Add the eggs, milk, and vanilla to a wide, shallow bowl. Mix with a fork or a small whisk.
Dip each piece of bread into the egg mixture, turning over with a fork to coat all sides.
Add a sliver of butter to a nonstick pan to melt. Add batter-dipped sticks and cook for 3-4 minutes. Flip over to cook on the other side until golden brown.
Video
Notes
To bake in the oven: Omit the butter. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Place on the prepared baking sheet. Bake for 16-18 minutes, or until golden brown on the bottoms. Serve warm with optional toppings/dips.
To make in the air fryer: Omit the butter. Place batter-dipped sticks onto the greased tray. (I use nonstick spray.) Air-fry at 350 degrees F for 10 minutes.
Banana French Toast Sticks: Replace 1 egg with 1/4 cup mashed ripe banana.
Apple French Toast Sticks: Replace 1 egg with 1/4 cup applesauce.
Pumpkin French Toast Sticks: Replace 1 egg with 1/4 cup pumpkin puree. Add a little more milk if the batter seems very thick.
Cinnamon-Sugar French Toast Sticks: Stir together 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle over sticks as soon as they're finished cooking.
Store leftovers in an airtight storage container in the fridge for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months. Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15- to 30-second increments in the microwave.
Egg-free: Use the banana or apple version above and use 1/2 cup of either to replace the eggs.