Crispy French Toast Sticks Recipe – Easy Homemade Brunch with Raspberry Dip

Picture this: the golden crunch of crispy French toast sticks, still warm from the pan, dusted with cinnamon sugar, and ready to dunk into a velvety raspberry dip that’s bursting with sweet-tart flavor. The aroma alone is enough to bring sleepyheads out of their rooms (and maybe even have the neighbors peeking over the fence). The first time I made these crispy French toast sticks, it was a drizzly Saturday morning—one of those days where comfort food is practically a necessity. I remember standing in the kitchen, waiting for the first batch to finish frying, the sizzle and cinnamon filling the air. The moment I tasted one, I paused, closed my eyes, and just grinned—this was the kind of treat that makes you forget about everything else for a minute.

Honestly, there’s something almost magical about sharing these with family. My kids circled the kitchen, shamelessly plucking the sticks right off the rack before I could even plate them. It’s no wonder—crispy French toast sticks have this way of making everyone feel like a kid again (even if you’re just sneaking one on your way to work). Growing up, my grandma used to make a classic French toast on lazy Sunday mornings, but I wish she’d known about this crispy twist. I stumbled upon the idea when I was trying to jazz up stale bread—let’s face it, nobody gets excited about limp toast. What I found was dangerously easy: a way to turn simple pantry staples into an irresistible brunch treat that’s perfect for potlucks, playdates, or just brightening up your Pinterest breakfast board.

If you’re looking for a brunch recipe that’s been tested (and retested, in the name of research, of course), this is it. It’s become a staple for family gatherings and gifting—seriously, they disappear faster than I can make them. These crispy French toast sticks with raspberry dip feel like a warm hug on a plate, and you’re going to want to bookmark this one. Trust me, you’ll be reaching for this recipe every time you want to impress, indulge, or simply savor the weekend.

Why You’ll Love This Crispy French Toast Sticks Recipe

When it comes to brunch, I’ve whipped up everything from fancy eggs Benedict to overnight oats, but these crispy French toast sticks with raspberry dip keep stealing the show. Here’s why they’ll win your heart (and your taste buds):

• Quick & Easy: You can have a full batch ready in under 30 minutes—no complicated steps, just pure, simple fun. Perfect for busy mornings or spontaneous cravings.
• Simple Ingredients: No specialty shopping required. If you’ve got milk, eggs, and bread, you’re halfway there. Seriously, this is weeknight breakfast-for-dinner material.
• Perfect for Brunch or Snacking: These are a hit at brunch parties, sleepovers, or as a sweet after-school snack. They’re portable, dippable, and just plain fun to eat.
• Crowd-Pleaser: Kids and adults can’t get enough. I’ve served these to picky eaters and foodies alike—everyone grabs seconds (sometimes thirds, but who’s counting?).
• Unbelievably Delicious: The contrast of crunchy outside with custardy inside, plus that tangy raspberry dip, is everything you want in comfort food. It’s the kind of combo that makes you close your eyes and savor it.

So, what sets this crispy French toast sticks recipe apart from the rest? First, the bread is cut into sticks before dipping and frying, which means every bite has an irresistibly crispy edge. I use a simple trick—rolling each stick lightly in cinnamon sugar right after frying—to lock in that extra crunch. The raspberry dip isn’t just an afterthought, either; it’s made with real berries (not just jam), giving you a fresh, zippy flavor that balances the sweet richness of the toast sticks.

Honestly, I’ve tried a lot of French toast recipes, and this one delivers every time. Whether you’re new to cooking or a seasoned brunch host, this recipe gives you the confidence to serve something special—without the stress. It’s comfort food that’s playful, shareable, and guaranteed to make memories (and maybe a few sticky fingers). If you’re craving something that’s as fun to eat as it is to make, you’ve just found your new favorite brunch treat.

What Ingredients You Will Need

This crispy French toast sticks recipe keeps things simple but big on flavor. You probably have most of these ingredients on hand, and I’ll share my favorite brands and some handy swaps to make this recipe work for everyone.

