Make a batch of these super yummy French Toast Sticks to share with the kids. It’s so much easier to bake French Toast, rather than standing by the stove flipping each slice, and the leftovers store so well for future meals! (There are lots of allergy-substitutions in the recipe too.)

baked-french-toast-sticks-on-plate-with-bananas

French Toast Sticks

I am always looking for ways to simplify cooking for my family, especially with meals that can be a little labor intensive. Which is where these French Toast Sticks come in. The batch bakes up in the oven, which makes them so easy to make, and they have banana right in the batter—so they taste a little like banana bread!

Plus, the sticks are a super easy shape for little kids to pick up and eat with their hands…and dip as they like!

While I admit that pan-fried French Toast is of course delicious, baking a whole pan of sticks at the same time is SO easy—and it allows you to stock the freezer in one fell swoop. Plus, since you bake the sticks on parchment paper, clean-up is as simple as tossing the paper away.

ingredients-in-baked-french-toast-sticks

Ingredients You Need

To make this recipe you need the following ingredients:

  • Bread: A sturdy sourdough or whole grain bread work best here.
  • Milk: I usually use whole milk, but any type will work similarly.
  • Eggs
  • Ripe banana: The riper the banana, the better the sweetness and banana flavor.
  • Cinnamon
  • Vanilla

TIP: You can adjust for allergies by using GF bread and non-dairy milk as you like.

how-to-make-baked-french-toast-sticks-step-by-step

Step-by-Step Instructions

Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the post for the full information.

  1. Cut the bread into slices. I usually cut each slice into four slices.
  2. Blend together the eggs, banana, vanilla, and cinnamon.
  3. Dip the French toast sticks into batter and place onto prepared baking sheet.
  4. Bake, flipping over halfway through. Serve warm or let cool and freeze for later.

TIP: You can serve these with maple syrup, yogurt, applesauce, or warmed frozen fruit for dipping. You can also simply mash the ingredients together in a bowl if you don’t want to use a blender.

Frequently Asked Questions

How can I freeze French Toast sticks?

To make this toddler breakfast ahead of time, or to save any leftovers, simply let the baked sticks cool fully. Then, place into a zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.

What type of bread is best?

You can really use any bread you’d like. I usually use a whole grain sandwich bread or sliced sourdough bread.

Can I make this without banana?

Yes, you can omit the banana and add an extra egg and ¼ cup milk. Or you can substitute mashed roasted sweet potato or pumpkin puree.

Can I make this without eggs?

Yes, you’ll need to use additional milk.

baked-french-toast-sticks-on-plate

How to Store

To store, place cooled sticks into an airtight container and store in the fridge for about 3 days. Or add to zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.

Best Tips for Success

  • Serve with toppings or dips such as maple syrup, yogurt, nut butter or jam depending on what your kiddos prefer.
  • Use a fork to flip the sticks over quickly in the batter—you want them to absorb just enough batter to coat, but don’t let them sit in the batter. This ensures that they have a good texture when reheated.
  • Let the sticks cool fully before storing in the fridge or freezer.
  • To make without a blender, mash very, very well in a bowl with a fork.
  • You can also bake full slices, then cut into sticks with kitchen scissors.
  • Gluten-free: Use GF bread.
  • Dairy-free: Use nondairy milk.
  • Egg-Free: Omit the egg and increase milk to ½ cup.
  • Banana-Free: Omit the banana and replace with mashed roasted sweet potato or pumpkin puree or add an additional egg and ¼ cup milk.
  • You may also like Yogurt Pancakes, 2-Ingredient Pancakes, Easy Toddler Breakfasts, and Banana Breakfast Cookies.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

This post was originally posted November 2019.

baked-french-toast-sticks-on-plate-with-bananas

Baked Banana French Toast Sticks

You can use any sliced bread that you like. I typically use whole grain or sourdough. You can also bake full slices of bread, then cut into sticks with kitchen scissors. See Notes for allergy-substitutions.
4.94 from 15 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 210kcal
Servings 4

