french toast stick recipe with Brown Butter Pecan Drizzle

Jump to Recipe·Print Recipe

I love finding ways to make breakfast feel like a special occasion without a lot of fuss. This french toast stick recipe turns a simple breakfast into something truly decadent, with a golden-brown exterior and a soft center, all topped with a rich brown butter pecan drizzle.

It’s perfect for a lazy weekend morning or when you want to treat the kids to something a little extra special for family brunch. The sticks are easy to dip and eat, and the rich, nutty drizzle simplifies a sophisticated flavor profile for hearty home cooking.

Ingredients

8 slices (400g / 14 oz) brioche or challah bread: Use day-old bread for the best results; it absorbs the custard without falling apart. Slice into approximately 1-inch thick sticks; the shape makes them easy to cook and eat. Fresh bread works in a pinch, but let it air dry slightly before soaking.
2 large (100g) eggs: Two large eggs create the base of the custard. Whisk thoroughly with the milk and spices to ensure a smooth, uniform coating.
180 ml (¾ cup) whole milk or light cream: Use whole milk for richness; light cream adds a bit more decadence to the custard. Do not use skim milk; the higher fat content helps create a creamier texture when cooked. You could swap for full-fat plant-based milk like oat or cashew milk, but avoid almond milk which can be too thin.
30 g (2 tbsp) granulated sugar: This adds a touch of sweetness to the custard base. It helps balance the salt and cinnamon, creating a harmonious flavor profile. The sugar will caramelize slightly during cooking, enhancing the exterior crust.
5 ml (1 tsp) alcohol-free vanilla extract: Vanilla adds depth and warmth to the french toast base. Use high-quality pure vanilla extract for the best flavor.
2.5 ml (½ tsp) ground cinnamon: Cinnamon is a classic pairing for french toast. It complements the nutty brown butter drizzle perfectly. A good quality cinnamon enhances the aroma during cooking.
Pinch of salt: Crucial for balancing the sweetness and enhancing all other flavors. It prevents the custard from tasting flat or one-dimensional.
45 ml (3 tbsp) vegetable oil or clarified butter, for cooking: Use vegetable oil, clarified butter (ghee), or a blend. Clarified butter offers great flavor without burning easily; regular butter burns too quickly. Do not use olive oil; it imparts an overpowering flavor to the finished sticks.

For the Brown Butter Pecan Drizzle:

55 g (4 tbsp / ½ stick) unsalted butter: Crucial for the brown butter base; unsalted allows better control of the final flavor. Unsalted butter browns more evenly than salted butter. This quantity creates a generous amount of drizzle for a full batch of sticks.
120 g (1 cup) powdered sugar, sifted: Creates the body and sweetness of the drizzle. Sifting prevents lumps in the finished sauce. The powdered sugar dissolves quickly into the warm brown butter.
60 ml (¼ cup) pure maple syrup: Adds depth of flavor and prevents the drizzle from becoming overly sweet with just powdered sugar. Use pure maple syrup for the best results; avoid artificial syrup. Adds a classic breakfast flavor that pairs perfectly with pecans.
30 ml (2 tbsp) whole milk or light cream: Thins the sauce to a perfect drizzling consistency and adds creaminess. Add gradually to achieve the desired thickness. Can be swapped with a plant-based alternative like oat milk if necessary.
2.5 ml (½ tsp) alcohol-free vanilla extract: Enhances the nutty brown butter flavor. Adds a final layer of complexity to the sauce. Use pure vanilla extract.
60 g (½ cup) pecans, toasted and roughly chopped: Toasting enhances their flavor and crunch. Roughly chopped pecans provide texture to the drizzle. Reserve some for garnish to create visual appeal.

Instructions

Prepare the bread and custard base: Slice the brioche into approximately 1-inch thick sticks, about 4-5 inches long. In a shallow dish, whisk together eggs, milk, sugar, cinnamon, and vanilla extract until smooth. Place the bread sticks on a wire rack for a few minutes while preparing the custard to allow them to air dry slightly.
Heat the skillet: Add vegetable oil or clarified butter to a large non-stick skillet or griddle over medium heat. Ensure the pan is fully preheated before adding the sticks; a drop of water should sizzle instantly. Medium heat is key to achieving a golden brown color without burning the outside before the inside cooks through.
Dip and soak the sticks: Working in batches, dip each stick into the custard mixture. Turn to coat all sides evenly; hold the stick over the bowl briefly to let excess custard drip off. Avoid oversoaking, especially if using brioche, which can become mushy quickly; aim for a quick dip and coating.
Cook the french toast sticks: Carefully place the soaked french toast sticks in the hot skillet without overcrowding. Cook for 2-3 minutes per side, turning carefully with tongs to ensure even browning and a golden color. Transfer the finished sticks to a clean plate or wire rack and keep them warm while cooking subsequent batches.
Prepare the brown butter pecan drizzle: Melt the butter in a small saucepan over medium heat, swirling occasionally. Continue cooking until the butter foams, then turns golden brown with a nutty aroma (approx. 3-5 minutes); remove immediately from heat to stop cooking. Whisk in the sifted powdered sugar, maple syrup, and milk until smooth, then stir in most of the pecans. If the drizzle thickens too much on standing, add an additional teaspoon of milk to reach desired consistency before serving.
Serve and garnish: Arrange the warm french toast sticks artfully on a platter. Generously drizzle the warm brown butter pecan sauce over the top. Sprinkle with reserved toasted pecans for added texture and visual appeal.

