Burger King French Toast Sticks Copycat Recipe

Burger King french toast sticks are one of those fast food breakfast items that genuinely hold up, thick-cut, cinnamon-sweet, and just crispy enough on the outside.

This copycat version takes about 20 minutes and uses ingredients most people already have at home, which makes it an easy call on a weekday morning.

Why I Love This Recipe

The inside stays soft and custardy while the outside gets a little crunch from the pan, which is the exact texture BK is going for.

What keeps this recipe in rotation for me is that it comes together fast and the cinnamon-sugar coating hits that specific sweet-but-not-too-sweet note. No syrup required, though nobody’s stopping you.

Recipe Ingredients

• 6 slices thick-cut white bread – Texas toast works best here; the extra thickness prevents the sticks from going soggy
• 2 large eggs – The base of the custard; large eggs give the right ratio of yolk to white
• 3 tbsp whole milk – Adds richness to the egg dip; 2% works fine too
• 1 tsp vanilla extract – Gives the custard that warm background flavor
• 1 tsp ground cinnamon – Divided; half goes in the custard, half in the coating
• 2 tbsp granulated sugar – For the cinnamon-sugar coating on the outside
• 1 tbsp unsalted butter – For the pan; adds a light golden color and flavor
• 1 tbsp neutral oil (vegetable or canola) – Mixed with the butter to raise the smoke point and prevent burning
• Powdered sugar – Optional, for dusting at the end
• Maple syrup – Optional, for serving

Variations / Substitutions

• Brioche instead of Texas toast – The extra richness makes the sticks slightly more tender and dessert-like, which some people will love.
• Non-dairy milk – Oat milk or almond milk works in place of whole milk; the texture is slightly less rich but still good.
• Coconut sugar instead of granulated sugar – Gives the coating a faint caramel flavor that works well with cinnamon.
• Add nutmeg – A pinch of ground nutmeg in the custard adds a subtle warmth without changing the character of the dish.
• Dairy-free butter – A plant-based butter like Earth Balance handles the pan just as well as regular butter here.
• Extra heat – A small pinch of cayenne in the cinnamon-sugar coating sounds odd but gives a very faint warm finish that works if you enjoy that kind of thing.

If you like easy breakfast recipes, Starbucks French Toast Copycat Recipe is worth a look next.

How To Make French Toast Sticks

Step 1: Cut the Bread Into Sticks

Take each of the 6 slices of thick-cut white bread and cut them into 3 even strips lengthwise, so each slice gives you 3 sticks. You’ll end up with 18 sticks total. If your bread is fresh and soft, lay the slices out for 5 minutes before cutting so they firm up slightly and are easier to handle.

Slightly stale bread actually absorbs the custard better without falling apart, so day-old bread is a small advantage here.

Step 2: Whisk the Custard

In a wide, shallow bowl, crack the 2 large eggs and add the 3 tbsp whole milk, the 1 tsp vanilla extract, and 1/2 tsp of the ground cinnamon. Whisk everything together for about 30 seconds until the yolks and whites are fully combined and the mixture looks uniform in color.

The bowl needs to be wide enough to lay a stick flat inside it. A pie dish or a wide pasta bowl both work well for this.

Step 3: Mix the Cinnamon-Sugar Coating

In a separate shallow dish or plate, stir together the 2 tbsp granulated sugar and the remaining 1/2 tsp ground cinnamon until evenly combined. Set it right next to the stove so you can roll the sticks straight from the pan.

Step 4: Sear the Sticks in Butter

Heat a large skillet over medium heat. Add the 1 tbsp unsalted butter and the 1 tbsp neutral oil together and let them melt, about 1 minute, until the butter is foamy and just starting to settle. Dip each bread stick into the custard mixture, turning it to coat all sides, let any excess drip off for a second, then lay it in the pan. Work in batches so the pan is not crowded; 6 sticks at a time is a comfortable fit for a 12-inch pan.

Cook for about 2 to 3 minutes per side over medium heat until each side is golden brown. The sticks should look deeply golden, not pale, before you flip. If they are browning faster than that, nudge the heat down a little.

Step 5: Coat and Plate the French Toast Sticks

As each batch comes out of the pan, roll the hot sticks immediately in the cinnamon-sugar mixture. The residual heat helps the coating stick, so do this while they are straight from the skillet. Arrange the coated sticks on a serving plate, dust with powdered sugar if you like, and serve with maple syrup on the side for dipping.

Recipe Tips

• Use day-old bread if you have it. Fresh bread can get a little too soft in the middle after dipping; bread that has dried out even slightly holds together much better.
• Do not skip the oil with the butter. Butter alone at medium heat can brown too fast and start to taste a little bitter; the oil keeps things stable.
• Roll the sticks in cinnamon-sugar immediately. If you let them cool first, the coating does not adhere as well and can slide off.
• Keep finished batches warm in a low oven. If you are making multiple batches for a group, place cooked sticks on a baking sheet in a 200°F (95°C) oven while the rest cook.

Cook times by pan and heat level:

How To Store

• Refrigerate – Store leftover sticks in an airtight container for up to 3 days. They will soften a bit but are still good.
• Reheating – A toaster oven at 350°F (175°C) for 5 to 6 minutes brings the exterior back to a reasonable crispness. A microwave works in a pinch for speed, but the sticks will be soft all the way through.

Frequently Asked Questions

Can I make these ahead and freeze them?

Yes. Let them cool completely after cooking, then freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 8 to 10 minutes.

Can I use regular sandwich bread instead of thick-cut?

You can, but the sticks will be thin and may cook through very fast, leaving less of that soft custardy interior. Thick-cut is worth seeking out for this one.

My coating is not sticking well. What went wrong?

The sticks were probably too cool when you rolled them. The coating needs the heat from the freshly cooked stick to adhere properly, so go straight from pan to sugar.

Can I bake these instead of pan-frying?

Yes. Bake on a greased sheet pan at 400°F (200°C) for 10 minutes, flip, then bake another 8 minutes. You won’t get exactly the same color, but they come out well.

French Toast Sticks Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 6 slices thick-cut white bread
• 2 large eggs
• 3 tbsp whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon, divided
• 2 tbsp granulated sugar
• 1 tbsp unsalted butter
• 1 tbsp neutral oil (vegetable or canola)
• Powdered sugar, for dusting (optional)
• Maple syrup, for serving (optional)

Method

 

1. Cut each slice of bread into 3 strips lengthwise to make 18 sticks total.
2. Whisk the 2 eggs, 3 tbsp milk, 1 tsp vanilla, and 1/2 tsp cinnamon in a wide shallow bowl until fully combined.
3. Stir together the 2 tbsp granulated sugar and remaining 1/2 tsp cinnamon in a shallow dish and set aside.
4. Heat the 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat until the butter is foamy. Dip each stick in the custard, let excess drip off, then cook in batches of 6 for 2 to 3 minutes per side until golden brown.
5. Roll each hot stick immediately in the cinnamon-sugar coating, arrange on a serving plate, dust with powdered sugar, and serve with maple syrup on the side.

Notes

These are best eaten fresh, but they reheat well in a toaster oven if you have leftovers. Day-old bread is genuinely the better choice here, so if you are planning ahead, leave your bread out uncovered the night before. The cinnamon-sugar coating is enough sweetness on its own, but the maple syrup for dipping is the move.