunk and hide the plate.

I honestly never thought an air fryer could turn a plain slice into something this fun to eat. These might be the Best French Toast Sticks you’ll try this year, and I keep slipping them into my Breakfast Ideas Airfryer rotation for lazy weekends and quick mornings.

Try one and you’ll see why I keep making them, again and again.

Ingredients

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Thick bread adds carbs and some fiber, gives crunchy outside and soft center
Eggs bring protein and richness, help pieces hold together, a little savory
Milk adds calcium and creaminess, half and half makes it richer, heavier
Vanilla gives warm sweet aroma, small calorie hit, big flavor boost
Cinnamon adds spice and sweet taste, antioxidants, so you need less sugar
Sugar makes it sweet and caramelizes slightly, mostly empty calories though
Butter brings golden browning and richness, adds saturated fat and flavor
Powdered sugar or syrup finish it sweet, optional for light or indulgent bites

Ingredient Quantities

8 thick slices bread (Texas toast, brioche, or challah), about 10 to 12 oz

3 large eggs

1/2 cup whole milk (or 1/3 cup half and half for richer)

1 teaspoon vanilla extract

1 tablespoon granulated sugar

1 1/2 teaspoons ground cinnamon

a pinch of salt

2 tablespoons melted butter (plus extra for brushing) or nonstick cooking spray

1/4 cup granulated sugar mixed with 1 to 1 1/2 teaspoons ground cinnamon for coating

powdered sugar and maple syrup for serving, optional

How to Make this

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1. Cut the bread into sticks about 3 to 4 per slice so they’re all pretty even, stale or day old bread works best because it soaks up the custard without falling apart.

2. Whisk together the eggs, milk or your half and half option, vanilla, 1 tablespoon sugar, 1 1/2 teaspoons cinnamon, a pinch of salt, and the 2 tablespoons melted butter until mostly smooth, don’t worry about tiny lumps.

3. Preheat your air fryer to 375 F and lightly brush the basket with extra melted butter or use nonstick cooking spray so nothing sticks.

4. Pour the cinnamon sugar coating into a shallow bowl for later, mix the 1/4 cup sugar with 1 to 1 1/2 teaspoons cinnamon.

5. One stick at a time dip into the custard, soak about 3 to 5 seconds per side, press the ends in a little so they absorb some custard but don’t let them turn to mush.

6. Arrange sticks in a single layer in the air fryer basket leaving space so air can circulate, you might need two batches so don’t crowd them or they wont get crispy.

7. Cook at 375 F for about 6 to 8 minutes, flipping once halfway through, they should be golden and crisp on the outside and soft inside, adjust time a minute or two depending on thickness.

8. Right when they come out brush with a little extra melted butter then toss or sprinkle immediately in the cinnamon sugar so it sticks and gets that crunchy coating.

9. Serve warm with a dusting of powdered sugar and maple syrup for dipping, leftover sticks reheat great in the air fryer for a couple minutes to get the crisp back.

Equipment Needed

1. Air fryer with basket, preheats to 375 F
2. Cutting board
3. Serrated bread knife for even sticks
4. Large mixing bowl for the custard
5. Whisk (a fork works too if youre lazy)
6. Shallow bowl or pie plate for the cinnamon sugar coating
7. Pastry brush or silicone brush for buttering the sticks and basket
8. Tongs or a small spatula to flip and remove sticks without burning your fingers
9. Measuring cups and spoons plus a small microwave safe bowl or saucepan to melt butter

FAQ

Q: What bread works best for these French toast sticks? A: Thick slices like Texas toast, brioche or challah are ideal, about three quarters to one inch thick. Day old bread soaks up the custard without falling apart, so use slightly stale if you can.

Q: How long should I soak the bread so it isnt soggy? A: Dip each slice about 10 to 15 seconds per side for thick slices, let excess drip off, then cut into sticks. Over soaking makes a soggy center, so be quick and steady.

Q: What air fryer temp and cook time should I use and do I need to flip? A: Preheat to 375°F. Arrange a single layer, lightly brush with melted butter or spray, then cook about 8 to 10 minutes, flipping once around 4 to 5 minutes, until golden and crisp. Times vary by model so check early.

Q: Can I make these ahead or freeze them? A: Yes. Cooked sticks freeze well packed in a single layer then bagged. Reheat from frozen in the air fryer at 350°F for about 6 to 8 minutes, flipping once. If prepping ahead without cooking, soak then cover and chill up to two hours before frying.