For the French Toast Sticks:

• Thick Sliced Bread (8 slices, about 300g): Brioche or Texas toast is my go-to for that pillowy softness, but good ol’ white sandwich bread works too. Day-old bread is best (less soggy, more crispy).
• Large Eggs (3, about 150g): They’re the backbone of the custard. I use free-range eggs for better color and flavor.
• Whole Milk (3/4 cup, 180ml): Rich and creamy. Sub in half-and-half for extra decadence, or use oat milk for dairy-free.
• Pure Vanilla Extract (1 1/2 teaspoons, 7ml): Adds warm, bakery-style aroma. I love Nielsen-Massey vanilla, but use what you have.
• Granulated Sugar (2 tablespoons, 25g): Sweetens the custard just enough.
• Ground Cinnamon (1 teaspoon): For that classic French toast flavor.
• Pinch of Salt: Trust me, it makes the sweet flavors pop.
• Unsalted Butter (for frying, about 3 tablespoons, 42g): Gives that golden crust. Use vegan butter for dairy-free.

For the Cinnamon Sugar Coating:

• Granulated Sugar (1/2 cup, 100g): The crispy finish everyone loves.
• Ground Cinnamon (1 1/2 teaspoons): More cinnamon never hurts.

For the Raspberry Dip:

• Fresh or Frozen Raspberries (1 cup, 125g): If using frozen, thaw first. Fresh is best when in season (summer is prime time!).
• Powdered Sugar (1/4 cup, 30g): Dissolves quickly for a smooth dip.
• Fresh Lemon Juice (1 tablespoon, 15ml): Brightens the flavor and balances the sweetness.
• Optional: Greek Yogurt (2 tablespoons, 30g): For a creamy twist. Use dairy-free yogurt if needed.

Ingredient Tips: I recommend using thick, sturdy bread—don’t grab the super-thin kind or your sticks might fall apart. If you want to go gluten-free, swap in your favorite GF loaf (just make sure it’s not too crumbly). You can use coconut sugar instead of regular, and almond milk works well if you need a dairy-free option. In winter, swap the raspberry dip for warm maple syrup or a quick chocolate sauce. Honestly, this recipe is super forgiving—use what you love and what you have.

Equipment Needed

• Large Nonstick Skillet or Griddle: A nonstick surface makes things so much easier (less sticking, more crispy edges). Cast iron works too—just be generous with the butter.
• Mixing Bowls (2): One for the custard, one for the cinnamon sugar coating.
• Whisk: For blending the eggs, milk, and vanilla until smooth.
• Shallow Dish: Makes dipping the bread sticks less messy. A pie plate or baking dish works great.
• Slotted Spatula or Fish Turner: For flipping the sticks without splashing hot butter (I’ve learned this the hard way!).
• Paper Towels or Cooling Rack: For draining excess butter and keeping the sticks crispy.
• Small Saucepan: For making the raspberry dip.
• Fine Mesh Sieve: If you want a silky-smooth dip (I usually skip this, but it’s nice for fancier occasions).

If you don’t have a skillet, use a heavy-bottomed frying pan. For the dip, a microwave-safe bowl works if you’re short on time—just heat the raspberries in 30-second bursts. I’ve made these with a plain old fork for whisking (no shame in that). And if you want to save money, skip the fancy bread knife—just use a serrated steak knife to cut the bread into sticks. Don’t forget to keep your nonstick pans in good shape—never use metal spatulas on them! (Learned that the hard way, too.)