Make-Ahead Tips and Freezing for Later

A great benefit of this easy french toast stick recipe is how well it adapts to meal prep. You can prepare most components ahead or freeze the finished sticks for quick breakfasts during the week.

Preparation: You can slice the bread and prepare the custard up to 24 hours in advance. Store the bread in an airtight container at room temperature and the custard tightly sealed in the fridge.
Freezing Cooked Sticks: Cook the french toast sticks completely, then allow them to cool fully on a wire rack. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag or container for up to 3 months.
Reheating: Reheat frozen sticks in a single layer on a baking sheet at 350°F (175°C) for 10-15 minutes, or until warmed through and crisp.
Drizzle: The brown butter pecan drizzle can be made up to a week ahead of time. Store it in the fridge and gently reheat on the stove or microwave, adding a splash of milk to restore drizzling consistency if needed.

How to Keep French Toast Sticks Warm for a Crowd

Keeping your french toast sticks warm without letting them get soggy is crucial when serving a crowd. The key is allowing air circulation around the sticks.

Use a Warm Oven: To keep batches warm, place cooked sticks in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven.
Don’t Overcrowd: Ensure sticks have space on the rack for air circulation. Stacking them will trap steam and ruin the texture.
Keep Drizzle Warm: Prepare the drizzle right before serving or reheat it gently. Serving warm drizzle over warm sticks is key to the best experience with this recipe.

Simple Drizzle Swaps

While the brown butter pecan drizzle elevates this french toast stick recipe, sometimes you might want a simpler option.

Cinnamon Sugar Drizzle: If you’re out of pecans or short on time, try a simple cinnamon sugar drizzle by melting butter and whisking in powdered sugar, maple syrup, and cinnamon.
Fruit Compote: For a lighter, fruitier option, serve with a warm blueberry or raspberry compote and a dusting of powdered sugar.
Simple Glaze: A basic vanilla glaze (powdered sugar, vanilla, and milk) works well as a simple alternative if you prefer to skip the brown butter process.

FAQs

Q: Can I bake these instead of frying them?

A: Yes, you can bake them. After coating, place the french toast sticks on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as pan-fried sticks, but it works well for a healthier, less hands-on approach.

Q: What’s the best bread for french toast sticks?

A: Brioche or challah bread are ideal because they are sturdy and rich. Day-old bread is best for absorption without falling apart; fresh bread can get mushy. Look for a hearty, thick-cut bread for the best results when making this french toast stick recipe.

Q: How do I prevent the sticks from getting soggy?

A: The key is in the timing and ingredient choice. Use day-old bread and don’t oversoak them in the custard. A quick dip is enough for brioche; let excess custard drip off before frying.

Q: Can I make the brown butter drizzle ahead of time?

A: Yes, prepare it and store in the fridge for up to a week. Reheat gently in the microwave or on the stovetop and add a splash of milk to adjust consistency before serving. The warmth also helps it drizzle better over the warm french toast sticks.

Q: Why did my brown butter burn?

A: Brown butter requires constant attention. Use medium heat and remove it immediately when it turns golden brown and smells nutty. The residual heat in the pan can continue cooking it quickly, so I always keep a close watch and remove the pan from the heat *immediately* when it hits the perfect color to stop the cooking.

Q: Can I make these dairy-free?

A: Yes, substitute the milk with full-fat oat milk. Use a quality plant-based butter for the drizzle, though the browning process for plant butter may be slightly different. The flavor of the finished french toast sticks will still be delicious.

Conclusion

These easy french toast sticks deliver on both fun form and rich flavor, turning a simple breakfast into something truly memorable for your family. Be sure to save this recipe to your Pinterest board for quick weekday breakfasts!

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.

2 Confirm from the email we send (double opt-in).

3 Download your PDF instantly.

✅ Printable PDF (ingredients + steps)
✅ Save it to your phone (no long scrolling)
✅ Includes cook time + servings
✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.

French Toast Stick Recipe