Q: Any good swaps for eggs or dairy if I have allergies? A: For egg free, use a flax egg made with 1 tablespoon ground flax and 3 tablespoons water per egg, let it thicken. For dairy free, use unsweetened plant milk and a bit of oil or vegan butter. Store bought egg replacers or JUST Egg also work fine.

Q: How do I get the cinnamon sugar to stick and stay crunchy? A: Right after the sticks come out brush them with melted butter or spray, then toss in the cinnamon sugar while warm so it clings. For extra crunch give them another 1 to 2 minutes in the air fryer after coating.

Easy Air Fryer French Toast Sticks Recipe Substitutions and Variations

Bread (Texas toast, brioche, challah): use thick-cut sandwich bread, day-old French baguette cut into sticks, or a gluten-free loaf. Day-old bread soaks up the custard better and won’t fall apart as easy.
Eggs: replace with flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), 1/4 cup applesauce per egg for a sweeter softer result, or a commercial egg replacer. Vegan subs tend to make a slightly denser stick.
Whole milk/half and half: swap 1:1 with oat, soy, or almond milk for a dairy-free version, or thin plain yogurt with an equal amount of water for extra richness.
Melted butter: use melted coconut oil, light olive oil, or neutral vegetable oil 1:1, or just use nonstick spray and brush with a little oil for crisp edges similar to butter.

Pro Tips

1) Use day old bread if you can, or freeze slices for 15 to 20 minutes to firm them up first so they soak custard without falling apart. Cutting sticks slightly thicker makes a chewier middle, thinner = more crunch.

2) Strain your custard through a fine sieve after whisking so tiny lumps dont make the coating weird. Also let it rest a few minutes so bubbles settle, and if you add melted butter cool it a bit first so you dont accidentally start cooking the eggs.

3) Dunk quick and then let excess drip off on a wire rack before loading the air fryer. Pat the ends lightly if they look soggy. Crowding is the fastest way to end up steamed not crispy so do batches if needed.

4) Brush with butter right when they come out and toss in the cinnamon sugar while still hot so it sticks. Keep finished sticks on a rack in a warm 200 F oven if you have more batches, and reheat leftovers a minute or two in the air fryer to bring back the crisp.

Easy Air Fryer French Toast Sticks Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

220

kcal

Equipment: 1. Air fryer with basket, preheats to 375 F
2. Cutting board
3. Serrated bread knife for even sticks
4. Large mixing bowl for the custard
5. Whisk (a fork works too if youre lazy)
6. Shallow bowl or pie plate for the cinnamon sugar coating
7. Pastry brush or silicone brush for buttering the sticks and basket
8. Tongs or a small spatula to flip and remove sticks without burning your fingers
9. Measuring cups and spoons plus a small microwave safe bowl or saucepan to melt butter

Ingredients

8 thick slices bread (Texas toast, brioche, or challah), about 10 to 12 oz
3 large eggs
1/2 cup whole milk (or 1/3 cup half and half for richer)
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
a pinch of salt
2 tablespoons melted butter (plus extra for brushing) or nonstick cooking spray
1/4 cup granulated sugar mixed with 1 to 1 1/2 teaspoons ground cinnamon for coating
powdered sugar and maple syrup for serving, optional

Directions

Cut the bread into sticks about 3 to 4 per slice so they’re all pretty even, stale or day old bread works best because it soaks up the custard without falling apart.
Whisk together the eggs, milk or your half and half option, vanilla, 1 tablespoon sugar, 1 1/2 teaspoons cinnamon, a pinch of salt, and the 2 tablespoons melted butter until mostly smooth, don’t worry about tiny lumps.
Preheat your air fryer to 375 F and lightly brush the basket with extra melted butter or use nonstick cooking spray so nothing sticks.
Pour the cinnamon sugar coating into a shallow bowl for later, mix the 1/4 cup sugar with 1 to 1 1/2 teaspoons cinnamon.
One stick at a time dip into the custard, soak about 3 to 5 seconds per side, press the ends in a little so they absorb some custard but don’t let them turn to mush.
Arrange sticks in a single layer in the air fryer basket leaving space so air can circulate, you might need two batches so don’t crowd them or they wont get crispy.
Cook at 375 F for about 6 to 8 minutes, flipping once halfway through, they should be golden and crisp on the outside and soft inside, adjust time a minute or two depending on thickness.
Right when they come out brush with a little extra melted butter then toss or sprinkle immediately in the cinnamon sugar so it sticks and gets that crunchy coating.
Serve warm with a dusting of powdered sugar and maple syrup for dipping, leftover sticks reheat great in the air fryer for a couple minutes to get the crisp back.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.