How to Make Crispy French Toast Sticks with Raspberry Dip

1. Prep the Bread:
   • Slice your bread into even sticks, about 1 inch (2.5cm) wide and 4 inches (10cm) long. You should get 3-4 sticks per slice depending on the size.
   • If your bread is fresh, let the sticks air-dry for 20-30 minutes or toast them lightly in a 300°F (150°C) oven for 5-8 minutes. (This little step helps them soak up the custard without getting soggy.)
2. Make the Custard:
   • In a medium mixing bowl, whisk together 3 large eggs, 3/4 cup (180ml) whole milk, 1 1/2 teaspoons vanilla extract, 2 tablespoons (25g) sugar, 1 teaspoon cinnamon, and a pinch of salt until well combined and slightly frothy (about 1 minute).
3. Dip the Sticks:
   • Pour the custard into a shallow dish. Working in batches, dip each bread stick into the custard, turning to coat all sides. Let any excess drip off—don’t soak too long or they’ll fall apart.
4. Cook the Sticks:
   • Heat 1 tablespoon (14g) butter in a large nonstick skillet over medium heat. When it foams, add the dipped bread sticks in a single layer (don’t overcrowd), and cook for 2-3 minutes per side, turning with a spatula, until all sides are golden brown and crispy.
   • Repeat with remaining sticks, adding more butter as needed. If your pan gets too hot or starts to smoke, lower the heat a touch.
   • Transfer cooked sticks to a paper towel-lined plate or a wire rack to drain. (If you want them extra crispy, use the rack—steam is the enemy of crunch!)
5. Cinnamon Sugar Coating:
   • Mix 1/2 cup (100g) sugar and 1 1/2 teaspoons cinnamon in a second bowl. While the sticks are still warm, roll them gently in the cinnamon sugar, coating all sides.
6. Make the Raspberry Dip:
   • In a small saucepan over medium heat, combine 1 cup (125g) raspberries, 1/4 cup (30g) powdered sugar, and 1 tablespoon (15ml) lemon juice.
   • Cook, stirring and mashing the berries, for 2-3 minutes until the mixture is thick and syrupy. Remove from heat and let cool slightly.
   • For a creamy dip, whisk in 2 tablespoons (30g) Greek yogurt. For a perfectly smooth dip, push through a fine-mesh sieve to remove seeds (totally optional—I usually skip this for home brunches).
7. Serve:
   • Arrange the crispy French toast sticks on a platter with a bowl of raspberry dip. Serve immediately while warm and crunchy.

Prep Notes: If your bread is falling apart, it’s probably too fresh or soaked too long—old bread is your friend here. If your sticks aren’t browning, bump up the heat just a smidge. For even cooking, don’t overcrowd the pan (I cook in batches of 8-10 sticks). And if you accidentally burn a batch (it happens!), sprinkle a little extra cinnamon sugar on top and call it “caramelized”—no one will complain.

Cooking Tips & Techniques

• Choose Your Bread Wisely: Thick, sturdy slices like brioche, challah, or Texas toast will hold up best to the custard soak and give you that plush interior with crispy edges. Thin sandwich bread tends to get soggy and fall apart (I learned this the messy way!).
• Don’t Skimp on the Butter: Frying the sticks in a generous amount of butter is what gives them that irresistible golden crunch. If you notice the pan getting dry or the sticks aren’t browning, add another pat of butter.
• Perfect Custard Soak: Dip each stick just long enough to saturate—about 2 seconds per side. Too much soaking means floppy sticks; too little means dry centers. The bread should feel heavy but not falling apart.
• Batch Cooking: When making a big batch, keep finished sticks warm in a 250°F (120°C) oven on a wire rack. This keeps them crispy while you finish frying the rest.
• Even Coating: Roll the sticks in cinnamon sugar while still warm. If they cool too much, the sugar won’t stick as well. I keep the bowl right next to the stove for efficiency.
• Multitasking: While the last batch fries, whip up the raspberry dip. It only takes a few minutes, and you’ll have everything ready at the same time.
• Troubleshooting: If the sticks are sticking to the pan, your heat may be too high or the butter is burning. Lower the heat, wipe out any burnt bits, and add fresh butter before continuing.

Honestly, I’ve had my share of lopsided, over-soaked French toast sticks—practice makes perfect! Trust your senses: golden color, crispy feel, and that cinnamon aroma mean you’re doing it right. These little tricks make all the difference in getting that classic, diner-style crunch at home.

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free sandwich bread. Just make sure it’s on the hearty side—some GF breads are a bit crumbly, so handle them with care when dipping and frying.
• Dairy-Free: Swap whole milk for unsweetened almond, oat, or soy milk, and use a vegan butter. For the raspberry dip, coconut yogurt works beautifully instead of Greek yogurt.
• Flavor Twists: Add a pinch of nutmeg or cardamom to the custard for a warmer, spiced profile. Try orange zest instead of lemon in the raspberry dip for a citrusy punch.
• Seasonal Swaps: In winter, swap raspberries for cranberries or use a quick apple compote for dipping. In summer, try blueberries or strawberries instead of raspberries.
• Chocolate Lovers: Add a tablespoon of cocoa powder to the custard and serve with a drizzle of melted chocolate or Nutella (my kids’ favorite—no surprise there).
• Healthier Option: Use whole-grain bread and reduce the sugar in the custard and coating. You can even air-fry the sticks at 375°F (190°C) for 8-10 minutes, flipping halfway (they get surprisingly crispy!).

