Homemade French Toast Sticks for the Freezer

freezer french toast sticks

One of my favorite blogs,  AndreaDekker.com, posted recently on French Toast Sticks.  My kids LOVE the store bought version, which of course, is not my ideal healthy breakfast for most days- or the cheapest, at the rate we can go through them! In my recent efforts to change their little sugary taste-buds, I wanted to make my own version of these, and freeze them.  Inspired  by this blogger, who had a recipe for freezing the sticks, I decided to try it, and make these for later in the week.

I changed the type of bread and amounts, but the recipe turns out great!

It was super easy prep:

french toast sticks

Dredge in egg mixture and cook all at once, then remove to a parchment-lined pan to cool:

french toast sticks

Then freeze, while they are flat, and then transfer to a ziplock bag (sorry, no photo, but I think you can figure that one out!).

You definitely want to slice the bread before you dredge in the egg mixture,- it makes them let flattened out and more pleasing to look at!  I don’t know how healthy these are, but they are homemade, which always has less weird additives and sugar than the store-bought version.  Plus I want the kids to get used to homemade versions of their favorite packaged foods- changing their taste buds in a way that is less shocking to their little selves!

Homemade Freezer French Toast Sticks


  • 14 slices whole wheat sandwich bread
  • 6 eggs
  • 1 1/4 cup milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 Tbsp. butter, optional



Stack 5 slices of bread up on top of each other and align them the long way facing you. Using a serrated knife, cut the stack three ways,

In a deep-dish pie plate, mix the eggs, milk, vanilla and cinnamon until well combined.  Heat the 1Tbsp butter in a large pan over medium heat.

Dunk each piece of the sliced bread into the egg/milk mixture and place on the pan. Cook on one side until lightly browned, then flip over and cook until done.

Remove the cooled sticks, and put on a parchment lined cookie sheet. Continue this process until all the sticks are cooked.  Now you can enjoy these right now if you don’t let them cool! Or you can let them cool completely and freeze.

To Freeze:

When they are cooled, place the lined cookie sheet filled with the sticks, in the freezer for about one hour or until frozen. If you had too many for one cookie sheet, place another layer of parchment or waxed paper on top before you put any on top-they will stick otherwise.  Once frozen, remove and transfer to a large gallon sized freezer bag. Make sure to label with contents and date. Put in freezer until ready to use.

When you want to make these, just remove the amount that you want and heat in a toaster oven or conventional oven until toasty. Makes 42 french toast sticks.


Can’t wait for these to take out on Wednesday night for the meal plan! I think the kids will be really happy for this fun meal- perhaps a rare dinner smile from my picky people!