Ingredients

  • 8 slices whole grain or sourdough sandwich bread
  • 2 large eggs
  • 1/3 cup milk
  • 1 small very ripe banana (about ½ cup slices)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Maple syrup (or yogurt, nut butter or jam to serve, optional)

Instructions

  • Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
  • Cut each slice of bread into into 4 sticks.
  • Add the eggs, milk, banana, vanilla, and cinnamon to a blender. Blend until smooth. (Or, skip the blender and mash everything together in a bowl.)
  • Dip each piece of bread into the batter, letting the excess drip off. Then place onto the prepared baking sheet.
  • Bake for 8 minutes. Flip over and bake for an additional 10 minutes, or until lightly golden brown and cooked through.
  • Serve warm with toppings or dips such as maple syrup, yogurt, nut butter, jam, or warmed frozen fruit.

Video

Notes

  • To store, place cooled sticks into an airtight container and store in the fridge for about 3 days. Or add to zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.
  • Use a fork to flip the sticks over quickly in the batter—you want them to absorb just enough batter to coat, but don’t let them sit in the batter too long. This ensures that they have a good texture when reheated.
  • To make without a blender, mash very, very well in a bowl with a fork in Step 3.
  • You can also bake full slices, then cut them up with kitchens scissors after they're baked.
  • Gluten-free: Use GF bread.
  • Dairy-free: Use nondairy milk.
  • Egg-Free: Omit egg and increase milk to 1 cup.
  • Banana-Free: Omit the banana and replace with mashed roasted sweet potato or pumpkin puree or add an additional egg and ¼ cup milk.

Nutrition

Calories: 210kcal, Carbohydrates: 31g, Protein: 11g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 264mg, Potassium: 304mg, Fiber: 5g, Sugar: 8g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 99mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Excellent recipe !! I made whole slices and cooked them in a pan like you normally would. The flavor is delicious – like banana bread ! The whole family loves it including husband toddler and baby !! Thank you for another great recipe !

  2. Was super excited to try these with my kids, but they stuck so badly to the parchment paper that I had to throw the whole mess away. What did I do wrong?

  3. 5 stars
    Went to make these this morning and I forgot we were out of milk, so I substituted an equal amount of plain Greek yogurt. We also doubled the banana and sprinkled some chopped pecans on top of the sticks before baking. The children gobbled them up! Hardly any left over to freeze! LOL

  4. 5 stars
    Super easy to make with regular sandwich bread! I flipped with a fork, cooking time was exactly what was written here. My entire family enjoyed this.

  5. Not sure what went wrong on my end but everything stuck to the pan within 8 minutes. I couldn’t flip a single piece of bread. 350 was way too high I guess for my oven and maybe a spray of pam is needed. I will say it smelt delicious cooking though. Maybe next time I’ll get it right.

    1. Did you line your pan with parchment paper as I mentioned in Step 1? That has always helped things not to stick.

    2. Yep I had the same problem with mine, everything stuck to the parchment paper and I had to throw it away. However, I did make two in the pan for my impatient food gremlin and they were delicious! Will definitely try again and spray the paper or baking sheet to prevent sticking. Would love to make ahead and freeze a batch.

  6. 5 stars
    these were a hit with my 3 year old! super easy to make. i will say that timing was much different for me than listed. i ended up flipping intermittently after the time listed for about an additional 12-15 minutes before they were fully cooked/set. no big deal, just wanted to call it out in case it helps others!

  7. 5 stars
    I made these in the air fryer oven on bake at 325 for 10 minutes. I did flip half way through. They came out perfect. DD said “Best breakfast ever!” They are quite good.

  8. hi
    do you need to turn them over during the baking time? and how long do you bake them for please
    thanks

    1. Hi! I usually recommend bread from the fresh bakery aisle (which tends to have less ingredients and preservatives) or something like Food for Life’s Eziekeil Bread that has a lot of good nutrition but is soft enough for toddlers and not too seedy. Bread brands vary considerably by area so you may have some good options from a local brand or bakery too! Generally speaking, less ingredients and preservatives, the better.