Personally, I love making a batch with orange zest and swapping the raspberry dip for a quick homemade blueberry compote when berries are overflowing at the market. Don’t be afraid to make these your own—different breads, spices, and dips keep things fresh every time you make them.

Serving & Storage Suggestions

Crispy French toast sticks are best served piping hot, fresh from the pan. Pile them high on a pretty platter, sprinkle with extra cinnamon sugar, and set out a bowl of raspberry dip for dunking. If you’re feeling fancy, add a handful of fresh berries or a dusting of powdered sugar.

For a full brunch spread, serve alongside crispy bacon, scrambled eggs, or a big fruit salad. A cup of hot coffee, chai, or fresh-squeezed orange juice makes the perfect pairing. These sticks are also great for dipping into maple syrup or chocolate sauce if you want to mix things up.

Storing: Leftovers (if you have any!) will keep in an airtight container in the fridge for up to 3 days. To freeze, lay the cooked, uncoated sticks in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat straight from the freezer in a 350°F (175°C) oven for 8-10 minutes, or pop them in the toaster oven.

The raspberry dip stores well in the fridge for up to 5 days—just whisk and serve. I find the flavors get even better the next day, so don’t hesitate to make it ahead. If the sticks lose their crispness, a quick toast or air-fry perks them right back up.

Nutritional Information & Benefits

Per serving (about 4 sticks with dip):

• Calories: ~320
• Protein: 8g
• Carbohydrates: 48g
• Sugar: 20g
• Fat: 12g
• Saturated Fat: 6g
• Fiber: 3g
• Sodium: 220mg

The eggs and milk add a good boost of protein and calcium, while the raspberries bring vitamin C, fiber, and antioxidants. If you use whole-grain bread or cut back on the sugar, these become an even better-for-you treat. For those with allergies, you can easily make these gluten-free or dairy-free (see above), and there are no nuts in the base recipe. Personally, I love that you get a fun, indulgent brunch without going overboard—these sticks satisfy a sweet tooth but also offer a bit of real nutrition.

Conclusion

There’s just something about crispy French toast sticks with raspberry dip that turns an ordinary morning into a mini celebration. These are the kind of brunch treats you’ll find yourself making again and again—easy, nostalgic, and endlessly customizable. Whether you’re feeding a crowd, treating your kids, or just sneaking a plate for yourself, this recipe is a keeper.

Don’t be afraid to get creative—swap in your favorite bread, play with the spices, and try different dips. I love this recipe because it’s simple enough for weekdays but special enough for holidays (and, honestly, who doesn’t love a good dunkable breakfast?). If you give it a try, let me know in the comments how you made it your own or if you have any brunch stories to share. Pin it, share it, and, most importantly, enjoy every crispy, cinnamon-sugar bite. Happy brunching!

Frequently Asked Questions

Can I make crispy French toast sticks ahead of time?

Yes! You can cook the sticks, cool them completely, and refrigerate or freeze. Reheat in the oven or toaster oven until hot and crispy before serving.

What kind of bread works best for French toast sticks?

Brioche, challah, or Texas toast are perfect due to their thickness and sturdiness. Day-old bread works best for soaking up the custard without getting soggy.

Is there a way to make these gluten-free or dairy-free?

Absolutely. Use sturdy gluten-free bread and swap in your preferred dairy-free milk and butter. Coconut yogurt is a great substitute in the dip.

Can I use other fruits for the dip?

Definitely. Strawberries, blueberries, or even a quick apple or peach compote work well. Adjust the sweetness to taste and blend until smooth.

How do I keep French toast sticks crispy if serving a crowd?

Keep cooked sticks on a wire rack in a low oven (250°F/120°C) until ready to serve. This prevents sogginess and keeps every bite deliciously crunchy.

Print